As traditional Slovak dishes are most often listed gnocchi with sheep cheese, sheep cheese pasties and other dishes, for the preparation of which potato dough and sheep cheese – a soft salty cheese made of sheep's milk with a strong aroma and taste, produced by traditional method- are used.
Like sheep cheese gnocchi, sheep cheese pasties are a characteristic Slovak dish that belongs to the traditional Slovak specialties. The recipe is quite simple. The preparation procedure, however, is quite different and we can distinguish the resulting gnocchi dishes from pasties reliably by sight and tongue.Ingredients:
750 g of potatoes
200 g of fine flour
0.5 teaspoon of salt
1 pc of egg
250 g of sheep cheese
100 g of butter
150 – 200 g of smoked bacon
250 ml of sour cream
Spring onions or chives, dill
Procedure:
Boil the potatoes in their skins, peel them. Allow them to cool and prepare the filling. Take 150 g of potatoes for the filling. Grate them on the fine grater, add 50 g of butter, mix with a little salt. Then add 250 g of sheep cheese, chopped leaves of spring onions or chives and 1 teaspoon of sour cream. You can also add a little chopped bacon. Mix it and the filling is ready.
For the dough, weigh the required amount of flour and in a bowl. Grate the potatoes on a fine grater. Sprinkle with salt, add the egg, flour and knead the dough. Let it rest a while. Divide the dough into three parts to be able to work better. Roll the dough out to about 2 mm thick. With a glass, cut circles out of the dough. Put the filling on each circle, fold the sides of the dough and push it together firmly by a fork.
Cook in boiling salted water with the addition of 1 teaspoon of oil. From the boiling point, cook about 6 minutes. Strain the cooked pasties, put on a plate, pour the gravy from the fried bacon, in which you dissolve 50 g of butter over them. Put sour cream and chopped leaves of spring onions and fried bacon on the top of the pasties. You may also add dill. Milk or buttermilk suits as a drink with the dish.
Source: SACR
