We are delighted to bring to you another traditional Slovenian recipe for you to enjoy with your loved ones.
Gorenjska Prata or Budl, as it is also called, is a typical festive dish popular throughout the Gorenjska region of Slovenia. Usually served at Easter. A deliciously seasoned mixture of bread and meat is wrapped into pork caul, boiled and served hot or cold with salad, sauerkraut or horseradish. The dish has several local varieties.
Gorenjska Prata a.k.a. Budl
Author: Spela Vodovc
Gorenjska prata is a holiday dish from the region of Gorenjska, which was traditionally served after the Easter holidays. Historically, it was called prata or búdl. Both terms are still in use today. The dish is very practical, for it is made of old bread and ham left over from Easter.
In the past, prata was made juicier with added water in which smoked pork meat had been cooked (head, ribs, neck, ham). Today we use milk. It is prepared much like bread dumplings, with smoked meat as a flavor enhancer. Pork intestines or caul fat that were traditionally used as casing for prata have been replaced by a handier alternative, baking paper.
It is most delicious when still warm, though the flavors are still present when cold. Because the dish is packed with calories, serve it with a bowl of mixed spring salad.
Serves 4
Ingredients:
- 400 g (14 oz) old white bread
- 250 g (9 oz) smoked pork meat (ham, pork neck)
- 4 egg
- 1 medium-sized onion
- 100 ml (3.4 fl oz) milk
- 3 sprigs of fresh parsley
- 3 tbsp sunflower oil or 1 tbsp pork lard
- Salt
You will also need:
– Baking paper
– Oblong baking pan with tall sides 25x12x7 cm (9.8×4.7×2.7 inches)
Cut the bread in small cubes and place in a large bowl. Pour hot milk over it and mix for the bread to soak up evenly. Add beaten eggs and small cubes of ham, and salt to your taste. Keep in mind that the bread and ham are already salty, so be careful not to oversalt.
Sauté the diced onions in oil until golden and add to the bread mixture. Than add finely-chopped parsley. Mix well and allow the mixture to rest for 10-15 minutes, for the flavors to bind.
Lay baking paper in the baking pan, with its edges extending well over the edges of the pan. Spread the stuffing with your fingers evenly across the pan. Fold the baking paper over the mixture and twist the corners, like wrapping candy.
Preheat the oven to 200 °C/390°F and bake for 40 minutes or thereabouts, depending on the size of the pan and the thickness of your stuffing. Unfurl the baking paper 10 minutes before the end of baking for a nicer crust.
When baked, take it out of the oven and rest it in the pan for 10-15 minutes. Then remove from the baking pan and cut into 2 cm (0.7 inches) slices.
Spring Salad
Ingredients:
- Dandelion greens
- Lamb’s lettuce
- Lettuce
- Red radishes
- Olive oil
- Vinegar
- Salt
Feel free to use as much of each individual ingredient as you like. Allow yourself to be creative. Clean and dry the lettuce and radishes. Place in a large bowl, dress to taste and mix. For a springier look, decorate with English daisies and primroses.
Note: Get this recipe and many more in the Cook Eat Slovenia cookbook HERE!
Food photography: Mateja Jordovic Potocnik
Cooking and food styling: Branka Vodovc and Spela Vodovc
Design: Gregor Zakelj
| Contributed by Spela Vodovc! |
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