9789612711931

RAVIOLI FILLING 3 1/2 oz/100 g cabbage, POTATO RAVIOLI 17 1/2 oz/500 g potatoes 6—7 oz/150—200 g

finely chopped 3 tablespoons goat curd salt, pepper

flour 1/4

Kranjska sausage

SAUCE

sweetened water

10 fl oz/3 dl water

2 tablespoons olive oil

5 1/2 oz/150 g butter

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cabbage, curd and sh e fr h it violi w potato ra 4. To make the ravioli omemade salt

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1. Brush the Kranjska sausage with sweetened water and let dry in the oven at gas mark 1/4 /80°C for 4 hours. When dried, crush the sausage and set aside.

2. Cook and peel the potatoes. Mash them and mix with the olive oil, a pinch of salt and the flour.

3. Knead the ingredients into a dough and roll it out.

Cut into squares 1/4 inch/2 mm thick.

filling, cook the cabbage and combine it with the goat curd.

Season to taste with salt and pepper.

5. Place a spoonful of filling on each square and form ravioli with a ravioli cutter.

6. Cook ravioli in salted boiling water for 3 to 4 minutes.

7. While the ravioli is cooking, melt the butter in a pan and combine it with the water. Stir over a low heat until the sauce thickens.

8. Place ravioli on a plate, pour the sauce over and garnish with slices of Kranjska sausage.

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sausage

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sausage o n chicory cream, B elgian en dive and Bohinj b acon HOMEMADE PASTA 19 1/2 oz/550 g all-purpose flour 3 1/2 oz/100 g buckwheat flour 1 oz/30 g egg yolks 1/3

oz/10 g egg

pinch of salt 1 tablespoon olive oil

PASTA FILLING 1 Kranjska sausage 1 1/2 oz/40 g salad onions, chopped 1 egg pinch of fresh thyme 1 tablespoon bread crumbs olive oil

CHICORY CREAM 3 oz/80 g salad onions, chopped 9 oz/250 g chicory, thinly sliced 1 1/2 tablespoon olive oil 2 oz/50 g sugar 3 tablespoons ruby port wine 1 tablespoon crème de cassis salt

BELGIAN ENDIVE 1 Belgian endive 3 1/2 oz/100 g sugar fresh juice of 2 oranges 2 cloves salt and pepper 3 tablespoons olive oil TO SERVE 8 slices Bohinj bacon (streaky bacon)

1. Make the pasta first.

Combine the two flours.

Add egg yolks, egg and salt. Slowly stir in the olive oil. If necessary, add one or two tablespoons of warm water. Wrap the dough in a plastic wrap and put it in the refrigerator for two hours.

2. For the filling, cook the Kranjska sausage, peel it and cut it into small pieces.

3. Cook the salad onions in olive oil until golden brown.

4. Combine the onions, sausage pieces, egg, thyme and bread crumbs. Use the pasta dough to make the pasta of your choice (tortellini, ravioli, stuffed rolls or ‘krapci’, potato-filled ravioli or ‘žlinkrofi’). Fill the pasta shapes with the sausage mixture.

5. To make chicory cream, cook the salad onions in a little olive oil until softened. Add the chicory and sugar. Fry until the chicory wilts.

Add crème de cassis and port wine. Cook for a few more minutes, stirring until all the liquid has evaporated.

6. When the chicory has cooled a little, blend it in a food processor. Add olive oil and salt to taste.

7. To prepare the Belgian endive, cut it into four pieces, clean it and place it in a plastic bag. Add sugar, orange juice and cloves. Close the bag and cook in a water bath for 4 hours at 60°C. 8. While the endive is cooking, cook the pasta in boiling salted water until just tender. Drain and keep warm.

9. When the endive is cooked, season it with salt and pepper and fry in olive oil.

10. To serve, place a serving of pasta on each plate and spoon over the chicory cream.

Place two thin slices of Bohinj bacon on top and garnish with a piece of Belgian endive.

BUCKWHEAT DOUGH 3 1/2 oz/100 g buckwheat flour salt 1 egg yolk 2 oz/50 g semi-white

SAUCE

wheat flour

7 oz/200 g butternut squash

FILLING 3

1/2

oz/100 g

courgettes (or

1 tablespoon butter 5 fl oz/1,5 dl cream salt and pepper

zucchini) 2 oz/50 g fresh ceps

TO GARNISH

(wild mushrooms)

pumpkin-seed oil

3 1/2 oz/100 g Kranjska

pumpkin seeds

sausage

lightly sautĂŠed cubes

oil for frying

of butternut squash

salt and pepper

Kranjska rcels with pa t ea h w Buck 1. Scald the buckwheat flour, add salt, egg yolk and semi-white flour and knead into a soft dough. Wrap in a plastic wrap and leave to rest for one hour.

2. To make the filling, cut the courgettes, ceps and Kranjska sausage into small pieces and stir-fry them in a pan in a little oil for a few minutes.

3. Season with pepper and salt and set aside.

4. To make the sauce, grate the butternut squash and fry it in butter for a few minutes.

5. Add cream, salt and pepper. Cook until soft. Mix into a smooth sauce with a hand blender.

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6. To make the buckwheat parcels, roll out the dough to a thickness of approximately 1/5 inch/5mm and cut into circles. Place a spoonful of filling in the centre of each piece and press the edges of the dough together with the fingers to make a small bundle.

7. To cook the parcels, boil them for approximately 10 minutes. Drain and serve on warm plates with the sauce spooned over.

8. Drizzle pumpkinseed oil over each serving and scatter pumpkin seeds and fried butternut squash cubes on top.

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INGREDIENTS 1 Kranjska sausage 7 oz/200 g young green beans fresh parsley, chopped 1 garlic clove, chopped fresh dill leaves, chopped 14 oz/400 g cuttlefish olive oil, for frying juniper branches (for smoking the cuttlefish)

Kranj

ska sa usage 90

salt

in a gr een

freshly ground pepper

bean s oup w ith sm oke

d cuttl efi

1. Cook Kranjska sausage in 16 fl oz/500 ml water. Set aside and keep warm.

2. Use the same water to cook the young beans. Add parsley, garlic and dill to make a bean soup.

3. Cook cuttlefish until tender and set aside to cool. Smoke the fish with juniper branches.

4. Cut the cuttlefish into thin slices and fry them in olive oil.

5. Pour the young bean soup into bowls, add salt and pepper to taste, then slices of Kranjska sausage and garnish with slices of smoked cuttlefish.

sh

dish

horsera eam and r c e g id orr barley p age with s u a s a Kranjsk INGREDIENTS

1 Kranjska sausage 1 pound/450 g cooked barley 1 fresh horseradish root, cleaned 1. Cook the Kranjska sausage and let cool in the water.

2. While the sausage is cooling, grind the cooked barley into a semi-liquid porridge with a hand blender.

3. Pour the porridge onto a plate, add thin slices of Kranjska sausage and garnish with freshly grated horseradish.

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INGREDIENTS 2 egg yolks 5 fl oz/1,5 dl olive oil from Slovenian Istria 3 tablespoons pickled horseradish, chopped 2 Kranjska sausages 7 oz/200 g fresh white cabbage fresh thyme and summer savory

Kranjska

salt and pepper

sausage w ith horse rad

ish mayo nna

94

ise and fr ied cabba ge

1. Make a mayonnaise with the olive oil and egg yolks.

Add chopped horseradish and mix the ingredients to a smooth consistency.

Add salt and pepper.

2. Cut cabbage into thin slices and fry it on olive oil with thyme and summer savory.

3. Put Kranjska sausages in a pot of water and bring to a boil. Leave the sausages in the water for additional 5 minutes.

4. Serve the sausages with fried cabbage and horseradish mayonnaise.

salad wit h fresh h erbs