Bryndzové Halušky (Dumplings with sheep’s cheese)
This is Slovakia's national dish, so try it if you only have time to eat one Slovak meal. Bryndzové is a high-quality, creamy, soft, and locally manufactured sheep's cheese found only in Slovakia. Although this sort of cheese is made in neighboring nations as well, each has its own unique recipe, which the Slovaks are particularly proud of.
The cheese is served with haluky, or potato dumplings, which are akin to gnocchi in Italy. Finally, bits of smoked bacon and sausage can be sprinkled on top to make the greatest possible combination.
Ingredients:
3 medium potatoes to make approximately 2 cups when finely grated; the same amount of flour as potatoes (about 2 cups); 1tsp salt; 4 ounces or more bryndza; 1 or more strip of bacon per person
Instructions:
- Grate the potatoes, and add the flour, salt. You should get a goopy dough.
- Set a large pot of water to boil. When it has come to a boil, using a rubber spatula or board scraper (or the scraper that came with your halušky maker), quickly press the dough through the holes of the halušky maker/colander/grater into the water, scraping back and forth until all the dough has gone through. When the halušky float to the surface, in 2-3 minutes, they are ready. Drain, reserving ¼ cup of the cooking water.
- In a small bowl, add the cooking water to the bryndza and mix well. Add it to the halusky.
- Fry the bacon until the fat is rendered. Add some of the fat to the halušky and top them with the crumbled bacon.
- Enjoy
