Slovenia Archives - International Cuisine

Karst Prosciutto ( Part of a Slovenian Charcuterie Platter)

January 9, 2020 By Darlene at International Cuisine

Karst Prosciutto was designated by the European commission as a product protected by its origin. The unique geographical conditions in the southwestern part of Slovenia are the ones that transform the ham into the delicious tender ruby prosciutto.

The Karst region is famous for its cold Dora winds that cures the ham along with some salt from the Secovlje salt pans in Slovenia. To make it you need two things time and salt. They are hung on wooden hangers to dry. After 3 months of cryotherapy, the hams are placed between two wooden boards to get rid of water. They are then hung high is the ceiling to get some fresh Dora air. Overall the process takes at least 12 months sometimes longer depending on the size of the ham. The result is a true Karst prosciutto. It has a special taste and texture.

The process of making this special dried ham has been going on for centuries. Today Karst prosciutto can be found all over Slovenia and some surrounding countries. You can even find some here in the states but you will likely have to buy a whole ham which will cost between $200-$300 dollars.

When putting together the appetizer for Slovenia be sure to pair it with a soft sheep’s cheese like a farmers cheese and some slices of fresh cantaloupe for wonderful treat. In Slovenia this would typically be served with a red wine called Teran but any wine would be lovely with it.

Did you know that nearly one in nine Slovenians are beekeepers? If you would like to learn more about the country of Slovenia be sure to check out “Our Journey to Slovenia”. There you can also find more authentic Slovenian recipes like the Stephanie roast served with Roasted potatoes plus their famous dessert called potica.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Print Pin

5 from 1 vote

Karst Prosciutto (part of a charcuterie platter)

Karst Prosciutto is a delicious tender dried ham from Slovenia, pair it with melon and cheese for a lovely appetizer

Course Appetizer

Cuisine Slovenian

Prep Time 10 minutes

Total Time 10 minutes

Servings

Calories 421kcal

Author Darlene at International Cuisine

Ingredients

8 ozs Karst Prosciutto
1/2 Cantaloupe Sliced thinly
1/2 lb Sheep's cheese
8 Olives

Instructions

Arrange all the ingredients on a board
Serve with wine

Nutrition

Slovenian Roasted Potatoes (Prazen Krompir)

January 9, 2020 By Darlene at International Cuisine

Slovenian roasted potatoes are called prazen krompir. These potatoes paired perfectly with the Stephanie roast. They would make a wonderful side dish with just about anything. They are hearty and scrumptious, perhaps it is the addition of pork fat and cracklings.

Potatoes are a staple ingredient in Slovenian cuisine and are utilized in many capacities. These Slovenian roasted potatoes are just one way they are loved. I am pretty sure you will love this recipe. The potatoes are first boiled to soften them and then cooked on the stove with onion, some pork fat and then topped with pork cracklings and salt and pepper, yum!

Slovenian cuisine is reflective of Mediterranean, Alpine and Eastern European cultures. Every region in Slovenia has its own regional specialties, but most of their oldest traditional dishes are made using flour, buckwheat or barley as well as potatoes and cabbage. This recipe would be considered an old traditional recipe.

Did you know that Slovenia declared independence from Yugoslavia on June 25th, 1991? If you would like to learn more about the country of Slovenia be sure to check out “Our Journey to Slovenia”. There you can also find more authentic Slovenian recipes like the Stephanie roast plus their famous dessert called potica.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Print Pin

4 from 4 votes

Slovenian Roasted Potatoes (Prazen Krompir)

These Slovenian roasted potatoes are a wonderful side dish and pair beautifully with the Slovenian Stephanie roast.

Course Side Dish

Cuisine Slovenian

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings

Calories 290kcal

Author Darlene at International Cuisine

Ingredients

2 lbs potatoes russet or golds
1 onion white or brown
1 Tbsp Pork fat obtained from cooking the cracklings
1/4 lb Pork cracklings
Salt to taste
Pepper to taste

Instructions

Wash the potatoes, in a large pot add the potatoes with water to cover. Add salt and cook the potatoes for 15 to 20 minutes (until tender)
While the potatoes are cooking on the stove cook up the pork cracklings or bacon until crispy and reserve the grease, set the pork cracklings or bacon aside.
After cooking, remove the potatoes from the stove and pour the water out of the pot. When the potatoes are cool, peel them and cut it into pieces.
While waiting for the potatoes to cool, you can also peel onions and cut them into thin slices. Add reserved grease from the pork cracklings or bacon to the pan about a tablespoon, and add the onions (add some salt to release the water from the onions).
When the onions are browning, add chopped potatoes and cook, initially at low temperatures Increase the temperature turning and stirring the potatoes roasting them.
When potatoes are well-roasted, add the cracklings and keep on roasting until they are a bit brownish with a crust. Add salt and pepper to taste.

Nutrition

Potica (A Traditional Slovenian Pastry)

January 9, 2020 By Darlene at International Cuisine

Potica pronounced poh-TEET-sa is a traditional Slovenian sweet or savory pastry. It is made with a leavened dough that is rolled or stretched out thinly and then spread with a filling. The most popular filling for potica is made with walnuts which is what this recipe is for however, other popular fillings include poppy seed, cottage cheese, hazelnut, chocolate, tarragon, leeks and even their famous honey.

Potica was made a global sensation by Pope Francis when he mentioned it in his conversation with First Lady Melania Trump during their visit to the Vatican. He said “What do you give him to eat? Potica?”. Many news organizations reported on the conversation and the world wanted to know all about potica. Potica is enjoyed for every festive occasion in Slovenia especially around the holidays.

It turns out potica is a delicious dessert that you will want to make often. Why not try it with different fillings? I am sure all would be delicious. We enjoyed the walnut version as dessert for our International Cuisine meal with a nice strong cup of coffee. A perfect ending to our Slovenian feast.

Did you know that Melania Trump was born in Slovenia? She is one of only two First Ladies that were born outside of the USA. If you would like to learn more about the country of Slovenia be sure to check out “Our Journey to Slovenia”. There you can also find more authentic Slovenian recipes like the Stephanie roast served with Roasted potatoes.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Print Pin

3.3 from 48 votes

Potica (A Traditional Slovenian Pastry)

Potica is a delicious nut- filled pastry you will want to make more than once.

Course Dessert

Cuisine Slovenian

Prep Time 25 minutes

Cook Time 1 hour

Resting and Rising time 3 hours 10 minutes

Total Time 4 hours 35 minutes

Servings loaves

Calories 3044kcal

Author Darlene at International Cuisine

Ingredients

Yeast

2 1/2 tsp yeast
1/4 cup lukewarm milk
1/2 Tablespoon sugar

Dough

3/4 cup milk
6 Tablespoons butter
3 egg yolks
6 Tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons vanilla
3 1/2 to 3 3/4 cups all-purpose flour sifted

Walnut Filling

1 pound walnuts ground fine
1/2 stick butter
3/4 cup milk or half and half cream
1 cup sugar
1/4 cup honey
1 1/2 teaspoons vanilla
Grated peel from 1/2 orange or 1/2 lemon
3 egg whites
Cinnamon

Instructions

For the yeast

Dissolve yeast in milk; add sugar and combine. Cover in warm place, about 10 minutes, until bubbly.

For the Dough

In a sauce pan, Scald milk; add butter. Cool to lukewarm.
In small mixer bowl, beat egg yolks, sugar, salt and vanilla until lemon-colored.
In large bowl, sift 1 1/2 cups flour.
Pour mixture of prepared yeast, milk, butter, eggs and sugar into mixing bowl with 1 1/2 cups of flour; beat with electric mixer until smooth and elastic. Keep adding flour and mixing with a wooden spoon until of consistency that dough can be handled without sticking.
Place on floured board and knead for about 15 minutes, adding flour as needed, to make a non-sticking dough. Place dough in well-greased bowl; turn to grease top. Cover and let rise in warm place for about 2 hours until doubled in size.

For the Walnut Filling

Grind walnuts in food chopper with finest blade.
Melt butter in large saucepan. Add milk, sugar and honey; cook to rolling boil, taking care not to let it boil over.
Pour hot mixture over walnuts.
Add vanilla and grated peel.
Mix thoroughly and allow to cool.
Beat the egg whites until stiff and fold into the cooled nut mixture.

Rolling and Baking

Grease well the two 12" x 4" loaf pans.
Roll out ½ the dough on table covered with cloth sprinkled well with flour. Roll as large and thin as possible into a rectangle. Spread ½ the filling evenly over entire dough, sprinkling generously with cinnamon.
Start rolling up dough by hand (jelly-roll fashion) from the wide side, stretching the dough slightly with each roll. Keep the side edges as even as possible.
Prick roll about every several turns with a toothpick to help eliminate air pockets. Continue rolling by hand to opposite edge. Seal ends more securely by gently pulling dough down to cover ends and tucking underneath when placing in pan.
Cover and let rise in warm place until double, about one hour.
Bake in preheated 325-degree oven for 1 hour until medium brown.

Nutrition