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Good solid food dried in the open air
Open-air drying is an ancient method of preserving
food. Air-dried ham and sausage are prepared almost
all over Slovenia. The ham from the Karst region
- a barren landscape in the south-west of the
country - is particularly well known. In the north-east
of the country you can even sample air-dried trout.
Slovenia also produces good mutton and sheep's
cheese. Sweet dishes, including strudel and doughnuts,
are reminiscent of its neighbour Austria.
Jota
Ingredients (Serves 4):
500 g potatoes
100 g Karst ham or other air-dried ham
2 cloves garlic
1 tbsp oil
1 heaped teaspoon plain flour
500 g sauerkraut
1 small can brown or kidney beans
salt and pepper
1 bay leaf
Method:
- Peel and wash the potatoes and cut into small
pieces.
- Dice the ham, and peel and finely chop the
garlic. Add to heated oil and braise lightly,
dust with flour and sauté.
- Add the sauerkraut and the potatoes and pour
500 ml water on top. Bring to the boil.
- Meanwhile, empty the beans into a colander
and rinse under running water.
- Add to the stew with the salt, pepper and
bay leaf. Simmer for about 30 minutes.
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