Pasta

Bryndzové halušky (potato dumplings with sheep cheese)

Name: Bryndzové halušky (potato dumplings with sheep cheese)
Total time: 50 min
Yield: serves 4
Ingredients: 1 kg Potato; 250 g Flour; 1 Egg; 250 g Bryndza (Slovak sheep cheese); 150 g Bacon bits

Preparation time: 50 min
Servings: serves 4

Ingredients

serves 4

Potato — to buy1 kg
Flour — to buy250 g
Egg — to buy1
Bryndza (Slovak sheep cheese) — to buy250 g
Bacon bits — to buy150 g

Preparation

Peel and finely grate the potatoes.
Mix the grated potatoes with the flour, egg and a pinch of salt until you get a thick, sticky batter.
Bring a large pot of salted water to a boil. Using a halušky board or a colander with large holes, drop small bits of batter directly into the boiling water.
Cook for 2 to 3 minutes: the dumplings float to the surface once done. Scoop them out with a slotted spoon as they finish.
Meanwhile, fry the bacon bits in a pan until nicely crisp, set aside with their fat.
Drain the dumplings well, return them to the hot pot and stir in the bryndza cheese vigorously: the heat will melt it into a creamy sauce.
Plate in shallow bowls, top with the crispy bacon and its fat, and serve immediately while hot.