CROATIAN FLOUR NOODLES
This is the side dish you serve with some stews, paprikas, goulash, or chowder soups. This is how we make it in Croatia. We call this meal "trganci".
Provided by nitko
Categories European
Time 35m
Yield 12 portions, 12 serving(s)
Number Of Ingredients 5
Steps:
- Take a glass pot (for salad for example) and mix well flour and milk.
- Add eggs, melted (but not hot) butter, and salt. Mix until you get smooth dough.
- Using spoon make small noodles and cook them in boiling salt water.
- When ready, strain them and put in another pot and cover with melted butter. Eat warm.
- You can also put them into stews, soups, paprikas or goulash to cook until ready.
Nutrition Facts : Calories 364.5, Fat 11.9, SaturatedFat 6.7, Cholesterol 97.6, Sodium 1393.8, Carbohydrate 52.9, Fiber 1.8, Sugar 0.3, Protein 10.4
THE SWEETEST PASTA YOU'LL EVER EAT RECIPE BY TASTY
Use your leftover pasta to make dessert! This Croatian dessert pasta, called stonska torta, features tube-like noodles, such as ziti or penne, tossed in a mixture of ground nuts, and grated chocolate, all wrapped up in a pastry dough and topped with fresh berries.
Provided by Tikeyah Whittle
Categories Desserts
Time 2h55m
Yield 10 servings
Number Of Ingredients 25
Steps:
- Make the dough: In a large bowl, stir together the flour and salt.
- In a medium bowl or liquid measuring cup, whisk together the olive oil, apple cider vinegar, and eggs.
- Make a well in the center of the dry ingredients and pour in the wet ingredients, along with ¼ cup (60 ml) cold water. Mix together with a spoon or spatula until well combined. Add more cold water as needed, 1 tablespoon at a time, until the dough begins to come together.
- Use your hands to knead the dough in the bowl until most floury bits are incorporated. Turn the dough out onto a clean surface and knead for 1-2 minutes, until smooth and supple. Return to the bowl and cover with plastic wrap. Let rest for 30 minutes.
- While the dough rests, make the filling: Add the almonds and walnuts to a food processor and blend until finely ground. Transfer to a large bowl.
- Add the granulated sugar, cinnamon, and grated chocolate to the bowl with the ground nuts and mix well.
- In a separate large bowl, toss the cooked ziti with the olive oil, lemon zest, lemon juice, and rum until well coated.
- In a medium bowl, whisk together the eggs and vanilla until smooth.
- Preheat the oven to 350˚F (180˚C).
- On a lightly floured surface, roll out the dough to a 24-inch circle, about ¹⁄₁₆-inch thick.
- Lightly grease a 10-inch springform pan with nonstick spray and dust with flour.
- Center the dough over the pan, making sure there is equal overhang on all sides. Press the dough against the bottom and sides of the pan so it lays flush, working gently so the dough doesn't tear.
- Sprinkle about ⅓ of the nut mixture over the dough in an even layer. Top with ½ of the pasta, then another ⅓ of the nut mixture. Dollop 4 tablespoons of softened butter all over the nut mixture. Repeat to make another layer with the remaining pasta, nuts, and butter.
- Pour the beaten egg mixture over everything, making sure it seeps down through the pasta layers. Press down with a spatula to release any air pockets. Fold the overhanging dough over the filling. Brush the top with the melted butter.
- Bake for 70 minutes, until the crust is golden brown. Remove from the oven and let cool for 15 minutes.
- Invert the stonska torta onto a cutting board or serving platter. Release the springform, then remove the ring and bottom of the pan.
- Dust powdered sugar on top and garnish with the blueberries, raspberries, and strawberries. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 931 calories, Carbohydrate 98 grams, Fat 50 grams, Fiber 7 grams, Protein 24 grams, Sugar 25 grams
CROATIAN BREAD DUMPLINGS
I am submitting this after a recipe request for this meal. It is usual side dish we eat with sauerkraut, "sekeli goulash" or other meat goulash or paprikas recipes. It is very easy. This is recipe from Cooking High School from Zagreb, Second year. I have added parmesan because my experience says it will coagulate better and would prevent eventual crumbling while cooking. This amount of ingredients is for feeding a platoon, so for domestic use reduce ingredients.
Provided by nitko
Categories Breads
Time 40m
Yield 30 dumplings, 25 serving(s)
Number Of Ingredients 12
Steps:
- Remove crust from bread. Cut the rest of bread into small cubes and dry them in oven. They must become crunchy.
- Make dough mixing milk, flour, eggs, parmesan and salt. Pour over crunchy bread.
- Finely mince onion. Cut bacon into small pieces and fry them but not too much. Bacon will drain some lard, so add oil and sauté onion until becomes translucent. Add parsley leaves and bacon and put it into dough.
- Mix well and leave at least half an hour in refrigerator.
- Make balls with your hand. They must be not larger than tenis balls. To do it better, put your hands in cold water before you form each ball. Put balls into boiling water and cook about 20 minutes. The balls must float, that is the indication they are done.
- Before serving fry in a frying pan some breadcrumbs on butter. Put bread balls on hot butter just for few seconds to cover them with breadcrumbs. For four persons reduce amount of ingredients to 1/4.
Nutrition Facts : Calories 207.9, Fat 6.4, SaturatedFat 2.5, Cholesterol 59.2, Sodium 812, Carbohydrate 29.8, Fiber 1.4, Sugar 2.1, Protein 7.2
CROATIAN CHEESE NOODLES
This is one of my favorite lunches. It is typical Northern Croatian dish. It is very easy to make, and you have usually all ingredients at home (well, in Croatia) so you don't have to make special shopping.
Provided by nitko
Categories Lunch/Snacks
Time 18m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook the noodles.
- Cut pancetta into cubes. Cut onion into rolls. Fry them in a pan until pancetta is crispy and onion brown.
- Put noodles on serving bowl, sprinkle with fresh cheese and pancetta and onion. Serve it and eat it.
Nutrition Facts : Calories 744, Fat 23.9, SaturatedFat 13, Cholesterol 153, Sodium 751.9, Carbohydrate 99.1, Fiber 4.7, Sugar 4, Protein 32.8
NORTH CROATIAN DEER GOULASH
This goulash is very nice and heavy meal, suitable for winter period. Usually we use roe-deer (female, preferably young) because meat is tender. You can use second class parts of meat, muscles. We also put flour noodles (see Croatian flour noodles here on Zaar), but you can put potato pieces in it. If you put flour noodles in it, they must be small.
Provided by nitko
Categories Stew
Time 2h20m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 14
Steps:
- If you have old deer it is recommended to keep the meat one day in marinade (wine and seasoning: put all seasoning into gauze cloth and make a small bag). If you have young deer this is not necessary.
- Sauté finely minced onion on lard until becomes translucent.
- Chop the meat into small pieces (2 - 3 cm large) and add into pot with onion. Add very finely minced pancetta.
- Sauté until meat becomes grayish. Add paprika, salt and pepper and mix all together.
- Add wine and seasoning bag and cook on easy fire about 15 minutes. Add game stock and cook 60 minutes.
- If you are putting potato than use two medium large potatoes, peal them and cut into small cubes and put into goulash. Cook until potato is done.
- If you are putting flour noodles (see recipe on Zaar) first cook them separately until they start to flow on surface, than put them into goulash and cook until done (about 20 minutes).
- Serve in bowl and eat with spoon.
Nutrition Facts : Calories 434.7, Fat 18.8, SaturatedFat 6.9, Cholesterol 159.3, Sodium 1267.1, Carbohydrate 8.2, Fiber 1.6, Sugar 2.4, Protein 41.9
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