Mlinci and vegetables
Item 1 of 1
- medium
- 4
- 60 minutes
Mlinci is dish with origins in Slovenia, falling part way between pasta and flatbread. The dough is first rolled into thin sheets before being lightly toasted to impart a delicate, nutty flavour. Alessandro Gavagna draws on the fresh vegetables and herbs from his garden in this mlinci recipe, adding a final flourish of richness with goose.
First published in 2016
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Ingredients
Metric
Imperial
SAVE RECIPE
Equipment
- Pasta machine
Method
1
To make the mlinci, first mix all the ingredients together in a large bowl and knead vigorously to form a smooth, elastic dough. Wrap the dough tightly in cling film and leave to rest in the fridge for 1 hour
- 150g of flour
- 50g of maize flour, for polenta
- 2 eggs
2
Divide the dough in half and roll each piece through a pasta machine on the thinnest setting to form 2 sheets of pasta. Toast each sheet under a hot grill until golden and crisp, then break into irregular pieces and set aside
3
For the goose and vegetable sauce, place a large saucepan over a medium heat and add the butter. Season the diced goose breast with thyme and marjoram and sauté in the butter until beginning to colour
- 120g of goose breast, diced
- fresh thyme to taste
- fresh marjoram to taste
- 70g of butter
4
Add the courgettes and tomatoes to the pan and cook until softened. Season with salt and pepper, then pour in the chicken stock and simmer for around 15 minutes, topping up the sauce with more stock if necessary to leave a loose consistency
5
Meanwhile, bring a separate pan of salted water to the boil. Weigh out 240g of the toasted mlinci, then add to the boiling water and cook for 3 minutes
6
To serve, drain the mlinci and add to the sauce, stirring well to combine. Divide between deep plates and serve immediately
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