Zlikrofi from Idrija Valley

Name: Zlikrofi from Idrija Valley
Total time: 1 h
Ingredients: 500g of flour; 4 eggs; 30g of butter; 30g of lardo; 1/2 onion, chopped; 50g of pancetta; 400g of potatoes, boiled and chopped; 2 egg yolks; marjoram; 30g of chives; 30g of Montasio cheese, plus shavings to garnish; salt; pepper; 200g of veal stock; 50g of butter; 1 tbsp of 00 flour; vegetable stock, as needed; salt

by Alessandro Gavagna

Item 1 of 1

Starter
medium
4
60 minutes

★ ★ ★ ★ ★

Not yet rated

Chef Alessandro Gavagna's zlikrofi recipe is an Italian take on the classic dish from Slovenia, which is only a short hop over the border from the chef's home in Friuli. Fresh pasta can overcook very easily, so make sure you remove the dumplings from the water when they are still firm to the touch to ensure they are cooked perfectly and not soggy.

First published in 2016

discover more:

Related Recipes

Ingredients

Metric

Imperial

Dough

500g of flour
4 eggs

Filling

30g of butter
30g of lardo
1/2 onion, chopped
50g of pancetta
400g of potatoes, boiled and chopped
2 egg yolks
marjoram
30g of chives
30g of Montasio cheese, plus shavings to garnish
salt
pepper

Sauce

200g of veal stock
50g of butter
1 tbsp of 00 flour
vegetable stock, as needed
salt

SAVE RECIPE

PRINT RECIPE

SHOPPING LIST

Equipment

Pasta machine

Method

To make the dough, place the flour in a large bowl and make a well in the centre. Pour in the eggs, mix to combine and knead vigorously for at least 15 minutes

500g of flour
4 eggs

Wrap the dough in cling film and leave to rest in the fridge for at least 2 hours

For the filling, heat the butter in a saucepan and add the onion, lardo and pancetta and cook until the pancetta is crispy. Add the potatoes and mix well until a coarse purée is achieved. Leave to cool

30g of butter
30g of lardo
1/2 onion, chopped
50g of pancetta
400g of potatoes, boiled and chopped

Once cooled, add the egg yolks, salt, pepper, marjoram, chives and grated Montasio cheese. Roll the mix into 10g balls and place in the fridge to set

2 egg yolks
salt
pepper
marjoram
30g of chives
30g of Montasio cheese, plus shavings to garnish

For the sauce, bring the veal stock to the boil and whisk in the butter and flour. Season to taste with salt. If the sauce is too thick, add a splash of vegetable stock

200g of veal stock
50g of butter
1 tbsp of 00 flour
salt, to season
vegetable stock, as needed

Roll out the pasta dough on a pasta machine to the lowest setting. Lie the sheet of pasta on the work surface and place the balls at 5cm intervals

Moisten one edge of the pasta and fold it over, sealing at the sides of each ball and at the top. Cut through the pasta between each ball to give individual pieces. Make an indentation on the top of each zlikrofi to give a bow shape

Boil the zlikrofi in salted boiling water for 2 minutes then drain in a colander

To serve, place six zlikrofi in each bowl and drizzle over the sauce. Finish with Montasio cheese shavings