Zlikrofi from Idrija Valley

  • Starter
  • medium
  • 4
  • 60 minutes, plus 2 hours resting

PT1H

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Ingredients

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Dough

  • 500g of flour
  • 4 eggs

Filling

Sauce

  • 200g of veal stock
  • 50g of butter
  • 1 tbsp of 00 flour
  • vegetable stock, as needed
  • salt
1
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
2
Wrap the dough in cling film and leave to rest in the fridge for at least 2 hours
3
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
4
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
5
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
6
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
7
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
8
Boil the zlikrofi in salted boiling water for 2 minutes then drain in a colander
9
To serve, place six zlikrofi in each bowl and drizzle over the sauce. Finish with Montasio cheese shavings
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