Bryndzové halušky
25 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
SAUCE INSTRUCTIONS
Finely chop the onion. Cut the bacon into 1 cm cubes.
In a pan over medium heat, melt 40 g of lard, add the bacon and sauté for 2 minutes, stirring frequently. Add the remaining lard and onion and sauté until golden. Pour in the milk and cream and mix. Bring to a boil, reduce heat to one-third, and cook for 3 minutes. Remove from heat and cover with a lid to keep the mixture hot.
HALUŠKY INSTRUCTIONS
Finely grate the potatoes. Place them in a bowl and squeeze out the water. Add flour, egg, and salt and mix into a dough. Bring a large amount of water to a boil in a large pot.
Chef's tip
Old potatoes are best. If you only have new ones, add 2 tablespoons of starch to the dough. The dough must not be too thin or too thick. If you put it on a cutting board, it should stop at the edge, it should not run down. Do not salt the water for the halušky. You can also prepare halušky using a halušky sieve. You do not need to change the water between batches of halušky. If it boils away, just top it up and let it come to a boil again. In the bowl, gently mix the halušky with bryndza and sauce like a salad with two large spoons (wooden spoons). For better taste, use full-fat milk and quality bacon. Seasoning the dish with sour cream is not necessary; it depends on your taste.