Bryndzové Halušky

What you need

Ingredients

Measured for 5 servings.

• 500 gPotatoes
• 200 gPlain Flour
• 1 pcs (approx. 55 g)Egg
• 5 gSalt
• 250 gFeta Cheese
• 200 gBacon
• 20 gChives

Make it

Method

1. 01

   Peel 500 g potatoes and grate them finely into a bowl; count the 500 g after peeling. Mix promptly with 200 g plain flour, one egg and 5 g salt to make a thick, sticky batter. Bring a large pot of water to a steady boil and crumble 250 g feta into a warm serving bowl. The feta is an accessible substitute, not authentic bryndza.

2. 02

   Push small pieces of batter through a halušky or spaetzle maker into the boiling water; alternatively scrape small pieces from a damp board. Work in batches so the water keeps boiling. Once the dumplings float, simmer another 2–3 minutes until firm with no raw flour at the centre, then lift out with a slotted spoon and drain briefly. Save a little cooking water.

3. 03

   Meanwhile dice and crisp 200 g bacon in a separate pan over medium heat, about 5–7 minutes; drain if desired. Toss the hot dumplings with the crumbled feta and a few spoonfuls of reserved cooking water until lightly creamy, then top with bacon and 20 g chopped chives. Divide into five plates and serve hot. Brand and fat content of feta and bacon will change the nutrition estimate.