GOSTIŠČE PRI ŽERJAVU

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Name of dishes:
KOCOVI KRAPI
   

 

 

 

Process:
Take hot patatoes and grind them with the mixer, add butter and kned well. Add eggs, flour and salt.
Mix the ingredients well so that the dough is firm.

Cook and than mash the dried pears, add »polenta« and minced lard, roasted onion, cinnamon and sugar. Mix all the ingredients well.

Shape dough in to small balls wich when rolled should have a size of 10-12cm

Put a spoon of filling in the center of rolled dough and close with the left right patern. (petelinji greben)

Than cook the KRAPI in salty water for 15min, put on plate and top the »Krapi« with heated mince lard and bread crums.

 

Ingredients:
 Dough
0,5kg of patatoes
0,8kg of flour
2 eggs
150g of butter

Filling ingredients:
0,5kg of »koce« (whole dried pears)
-400g of boiled »polenta« (ground corn)
one onion
1 table spoon of minced lard
1/3 tea spoon of cinnamon
2 table spoons of sugar

 

 
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