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Žlikrofi
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
for 4 people
Ingredients
For the pasta:
200 g of flour,
2 eggs.
For the filling:
500 g boiled potatoes,
30 g of bacon,
1 egg red,
½ onion,
3 tablespoons extra virgin olive oil,
3 tablespoons chopped chives,
3 tablespoons grated cheese,
salt,
pepper.
For the condiment:
100 g melted butter and 100 g flaked Montasio.
Introduction
The žlikrofi are a native speciality of Idria, quite common in the Trieste Karst. Many variations, especially with cheese and sometimes with stuffing of raisins, pine nuts, pieces of roast that remind the varied range of carnic agnolotti. Almost a "circle" that ideally closes the region.
Preparing
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