Žganci: Difference between revisions
c/e |
|||
| Line 3: | Line 3: | ||
==Preparation== |
==Preparation== |
||
The dish is made from [[ |
The dish is made from [[buckwheat]] flour ({{lang-sl|[[Ajdovi žganci]]}}, {{lang-de|Heidensterz}}), [[maize]], [[wheat]], or a combination of potato and wheat flour and water, [[cooking oil]] and [[salt]], which is cooked for fifteen minutes on a low boil. The lump is then crumbled onto a plate for serving. Softer ''žganci'' is called [[Styria]]n style in Slovenia. ''Žganci'' can be served with milk (''žganci z mlekom''), honey, [[lard]] and [[Pork rind|cracklings]], or runny yogurt. A savory version is served with meat as part of a main dish. |
||
==Žganci in Slovenia== |
==Žganci in Slovenia== |
||
Revision as of 10:37, 24 July 2017
Žganci is a dish in Slovenian and Croatian cuisine, known as Sterz in Austria, pura on the Croatian coast, and also known in northern Italy. It is a traditional 'poor man's food' of hard-working farmhands similar to polenta, although prepared with finer grains.
Preparation
The dish is made from buckwheat flour (Template:Lang-sl, Template:Lang-de), maize, wheat, or a combination of potato and wheat flour and water, cooking oil and salt, which is cooked for fifteen minutes on a low boil. The lump is then crumbled onto a plate for serving. Softer žganci is called Styrian style in Slovenia. Žganci can be served with milk (žganci z mlekom), honey, lard and cracklings, or runny yogurt. A savory version is served with meat as part of a main dish.
Žganci in Slovenia
Žganci was a typical everyday meal of the central and Alpine parts of Slovenia. Its popularity and common use is implied in the following witticism from the 19th century: "Žganci are the pedestal of Carniola." This attitude implies its crucial meaning for the survival of the population. Freshly boiled žganci could be served as breakfast or lunch, or warmed-up or toasted for dinner or breakfast the following day. Belsazar Hacquet (1739–1815) mentions that žganci was served with sauerkraut in Upper Carniola.[1] The oldest preparation method explains the word žganci. The word žganci is derived from the Slovenian verb žgati 'to burn, to toast'.[1]
See also
References
- ^ a b Taste Slovenia. Bogataj Janez, 2007. Rokus Gifts. ISBN 978-961-6531-39-9
External links
Media related to Žganci at Wikimedia Commons
