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Slovenia: Cooking @ Work

My friend Gašper made some home made sausages and my friend Nada offered to bake Belokranjska pogača (a kind of flatbread), so I decided to prepare a lunch for my co-workers.

Kranjska klobasa (Kranjska sausage), pasteurized meat product, made of coarsely ground pork meat and pig bacon (neck, back, thighs), is one of the most recognized products at home  and  abroad. The  filling, seasoned with garlic and pepper, is stuffed into thin hog casings and formed in pairs linked with a wooden skewer. The sausages are hot smoked and heat-cured. Kranjska klobasa is served warm as being sunken in hot water for few minutes where very specific and high gastronomic quality is developed.

Belokranjska pogača (Bela Krajina cake) as a special form of low breed has a unique recipe. It is circular with a diameter of about 30 cm, high in the middle of 3 to 4 cm and on the edges of 1 to 2 cm. On the top it is incised with oblique lines with approximately distance of 4 cm forming squares and topped with whisked egg whites and sprinkled with cumin and wholesale grain salt. The best way to taste it is when it is still warm. When baked it is not cut but torn in relation to incised oblique lines.

What else very typical from Slovenia can you try? Click here. pdf