AI-generated
Ajdovi žganci — Slovenian buckwheat morsels with pork cracklings
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/main-dishes/ajdovi-zganci-slovenian-buckwheat-morsels-with-pork-cracklings
About this recipe
Ajdovi žganci are Slovenian buckwheat-flour morsels, broken into irregular pieces and served with pork cracklings. The flour is briefly toasted, then cooked in water as a compact mound with a hole in the center. After draining the liquid, the thick mixture is worked together and scraped off a wooden spoon with a fork. The finished žganci have soft centers, slightly rough surfaces and a distinct buckwheat flavor. This version includes pork cracklings and a measured portion of lard, divided between the mixture and the topping. The quantities make four servings; allow about 55 minutes.
Ingredients
Buckwheat morsels
300 g finely ground buckwheat flour
1 l water for cooking; some stays in the mixture and the rest is drained off
6 g fine salt
Cracklings and lard
80 g ready-to-eat pork cracklings made by rendering fatback, without skin, weighed after draining off liquid fat
20 g plain rendered pork lard, divided into 10 g for the mixture and 10 g for warming the cracklings
Steps
Have ready a lidded pot about 3 l in capacity and 18–20 cm in diameter. Pour in all 1 l of water, add the salt and bring to a boil. Meanwhile, put the flour in a dry frying pan and toast over medium heat for 2–3 minutes, stirring constantly, until it smells gently nutty. Keep the flour light in color, without burning.
Tip all the toasted flour in one movement into the center of the boiling water to form a mound. Leave it without stirring. Wait until the water returns to a gentle boil, then cook for 2–3 minutes. Use the handle of a wooden spoon to make a hole about 2–3 cm wide through the center of the mound, reaching the bottom of the pot so boiling water can flow into it.
AI-generated Cover the pot and cook over low heat for 20–25 minutes, keeping the water gently simmering around the mound and inside the channel. The flour will gradually absorb water and also cook in the steam. Meanwhile, prepare the cracklings as described in the next step.
Heat the 10 g of lard allocated to the cracklings in a small frying pan. Add all the cracklings and warm over low or moderately low heat for 3–4 minutes, stirring, until hot and lightly crisp. These are ready-to-eat cracklings from rendering fatback, so they only need reheating. Keep everything in the pan, including all the fat, for serving.
Remove the pot from the heat. Hold the mound back with the lid and carefully pour the water into a heatproof jug. Measure out and reserve 200 ml, discarding the rest. Add the remaining 10 g of lard and 60 ml of reserved liquid to the cooked mound. Stir and press vigorously with a sturdy wooden spoon for 2–3 minutes, until thick, cohesive and slightly sticky, without dry flour. If the mixture is too dry and falls apart, gradually add as much as needed from the remaining 140 ml; stop when it holds together. If dry, floury patches remain after breaking up the mound, use a small portion of the reserved water and heat the mixture covered over low heat for another 3–5 minutes, then stir again. Discard any unused reserved liquid.
Cover the finished mixture and leave off the heat for 5 minutes. Scoop portions onto a wooden spoon, then use a fork to scrape irregular pieces about 1–2 cm across into a large bowl. They should stay soft and slightly rough.
Divide the hot buckwheat morsels into four servings. Arrange all the warmed cracklings on top and pour over all the fat from the pan. Serve immediately so the topping stays pleasantly crisp.
Estimated nutrition
Rate this recipe
0 ratings
Comments