Description:
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 form of polenta prepared from various grains.
It is made from maize, wheat or buckwheat flour, 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 (Sln. žganci z mlekom), honey, cracklings, or runny yogurt. Žganci with cabbage or blood sausage is a traditional Slovenian breakfast dish. 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 part 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. Balthasar Hacquet (1739-1815) mentions that žganci was served with sauerkraut in Upper Carniola.
The oldest preparation method explains the word žganci. The word žganci is derived from the Slovenian verb žgati 'to burn, to toast.
INGREDIENTS
5 dl water
pinch salt
1 cup buckwheat or cornmeal
5 tablespoons hot lard with cracklings
PROCEDURE
Place water and salt in saucepan and bring to a brisk boil. Keep at the boiling point and add flour, BUT DO NOT MIX. Let it boil for 5 minutes. Make a hole in the center of the flour with a wooden spatula and boil again for 10 minutes. Pour off half the water and set aside. Beat and stir mixture well. Add fat and mix. Cover and let stand over low heat for 5 minutes. If too dry, add some of the reserve water and mix.
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 form of polenta prepared from various grains.It is made from maize, wheat or buckwheat flour, 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 (Sln. žganci z mlekom), honey, cracklings, or runny yogurt.
Žganci with cabbage or blood sausage is a traditional Slovenian breakfast dish. 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 part 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. Balthasar Hacquet (1739-1815) mentions that žganci was served with sauerkraut in Upper Carniola.
The oldest preparation method explains the word žganci. The word žganci is derived from the Slovenian verb žgati 'to burn, to toast.
INGREDIENTS
5 dl waterpinch salt
1 cup buckwheat or cornmeal
5 tablespoons hot lard with cracklings
PROCEDURE
Place water and salt in saucepan and bring to a brisk boil. Keep at the boiling point and add flour, BUT DO NOT MIX. Let it boil for 5 minutes. Make a hole in the center of the flour with a wooden spatula and boil again for 10 minutes. Pour off half the water and set aside. Beat and stir mixture well. Add fat and mix. Cover and let stand over low heat for 5 minutes. If too dry, add some of the reserve water and mix.
