Bryndzové Halušky Slovak Potato Dumplings With Sheep Cheese Almost Bananas Food

BRYNDZOVé HALUšKY (SLOVAK POTATO DUMPLINGS WITH CHEESE)

Steps:

• In a large bowl, combine the grated potatoes, flour, salt, and egg to form a thick, loose dough. It should be wet enough to push through the large holes of a colander, but still keep its shape in the boiling water. If too dry, add a splash of water at a time to reach desired consistency. If too wet to hold its shape, mix in a little more flour.
• Place a large pan over medium heat. Add the bacon and cook until the fat has rendered and the bacon is lightly crisp, stirring occasionally. Remove the bacon with grease from the pan and carefully set aside in a medium bowl.
• While the bacon is cooking, bring a large pot of salted water to a boil. Reduce to a lightly rolling boil, around medium high heat.
• Use a spatula or wooden spoon to transfer some of the dough to the halušky maker or a colander with large holes. Scrape the dough into the boiling water in batches. Stir the bottom lightly to unstick any dumplings. Once the dumplings float to the surface, after about 2 minutes, remove with a slotted spoon to a bowl and repeat with remaining dough.
• Remove 1/4 cup of the still hot cooking water to the empty pan. Add the cheese, stirring to melt into a creamy sauce. Add to the cooked halušky, tossing to coat.
• Serve immediately topped with the cooked bacon and drizzle a little of the rendered bacon fat over the top. If desired, add a sprinkling of chopped parsley or chives.

BRYNDZOVé HALUšKY

Steps:

• Add the bacon pieces to a large skillet over medium-low heat and cook, stirring, until golden and crisp, about 6 minutes for slab bacon and 4 minutes for thick cut. Transfer the bacon and rendered fat to a small bowl. Set aside.
• Bring a large pot of salted water to a boil.
• Peel the potatoes and grate them on the small holes of a box grater over a large bowl (keep all the liquid). Add the flour, egg and 1 tablespoon salt. Stir to combine; the batter should be thick but pourable (like really thick pancake batter).
• Put the bryndza cheese (or feta-yogurt mixture) in a large serving bowl and set near the boiling water.
• Set a spaetzle maker or colander over the boiling water (make sure the bottom is not touching the water; remove some water if you need to). Add about a third of the batter to the spaetzle maker and push through into the water according to the equipment instructions. Alternatively, use a rubber spatula to push the batter through the perforations of the colander into the water. Boil the dumplings until firm and tender, about 3 minutes. Remove with a large slotted spoon or spider, shaking off excess water, and drop them onto the cheese in the bowl. Continue with the rest of the batter, making sure the water is back at a rolling boil before each batch.
• Toss to coat the hot dumplings with the cheese (it will look slightly like risotto). Spoon the bacon with the rendered fat over the dumplings and scatter the scallions on top, if using. Finish with the tiniest sprinkle of salt.