Legendary Dishes | Testenine z Bob in Zaseka (pasta with broad beans and garlic pork fat)

SLOVENIA 
Zaseka
2 litres water
1 kg pork belly, whole piece
1 bulb garlic, crushed
30 g salt
25 peppercorns
5 bay leaves
Seasonings
Pork fat, for sealing

Boil salt and water in a large pot, leave to cool, add pork belly, bay and peppercorns. Store in a cold place for two days. Remove the pork, hang to dry for 24 hours, then cold smoke for two days. Mince the pork, add the garlic, rubbing it into the fatty pieces. Place in small bowls, seal surface with melted pork fat. Refrigerate.

Finish
1 kg fresh young beans, blanched in boiling water, chilled
500 g onions, chopped finely
200 g zaseka
100 g olive oil
100 g smoked bacon
10 g mixed herbs (marjoram, parsley, thyme)
10 g paprika
Seasonings
Water

Sauté the onion in the oil until it takes on colour at the edges, about 30 minutes. Add the bacon, coating it in the oil and onion and fry gently for three minutes, followed by the zaseka and the beans. Season, then pour in enough water to half cover the mixture. Add herbs and paprika. Check tenderness of the beans after ten minutes. They are ready when they are soft to the bite. Serve with pasta.

LEGENDARY DISHES


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