Bryndzové Halušky
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The Tale of Bryndzové Halušky
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Bryndzové halušky, potato dumplings tossed with sheep's milk cheese (bryndza) and bacon, is considered Slovakia's national dish, rooted in the shepherding traditions of the Tatra Mountains, where sheep's cheese production has been central to highland life for centuries.
Ingredients
Scale:· 4 servings
- 2 lb potatoes, peeled
- 2 cups all-purpose flour
- 1 egg
- Salt
- 8 oz bryndza sheep cheese
- 1/4 cup milk
- 6 slices bacon, diced
Instructions
- 1Grate the potatoes finely and mix with flour, egg, and a pinch of salt to form a thick batter.
- 2Bring a large pot of salted water to a boil and press small pieces of the batter through a colander or gnocchi board directly into the water.
- 3Cook the dumplings 3-4 minutes until they float, then drain, reserving a splash of the cooking water.
- 4Render the bacon in a skillet until crisp, reserving the fat.
- 5Warm the bryndza cheese with a splash of milk and the reserved cooking water until smooth and pourable.
- 6Toss the drained dumplings with the warm bryndza sauce.
- 7Top with crispy bacon and its rendered fat before serving.
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