Dish

Kuhani štrukli

Boiled štrukli

Kuhani štrukli is made by mixing flour, eggs, and water to form a dough, which is then rolled out and filled with a mixture of cottage cheese, sour cream, and eggs. The dough is then rolled up and cut into small pieces, which are boiled in salted water until they float to the surface. The dish is typically served with a sauce made from butter, cream, and garlic.

European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

Dumplings

Origins and history

Kuhani štrukli is a traditional dish from the Zagorje region of Croatia. It is believed to have originated in the 18th century, when cheese-making became popular in the region. The dish was traditionally served as a main course, but over time it became a popular dish in many Croatian households and restaurants.

Dietary considerations

This dish is high in carbohydrates and fat due to the use of flour, cheese, and cream. It is not suitable for those with gluten or dairy allergies.

Variations

Variations of this dish include using different types of cheese, such as feta or ricotta, instead of cottage cheese. Some recipes also call for the addition of herbs, such as parsley or dill, to the filling.

Presentation and garnishing

Kuhani štrukli can be presented in a rustic style, with the pasta and sauce served in a large bowl. It can also be plated individually, with the pasta arranged in a circle and the sauce spooned over the top. Garnish with fresh herbs and grated Parmesan cheese.

Tips & Tricks

To make the pasta lighter, use a higher ratio of water to flour. Be sure to use fresh, high-quality cheese for the filling to ensure a creamy and flavorful dish.