Bryndzové Halušky with Bacon and Chives

Ingredients

• 500g (1.1 lb) potatoes, peeled and grated 500g (1.1 lb) potatoes, peeled and grated
• 200g (7 oz) all-purpose flour 200g (7 oz) all-purpose flour
• 250g (8.8 oz) bryndza cheese 250g (8.8 oz) bryndza cheese
• 100g (3.5 oz) sour cream 100g (3.5 oz) sour cream
• 50g (1.8 oz) butter 50g (1.8 oz) butter
• 150g (5.3 oz) bacon, diced 150g (5.3 oz) bacon, diced
• Fresh chives, chopped Fresh chives, chopped
• Salt, to taste Salt, to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (15g saturated)
• Carbohydrates: 45g (3g sugars)
• Protein: 15g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the grated potatoes, flour, and a pinch of salt. Mix well until a dough forms.
2. 2.
   Bring a large pot of salted water to a boil.
3. 3.
   Using a halušky maker or a large-holed grater, press the dough through into the boiling water. Cook until the halušky rise to the surface, then remove them with a slotted spoon and transfer to a colander to drain.
4. 4.
   In a separate pan, melt the butter over low heat. Add the bryndza cheese and sour cream, stirring until the cheese has melted and the sauce is smooth.
5. 5.
   In a skillet, cook the diced bacon until crispy. Remove from the pan and drain on a paper towel.
6. 6.
   Toss the drained halušky in the bryndza sauce until well coated.
7. 7.
   Serve the Bryndzové Halušky in individual bowls, topped with crispy bacon and chopped chives.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out any excess moisture from the grated potatoes before mixing them with the flour. This will help the dough hold together better.
• Bryndza cheese — If you can't find bryndza, you can substitute it with feta cheese mixed with a bit of cream cheese to achieve a similar tangy flavor.
• Bacon — For a smokier flavor, you can use smoked bacon instead of regular bacon.
• Chives — If fresh chives are not available, you can substitute them with finely chopped green onions.

Tips & Tricks

• To achieve perfectly shaped halušky, use a halušky maker or a large-holed grater. Alternatively, you can shape the dough into small dumplings using your hands.
• Serve Bryndzové Halušky immediately after tossing them in the sauce to ensure they are warm and creamy.
• For a vegetarian version, omit the bacon and add sautéed mushrooms for an earthy flavor.
• If you prefer a milder cheese flavor, you can mix bryndza with a bit of grated mozzarella or cheddar.
• Leftover Bryndzové Halušky can be reheated in a pan with a splash of milk to restore their creaminess.

Serving advice

Serve Bryndzové Halušky as a main course, accompanied by a fresh green salad or pickled vegetables. It is a hearty dish that can be enjoyed on its own or as part of a larger Slovak feast.

Presentation advice

Present the Bryndzové Halušky in individual bowls, allowing the creamy sauce to envelop the dumplings. Garnish with a sprinkle of crispy bacon and a generous amount of chopped chives for a vibrant and appetizing presentation.