Idrijski žlikrofi with Potato Filling

Ingredients

• For the pasta dough: For the pasta dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• For the potato filling: For the potato filling:
• 4 medium potatoes, peeled and diced 4 medium potatoes, peeled and diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste
• For serving: For serving:
• 4 tablespoons butter 4 tablespoons butter
• 2 tablespoons breadcrumbs 2 tablespoons breadcrumbs

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 12g (5g saturated)
• Carbohydrates: 52g (3g sugars)
• Protein: 8g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pasta dough. Make a well in the center and add the eggs. Gradually incorporate the flour into the eggs, adding water as needed, until a smooth dough forms. Knead the dough for about 5 minutes, then cover and let it rest for 30 minutes.
2. 2.
3. 3.
   In the meantime, prepare the potato filling. Boil the diced potatoes in salted water until tender. Drain and set aside.
4. 4.
5. 5.
   In a skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent and fragrant. Add the cooked potatoes and mash them until smooth. Stir in the chopped parsley and season with salt and pepper to taste. Allow the filling to cool.
6. 6.
7. 7.
   Roll out the pasta dough on a lightly floured surface until it is about 1/8 inch thick. Using a round cookie cutter or a glass, cut out circles of dough, approximately 2 inches in diameter.
8. 8.
9. 9.
   Place a small spoonful of the potato filling in the center of each dough circle. Fold the circle in half, sealing the edges by pressing them together. Then, bring the two corners of the half-circle together and press firmly to create the characteristic žlikrofi shape. Repeat with the remaining dough and filling.
10. 10.
11. 11.
    Bring a large pot of salted water to a boil. Carefully drop the žlikrofi into the boiling water and cook for about 5 minutes, or until they float to the surface. Remove them with a slotted spoon and drain.
12. 12.
13. 13.
    In a separate skillet, melt the butter for serving. Add the breadcrumbs and cook until golden brown.
14. 14.
15. 15.
    Serve the Idrijski žlikrofi hot, drizzled with the melted butter and sprinkled with the golden breadcrumbs.

Treat your ingredients with care...

• Potatoes — Be sure to dice the potatoes evenly to ensure even cooking. Avoid overcooking them to maintain a smooth texture for the filling.
• All-purpose flour — Use a good quality flour for the pasta dough to achieve the desired elasticity and texture.
• Butter — Opt for unsalted butter to have better control over the saltiness of the dish.
• Fresh parsley — Finely chop the parsley just before adding it to the potato filling to preserve its vibrant flavor.
• Breadcrumbs — Use homemade breadcrumbs or panko for a crispier texture.

Tips & Tricks

• To save time, you can prepare the potato filling in advance and refrigerate it until ready to use.
• If you prefer a more pronounced garlic flavor, you can increase the amount of minced garlic in the filling.
• For a richer taste, you can add a small amount of grated Parmesan cheese to the potato filling.
• If the dough becomes too sticky while rolling it out, lightly dust it with flour.
• Leftover žlikrofi can be refrigerated and reheated in a skillet with a little butter for a delicious next-day meal.

Serving advice

Serve the Idrijski žlikrofi as a main course accompanied by a fresh green salad or steamed vegetables. They can also be served as an appetizer or a side dish alongside roasted meats or fish.

Presentation advice

Arrange the cooked žlikrofi on a serving platter, drizzle them with the melted butter, and sprinkle the golden breadcrumbs over the top. Garnish with a sprig of fresh parsley for an elegant touch.