Silesian Salviata

Ingredients

The Silesian version of Salviata differs from the original Italian dish by incorporating local ingredients and flavors. While the Italian version typically uses ingredients like ricotta cheese and tomato sauce, the Silesian adaptation replaces them with spinach, potatoes, smoked bacon, and marjoram. Additionally, the Silesian Salviata is served with a sauce made from sautéed onions, garlic, and sour cream, which adds a rich and creamy element to the dish. We alse have the original recipe for Salviata, so you can check it out.

• 500g (1.1 lb) potatoes, peeled and boiled 500g (1.1 lb) potatoes, peeled and boiled
• 200g (7 oz) fresh spinach, blanched and chopped 200g (7 oz) fresh spinach, blanched and chopped
• 200g (7 oz) all-purpose flour 200g (7 oz) all-purpose flour
• 2 eggs 2 eggs
• 100g (3.5 oz) smoked bacon, diced 100g (3.5 oz) smoked bacon, diced
• 1 tablespoon marjoram 1 tablespoon marjoram
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200ml (7 fl oz) sour cream 200ml (7 fl oz) sour cream
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (total), 8g (saturated)
• Carbohydrates: 42g (total), 4g (sugars)
• Protein: 12g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, mash the boiled potatoes until smooth. Add the chopped spinach, flour, and eggs. Season with salt and pepper. Mix well until a dough forms.
2. 2.
   Bring a large pot of salted water to a boil.
3. 3.
   Meanwhile, in a frying pan, cook the diced bacon until crispy. Remove the bacon from the pan and set aside.
4. 4.
   In the same pan, sauté the chopped onion until translucent. Add the minced garlic and cook for another minute.
5. 5.
   Add the sour cream to the pan and stir until well combined. Cook for a few minutes until the sauce thickens slightly. Season with salt, pepper, and marjoram.
6. 6.
   Divide the dough into small portions and shape them into dumplings.
7. 7.
   Carefully drop the dumplings into the boiling water and cook until they float to the surface, about 5-7 minutes.
8. 8.
   Remove the dumplings from the water using a slotted spoon and transfer them to a serving dish.
9. 9.
   Pour the creamy sauce over the dumplings and sprinkle with the crispy bacon.
10. 10.
    Serve the Silesian Salviata hot and enjoy!

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are tender and easily mashable. This will ensure a smooth texture for the dumplings.
• Spinach — Blanch the spinach in boiling water for a few seconds, then immediately transfer it to an ice bath to stop the cooking process. This will help retain its vibrant green color.
• Sour cream — Use full-fat sour cream for a rich and creamy sauce. If desired, you can substitute it with Greek yogurt for a lighter option.
• Marjoram — If you can't find marjoram, you can substitute it with dried oregano or thyme for a similar flavor profile.
• Bacon — For a vegetarian version, you can omit the bacon or replace it with smoked tofu for a smoky flavor.

Tips & Tricks

• To make the dumplings more flavorful, you can add grated Parmesan cheese or chopped fresh herbs to the dough.
• If the dough is too sticky, add a little more flour. If it's too dry, add a splash of milk or water.
• To save time, you can prepare the dough in advance and refrigerate it until ready to cook.
• Serve the Silesian Salviata with a side of sautéed mushrooms for an extra earthy flavor.
• Leftover dumplings can be pan-fried until crispy for a delicious breakfast or snack.

Serving advice

Serve the Silesian Salviata as a main course, accompanied by a fresh green salad or steamed vegetables. Garnish with a sprinkle of fresh marjoram or parsley for added freshness.

Presentation advice

Arrange the dumplings on a large serving platter and pour the creamy sauce over them. Sprinkle the crispy bacon on top for an appetizing presentation. Serve with a side of sautéed mushrooms and a dollop of sour cream for an extra touch of elegance.