Bryndza Halušky with Bacon – A Tasty Classic
·Smooth potato mash
Grate the raw potatoes on the finest side of the grater. It's a real fiddly job, so you can grate them coarsely instead and then blend with a stick blender. The aim is a mash as smooth as possible.
Cover with water
Pour the water off the potatoes into a small jug and let it stand for a while. The starch will settle at the bottom. Pour off the water and stir the settled starch back into the potatoes.
Mix in the flour
Combine both types of flour and add them to the potatoes. You might not need to use it all. The dough should end up neither too thick nor too runny.
Cut off pieces of dough for the halušky
Bring a large pot of water to the boil and season with about two teaspoons of salt. Drop the halušky into the boiling water. A halušky sieve is ideal for this, but a colander with large holes works too, or you can cut the dough off a board with a knife.
Scoop them out once they float
The halušky are done once they rise to the surface. Drain them straight away and toss them in the pot with a knob of butter to coat them nicely.
Fry the onion and whip up the cream
Roughly chop the onion and bacon and fry them in a hot pan until nicely crispy. Mix the bryndza cheese with the cream until you get a smooth, creamy mixture.
Add cabbage if you like
Serve everything together, and if you like, add some sauerkraut or sweet-and-sour cabbage, served warm or cold.
