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Istria-style štruklji

All kinds of 'štruklji' are made from stretched dough in Istria. They have diverse fillings and are always boiled. The fi llings include
cottage cheese, cheese, prosciutto, cracklings, spinach, walnuts, apple, potato and numerous herbs.

Preparation method
Fry Parma ham, pancetta, and sausage meat (or cut sausage) in olive oil. When crispy, take from the heat and add grated cheese, salt, pepper, and spices. Put the dough on a cloth. Spread the mixture all over the dough, sprinkle with breadcrumbs, and roll it up.

Boil in salty water for about an hour. Serve the dish warm, seasoned with breadcrumbs fried in melted butter, and sprinkled with grated cheese.

For the dough:
250 g white flour
2 tbsp oil
A pinch of salt
Lukewarm water

For the filling:
pieces of Parma ham or sausage meat
cut pancetta
grated goat cheese
olive oil
breadcrumbs, salt, pepper
other spices (optional)




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