Last night: Slovakia



We made Bryndzové halušky, a traditional potato dumpling dish



I peeled and shredded the potatoes, added salt, egg and flour, then processed the mixture into a dough.





Then, I boiled the dumplings.



I had to improvise since Slovakian fresh sheep cheese is not available here. I mixed mizythra and Mascarpone cheese in an attempt to give the sheep cheese flavor and a fresh soft cheese consistency.



I put the cheese over the dumplings, then added fried pancetta (as a substitute for salt pork because for whatever reason I couldn't find any today) and diced chives.



Finished product:





Results:

For having never made dumplings before, I was pleasantly surprised. The cheese really made this dish.