This Month's Recipe
July 1998
Prepared by Esplanade's Head Chef Mr. Ivica Struml
"ZAGORSKI STRUKLI ESPLANADE"
(For 10 persons)
| 1.20 kg | fresh cottage cheese |
| 5 | eggs |
| 0.50 kg | flour (half fine, half coarse) |
| 0.20 kg | salt |
| 0.50 pint | oil |
| 0.30 pint | water |
| 1.00 pint | sweet cream |
DOUGH
Mix up flour, 1 egg, 100 grams of salt and oil. Knead into medium soft and firm dough. After half an hour stretch the dough on a tablecloth and sprinkle with flour (tablecloth length: 1-1.5 m).
CHEESE STUFFING
Mix up cheese, 5 eggs and 100 grams of salt and spread out all over the bottom of stretched dough which wideness is 20-30 cm. The dough needs to be rolled up from cheese to the end of the dough. Cut rolled dough with thin plate into 20-peace dimension 7-7.5 cm.
COOKING
Pour into container 8 litres of water, 400 grams of salt and spoon of oil. Put sliced up strukle (rolled dough with cheese), in boiling water and cook for 2-3 minutes. Take out strukle and place into heat resistant ceramic bowl and pour over with cream. Place the ceramic bowl into oven and bake for 30-40 min. at 170-180° C until they assume golden-brown colour.
SERVING
We serve hot strukle (2 peace) on warm plate with sauce in which they have been baked.
© Hotel ESPLANADE Zagreb, 1998.
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