Bryndzové Halušky so Slaninou
Potato-Flour Dumplings with Sheep's Cheese & Crispy Smoked Bacon
Mise en Place (Metric)
Halušky:
- 800 g Starchy russet potatoes (peeled and blitzed smooth)
- 240–280 g All-Purpose (AP) flour
- 8 g Fine sea salt
House “Bryndza” Emulsion:
- 200 g Sheep’s milk feta
- 70 g Full-fat sour cream
- 50 ml Whole milk
- 0.5 g Xanthan gum
Topping & Garnish:
- 200 g Smoked slab bacon (slanina, 8mm lardons)
- 15 g Fresh chives (sliced)
Method & Service Parameters
- Render Bacon: Cook lardons in a cold skillet over medium-low heat until crispy and fully rendered. Reserve hot fat.
- Emulsify Cheese: Blitz sheep’s feta, sour cream, milk, and xanthan gum in a blender until velvety and smooth.
- Form Dough: Puree blitzed potatoes with salt and incorporate AP flour in stages until a cohesive, sticky drop-consistency dough forms. Rest 5 minutes.
- Boil: Drop batter through a haluškár into boiling salted water. Cook 2–3 minutes after dumplings float to the surface.
- Emulsify & Finish: Toss hot dumplings immediately with the house bryndza cream and 2 tbsp warm bacon fat. Plate in warm shallow bowls, topping with crispy lardons and chives.