IDRIJA
ŽLINKROFI
(serves 4)
Preparation:
Mix two eggs, flour and water to make dough,
which should be a little softer than dough for noodles,
and role it out into a square sheet.
Cook and puree potatoes,
add roasted parsley, two eggs and breadcrumbs. Add salt
and
pepper. Make balls of filling and place them on the rolled-out
dough five centimetres apart.
Fold the dough over the
filling, brush the edges with whisked egg, press it down
with fingers
and cut the edges with a cutter.
Cook in boiling salted
water for 15 minutes and add lard to taste.
