MLINCI (Baked Noodles)

Ingredients:
1 kg (2 lb) flour
2 eggs
1½ Tbsp salt
400 ml (16 fl oz; 2 cups) cold water

Preparation:

1. Mix flour, eggs and water to make a harder dough. Roll out into rounds.
2. Bake on the lowest rack of the oven at 165 C (330 F) until crispy and golden on both sides (about 5 minutes each side). Take out of the oven and let cool.
3. Break “mlinci” into pieces, put in a bowl. Pour salted boiling water over “mlinci”, leave for a few minutes, then drain water.

KREMSNITE (Custard Slices Recipe)

Ingredients:
2 baked puff pastry sheets
FILLING:
200 g cornstarch
9 eggs, separated
12 Tbsp sugar
2 tsp vanilla
2 Tbsp rum
1 l milk
1 l water

Preparation:

1. Mix cornstarch, egg yolks, sugar, vanilla, rum and a few tablespoons cold milk.
2. Boil remaining milk with water in a double boiler.
3. Add egg mixture to milk and continue to cook until thick, stirring very frequently.
4. Beat egg whites until stiff. Fold into the custard.
5. Place one layer of puff pastry on bottom of baking dish. Spread evenly with custard. Place second layer of puff pastry on top, pressing down slightly. Refrigerate. Sprinkle with powdered sugar on top.

SARMA (Recipe for Stuffed Cabbage Rolls)

Ingredients:
250 g (0.5 lb) ground beef
250 g (0.5 lb) ground pork
100 g (3.5 oz) smoked bacon, chopped
1 onion, chopped
50 g (1.7 oz) rice
salt, pepper
2 tsp paprika
a pinch of nutmeg
3-4 garlic cloves, minced
2 eggs
1 large head soured cabbage
500 g (1 lb) Sauerkraut (chopped soured cabbage)
250 g (0.5 lb) smoked pork ribs
smoked meat: smoked ham, smoked sausages, smoked bacon…
1 cup tomato juice

Preparation:

1. Sauté onion in oil. Add meat, bacon and rice. Fry for few minutes. Season with salt, pepper, paprika, nutmeg and garlic. Let cool, then add 2 eggs. Place heaping tablespoon of meat mixture at core end of each cabbage leaf and roll up, tucking ends in.
2. Line casserole bottom with 1/2 inch chopped cabbage (Sauerkraut). Place cabbage rolls on top, placing them seam-side down. Add another layer of chopped cabbage, then layer of smoked pork ribs and smoked meat. Arrange sauerkraut on top.
3. Add enough water to cover rolls. Add tomato juice. Cover and simmer for about 2 to 3 hours.

Brodetto (Brudet)

Ingredients:
1 kg (2 lb) mixed fish
2-3 onions
2 dl olive oil
2-3 tomatoes, peeled and chopped
1 dl wine vinegar
1 bay leaf
rosemary (optional)
2 cups red wine
1 tsp black pepper
salt

Preparation:

1. Sauté onion in olive oil until soft. Add tomatoes. Place fish on top of broth.
2. Add vinegar, salt, pepper, bay leaf and rosemary.
3. Add so much wine that fish is covered. Do NOT add water.
4. Simmer gently over low heat for 1-2 hours. Do NOT cover nor stir; just shake skillet occasionally.
5. Serve with polenta.