Saturday, April 26, 2014

Slovak Pasta Part 2 - Halušky (Trepanky), Tarhanky, Ščikanky / Slovenské Cestoviny Časť 2 - Halušky (Trepanky), Tarhanky, Ščikanky




These pastas are prepared for immediate use. They do not dry for long-term storage as our pasta from the first part.
Tarhanky and Ščikanky are very similar (picture under this block of text - tarhanaky on the left, ščikanky on the right hand side), prepared from a rolled out dough. Also the use is almost the same - for example, in a pork or smoked meat soup. Tarhanky could also be made with sauerkraut. Halušky, on the other hand, are prepared with a different ratio of potatoes and flour. The dough is more fluid and halušky are formed while thrown into a boiling water. The most typical dish is made with sheep cheese - bryndza, farmer cheese, cabbage, or with potatoes.
For a variation, try green halušky made with spinach, or pinkish red made with beets.
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Tieto cestoviny sa pripravujú k okamžitému použitu, nesušia sa na dlhodobé uskladnenie ako cestoviny z prvej časti.
Tarhanky a ščikanky sú si veľmi podobné (obrázok pod týmto blokom textu - tarhanky vľavo, ščikany vpravo), pripravujú sa z vyvaľkaného cesta, aj použitie majú takmer rovnaké - napríklad do bravčovej alebo údenej polievky. Tarhanky sa tiež zvyknú robiť s kyslou kapustou. Halušky sa na druhej strane pripravujú s iným pomerom zemiakov a múky, cesto je tekutejšie a tvaruje sa pri vhadzovaní do vriacej vody. Najtypickejšie sú s bryndzou, tvarohom, kapustou, alebo so zemiakmi.
Pre obmenu skúste zelené halušky so špenátom, alebo červeno-ružové s cviklou. 





Halušky (Trepanky) 

2 potatoes (270 g before peeling, 1 potato per person), peeled, grated very fine 
100 g flour (a bit less or more if needed)
1/4 teaspoon salt 

water for cooking 
salt for water

Prepare a large amount of boiling, salted water.
Mix potatoes, flour and salt into a sticky and thin batter consistency. Pour the batter onto a large mesh sieve and use spoon to mix it around on the top, while the batter is running down through the sieve. Big drops are created, falling into the water. During this process, the water should boil. Allow the water to foam. Just before boiling over, pour a little cold water into the pot (about half a cup, water will not stop boiling, just won't boil over). Repeat it three times. At this point your halušky should by cooked.
Drain immediately. If you process halušky right away, continue the chosen method. If you won't process them immediately, run some cold water over (to prevent sticking of the pasta together).

Serves 2

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Halušky (Trepanky)

2 zemiaky (270 g pred ošúpaním, 1 zemiak na osobu), ošúpané, postrúhané na veľmi jemno
100 g múky (viac, alebo menej, podľa potreby)
1/4 lyžičky soli

voda na varenie
soľ do vody

Pripravte si väčšie množstvo vriacej, osolenej vody. 
Zmiešajte zemiaky, múku a soľ do konzistencie lepivého, riedkého cesta. Cesto vylejte na sitko s veľkými okami a varechou premiešavajte stekajúce cesto skrz otvory sita tak, aby sa do vody dostávali "kvapky" cesta. Počas tohoto procesu by voda mala vrieť. Nechajte vodu speniť. Tesne pred vykypením vlejte troška studenej vody do hrnca (asi pol pohára, voda neprestane vrieť, len nevykypí). To zopakujte trikrát. V túto chvíľu by halušky už mali byť uvarené. 
Okamžite sceďte. Ak spracujete halušky ihneď, pokračujte zvolenou metódou. Ak ich nespracujete ihneď prelejte ich studenou vodou (aby sa nezlepili).  

2 porcie









Tarhanky, Ščikanky 

250 g (2 pieces) potatoes 
200 g flour 
salt 
3 tablespoons water - if needed 

water for cooking 
salt for water 

Prepare a large amount of boiling, salted water.
Mix potatoes, flour, salt and water together to form a not too soft dough. Let it sit for at least 10 minutes. Roll it out on the board to a thickness of about 5 mm or thinner. Cut the dough with the knife into strips about 5 cm wide. If you make Tarhanky, take one strip in your hand and tear off the small pieces. If you are making Ščikany, cut off the pieces using a sharp edge of a spoon, let an arc of the spoon shape the individual pieces.
Throw the pieces into a boiling water, pour half of a cup into a boiling over pot for three times (like with Halušky) and when cooked, drain. Run under the cold water immediately.

Makes 2 - 4 servings

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Tarhanky, Ščikanky

250 g (2 ks) zemiakov, ošúpané a postrúhane na jemno
200 g múky
soľ
3 lyžice vody, podľa potreby

voda na varenie
soľ do vody

Pripravte si väčšie množstvo vriacej, osolenej vody. Zo zemiakov, múky, soli a vody si vypracujete nie príliš mäkké cesto. Nechajte ho postáť aspoň 10 minút a vyváľkajte ho na pracovnej doske na hrúbku cca 5mm, alebo tenšie. Pokrájajte nožom na pásy široké asi 5 cm. Ak robíte tarhanky, zoberte si jeden pás cesta do ruky a uštipkávajte (trhajte) malé kúsky. Ak robíte ščikany, odštikávajte kúsky cesta pomocou ostrej hrany lyžice, nechajte oblúk lyžice formovať tvar jednotlivých kúskov. 
Vhadzujte do vriacej vody, trikrát zalejte kypiací hrniec studenou vodou (rovnako, ako s haluškami) a po uvarení okamžite scedte a prelejte studenou vodou. 

2 - 4 porcie










2 comments:

Mary R said...

Yay! I'm so glad you're back! You site has been invaluable to me in making sense of my grandmother's recipes. Her parents were Slovak immigrants to the US (they eventually settled around Johnstown, Pennsylvania), and Grandma grew up eating a lot of recipes that you feature here on your site. But she was never taught to read Slovak, so all her recipes use really bizarre spelling. Seeing your dishes is allowing me to see what they're actually called...and let me help her fill in the gaps on what she remembers her mother making that she never learned to make.

My grandma's memory is failing her now that she's in her 90s, and her life has become really restricted. The one thing I know will bring a smile to her face is me bringing her food I made with the help of your site. Thank you so much!

bake your slovak roots said...

Dear Mary,

your words touched me deeply, I feel humbled.

All the best to you and your family!
M