Ocvirkovka

Ocvirkovka Recipe from Slovenia: A Delicious Yeast Cake with Cracklings and Cinnamon

Region / culture: Slovenia | Preparation time: 1 hour 30 minutes | Cooking time: 1 hour 10 minutes | Servings: 6

Introduction

Ocvirkovka is a traditional Slovenian dish that is perfect for those who love a savory and hearty treat. This dish features a delicious combination of dough, cracklings or pork trimmings, and a hint of sweetness from sugar and cinnamon. It is a popular dish that is often enjoyed during special occasions and gatherings.

History

Ocvirkovka has been a staple in Slovenian cuisine for generations. The dish originated in rural areas where pork trimmings were a common ingredient due to the abundance of pigs raised for meat. The combination of crispy cracklings and soft dough quickly became a favorite among locals and has since been passed down through families as a cherished recipe.

Ingredients

1 cake yeast
3 tbsp warm water
1 tbsp sugar
60 decagrams flour
1 tbsp salt
3 tbsp sugar
20 decagrams oleo
2 dcl warm milk
2 whole eggs, beaten

Filling

1 kg cracklings or pork trimmings cut in 1 cm cubes
1 tbsp sour cream
3 tbsp sugar
dash of cinnamon
3 eggs

How to prepare

Dissolve yeast, sugar, and warm water. Set aside in a warm place until foamy.
Sift flour, salt, and sugar.
Add melted butter, warm milk, and yeast mixture.
Mix well, then add the slightly beaten eggs and mix again.
Form the dough.
Cover with a cloth and let it rise for 30 minutes.
Remove from the bowl and knead on a floured board for 10 minutes.
Divide the dough into three balls.
Place each ball in a greased bowl.
Cover with a cloth and let it rise in a warm place until it doubles in size.
Take cracklings or pork trimmings and fry them until golden brown.
Drain off the excess fat, leaving enough to cover the bottom of the pan.
Slightly beat the eggs and add sour cream, sugar, and cinnamon.
Roll out each ball of dough, one at a time, on a lightly floured cloth to a thickness of 2 cm.
Spread the egg mixture over the entire rolled dough.
Sprinkle the fried cracklings on top and roll the dough like a jelly roll.
Place each roll into a well-greased pan and let it rise for 45 minutes.
Bake in the oven for 70 minutes.
Serve warm.

Variations

Add chopped onions or garlic to the filling for extra flavor.
Use different types of meat trimmings or cracklings for a unique twist on the traditional recipe.

Cooking Tips & Tricks

Make sure to fry the cracklings or pork trimmings until they are golden brown to bring out their rich flavor.

- Rolling out the dough thinly and evenly will ensure that the filling is distributed evenly throughout the ocvirkovka.

- Letting the dough rise properly is crucial for a light and fluffy texture, so be patient during the rising process.

- Serve the ocvirkovka warm for the best taste and texture.

Serving Suggestions

Ocvirkovka is best served as a main dish with a side of fresh salad or pickles.

Cooking Techniques

Properly frying the cracklings or pork trimmings is key to achieving a crispy and flavorful filling.

- Rolling out the dough thinly and evenly will ensure that the ocvirkovka bakes evenly.

Ingredient Substitutions

If you can't find cracklings, you can use bacon or pancetta as a substitute.

- Margarine can be used instead of oleo.

Make Ahead Tips

Ocvirkovka can be prepared ahead of time and stored in the refrigerator before baking. Simply let it come to room temperature before baking.

Presentation Ideas

Serve ocvirkovka on a platter garnished with fresh herbs for a beautiful presentation.

Pairing Recommendations

Ocvirkovka pairs well with a glass of red wine or a cold beer.

Storage and Reheating Instructions

Store any leftovers of ocvirkovka in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Nutrition Information

Calories per serving

Each serving of ocvirkovka contains approximately 400 calories.

Carbohydrates

Each serving of ocvirkovka contains approximately 30 grams of carbohydrates.

Fats

Each serving of ocvirkovka contains approximately 25 grams of fats.

Proteins

Each serving of ocvirkovka contains approximately 15 grams of proteins.

Vitamins and minerals

Ocvirkovka is a good source of iron, vitamin B12, and zinc.

Alergens

Ocvirkovka contains gluten, eggs, and dairy.

Summary

Ocvirkovka is a rich and hearty dish that is high in fats and proteins, making it a satisfying meal for those looking for a savory treat.

Summary

Ocvirkovka is a delicious and hearty Slovenian dish that is perfect for those who enjoy a savory treat. With a crispy crackling filling and soft dough, this dish is sure to be a hit at your next gathering.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Ocvirkovka. It was many years ago, when I was just a young girl living in the small village of Ljubljana, nestled in the beautiful country of Slovenia. My grandmother, who was known for her delicious cooking, had just returned from a trip to visit her sister in the neighboring town of Postojna. She came back with a twinkle in her eye and a spring in her step, and I knew she had something special to share with me.

As we sat down at the kitchen table, she reached into her worn leather satchel and pulled out a crumpled piece of paper. On it was written in her elegant script the ingredients and instructions for a dish called Ocvirkovka. I had never heard of it before, but my grandmother assured me that it was a traditional Slovenian dish that was sure to delight our taste buds.

She began to tell me the story of how she had learned to make Ocvirkovka. It was many years ago, when she was just a young bride living in the village of Bled. One day, while she was walking through the market square, she came across an old woman selling freshly baked bread and pastries. Intrigued by the delicious smell wafting from the woman's stall, my grandmother struck up a conversation with her.

The woman, whose name was Ana, was kind and generous, and she invited my grandmother into her home to teach her the secrets of Slovenian cooking. Over the course of several weeks, my grandmother learned how to make all sorts of traditional dishes, from potica to štruklji to, of course, Ocvirkovka.

As my grandmother recounted this story to me, I could see the twinkle in her eye and the nostalgia in her voice. She spoke of the warmth of Ana's kitchen, the smell of freshly baked bread, and the joy of learning something new. I could tell how much those memories meant to her, and I felt honored to be a part of that tradition.

With a smile, my grandmother began to show me how to make Ocvirkovka. We started by frying up some bacon until it was crispy and golden brown. Then, we added in some finely chopped onions and garlic, letting them sizzle and caramelize in the bacon fat. The aroma that filled the kitchen was heavenly, and I couldn't wait to taste the final dish.

Next, we added in the star ingredient: ocvirki, or pork cracklings. These crunchy bits of fried pork skin added a deliciously savory flavor and texture to the dish. My grandmother explained that they were a staple in Slovenian cuisine, adding richness and depth to many traditional dishes.

We stirred in some flour to thicken the mixture, then poured in some warm chicken broth to create a thick, hearty stew. Finally, we seasoned the Ocvirkovka with salt, pepper, and a touch of paprika, letting it simmer on the stove until it was thick and fragrant.

As we sat down to enjoy our meal, my grandmother shared more stories of her adventures in the kitchen. She spoke of the time she had made potica for a family gathering, or the time she had learned to make štruklji from a kindly neighbor. Each dish held a special place in her heart, a memory of a time and a place that was dear to her.

And now, as I sit here in my own kitchen, making Ocvirkovka for my own family, I can't help but think of my grandmother and the legacy she has passed down to me. With each bite of this delicious dish, I am reminded of the love and tradition that have shaped me into the cook I am today. And I know that as long as I keep making these recipes, I will always carry a piece of my grandmother with me, her spirit alive in every dish I create.