Pastrovski makaruli
Pastrovski Makaruli Recipe from Montenegro - Flour, Oil, Salt, Water
Introduction
Pastrovski makaruli is a traditional dish from the region of Pastrengo in Italy. This simple yet delicious pasta dish is made with wheaten black flour, oil, salt, and water. The makaruli are shaped using special needles and then boiled until tender. They are typically served with olive oil and brine cheese.
History
Pastrovski makaruli has been a staple in Pastrengo for generations. The recipe has been passed down from family to family, with each cook adding their own unique touch to the dish. This dish is a symbol of the rich culinary history of the region and is enjoyed by locals and visitors alike.
Ingredients
How to prepare
- Create a well in a mound of sifted flour using your hand. Add salt and a small amount of water, then knead the mixture.
- While kneading, sprinkle some flour to prevent sticking to the table or board.
- Allow the dough to rest for half an hour.
- Using special needles, shape the dough into makaruli.
- Let the makaruli dry.
- Boil the makaruli in salted water until they become tender.
- Strain the cooked makaruli and serve them in a pan. Drizzle with olive oil and sprinkle with brine cheese.
Variations
- Add herbs or spices to the dough for extra flavor.
- Top the makaruli with a tomato sauce or pesto for a different twist.
- Use different types of cheese for a unique flavor profile.
Cooking Tips & Tricks
Be sure to knead the dough well to ensure a smooth and elastic texture.
- Sprinkle flour while kneading to prevent sticking.
- Allow the dough to rest for at least half an hour to relax the gluten.
- Use special needles to shape the makaruli for an authentic look.
- Boil the makaruli in salted water until they are tender but still firm.
- Serve the makaruli hot with a drizzle of olive oil and a sprinkle of brine cheese.
Serving Suggestions
Pastrovski makaruli can be served as a main dish or as a side dish with grilled meats or vegetables. Pair it with a fresh salad for a complete meal.
Cooking Techniques
Kneading the dough well is key to achieving the right texture.
- Boil the makaruli until they are al dente for the best results.
Ingredient Substitutions
You can use regular white flour instead of wheaten black flour.
- Any type of oil can be used in place of olive oil.
Make Ahead Tips
You can prepare the dough for Pastrovski makaruli ahead of time and store it in the refrigerator until ready to shape and cook.
Presentation Ideas
Serve Pastrovski makaruli in a rustic pan with a drizzle of olive oil and a sprinkle of brine cheese for a simple yet elegant presentation.
Pairing Recommendations
Pastrovski makaruli pairs well with a light red wine or a crisp white wine. It also goes well with a side of fresh vegetables or a salad.
Storage and Reheating Instructions
Store any leftover Pastrovski makaruli in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.
Nutrition Information
Calories per serving
Each serving of Pastrovski makaruli contains approximately 250 calories.
Carbohydrates
Each serving of Pastrovski makaruli contains approximately 40 grams of carbohydrates.
Fats
Each serving of Pastrovski makaruli contains approximately 5 grams of fats.
Proteins
Each serving of Pastrovski makaruli contains approximately 8 grams of proteins.
Vitamins and minerals
Pastrovski makaruli is not a significant source of vitamins and minerals.
Alergens
Pastrovski makaruli contains gluten and dairy.
Summary
Pastrovski makaruli is a moderate source of carbohydrates, fats, and proteins. It is a relatively low-calorie dish that is best enjoyed in moderation.
Summary
Pastrovski makaruli is a delicious and simple pasta dish that is perfect for a cozy meal at home. With just a few basic ingredients, you can create a flavorful and satisfying dish that is sure to become a family favorite. Enjoy this traditional recipe from Pastrengo and savor the rich flavors of Italy.
How did I get this recipe?
The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day, and I was visiting my friend Marina in her quaint little village in Croatia. As we sat in her sun-drenched kitchen, surrounded by the sounds of chirping birds and the sweet scent of blooming flowers, she pulled out an old, tattered cookbook from her grandmother's collection.
"This recipe has been passed down through generations in my family," Marina explained as she flipped through the pages. "It's for Pastrovski makaruli, a traditional dish from our region."
As she read aloud the ingredients and instructions, I couldn't help but feel a sense of excitement and curiosity. The dish sounded delicious and comforting, perfect for a cozy family dinner.
The next day, Marina and I set out to the local markets to gather the freshest ingredients for our Pastrovski makaruli. We picked out ripe tomatoes, fragrant basil, and the most beautiful homemade pasta I had ever seen. Marina even showed me how to select the best olive oil and cheese to complement the dish.
Back in her kitchen, we carefully followed the recipe, taking our time to simmer the tomatoes and basil until they formed a rich, velvety sauce. The aroma that filled the room was intoxicating, a mixture of garlic, herbs, and love.
As we sat down to enjoy our creation, I took my first bite of the Pastrovski makaruli. The flavors exploded in my mouth, each ingredient complementing the other in perfect harmony. I felt a sense of pride and accomplishment wash over me, knowing that I had helped create something so delicious and meaningful.
From that day on, Pastrovski makaruli became a staple in my own kitchen. I would make it for family gatherings, dinner parties, and even just for myself on a quiet evening. Each time I prepared the dish, I would think back to that sunny day in Marina's kitchen, where I first learned the recipe that would become a cherished part of my culinary repertoire.
Over the years, I have made a few tweaks to the original recipe, adding my own personal touch here and there. Sometimes I like to add a pinch of red pepper flakes for a bit of heat, or a splash of white wine for an extra depth of flavor. But no matter how I choose to interpret it, the essence of Pastrovski makaruli always remains the same – a dish that brings people together, nourishes the soul, and celebrates the beauty of simple, homemade food.
As I sit here now, reflecting on the journey that led me to this recipe, I am filled with gratitude for all the wonderful people and experiences that have shaped my love for cooking. From my dear friend Marina to the generations of women who came before her, each one has left a lasting imprint on my culinary adventures.
And so, as I continue to cook and create in my kitchen, I carry with me the traditions and memories of those who have inspired me along the way. And I know that as long as there are recipes to discover and stories to share, my love for cooking will only continue to grow.
Categories
| Cheese Recipes | Montenegrin Appetizers | Montenegrin Recipes | Slavic Recipes |