Date: 9. April 2020
Time to read: 1 min
Dish was made during Easter and is one of the most authentic dishes from Goriška Brda. It was served as an appetizer or as a side dish with the main course. The inspiration for creating this dish stemmed from frugality and Easter bread leftovers.
500 g Easter bread (as pince, pletenice..)
3 l water where prosciutto was cooked
5 g sugar
2 tbsp butter
some thicker slices of cooked prosciutto
1 horseradish root
2 tablespoons butter
1.5 tablespoons breadcrumbs
1 tablespoon of vinegar
2 tablespoons prosciutto soup
pinch of salt
handful of raisins soaked in red wine
handful of chopped young onion and chives
salt, black pepper
Slice the bread into very thin slices (especially the crust).
Grind the whole lemon zest and drain the raisins.
Shake on bread and add sugar.
Dissolve the butter in a saucepan and fry the herbs.
Add to the mass and gradually add some of warm prosciutto soup.
Make sure that the mass does not become too thin.
Mix, add spices and knead the bread to form a homogeneous mixture.
Finally, add the scrambled eggs and fold well.
Cooke them in the rest of prosciutto soup for 7 to 10 minutes.
Grate the horseradish.
Roast the crumbs on the butter and mix with the horseradish.
Add other ingredients, mix and serve with fuje and prosciutto.