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Fuje on cooked prosciutto

Author: Anka Peljhan

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.

Recipe

Ingredients

Fuje:

500 g Easter bread (as pince, pletenice..)

3 l water where prosciutto was cooked

2 eggs

5 g sugar

2 tbsp butter

lemon peel

some thicker slices of cooked prosciutto

Horseradish:

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

olive oil

salt, black pepper

Preparation:

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.

Design rolls.

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.