"Prata is a traditional dish, prepared mainly at Easter time. It originates from Upper Carniola, although many versions are known in other parts of Slovenia. The dish is very filling, a real calorie bomb, but very tasty nevertheless. Serve it with a big bowl of green salad."
Ingredients:
500 g white bread (at least 1 day old)
1 kg smoked pork leg (600 g of meat; you can also use ham)
8-12 eggs
1 onion
2 garlic cloves
bunch of parsley
salt and freshly ground pepper
1 spoon fat or oil
pork net
500 g white bread (at least 1 day old)
1 kg smoked pork leg (600 g of meat; you can also use ham)
8-12 eggs
1 onion
2 garlic cloves
bunch of parsley
salt and freshly ground pepper
1 spoon fat or oil
pork net
Method:
- Cook the smoked pork leg in a slightly salted water. I advise, to cook it a day before, because it needs to cool down. If not, cool it down in refrigerator. Save the water.
- Dice the bread.
- Dice the onion and fry it in pork fat. When it softens, add finely chopped garlic and fry some more.
- Dice the pork leg meat (or ham). You can also use the fatty part, it will give Prata a taste and moisture. If you add pork skin, dice it very finely.
- In a larger bowl combine together bread, meat, fried onions with garlic and chopped parsley. Add some saved water from cooking. Mix it well and let it rest for one hour, for bread to become moist and for flavours to blend.
- In the end, add beaten eggs, season to taste and mix well.
- Form a loaf and wrap it in a pork net. If you don’t like the pork net you can wrap Prata in a baking paper.
- Bake it for 10 minutes at 200°C and then for another 30 minutes at 180°C.
- Leave baked Prata for 10-15 minutes in oven to rest, for juices to set and for the loaf to compress. After that, unwrap it and slice it 2 cm thick.
