“Jota” with Buck

Comfort by the spoonful pleases just about everyone. When we are cold we like nothing better than a nice hot stew. During this time we simply cannot avoid the tradition of the Slovenian countryside and mountain cottages.

INGREDIENTS

Buck classic

Garlic

Onions

Sauerkraut

Potatoes

Bay leaves

Red pepper

Marjoram

Cannellini beans

Rice flour

METHOD

1. Fry the onion in some olive oil, then add the spices and garlic. Mix until the flavors dissolve. Before adding the cabbage, stir in the rice or any other flour, which will thicken the sauce with starch.

2. Check whether the sauerkraut is too salty or too acidic and wash it accordingly. If the taste is mild then it can be directly mixed in the pan along with the spices.

3. Finally, add the potatoes and enough water in order to cover the vegetables. To spice up the sauce, you can also add some tomato puree or concentrate at the very end.

      4. If you are adding beans from a can, make sure to add them at the end, since they are lready cooked.

      5. Finally, add the toasted Buck to the dish. (Fry it in olive oil)

Bon appetit!

Martin

P.S.

The recipes are deliberately written without grammage, so that you will begin to develop your own flavor character and enjoy a forgotten sense, intuition. You can always write to us if you need any hint or direction. Thank you for your understanding. No offense.

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