The hearty food, which satiated the soldiers at least during the First World War, has established itself as a stand-alone dish for lunch or dinner, but it can also be a side dish to a piece of meat. If we have soup for the appetizer, lunch is already luxurious.
RECIPE:
- 1 kg of potatoes
- ¼ kg of pasta
- 2 tablespoons of oil or fat
- 1 small onion
- Pepper
- Salt
Boil the whole potatoes and cool well. We cook pasta separately, e.g. wide noodles or macaroni and drain. Peeled potatoes cut we into slices or grate on a grater (like cucumbers). Fry the onion in fat or oil, add the potatoes and finally the pasta. Add salt, pepper and lightly stir fry for a while to get a golden crust on the underside.
Bon Appetit!
Source: Jana Mlakar Adamič, 2004. Teknilo nam je. Trbovlje: Zasavski muzej Trbovlje
