Slambuc - with potato and pepperoni salami
Added by Sinya | Wed 29 Jul 2009 @ 18:29
Slambuc (\"SHLUM-BUTZ\") is a traditional dish of shepherds on Hungary\'s Alföld (lowlands). Originally made with only huge amount of lebbencs* pasta, small amount of fat, water and salt, some newer recipes call for bacon, vegetables and ground red paprika as well.
Slambuc is really heavy meal – native Hungarian shepherd’s (The Great Plain of Hortobagy) eat only this meal couple of century ago for dinner.
Originally slambuc has to be made a bigger bowl (cauldron).
It’s like a free variable meal. You can try yourself to make something special on your own from the ‘base’ recipe. You can put pepper, pepperoni, tomato in eat, or only salami or just onion and leek.
My recipe is quite similar to the original one: just contains extra salami and red paprika.
Making time traditionally 2-3 hours, but if you make in the kitchen it is around 30 minutes.
*Lebbencs (\"LAEH-BENCH\") is the name for pasta which is made by breaking large sheets into irregularly shaped pieces.
Ingredients for (4 persons):
- 300 gr lebbencs / squares of pasta (1 package)/
- 80 gr of smoked bacon (about 3 thin slices)
- 1 kg of potatoes
- 2 piece of a medium onion bulb
- 1-2 teaspoon of red paprika (not hot)
- salt and pepper to taste
- pepperoni salami slices or paprika salami pieces cut to small ’cube’ shape
Heat a bigger bowl, on gas mark 4, put the small cube shape bacon fry it in its own fat. Fry the onion in the fat of the bacon on slow fire till it becomes \"glassy\", and take it away from the oven and stir the paprika into it and for last, the pepperoni salami.
Peel the potatoes and cut them into small cubes. Add to the bowl; drop a pinch of salt and pepper and a little water to cover all. Cook the potatoes to be soft covered by a dish cover along with continuous stirring.
Before the end, drop the pasta into the ready potatoes and heat it together on strong fire.
The food is ready when all of the water disappears from the meal!
We can let the food a little bit ’juicy’ if we prefer that.
Serve it hot and fresh on a pre-heated plate.
Eat it with pickled apple paprika, with a glass of red wine!
It\'s easy, cheap, various if you want, and taste really good!