Gorenjska prata

If youve never heard of prata, its time to take the opportunity and prepare it for Easter or just for dinner. This Slovenian dish is also extremely practical, as it uses stale bread.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 500 g Meat, pork, neck

  • 800 g Bread, wheat

  • 1 piece Onion, raw

  • 6 pieces Egg, fresh

  • 3 spoons Parsley, fresh

  • pieces Salt, table

  • 2 spoons Oil, plant, sunflower

Steps

  1. Rinse the cured pork neck, place it in a pot, and cover with enough cold water to completely submerge the meat. Bring to a boil, then simmer the meat on medium heat until half-cooked. Let the meat cool in the water it was cooked in.

  2. Cut the bread into cubes, place them in a bowl, and pour over enough of the liquid from cooking the pork neck to moisten the bread well. Finely chop the onion and sauté it in a pan with heated oil until golden brown. Cut the cooled meat into cubes.

  3. Crack the eggs into a bowl, season with salt and pepper, and whisk. Mix them with the soaked bread, then gently fold in the cubed meat, chopped parsley, and sautéed onion.

  4. Preheat the oven to 160 degrees Celsius. Grease a rectangular baking dish well with oil, then fill it with the prepared mixture. Bake the prata in the preheated oven for 40 to 60 minutes. Let it cool slightly, then remove it from the dish, slice into portions, and serve.

Nutrition Information (Per 100g)

  • Calories: 207.36 kcal
  • Fat: 7.52 g
    • Saturated Fat: 1.81 g
  • Carbohydrates: 20.6 g
    • Sugars: 2.35 g
  • Protein: 11.53 g
  • Fiber: 1.33 g

Advice

We can wrap the prata in pork netting so it doesnt fall apart when cutting later.