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PRISNAC FROM BENKOVAC


Knead the thin dough and water with a drop of soya oil and salt. Roll out the dough to become a thin crust and lay it over the bottom of the round vessel so the surplus goes over the edge. Place the "seasoning"  ...

Knead the thin dough and water with a drop of soya oil and salt. Roll out the dough to become a thin crust and lay it over the bottom of the round vessel so the surplus goes over the edge. Place the "seasoning" over the crust: young cow cheese mixed with sour milk (bittermilk curd), eggs and cream. Add cornflour to join the "seasoning". Place the vessel under a hot baking lid for twenty minutes. Be careful it doesn't burn! Let it cool and cut it into pieces to serve for dessert. Hands are used to eat prisnac, and the best is made in Šopot.