Nakelda (Istrian Bread Rolls) is a traditional Slovenian recipe (from Istria) for a classic steamed bread made from Easter leftovers bound with egg and cooked in chicken stock. The full recipe is presented here and I hope you enjoy this classic Slovenian version of: Istrian Bread Rolls (Nakelda).
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Nakelda is one of the most authentic dishes of the Istria region of Slovenia. Traditionally, it was prepared right after Easter with leftover bread and any remains from the Easter table (like ham and cheese) — due to scarcity, no food was wasted. recipes for nakalda exist, demonstrating that the housewives of the past used whatever they had at hand; usually old bread, eggs, goat cheese, raisins and prosciutto ham or pancetta. What the recipes have in common is the use of summer savory as a flavouring.
Ingredients:
500g stale bread (typically this is half white bread half is brioche)
60g prosciutto ham or pancetta
100g goat cheese, grated
50g raisins
6 eggs
40g fresh summer savory
salt and freshly-ground black pepper to taste
1.5l chicken stock
oil for frying
Method:
Render the stale bread into breadcrumbs (easiest done in a food processor).
Place a frying pan over medium heat, add the prosciutto and fry until crispy.
Finely chop the summer savory then fry in olive oil for about 2 minutes until wilted. Turn out onto a plate to cool.
Turn the breadcrumbs into a bowl then mix in the prosciutto, goat cheese, raisins and summer savoury. Add the eggs and mix to combine. If the mixture is too stiff to form into rolls add the chicken stock a tablespoon at a time.
Bring the remaining chicken stock to a simmer. If you're making fairly small rolls you can gently drop then into the simmering chicken stock as they are. They're ready when they float to the surface of the stock.
If making larger rolls, wrap them in a cloth and tie the ends sealed. Drop in the simmering stock and cook for about 15 minutes.
Serve larger rolls whole, if making larger rolls you can cut them into rounds before serving.
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