Everything about Ganci totally explained
Žganci is a dish in
Slovenian cuisine, in Austria known as
Sterz, on the Croatian coast as
Pura, and also known in Northern Italy.
It is made from
polenta or
buckwheat flour, water,
cooking oil and
salt, which is cooked for fifteen minutes on a low boil. The lump is then crumbled onto a plate for serving. Softer Žganci are called Stajerska, or
Styrian style.
Žganci can be served with milk (Žganci z mlekom), honey, lard
crackling or runny yoghurt. Serving with cabbage or
black pudding makes a traditional Slovenian breakfast dish. A savoury version is served with meat as part of a main dish.
Further Information
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