Temfani pizza with korabica
Temfanje is a traditional Međimurje dish, and means the name for dishes with a sauce of various types of meat or vegetables that are typically prepared (stewed) with the addition of very little water, and instead of the classic spray, just before the end of cooking, be sure to add a characteristic pinch of flour mixed in sour cream or milk, and sometimes both are used.
Preparation steps
- Wash and dry the chicken slice, and lightly salt it on all sides. Peel and chop the onion, kohlrabi and carrot peel. Grate the carrots on a large grater, and slice or grate the korabica into noodles. Wash the fresh peppers and cut them into noodles as well. When preparing this dish, you must pay special attention to korabica, it is not good that it is too young (because it is too watery), but it is better that way than the old one, which is woody and rough on the inside. My grandmother had a little trick and chose only those kohlrabi whose bark at the root could be easily peeled off with a fingernail.
- Fry onions and fresh peppers in well-heated fat, add pieces of chicken and stir to get a light color on all sides. Add the carrots and kohlrabi, cover with about 350 ml of water and simmer in a covered pan, adding the water lightly and turning the chicken over the simmer. When the meat and vegetables are completely tender (approximately 35 minutes), add the ground red pepper and add just enough water to cover the meat completely. If necessary, add salt and pepper to taste and cook until it boils again.
- To beat in a bowl, mix the cream well, add flour and mix everything together well so that no lumps form. Pour the pritep into the dish and boil only briefly. (If you don't like sour cream, you can replace it with cooking cream, but then you won't get the taste of real whipped cream.)
Serving
Traditionally serve with homemade wide noodles or šiškrline and salad as desired. This time I made a small departure from tradition and served it with speckles.
