Extra stuff

Extra stuff

Recipe: Pitepalt


4 servings

  • 12 raw potatoes, grated
  • 700–800g flour
  • 300g lightly salted belly pork
  • 1 tbsp salt per litre water

Peel and grate the potatoes and drain off any liquid. Mix with the salt and flour and work into a dough. Dice the pork.

Fill a large saucepan with water, add salt and bring to the boil. Take a lump of dough, form it into a ball, or “palt”, of suitable size with floured hands. Make a hole in the side with two fingers. Insert one tablespoon of pork into the hole and re-form the palt with the pork inside.

Lower the palt into boiling water with a spoon and cook for around 45–60 minutes until done.

Serve the palt with fresh butter and homemade lingonberry jam.

Enjoy!

 

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