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Raw potato tsepelinai with curd in lithuanian style
1 serving
grate the potatoes, squeeze the juice through the gauze, add the cottage cheese, salt to the grated potatoes and mix. make oblong "cepelins" from the prepared mass, fill them with cottage cheese. then toast in fat, put in a saucepan, pour over the toasted speck and onions, add sour cream and simmer in a stove or oven.
grate the potatoes, squeeze the juice through the gauze, add the cottage cheese, salt to the grated potatoes and mix. make oblong "cepelins" from the prepared mass, fill them with cottage cheese. then toast in fat, put in a saucepan, pour over the toasted speck and onions, add sour cream and simmer in a stove or oven.
potatoes - 1 kg, cottage cheese - 400 g, fat - 40 g, speck (spig, stove) - 40 g, onions - 60 g, sour cream - 3-4 tbsp. spoons, salt to taste
