Potato Bricks
Last Updated on
From potatoes, baby semolina, semi-coarse flour, egg and salt prepared dough, shaped into a long block, steam cooked and cut into individual bricks.
Ingredients:
Procedure:
1. Boil the potatoes in their skins in lightly salted water until tender, peel them while still warm, not completely cooled, grate them finely, add salt, add one egg, sprinkle them with 4 handfuls of semi-coarse flour and 3 handfuls of baby semolina
2. Work out the dough, cut it into two equal halves and shape each of the halves with your hands not into a classic doughnut, but into a long block, from which you then cut off individual “bricks” (this amount of dough makes approximately 12 bricks
3. Put about 4 cups of water in a pot, put a steamer (this is a metal flower used to heat food) in the bottom of the pot and cover with a lid
4. Place the prepared and ready cut bricks on the steamer one next to the other, cover again with the lid, but so that we have a small 5 millimetre gap for the steam to escape, cook the bricks in this way for 25 minutes, every now and then it is necessary to check whether the water has boiled and, if necessary, top it up so as not to burn the pot
5.
Note:
Recipe from Cooking with Tom, photo and text by Šárka Ledová
