Wit-Russische Lazanki (Лазанкі)
Лазанкі LazankiZeg het: la-ZAHN-kee
Lazanki is een geliefd Wit-Russisch comfortgerecht van handgemaakte vierkante pastastukjes die worden gekookt tot ze zacht zijn en vervolgens worden gemengd met rijke toppings. Traditioneel geserveerd met gebakken uien, varkenskrakelingen (skvarki) en een flinke lepel zure room, is het alledaagse thuiskoken in heel Wit-Rusland. De gebakken versie legt de pastavierkantjes in laagjes met kool en vlees voor een stevige ovenschotel. De eenvoudige, bevredigende smaken en rustieke textuur maken het een verwarmende favoriet in de koude maanden.
Wit-Russische Lazanki (Лазанкі)
Лазанкі, Lazanki
Uitgesproken als la-ZAHN-kee
- Voor
- 4
- Voorbereiding
- 35 min
- Bereiding
- 25 min
- Totaal
- 1 uur
- Niveau
- Gemiddeld
Ook notenvrij.
Allergenen: bevat gluten, melk, ei. Controleer etiketten op verpakte ingrediënten.
Ingrediënten
Hoeveelheden zijn aangepast. Bereidingstijden en panformaten blijven hetzelfde.
Bereiding
In a large bowl, mix the flour and salt. Make a well in the center, add the eggs and water, and knead into a firm, smooth dough. If it feels too dry, add a few drops of water. Wrap and let rest 20 minutes.
On a lightly floured surface, roll the dough very thin (about 1/16 inch / 2 mm). Cut into 1-inch (2.5 cm) squares using a knife or pizza cutter. Let the squares dry on a floured towel for 10 minutes.
Bring a large pot of salted water to a boil. Cook the lazanki squares in batches for 4–6 minutes until they float and are tender but still have a slight bite. Drain and toss immediately with the butter to prevent sticking.
While the pasta cooks, place the pork cubes in a large skillet over medium heat. Cook until the fat renders and the cracklings are golden and crisp, about 8 minutes. Remove cracklings with a slotted spoon and set aside.
In the same skillet with the rendered fat, add the sliced onions and cook over medium-low heat until soft and deeply golden, about 10–12 minutes. Season with salt and pepper.
Return the drained lazanki to the skillet with the onions. Add most of the sour cream and half the cracklings; stir gently over low heat until everything is well coated and warmed through.
Spoon the lazanki onto plates. Top with the remaining cracklings, a generous spoonful of sour cream, and freshly ground black pepper. Serve immediately.
Regionale variant: Gebakken Lazanki met Kool en Vlees (Запечаныя лазанкі з капустай і мясам)
Prepare the lazanki squares and boil as directed. Separately sauté 1 lb (450 g) ground pork or cubed beef with 1 lb (450 g) shredded cabbage, 1 chopped onion, salt, pepper, and a pinch of caraway until the cabbage is soft. Layer the boiled lazanki with the cabbage-meat mixture in a buttered baking dish, spoon sour cream over the top, and bake at 375°F (190°C) for 25 minutes until the edges are golden and crisp.
Opmerkingen van de kok
- Roll the dough as thinly as possible for the classic tender-chewy texture; thicker squares will take longer to cook.
- Traditional skvarki are made from pork fatback; bacon works well but produces a smokier flavor.
- If the dough is too elastic, let it rest longer before rolling.
Serveer met
Crusty rye bread and a glass of cold buttermilk or kvass.
Van tevoren maken en bewaren
The uncooked pasta squares can be dried completely and stored in an airtight container for up to 2 days. Reheat leftovers in a skillet with a splash of water or milk.
