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Slovenian traditional food Slovenian food varies from region to region, and because of its smallness our country has been influenced by our neighbouring nations when it comes to culinary specialities. There is a wonderful blend of Slovenian, Italian, Austrian and Hungarian tastes in our culinary diet. We have chosen recipes that are traditional, easy to make and part of our culinary diets in our homes. We hope you will try making some of them yourselves. Enjoy!! Comenius students OSNOVNA ŠOLA PIVKA, SLOVENIA. This project has been funded with support from the European Commission. This publication [communication] reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
TORTELLINI WITH TUNA, PARMEZAN AND BASILICA Ingredients: The Dough: • 250g flour • 2 eggs • 1 spoon olive oil • salt • crumbled dry basilica The Stuffing: • a small tin of tuna • grated parmezan • garlic • olive oil • basilica
Page 1: SLOVENIA and Slovenian food
Page 5 and 6: POTATOES WITH SAUERKRAUT Ingredient
Page 7 and 8: END RESULT M U S A K A
Page 9 and 10: JOTA • Ingredients: - ½ kg beans
Page 11 and 12: Instructions: • Whisk the egg whi
Page 13 and 14: Buhteljni Ingredients: • 50 dag p
Page 15 and 16: Instructions: • whip the butter o
Page 17 and 18: Instructions: • put the flour in
Page 19 and 20: FLANCATI • Ingredients: - 20 dag
Page 21: SOURCES (VIRI) • http://www.edusa

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