Recette lituanienne: le cepelinai, la pomme de terre de Lituanie

Peel and wash 6 potatoes.

Boil 2 of the potatoes in water until soft, as if making mashed potatoes.

In a bowl, place a cloth at the bottom and grate the remaining potatoes.

Close the cloth and squeeze out the juice from the grated potatoes, setting the juice aside.

Pour the potato juice into another bowl to recover the potato starch later.

Remove the boiled potatoes from heat and drain the water to create mashed potatoes.

Mash the boiled potatoes with a fork and mix in the grated raw potatoes.

Add the recovered potato starch to the mixture and mix well by hand.

Add a little lemon juice to the mixture and let it rest while cooking the meat.

In a pan, add a little olive oil and cook 100 g of ground meat or sausage with half of the chopped onion and your preferred spices (only pepper and paprika used).

Once the meat is cooked, cool it down and prepare the potato mixture.

Take a small amount of the potato mixture, place it in your palm, add some meat in the center, and cover it with the potato mixture, shaping it like a potato.

Repeat with the remaining meat and potato mixture to form all cepelinai.

Boil the cepelinai in water for 15-20 minutes.

Slice the mushrooms for the sauce and cook them in a pan with a little olive oil, then add the bacon and remaining onion, cooking for about 5 minutes.

If there is leftover meat, add it to the sauce.

Add the cream to the sauce and mix well.

Serve the cepelinai on a plate, pressing lightly with a cloth to remove excess water, and pour the sauce over them.

Equipment Needed

Allergens