Slambuc (for 8 ppl)


30 dkg smoked bacon

50 dkg thin pasta

1.5 kg potato

salt to taste

Cut the bacon to small cubes and let it melt on heat. Add the chopped potato, fill up with water, up to 3-4 cm. Salt it, simmer to tender. Place the pasta (break it to smaller pieces before) on top of it. Do not stir it. Check if all the pasta is covered with water, if not push it down. When the water disappears, stir it, and scrab the buttom of it 2 or 3 times. Then try to turn the pasta-potato combination around by shaking the cauldron a few times. According to the legend you need to do it 32 times to let it toast on every side. Consume it hot.

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