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This site is dedicated to open discussion about the former linguistic island known as Gottschee (Kocevje), Slovenia. You will also find information about Gottscheer geneaology, villages, food, and folklore.

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Gottscheer Bulletin Board

Posted by Joanie on April 19, 2007 at 10:07:23:

In Reply to: Looking for 2 recipes... posted by John Wittreich on April 01, 2007 at 21:37:44:

I don't know about your second recipe, but I know that first one. It is one of my favorite foods ever.
It's called Osterfulle (with an umlaut over the u) literally meaning "easter filling." Here is the recipe right from the Gottscheer cookbook my Oma gave me:

1 lb white bread
1 lb smoked bacon
1 1/2 lb smoked porkmeat
2 krainerwurst
12 eggs
3 tbs flour
1 pkt dry yeast
6 tbs butter
1/4 cup milk

stir eggs and mix with cubed bread, let soak
cube bacon and heat til it appears glassy, drain fat
add butter, cubed meat and krainer, reheat, add to bread mixture
blend warm milk, yeast, and flour, add to mixture
place in buttered pan and bake in briskly heated oven 30 mins

i made it by myself for the first time this year, so here are some tips where i had problems:
not everyone calls it krainerwurst, it is also called smoked bratwurst
when i made it, the proportion of meat to bread was a little high for me, so you may want to skip one of the meats, or cut the amount of meat in half or something

i know it's after easter, but at least now it's out there.
enjoy!
---joanie

: Hi,

: My father is from Gottschee, he grew up in the small town of Winkel. With Easter Saturday approaching one of our traditions has been to make what we call "Stuffing Bread" of "Easter Stuffing". Unfortunately, no one has ever really written the recipe to make it and now over the last few years my Aunts memory has been failing. We have done our best to recreate it from what she remembers. The recipe calls for eggs, bread, celery, onions?, chopped up ham or krainer wurst, all of which mixed together and placed into a loaf tin. Which is then baked. Lacking the details and had to wing it for a few years. None the less, it has not turned out the same. I was hoping that someone had a recipe that they could share which would help to fill in the missing details.
: The other recipe I am looking for is something my great aunt on my Dad's side used to make for us kids whenever she knew we were coming for a visit. We called it "Curlers" and from what I recall it appears as if it was made from a flat square piece of dough, deep fried which I believe made it curl. This was then finished with a generous sprinkling of powdered sugar when cool.

: Thanks,

: John.

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