Winter magic of the farmer’s stove! Potato pie. Hot, steaming, baked, reddish, with lots of potatoes cut into slices and even more pronounced pieces of pork chops, bacon, sausage and liverwurst. Spicy and full of flavour, fat and greasy, it glides better through the stomach, and the unforgettable taste and smell! This is krompiraca – a potato pie – of Lala (Vojvodinian) and Vojvodina. A winter dish awaited and eagerly welcomed during and after the pig slaughter eaten with liverwurst, pork chops cut freshly smoked bacon and sausage, which serve as the “decoration”.
Ingredients (four people)
1 kg of potatoes; 400 g of onions; 100 grams of fat; 150 g of dry sausages; 150 g dry pudding; 150 g bacon; 200 g of fresh pork ribs; 2 tablespoons paprika; 2 tablespoons flour; salt; 1.5 litres of water
Peeled potatoes are cut into slices. They are seasoned with salt and put in a pan previously smeared with grease and covered with sliced onion rings. Red blood sausage rolls or liverwurst slices are layered over the potatoes, and then again a layer of potatoes. What follows is a layer of red onion, and dry ribs, sausages, and again potatoes. In a separate bowl of cold water, flour and cayenne pepper are mixed and the mixture is poured over the potato. Dried bacon as a decoration is placed on top of the pan. The pan is placed in the furnace or oven. It is baked for two hours at a temperature of 220°C