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Pitepalt on a griddle
For this week's episode, I invited the "Wild Chef" from the deepest forests in Norrland to guide me through the national dish Pitepalt. A dish that I previously only heard about but only now building into my knowledge bank. Of course, for centuries we have mixed potatoes with flour for both body cakes and gnocchi, but in Norrland we speak pale. And what a palt it turned out to be. Now we may not have cooked directly from great-grandmother's recipe, because here we are talking about elements of both Jack Daniels and HB....
Ingredients
- 1 kg almond potatoes
- 500 gram bacon
- 1 dl barley flour
- approx. 2 dl flour
- 2 krm allspice
- 2 krm carnation
- 1½ tsp salt
- 100 gram butter
- 100 gram lingonberry
- 6 cl Jack Daniels to fry into the pork
- 8 cl HB to flambé with
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