Halušky with Bryndza Cheese

Peel the potatoes and finely grate them into a bowl, without draining off the juice. Add 250 g wheat flour and 1 tsp salt; mix into a thick dough that can still be pushed through a sieve. If the potatoes are dry, pour in 30 ml water.

Bring 3000 ml water with 1 tbsp salt to a boil in a large pot. Push the dough through a halušky sieve or dumpling board in batches, letting it drop directly into the boiling water.

Cook the halušky, stirring gently from time to time, until they float to the surface, then continue cooking for another 2–3 minutes. Remove them with a slotted spoon, reserving 45 ml of the cooking water, and do not rinse.

Cut 150 g smoked pork belly into small cubes and render on medium heat until golden and crispy; set aside the rendered fat.

In a large bowl, mash 250 g sheep's bryndza cheese with 45 ml of the hot cooking water and 1 tbsp of the rendered fat until creamy.

Transfer the hot halušky to the bryndza and toss quickly so the cheese coats them evenly.

Divide among plates, top with the crispy pork bits, drizzle with the remaining rendered fat, and serve immediately.