The University of Maribor Takes Part in the 18th International Festival of Fried Potatoes

On Saturday, 1 September 2018, the University of Maribor took part in the 18th International Festival of Fried Potatoes, which took place in the settlement of Doberdò del Lago (Italy). The Maribor University team fried Allegria potatoes according to two recipes, and also presented Meranovo wine to the event guests, which was rated by them as excellent.

During the festival, representatives of the University of Maribor told visitors about the activities of the university, distributed information brochures about the university as well as the Meranovo Farm, which supported the event with equipment for cooking potatoes. One of the festival visitors was the Head of the Doberdò del Lago municipality, with whom the university representatives agreed to establish links and cooperation in the transfer of knowledge.

Recipes of the University of Maribor at the 18th International Festival of Fried Potatoes:

Fried Potatoes According to the “Grandfather Feri” Recipe

Ingredients

  1. 15 kg chopped potatoes,
  2. 3 kg onion (white, yellow or red),
  3. 1 kg pancetta (Italian bacon made of pork belly meat),
  4. 300 g lard,
  5. salt (to taste),
  6. black pepper (to taste),
  7. 120 g parsley.

Instructions

Preheat and melt the lard. Add chopped pancetta and fry it until the fat part becomes transparent. Add the chopped onion and fry until transparent colour. Add the potatoes and fry until the light golden colour, then mix everything together. Add salt and pepper to taste. Add parsley and, after a maximum of 10 minutes, serve to the table.

Fried Potatoes with Buckwheat Porridge

Ingredients

  1. 10 kg potatoes,
  2. 3 kg onion,
  3. 1 kg bacon,
  4. 1 kg buckwheat porridge,
  5. salt,
  6. pepper,
  7. vegetable oil.

Instructions

Heat the vegetable oil, add onion and bacon, fry a little, then add the potatoes and buckwheat porridge. Add salt and pepper to taste, stirring constantly, so that the ingredients are not too fried.

Source: um.si