Lazanje (domaće)

Ingredients:

• 500 g of smooth wheat flour
• 1 egg
• 50 g of homemade fat
• 30 ml of oil
• a pinch of Nin salt
• about 200 ml of water

Preparation:

Put flour on the board. Make an indentation in the flour into which you put the egg, salt, softened homemade fat (butter can be substituted). Add lukewarm water and knead a smooth dough. Knead the dough well so that it is neither too hard nor too soft, and cover it with a cloth to let it rest for half an hour. After the dough has rested, divide it into four parts. Roll each part as thin as possible and cut to a width of 1 cm along the entire length of the rolled dough. Place the lasagna on a floured board to dry for about half an hour to an hour. Cook lasagna in salted boiling water, drain and serve while still hot. The lasagna is topped with fat and fried pancetta (bacon) that has been torn into long slices or into pieces depending on the mood of the hostess. Lasagna is also cooked in a broth in which dry pork has previously been cooked or in a stew made from young mutton. It is also served with a variety of sauces.

Remark:

Lasagna is prepared as a side dish all over Dalmatia and Istria, and this recipe is from the city of Nin .