Zelje sa čukljinom

Ingredients:

• 1 bone of dried prosciutto
• 4-5 white tubers
• 1.5 kg verzota

Meal preparation:

The shank is the bone that remains after the cured prosciutto. It is necessary to trample or break it into two or three parts and put it in water to

cooks. When the water boils, let it boil for 15 minutes and after

spill it, put a new one, and keep cooking until it’s done

do not separate the meat from the bone. Water should be retained.

Put the tubers and greens in another pot to cook. When everything is

half cooked, drain the water and add the one you are in

cook žukalj, and continue cooking with constant control

saltiness. Towards the end, insert the scallion into the pot with the greens and

tuber, reduce the heat and let them simmer gently.