Buncek with cream
I discovered this delicious high-calorie meal in Vojvodina and I can't wait to share it with you because it is something new and extremely tasty for me.
- Buncek should be cooked in water with bay leaf. Buncek weighing 1.5 kg I cooked for 2.5 hours.
- The skin is removed from the bun, the bones are removed and arranged in larger pieces in an earthen baking dish (or refractory).
- In a bowl, mix well the cooking cream, cream, grated or crumbled middle of the bread, and add salt, pepper and red pepper if desired. The prepared mixture is poured over the meat.
- Bake in the oven at 200 ° C for about 40 minutes. It may not look representative ;-) but it is very nice
Recommendation: serve with baked potatoes and lettuce.