I am originally from Vojvodina, more precisely from Banat, but until recently I did not know that this dish is called "nasuvo". Although "nasuvo" is certainly not a complete name, it would only be a descriptive adjective - "nasuvo with potatoes" already says something more. Anyway, my grandmother, like everyone else in the family, knows this dish by its name grenadier march. We adored him as children, but also now that we are all grown up.
It's the most beautiful when it's prepared with homemade pasta, but we don't question it when it's store-bought either. Grandma always made ajnpren soup and grenadier march. You can find the recipe for ajnpren soup HERE.
The quantities of ingredients are not binding - you can add more or less, both pasta and potatoes. I am listing the basic spices that my grandmother used to prepare this dish.
In addition to the spices listed below, I also add the following: allspice and herbs. In my opinion, hot pepper is inevitable in this dish, but it's all a matter of taste.
Grenadier march, ingredients:
- 700 g of potatoes
- 250 g of pasta
- 1 onion
- oil as needed
- spices: salt, pepper and a mixture of spices
Grenadier march, preparation:
- Peel the potatoes, cut them into cubes and peel them.
- Cook the pasta according to the instructions on the bag.
- Fry the onion in hot oil until golden brown.
- If you are adding allspice, add it to the onion and fry for a few seconds.
- Combine all ingredients and season to taste.
- Add fresh herbs at the end.
Cabbage salad goes perfectly with this dish. The herbs I use the most are: parsley, oregano and basil. Now I made a mix of watercress, rocket, oregano, basil and parsley. According to the traditional, original recipe, herbs do not work.
Back then, apart from parsley, it wasn't as popular as it is now. But that certainly does not mean that you should not adapt the dish to your own taste as well as gastronomic trends.
Kristina Gašpar, blog Domačica za vas >>>
Read the interview with Kristina Gašpar, here >>>
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