Kalakukko

Name: Kalakukko
Prep time: 40 min
Cook time: 5 h
Total time: 5 h 40 min
Yield: 8 servings
Cuisine: Finland
Ingredients: 500 g harina de centeno; 100 g harina de trigo; 400 ml agua; 600 g perca o vendace; 200 g panceta; sal

Large rye loaf stuffed with small lake fish and bacon, baked for hours.

⏱️ Total5 h 40 min
📊 DifficultyHard
🍖 TypeMain course
📜 Era16th–18th centuries

🍽️ Lunch 🥛 Lactose-free

+ My version

Method

Prep 40 min · Cooking 5 h

Amasa las harinas con agua y sal.
Estira una base gruesa y coloca capas de pescado y panceta.
Cierra la masa formando una hogaza.
Hornea a 250 °C 1 hora.
Envuelve en papel de aluminio y sigue a 125 °C 4 horas.

History and tradition

Especialidad de Savonia; servía de comida portátil para los trabajadores.

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Ingredients

Method

History and tradition

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