Prague ham served with olomoucké tvarůžky and tender bread dumplings
“I like honest Czech cuisine and this dish contains two authentic ingrediences that have a global reputation: the Prague Ham and Olomoucké tvarůžky.” Filip Sajler
The sauce will take about 20 minutes, the bread dumplings 40 minutes, but it all depends on how fast and skilled you are.
Béchamel sauce with olomoucké tvarůžky (Olomouc mature cheese):
40g Plain flour
1 Shallot (eschalot) onion
200ml Broth (Ideally a meat broth – veal or chicken)
200g Olomoucké tvarůžky (Olomouc mature cheese)
2 bread rolls (rohlík or houska), broken up and dipped in milk
1 spoon of butter, softened
1 spoon of chopped up parsley
a pinch of ground mace (muškátový květ)
Clarify the butter (melt it) and let it solidify again.
Roast the shallot until pink, add flower and allow it to form a light roux. Pour broth over it, followed by the cream and let it boil for 20 minutes.
Add salt and flavor with the white pepper, add further cream to make it smoother, boil shortly and strain it. Following this, mix in pieces of the Olomoucké tvarůžky and boil, seasoning it with saffron.
Dip the pieces of bread rolls into milk, squeeze out the excess milk. Then, mix it with parsley, whipped butter with salt, pepper and eggs. Use breadcrumbs to achieve the desired density and form into dumplings. Boil in a large pot for five minutes.
Pour the sauce over warm ham in slices and complete it with tender bread dumplings.