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Žganci
Žganci is a dish in Slovenian and Croatian cuisine, known as ''Sterz'' in Austria, ''pura'' on the Croatian coast, and also known in northern Italy. It is similar to polenta, although prepared with finer grains. It's made from maize, wheat or buckwheat flour, water, cooking oil and salt, which is cooked for fifteen minutes on a low boil. The lump is then crumbled onto a plate for serving. Softer ''žganci'' is called Styrian style in Slovenia. ''Žganci'' can be served with milk ((スロベニア語:žganci z mlekom)), honey, cracklings, or runny yogurt. A savory version is served with meat as part of a main dish.
==Žganci in Slovenia==
''Žganci'' was a typical everyday meal of the central and Alpine part of Slovenia. Its popularity and common use is implied in the following witticism from the 19th century: "''Žganci'' are the pedestal of Carniola." This attitude implies its crucial meaning for the survival of the population. Freshly boiled ''žganci'' could be served as breakfast or lunch, or warmed-up or toasted for dinner or breakfast the following day. Balthasar Hacquet (1739–1815) mentions that ''žganci'' was served with sauerkraut in Upper Carniola.〔Taste Slovenia. Bogataj Janez, 2007. Rokus Gifts. ISBN 978-961-6531-39-9〕 The oldest preparation method explains the word ''žganci''. The word ''žganci'' is derived from the Slovenian verb ''žgati'' 'to burn, to toast'.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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