Here we have yet another recipe that involves mlinci. I’ve already done a couple of savoury dishes using this rehydrated North Croatian “pasta”, so why not add something sweet to the mix?
I’ve heard that some people mix jam through the hot mlinci for a sweet treat that’s easy and tasty. Why not take it further and incorporate it with a baked custard? I thought about what flavours Croatians use in their cooking. Lemon is a big one. Chestnuts and rosemary are two more classic Croatian ingredients. How about all three together, in a dessert? Crazy, some of you may think.
Well I’m here to push the boundaries with the humble mlinci, something that’s traditionally only served with roast turkey. I’ve made a custard with lemon zest and juice and added some grated chestnuts. Poured it over the cooked mlinci, then into a warm oven it went. It’s a cross between a lemon tart and a baked pasta, of sorts. It’s creamy, tart and made even better thanks to a simple garnish of finely chopped rosemary and sugar and that crunchy layer of brûléed sugar. The smell alone reminds me of the Croatian countryside; dotted with lemon trees and shrubs of wild rosemary.
Check my other mlinci recipes –