Idrijski žlikrofi with fresh sauce
These are the top reasons why we adore this recipe:
- beautiful hat-shaped pasta that we can serve with various meat or veggie sauces
- traditional Slovenian pasta that you can easily make ahead
- a lovely 10-minute green sauce that makes the dish light and flavorful
- An amazing choice for a midweek lunch/dinner or special occasions
- serve as an appetizer or main dish
Project GO! Pasta and festival idrijski žlikrofi
We were invited to Gorizia in March, where we attended the GO! Pasta project event.
The event and workshop focused on learning about the differences and similarities between Italian Cjarsons and Slovenian Idrijski žlikrofi. The shaping is similar, but the recipe is different. In fact, Slovenian žlikrofi has only one "right" recipe, while they noted more than 200 different recipes for the Italian-filled pasta. Slovenian chef Valter Kramar showed us how to prepare Idrijski žlikrofi in various sauces, while the Italian chef Daniele Cortiula taught us all about Cjarsons.
Žlikrofi was the first Slovenian dish awarded an EU-protected geographical status. As such, it can only be made using these ingredients: flour, eggs, oil, water, or milk for the dough, potatoes, onion, lard, or pancetta for the filling. Here's our recipe for homemade Idrijski žlikrofi.
Idrijski žlikrofi is traditionally served with a meat sauce called Bakalca, made with sheep or rabbit meat. However, thanks to their beautiful flavor, they can be served with various meat or vegetarian sauces, and today we are sharing our favorite meatless way to serve them.
CELEBRATE IDRIJSKI ŽLIKROFI
On Saturday, August 23rd, 2025, you will be able to try more than 30 different ways to serve this beautifully stuffed pasta. Mark the calendar and location of Park Mejca (Idrija) to celebrate this wonderful dish.
Storing
Storing Idrijski Žlikrof with this luscious sauce is quick and straightforward.
Place the žlikrofi into an airtight container. Keep in the fridge for up to 3 days. Reheat well before serving.
How to make Idrijski žlikrofi (Potato Filled Pasta) with Spring Sauce at home (video)
Check this quick video to master making Idrijski žlikrofi (Potato Filled Pasta) with Spring Sauce at home.
Next, try these Slovenian recipes
- Slovenian Cheese Dumplings or Struklji
- Slovenian Buckwheat Porridge
- Jota or Sauerkraut Pork and Bean Stew with Potatoes
- Baked Rice Pudding
- Slovenian Apple Dumplings
- Buckwheat Stir Fry with Vegetables
- Slovenian Sweet Omelette
Made in collaboration with ID20, zavod za inovacije v dediščini
METHOD
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prepare the vegetables and pasta
Chop off the wooden ends of the asparagus. Cut the rest of the asparagus into small pieces. Cut the zucchini into 2 cm (1-inch) pieces. Pour water into a big pot and season with salt. Place over high heat and bring to a boil. Add the Idrijski žlikrofi. Place a sieve over the pot and add the prepared vegetables and peas. Cover with a lid and simmer for 2 minutes. Transfer the vegetables to running water and stop the cooking process. Drain the pasta and reserve 200 ml (1 cup) of cooking water.
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spring sauce
Place a pan over medium-high heat. Add the olive oil and butter. When the butter melts, add the basil and drained vegetables. Pour in the preserved cooking water and cook over low heat for 2 minutes. Stir in the lemon zest and lemon juice. Add the pasta and toss to combine. Cook for another minute for the sauce to incorporate the žlikrofi. Reduce the heat to low, add the parmesan cheese, toss to combine, and serve.
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serve
Divide the Idrijski žlikrofi (Potato-Filled Pasta) with Spring Sauce between two plates for a main dish or four plates for an appetizer. Optionally, serve with chopped chives, crumbled farmer's cheese, or ricotta and drizzle with olive oil.
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