Seat of Our Pants

Back in the olden days, when people worked the fields and forests, food in this cold part of the world was made to be rich, stodgy and VERY high in calories. Nowadays people probably don’t have to work that hard anymore, but it is still cold. Hence, it can be good to know how to make some seriously hearty stuff to keep the cold at bay and your body warm from the toes on up.

Here’s the recepie for Palt – a renowned northern specialty. It is especially claimed by the people in Pitea, where they fill their palt with raw pork and boil it for an hour. This is how we make it here in the Kalix area. Every town has its local variety, and of course ours is the best!

Palt a la Sangis, Serves 4.

Ingredients:

8 medium/large raw, peeled potatoes.

~6 deciliters of wheat flour

1.5 tsp salt

2.5 hectograms of salted pork, diced and fried separately in a skillet.

Crush or finely shred potatoes. Stir in salt and flour and mix into a batter. You should add enough flour that the spoon can stand up by itself without falling over. No more, or the Palt will become too compact. Less, and it will break apart when you cook it.

Bring a spacious pot of salted water to a boil, like you would for pasta.

Shape the batter into a half ball, about the size of a small-ish fist. Add a spoonful of fried pork and close the ball into a neat package. Gently add the balls to the boiling water. Lightly boil for 30 minutes.

Serve HOT with a dollop of real butter and Lingonsylt (substitute with cranberries if you can’t find Lingon).

The Usual End Result from Palt Overeating, the Dreaded Palt Coma

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