||This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (February 2013)|
Place of origin
Region or state
|Potatoes, wheat or barley flour, salt|
Pitepalt, see palt, is a Swedish dish related to kroppkakor, and named after the city of Piteå, thought to be its place of origin. This dish has many varieties. Pitepalt are mostly made of raw potatoes and barley flour. For kroppkakor, pre-boiled potatoes and wheat flour are used. This gives kroppkakor a slightly lighter color.
Potatoes, wheat flour or barley flour, salt and pork are common ingredients in pitepalt. Some recipes also mention onions but it's not that common. Sometimes blood is also added, making the palt very dark and changing its name to blodpalt.
This dish is traditionally eaten with butter and lingonberry jam.
- www.paltakademin.se The official Paltacademy
|This cuisine-related article is a stub. You can help Wikipedia by expanding it.|