To prepare this rich and full-flavoured traditional dish it is necessary to have a peace of good dry prosciutto on the bone, a piece of home pancetta, a smoky pork head and a piece of smoked dry mutton. Wash the meat and place into a large pot to boil. Add some lard to the water. This dish gets a much …
Taste this Dubrovnik dish typical of winter and great festivities which the Dubrovnik aristocrats prepared on St Blaise Day. The dish made of paste and meat sauce was called Sporchi Macaroni because of the way it used to be served. Namely, after the meat sauce had been eaten, the last guest were served only the paste with the remaining sauce …
Serves 4 : 1 kg eels 18 frog pieces 0.5 kg onion tomato paste bay leaf, salt, pepper, oil, vinegar, 2 hot peppers Add 3 tablespoons of blended or olive oil to a pot with a thick bottom. When heated, add 0.5 kg of finely chopped onion, 3 bay leaves and several hot Neretva peppers. Sautee well. Add 2 tablespoons …
There are three kinds of green menestra (cabbage and smoked meat stew). The present City recipe, the Župska and the Primorska Green Menestra. – Dalmatian prosciutto (smoked ham) 0,80 kg – smoked lamb (kaštradina) 0,60 kg – bacon (home-smoked) 0,50 kg – sausages (home-made) 0,60 kg – cabbage (green-raštanj) 0,80 kg – kale (verza) 0,50 kg – cabbage (white,head) 0,65 …
