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 …
Wash a dozen unpeeled potatoes of the same size and not treated with chemicals for germination. Place the coated potatoes in the warm ashes and under live coal for half an hour to roast. Take it out, throw off the ashes and peel while still hot. Peeled potatoes mash with a fork and top with finely chopped garlic and pour …
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 …
Skewered sardines are an authentic Lastovo dish. You will need: large sardine salt wooden skewer Preparation: Clean the sardines, remove the heads and the insides. Salt the cleaned fish and skewer them on the wooden skewer, then place to be cooked over the prepared embers. The sardines will cook well and won’t fall into the embers if you skewer them …
Serves: 5 persons – Oysters 15 pcs – Oil (olive) 0,4 dl – Flour 5 dag – Fish stock 1,25 l – Cream (cooking) 1 dl – Yolk 1 pcs – Butter 2,5 dag – Parsley (leaves) 2 dag – Nutmeg 0,02 dag – Lemon 5 dag – Pepper (white) 0,05 dag – Salt 1,5 dag Preparation: Put the flesh …
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 …
tuna fish 80 dag flour 6 dag olive oil 1 dl onion 15 dag wine vinegar 0,4 dl garlic 2,5 dag rosemary 3 dag parsey (leaves) 2 dag laurel leaves 0,5 dag sugar 0,5 dag lemon 8 dag olives (black) 10 dag pepper 0,1 dag salt 2,5 dag Preparation: Slice the tuna fish, salt it and rollthe slices in flour. …
Oysters, from the clean sea of Mali Ston, are a true delicacy for any food enthusiast. Enjoy fresh, raw oysters sprinkled with just a few drops of lemon. Preparation: Open the oysters using a special knife and separate the two outer shells. Use the deeper shells as platters and place the oyster meat and juice into the middle of each. …
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 …
‘Poor man’s food’ of previous times has now become a delicacy. We haven’t invented anything new! Our nanas and grannies were able to feed and satisfy a big family with a little codfish and only few kilos of potato. The value of cod is not to be questioned. I remember my earliest childhood and the obligatory daily spoonful of codfish …
Cleaned dry chickpeas soak in mild hot salty water 5 to 6 hours before cooking. Wash the chickpeas and place it into cold water to boil. Simmer over medium heat for several hours until tender. Add diced carrot and potatoes, olive oil and salt. In the other pan sauté some garlic and parsley with fat, add a teaspoon of flour. …
Serves 6: 0.5 kg fresh cuttlefish with black ink 0.5 kg various shellfish 3 tablespoons chopped parsley 3 small garlic cloves pepper 3 tablespoons tomato paste 0.15 L olive oil 0.1 L white wine fish stock 0.40 kg rice Clean the cuttlefish and squid (leave the ink sac), chop into pieces and sauté on oil until tender. Add garlic, parsley, …
