Istrian soup was/is prepared of wine (terrano or borgonja) which is mildly heated in earthenware bowls (škundelice) on an open hearth during winter evenings. Some olive oil, a pinch of sugar and pepper are the sole additives. Fried home-made bread is dipped in this soup. But in this special version fried quince is also added.
Octopus and potato like each other in various recipes and combinations. Even in a salad octopus is combined with potato and onions. Yet I like it like this, “bare”, without anything, apart from added seasoning and fresh parsley. To lick your fingers.
From August to October, eggplant is much used in the meals of the Mediterranean and even Dalmatian cuisine. Low in calories, rich in proteins and fiber, who would not want to use it in today’s diet. We could not resist it either, so we enriched it with olive oil, garlic, anchovies and lemon juice and turned it into a nice spread. Over the toasted bread, combined with tomatoes, it will be your new favourite snack.
A light, fluffy dessert made of grits is easy to prepare, and chilled can be served throughout the year with various fruit and fruit sauces, depending on the season. You can shape it in molds or in layers in a cup.
If you are a fan of lamb, then you’ll love it prepared in all possible ways, from being roasted on a spit, through sauteed to slowly baked under the bell. Gentle pink colour of the lamb, scarcely dressed with white envelope of tallow is unrepeatable in the spring and if it is coming from our coastal area or the islands – such is the opinion of connoisseurs of the gastronomy. We therefore suggest you try this recipe for žgvacet (lamb stew) coming from Croatian Littoral. As a perfect side dish serve fennel gnocchi that simply melt in your mouth. Bon appetit!
Mišancija is a mixture of self-grown plants typical of Dalmatia; wild garlic, keeled garlic, wild Swiss chard, cabbage sprouts, borecole, sow thistle, bristly hawkbit, hawkweed oxtongue, bitter dock, ramsons, wild leek… Traditionally it is prepared cooked and we packed it with a shrimp soup.
Thick soups made of green leafy plants, with added cream and eggs make for a rich and nutritious meal. Particularly in the spring when they can be prepared with self-grown plants. In this recipe young nettle was used.
You must surely wonder what trepa means. Consulting foreign words dictionary and linguists, we fail to find the exact meaning. But when talking about a cake, we could come close to translations of verbs breading or even tap. In this case apples :). Consisting of only few ingredients and very simple preparation, you get a delicious vintage cake. You can serve it warm or cold, it will be equally delicious.
Croatian carnival desserts come in various recipes and shapes. Donuts and “fanjki” in central Croatia, “kroštule” and fritters in the coastal region to Slavonian “torn pants“, “lepirice” or “listarići”. “Torn pants” are prepared from yeasted pastry cut in rectangles with cut middle, to make a tear. This shape was an inspiration for such an intriguing title of this meal. They are best consumed right after taken out of hot oil, sprinkled warm with powdered sugar or combined with jam.
This dish originates from Turkish cuisine, but it has become so domesticated in Croatia that it has become an obligatory traditional winter and New Year’s meal. Croatian word sarma means a roll, derived from Turkish word sarmak – to roll, bend, wrap. And what is wrapped here is minced or chopped meat with added bacon, onion, garlic, rice and seasonings. The advantage of this meal is that it can be prepared several days in advance before serving, and it goes well with boiled or mashed potatoes or polenta.