Freshly fried sardines are a part of the Dalmatian brunch. Next to some fresh tomatoes, home-made bread, a pitcher of wine and some conversation, they make a unique experience of food and socializing by the seaside.
The first young cucumbers start arriving to the markets during June. Pickle them and enjoy them in the second part of the year. As a salad, in a sandwich, along meat cuts, in meat dishes and sauces… Continue the sequence and combine them to your taste.
As an ingredient, rabbit has been appreciated in the Mediterranean area ever since the Ancient Rome period. Its neutral taste allows for numerous combinations of victuals. In this coastal recipe, rabbit is sautéd on bacon and root vegetables, abundantly poured with wine. Serve it with boiled potato, and round up its aroma with fresh basil.
Minestrone in Istria is prepared with pulses, cured meat and vegetables. This spring version is added with vegetables – peas, Swiss-chard and fennel. Thickness will be achieved with added bacon, garlic and parsley, by finely chopping them into a paste and adding them at the beginning of cooking so that the bacon is overboiled. Excellent invigoration with home-made bread, and tastes will be imbued more if prepared a day earlier.
Buckwheat is traditionally used the most in North Western part of Croatia. This buckwheat cake with an interesting white wine topping also originates from this area. “Drunken” cake will intoxicate only your taste buds, so we recommend you definitely reward them with this simple and delicious dessert, served with whipped cream.
Filling prepared of apples, walnuts and figs on a bed of neutral bread or bagel provides a deliciously rich cake, being prepared in Kvarner region. Lightly browned beaten egg-whites and sugar remind of playful bonfire that this cake was named after.
Mutton ham is a cured product made by salting, curing, smoking and ripening of the sheep or goat meat. It is usually prepared with marrow-stem kale with added of pounded bacon and garlic. This is a typical folk dish from Dalmatia and Lika from the 17th ct. According to customs, the first mutton ham would be eaten after curing for the holiday of st. Mary of health on 21st November. And then all until the supplies would last.
The very name of this cake from Slavonia hides one of the important ingredients in preparation of the dough – the lard. Coating the dough with minced lard and folding it, you get a crunchy puff pastry. Cut squares which are then folded in triangles hide the rich interior of home-made jam and sprinkled walnuts. Bon apetit!
“Hladetina, mrzletina, pihtija, žurica” are only some of the Croatian names for this traditional dish. Recipe for meat in aspic is first mentioned in late 17th ct., although it was probably being prepared earlier as well. It is rarely prepared nowadays, and it used to be a part of the menu for Mardi Gras, Easter or Christmas eve, after the midnight mass. Meat “trapped” in aspic goes well with added pickles, boiled eggs and onion.