This simple Dalmatian treat is also known as “Menduli u cukru” or “Bruštulane mjendule”. Verb “bruštulati” signifies the cracking of almonds at the moment they are candied, and the moment they are ready. They are prepared at Christmas and Easter, but also for any other festive occasion with sweet red wine prošek. They can also be a very special sweet present.
Pork tenderloin is a dish that was served in the 16th ct. in the castles of noblemen of Hrvatsko zagorje region. Pork tenderloin stuffed with prunes, in a cream sauce with wine and plum brandy, with a side dish of domestic wide noodles, even today stands as an example of a balanced and refined dish.
Continental Croatia is abundant with chestnuts, and Kvarner region with maroon chestnuts, so autumn is an ideal time for gourmands to “dress up” the delicious chestnuts (maroons) into a thin pastry. Warm or cold chestnut strudel, topped with chocolate or served next to whipped cream will be equally surprising for every palate.
Continental part of Croatia is familiar with the term “stew”, and Istria has a different one – žgvacet. Sauce deriving from sauteing chicken, with tomato and malvazija wine go splendidly with Istrian pasta fuži or polenta, depending on which part of Istria you are.
I got this family recipe from my dear friend Tamara whose mother has been preparing it for years, and as she says, according to approximate measures.
Fuži are definitely among the most renowned Istrian pasta. The origin of its name is Latin where the word fusus means a spindle, and this pastry is shaped just like it. The hollows of the fuži cling well to the sauce, and when in Istria, definitely try them out with truffles.
Due to historic influences, over the course of time some meals have become domesticated in these areas. One of them is taškrle (German tascherl) taškrli, tašci – dough pillows filled with jam. My grandmother would prepare potato dough, and it would be filled with home-made plum jam. They would be cooked and put into the mixture of fried bread crumbs with butter, and would be a true joy on a child’s menu :).
This specialty from Međimurje used to be enjoyed warm with fire cracking in the stove, and in the summer housewives would lower it into the wells in buckets and it would be eaten cooled to the well water temperature. Its name originates from words pretep (pritep), a mixture of sour cream and flour which is added to the cooked beans. It is served with chopped onion and paprika, and it can additional be made sour by adding vinegar.
Roasted chestnuts are a true pleasure in Zagreb. Apart from being roasted or cooked, they are also used as stuffing for geese, turkyes, leg of venison and other delicacies. At the same time, there is no pastry shop that will not offer chestnut desserts. First among them is definitely a chestnut puree in which you can now enjoy in the warmth of your home.
Originating from Dalmatian Hinterland and the town of Imotski, this cake unites typical ingredients of this area and the filigran preparation and decoration. Pastry scented with cinnamon, nutmeg and prošek sweet red wine is intertwined with rich filling made of almonds, maraschino and citric fruit. Decorated with stripes of pastry and blanched almonds, it will definitely lure the glances. And the taste… you definitely need to find a place for it in your selection of sweets.
Even though having common gastronomic roots with pastissada from Venice pašticada today is a gastronomical heritage of Dalmatia and Croatia. Beef in a rich sauce made of vegetables, dried fruit and wine, served with gnocchi, is a constituent part of a ceremonious Dalmatian table, where always a discussion will be led whose pašticada is the best and the most real. 🙂
This pašticada recipe was given to us by the courtesy of Damira S.