Category: Experience, Gastronomy

Jul 26

Gastronomy

Gastronomy in Dalmatia has grown out of the tradition of natural and healthy Mediterranean foods based on vegatable dishes and olive oil, fish and shellfish, wine...

Gastronomy

Gastronomy in Dalmatia has grown out of the tradition of natural and healthy Mediterranean foods based on vegatable dishes and olive oil, fish and shellfish, wine, goat and sheep milk cheeses, and fruit, including citrus fruit, maraska (maraschino) cherries, grapes, figs and almonds. 

The special quality of this cuisine lies in the method by which the dishes are prepared. Vegetables are cooked in very little water, seasoned with olive oil sprinkled with herbs such as rosemary, sage, basil and marjoram. Fish is prepared as brudet (fish soup), boiled or charcoal-grilled, while meat prepared under a baking lid acquires a unique flavour. There is a special place in Dalmatian cuisine given to fish prepared on a grill, as a brudet and boiled, but it is also offered salted or as a marinade. Predominant among the spices are laurel and garlic and the indispensable olive oil. Shellfish and crustacean are prepared as a buzara, while the Dalmatian meat speciality is the pašticada (marinated meat stew) with gnocchi.
The recipes that follow originate from all parts of Dalmatia, and together form what we customarily refer to as domestic, traditional cuisine.

Buzara melange

40 decagrams prawns
40 decagrams mussels
40 decagrams data shells
1 dl olive oil
2 dl white wine
4 cloves garlic
chopped parsley
pepper
1 tbsp breadcrumbs

Wash the prawns, mussels and date shells thoroughly. Pour oil into the pot and add garlic, saute until it turns golden brown. Add prawns and sear lightly. Add shellfish and cover the pot until the shellfish open. Add pepper, parsley and wine, mix well and cook 10 minutes. Sprinkle with breadcrumbs when the cooking is almost done.

Dalmatian pašticada

11 kg roast cut (round of veal, lamb or venison)
3-4 spoons tomato concentrate
15 decagrams dry-cured bacon (cured pork belly)
2-3 onions
1 celery root
7-10 cloves garlic
2-3 dl vinegar
1 dl oil
1-4 carrots
Rosemary (one branch)
2 dl red wine
1-2 dl prošek (sherry)
7 prunes
2-3 laurel leaves
Salt
Pepper

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