RECIPES

MEAT FROM UNDER THE FIRE

1-1,5 kg of meat (veal-chicken), 1-1,5 kg of potatoes, 0,3 dcl olive oil, 4-5 garlic cloves, 2 onions, salt, pepper, 1 table spoon of Dalmatian spice.

Preparation: Cut the potatoes into slices, onions into leave and garlic should be left as a whole. Mix the potatoes, onions, garlic spices and oil in a baking pan and salt it up. Put the salted meat on top. The food should be baked under fire for approximately 45-50 minutes but can be prepared in an oven, too. Close everything tightly with aluminum foil and bake for about an hour.

OCTOPUS FROM UNDER THE FIRE

Ingredients: octopus, potatoes, garlic, salt, pepper, vegeta, olive oil, white wine, parsley, sweet red paprika (ground).

Description: Octopus should first be cook 18 minutes so it lets out its juice and the leftover liquid from it which would be too much for baking under the fire. The potato should be dice on bigger slices and spiced up with the mentioned spices. They should cover the octopus which we have salted and put in the baking pan. We put everything together to bake under the fire for 30 minutes and then the baking should be uncovered and the octopus should be put on the potatoes. It should bake for another 20 minutes on a strong fire.

BLACK RISSOTO WITH CUTTLEFISH

Ingredients: 1 kg cuttlefish, 3-4 garlic cloves, a hand grip of parsley, one onion, 2 dcl fish broth, 40-50 dag of rice, 2dcl white dry wine, 1 dcl olice oil.

Description: The cuttlefish should be washed properly under cold water. The bone should be taken out and the skin peeled and on the side we put a few black pigment bladders and drain it well. In a cooking pot we put olive oil, minced onion, parsley, minced garlic, and after they get a yellowish color we add the fish broth. We stir it over a light fire until the onion dies out and than we add the cuttlefish cut into smaller pieces. We cook it on a light fire for approximately ten minutes or until it is soft and than we add the black pigment, wine and rice and we cook it until the rice isnt al dente (or until it is done). If the rice has picked up all of the liquid and still isnt done, it is recommended you pour in a bit more of fish broth. At your wish you may add a bit of vinegar once the rice is done. It is possible to make squid by this basic recipe, also you can add to the black risotto fasteners and shells. They should be put in a pan before that, on a bit of hot olive oil, combined with garlic and parsley until they open up and let the sea out.

PASTICADA WITH GNOCCHI

Ingredients: 2 kg of beef or young beef from thigh, 20 g dried bacon, 200 garlic, 150 g parsley roots, 150 g carrot, 50 g of celery roots, 2 garlic cloves, 20 g tomato paste, 200 ml oil, 2 table spoons of Vegeta, 5 dried figs, 6 dries plums, one apple, 300 ml red wine, 2 table spoons of mustard, a bay leaf, rosemary leaves, thyme, salt, pepper.

Preparation: wash the meat and wipe it off and stick it with strips of bacon. Salt it up wee and smear it up with mustard and oil and let it stay like that for at least 2 hours or over night. Brown the meat on all four sides on hot oil. Take it out of the pan and shortly simmer the minced garlic and onion along with the vegetables on the same oil. Put the meat back into the pan and add the Vegeta and let it simmer after you cover the pan approximately for 2 hours with an occasional addition of small quantities of the wine and water mixture. When the meat is half softened, add the stirred tomato paste and after that the washed plums and figs, and at the end, the apple (cut in four). Take the meat out and cut it into loaves and put it on a warm plate. The vegetables with the gravy should be squeezed through, cooked to a boil and poured over the meat.
For gnocchi: peel the hot potato and mash it, add the flour, butter, eggs and salt. Make the dough and split it into 2-3 pieces. Shape each one as a wheel and cut it into same size little pieces. Gnocchi should be cooked in a salty boiling water for approximately 10 minutes and drained.