5 delicious Mediterranean dishes
12 May 2016

On holiday in Croatia? Except doing beach related activities, most people like to eat some fine food. Our whole coast can boast an impressive cuisine, and here we give to you some of the original food eaten for centuries in Dalmatia, Istria and so on…

ISTARSKA SUPA

Istra Soup

Translated as Soup from Istria, this soup is not for the faint hearted nor those unaccustomed to alcohol. What, alcohol? Yes, you heard us well, this soup actually boasts a small percentage of wine!

HOW TO MAKE IT:

Istarska supa

Supa has been always regarded as one of the most recognizable elements of Istrian table. First, you cut off a piece of homemade bread, 1 cm thick, roast it on the grill (grill), put it into a special bowl called bukalet, add sugar and pepper and pour oil onto it.

Pour warmed wine to this mixture and stir.  Dip baked bread halfway into wine and it can be served. It is usually drunk on cold winter nights next to the open hearths, which are still common enough in Istria. Istrian soup (often called supica) is easily prepared for an energy drink which was given to the sick for a faster recovery.

PAŠTICADA

PASTICADA

A Dalmatian original, that special dish people of the old times made for celebrations like weddings, carnivals and so on. Thus, to every Dalmatian, this dish represents something almost luxurious, opulent and deeply meaningful. The long preparation only serves to add to its mystique and importance.

Pasticada

HOW TO MAKE IT:

Quotes from Wikipedia:

“It requires long and meticulous preparation, which includes marinating the beef in vinegar, lemon and rosemary for at least 24 hours. The marinated beef is then cooked with carrots, cloves, nutmeg, red wine and diced prosciutto for two hours, depending on the amount of meat”… “It is usually served with gnocchi or wide noodles. It is similar to daube provençale, although it is not clear whether they share a common origin”

BRUDET

Brudet

Like fish? Then brudet will be akin to paradise for you palate! Perhaps the best representation of the immense diversity of maritime food, it is a very imaginative dish that combines more than 7 sorts of fish, all perfectly balanced to give that “extra kick” for the taste buds, not normally found in standard fish dishes.

Brudet

HOW TO MAKE IT:

Recipies vary, and the combination of fish varies. A quote from Wikipeda:

“Brudet / brodeto is a fish stew made in Dalmatia, Primorje and Istria. It consists of several types of fish, and the most important aspect of brodeto is its simplicity of preparation and the fact that it is usually prepared in a single pot. It is served with polenta which soaks up the fish broth. A similar dish from Corfu is known as Bourdeto.”

SOPARNIK

Soparnik

This is a very, very old dish, dating more than 500 years back. It is typical of the Dalmatian region of Poljice. While low in calorie, it is extremely tasty and nutritious, being made out of the perpetual health food favorite, spinach. Try the food that would make Popay proud and you one happy and well fed customer!

Soparnik

HOW TO MAKE IT:

Taken from http://recipes.sparkpeople.com

Saute one 10 oz bag of spinach, 1 cup chopped onion and 1 clove garlic in 3 Tbsp. olive oil until spinach is soft. Unroll one 9″ pie crust on a cookie sheet. Spread spinach mixture on to pie crust, covering the crust. Sprinkle spinach mixture with feta cheese and cover with the second pie crust. Seal the edges with a fork and brush the top with egg white. Bake at 350 Degrees for 30 minute, or until browned.

LIVER MADE THE “DOLCE GARBO” WAY

dolce garbo

While the previous recipes were more or less jumping from the wider Dalmatia to Istria, “Dolce garbo” is a true classic from Split, the hidden gem of our own local cuisine not as well known but still interesting and tasty. As it can be deduced from the name, it is of Italian origin, and it has an unique sweet-sour taste.

HOW TO MAKE IT:

dolce garbo

Ingredients: 1 kg veal liver, 2 onions, 1 garlic, half-strings parsley, 1 sweet apple, 1 cup vinegar, 1 tablespoon plum marmalade, 1 tablespoon sugar, 2 cups thick tomato juice, salt, pinch of thyme, 1 / 2 cup olive oil

Preparation

In a thick bottom pot, place onion and finely threaded oil when quite tender, add the chopped onion and  small pieces of liver. Put the pot on fire, stir and stop only when the liver crackles. Now add salt and little water. Continue to cook slowly while stirring it. When all liquid has evaporated, pour some red wine vinegar into the pot, then wait for the alcohol to evaporate.
Now add the tomato and add a mix of fresh apples, sugar and spoon marmalade.
Stir and let cook for 20 minutes.
Add spices as you prefer: garlic, parsley, pepper and thyme.
Continue to cook over low heat for about half an hour.
Serve with polenta, gnocchi, or hand-made lasagna!

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