Traditional Dalmatian dessert which is usually a symbol of hloidays or hospitality. Fritters are made of flour, warm water, yeast and a spoon of sugar which are mixed into a creamy mixture.
Traditional Dalmatian dessert which is usually a symbol of hloidays or hospitality. Fritters are made of flour, warm water, yeast and a spoon of sugar which are mixed into a creamy mixture. It is then placed in a high vessel, covered, and left in a warm place to rise. Later add flour, sugar, salt, brandy, orange or lemon peel and warm water. It is all blended into a rubber mixture which is mixed for 20 minutes with a wooden spoon. Raisins are added at the end, the dough is covered and left in a warm place to rise again. When ir reaches twice the original size, reach into it using a spoon and try to keep the same shape for the fritters. Fry them in hot oil, let them dry on kitchen paper, scatter vanilla sugar over them and serve.
Grouper in the oven
Cut a kilogram of potatoes into thick slices and arrange them in the baking vessel. Drizzle chopped onions, a clove of garlic, a leaf of laurel, salt, pepper in a deciliter of oil in a pan.
Cut a kilogram of potatoes into thick slices and arrange them in the baking vessel. Drizzle chopped onions, a clove of garlic, a leaf of laurel, salt, pepper in a deciliter of oil in a pan. Place the grouper cut in half on the arranged potatoes. Add salt, oil and pour the sauce from the pan over it. It is baked in the oven half an hour or forty minutes. If it becomes dry add some white wine.
Steam-heated Mussels
After having scarped, cleaned and washed them well, place the mussels in a cooking pot over high heat where olive oil has been put beforehand. Add a glass of white wine and let them cook until they open. …
After having scarped, cleaned and washed them well, place the mussels in a cooking pot over high heat where olive oil has been put beforehand. Add a glass of white wine and let them cook until they open. The mussels can be eaten fresh with lemon juice, or, as on the island of Pag, on a stick. Here the mussels are arranged with Pag cheese and prosciutto. The stick is then rolled in flour and eggs, then into breadcrumbs and fried in oil.
Fried Anchovies
Clean the fresh anchovies, dry them and roll them in flour. Fry them in hot oil until they become of golden colour. They are best when only salted. Some cooked Swiss chard and a slice of lemon.
Clean the fresh anchovies, dry them and roll them in flour. Fry them in hot oil until they become of golden colour. They are best when only salted. Some cooked Swiss chard and a slice of lemon can be served with them.
Chicken tingulet
Drizzle pieces of chicken meat in hot oil until they become golden. Then add thinly chopped garlic and onion. Braize and add white wine until the meat becomes soft. Add a deciliter of stock soup.
Drizzle pieces of chicken meat in hot oil until they become golden. Then add thinly chopped garlic and onion. Braize and add white wine until the meat becomes soft. Add a deciliter of stock soup, a pinch of thyme and basil. A spoon of flour and some dry plums can be added if needed to make the sauce dense. Add salt, tomato extract, pepper and let it braise on low heat until it all becomes dense and the sauce becomes dark in colour. Cooked rice and mashed potatoes are served as side dishes.
Boiled lamb meat
Fresh lamb meat, without bones, is placed in boiling water together with sesame and onions and left to cook at low heat. When it is half ready, a potato, if wanted, can be added, some celery.
Fresh lamb meat, without bones, is placed in boiling water together with sesame and onions and left to cook at low heat. When it is half ready, a potato, if wanted, can be added, some celery and grated carrots. The best side dish with boiled lamb meat is tomato salsa.
Salsa
Salsa is a traditional Dalmatian sauce. It is prepared as follows: place the chopped onions, garlic and parsley in olive oil. Add tomatoes cut in cubes and braise over high heat until the water fizzles.
Salsa is a traditional Dalmatian sauce. It is prepared as follows: place the chopped onions, garlic and parsley in olive oil. Add tomatoes cut in cubes and braise over high heat until the water fizzles out of the vegetables. Add salt, pepper and a pinch of sugar and serve with boiled meat or pasta.
Anastasia’s dream
The city of Zadar is protected by four patron saints: Anastasia, Zoilo, Simeon and Grisogone. Donat was the bishop of Zadar, and in the 9th cent. He received relics from the Byzantine car Nikifor.
The city of Zadar is protected by four patron saints: Anastasia, Zoilo, Simeon and Grisogone. Donat was the bishop of Zadar, and in the 9th cent. he received relics from the Byzantine car Nikifor, the ashes of the Srijem martyr Anastasia, and brought them to Zadar. Zadar’s cathedral was nemed after this martyr, as well as the cake made of young cheese and marasca sour cherries. The recipe for this cake would not be disclosed by its proud owner.