Top 5 Croatian Dishes including recipes

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Dalmatian fish stew

Ingredients:
• 15 ml of white wine
• 2 garlic cloves
• 5 ml of vinegar
• salt & pepper
• olive oil
• bay leaf
• sage
• parsley
• 1 onion
• 500 g tomatoes
• 1400 g fisherman’s catch of the day – mix of fresh fish (could include John Dory, squid, conger eel, sardines, or any combination of fresh mixed fish)


Preparation:

Mix the dough by adding yeast, flour and water, split it into two halves and let it raise (doubles in volume). Roll one half of the dough to the size of the oiled baking plate. Dough has to hang across the edges of the plate. Spread the chopped onion, and fish filets across the dough. Add olives, capers, spices and olive oil; amounts as per taste. Roll the other half of the dough, cover the filling with it and fold over the bottom layer of the dough. Poke the upper layer with fork or thick needle, spread a bit of oil on it and bake for approximately 45 minutes at 180°C. Serve warm with a glass of red wine.

 

Zagorje baked cheese strukli

Ingredients: (10 people)
• 1200 g of cottage or ricotta cheese
• 5 eggs
• 500 g all-purpose flour
• salt
• 0,5 dl oil, 3 dl water & 10 dl of sour cream


Preparation:
Kneed one egg, flour, salt and oil into a medium soft dough. Let it rest for 30 minutes and stretch it out on a table sprinkled with flour until it reaches cca 150cm x 100cm size. Prepare the cheese filling by combining cheese, 5 eggs and salt, mix it and spread it across the bottom layer of the stretched dough. Wrap the dough starting from the part where the cheese is towards its ends as though you were rolling a strudel. Cut the wrapped dough into cca 7 cm pieces and arrange in a buttered backing dish. Cover with sour cream and bake at 170 °C for 40 minutes or until golden brown. Serve hot.

 

Vis flat cake

Ingredients:
• 900 g all-purpose flour
• 250 g salted sardine and anchovies filets
(70% sardines and 30% anchovies)
• 2 red onions
• 100 g roasted black olives with seeds
• sprig of rosemary
• few sprigs of thyme
• 1 cube of yeast
• 3 dcl olive oil
• 3 dcl of red wine – Plavac mali


Preparation:
Mix the dough by adding yeast, flour and water, split it into two halves and let it raise (doubles in volume). Roll one half of the dough to the size of the oiled baking plate. Dough has to hang across the edges of the plate. Spread the chopped onion, and fish filets across the dough. Add olives, capers, spices and olive oil; amounts as per taste. Roll the other half of the dough, cover the filling with it and fold over the bottom layer of the dough. Poke the upper layer with fork or thick needle, spread a bit of oil on it and bake for approximately 45 minutes at 180°C. Serve warm with a glass of red wine.

 

Istrian pasta with truffles

Ingredients:
• 80 g of truffles and few drops of olive oil with the white truffle flavor
• 320 g homemade Istrian pasta
• 80 g butter, 200 ml cooking cream
• Salt & pepper
• Parmesan Cheese


Preparation:
Melt the butter in the frying pan and add the cooking cream, salt and pepper; Cook the Istrian pasta al dente, add to the sauce. Add truffles and a few drops of olive oil. Serve with grated Parmesan Cheese to taste.

 

Black risotto

Ingredients:
• 100 ml olive oil
• 200 g onions
• 3 cloves of crushed garlic
• 500g cleaned cuttlefish
• 1 teaspoon all-purpose seasoning
• 2 sacks of cuttlefish ink
(found within the cuttlefish body)
• 2 tablespoons chopped parsley, 200 ml white wine, 250 g rice & Parmesan Cheese


Preparation:
Clean the cuttlefish taking care not to puncture the ink sacks. Remove the skin, wash and cube the cuttlefish body and tentacles, set aside. In a medium sauce pan, sauté on olive oil finely chopped onions, once onions are golden add the garlic and cuttlefish and sauté for about 10 minutes adding wine and seasonings. Add the rice and sauté until it becomes translucent. Adding cuttlefish ink and additional liquid (fish broth or water) as necessary and cook, stirring continuously until the rice is cooked al dente, add chopped parsley and Parmesan Cheese before serving.

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