CROATIA SITE - Gastronomy
Croatian Gastronomic Diversity
By: Josephine Boehm
|
 |
Croatia can be roughly divided in 10 different regions. It is a small country with interesting history. Food production is not extraordinary neither in quantities nor in the type of products. Long, turbulent and surprising events through past times shaped Croatian cuisine. Country was always part of the of one empire or another and in the way of many military campaigns. Different people and different ways made it possible to collect and preserve knowledge otherwise forgotten.
Recipes are heavenly from one region to another.
Istria
Famous dish is manestra. Some claim it as a inseparable part of Italian gastronomy but who are we to say that is so. This region is famous for its truffles/particularly Motovun forest/ Pasta called fuzi-small tubes, pljukanci and other types of home made pasta are daily delicacies.
Lika, Gorski kotar and Kvarner
Lika is known for its many dishes made with dry or smoked lamb, sheep, goat (kid) meat. Lamb or kid on the spit are appreciated beyond description. Island of Pag is famous for its lamb meat. It has distinctive taste as a result of climate and specific diet for local sheep. Skripavac and Basa are well known cheeses from Lika. Skripavac literally means " one that is making squeaky noises".It does so when you chew on the slice of it.
In Gorski kotar locals prepare most delicious frogs, game and dormice. Dormice are also known for its miraculous fat (used in medicinal purposes) and meat-when roasted. I find this last dish to be overwhelming and to close to eating a pet.
Kvarner is famous for excellent choice of cheeses.They differ from one island to another. Variety of minestre(soups) is impressive as well. Local maroons are picked from very special chestnut trees. They have sweet taste, prominent and rich when you roast them on the real fire.
Dalmatia
Dalmatia can be divided in Northern, Mid and Southern....not to mention the islands.
Brudet is universal dalmatian dish.It is made from fish, crab and shellfish from fishermen net and combined in best order and perfect amounts to achieve divine taste.
Personal favorite is kapulica or ljutika. These are longish, small onions pickled in wine vinegar( close in taste to Balsamic) Small and round onions are different story and they cannot pass for "real" kapulica.
Pasticada is another amazing meat dish. Recipes are numerous and provide you with important and helpful tips. This dish can be studied through various cook books..
Neretva
This river region has very distinctive cuisine. Their own version of brudet consists of eels, frogs and many fresh and sea water fish. Tangerines and fruits from Neretva valley are rear combination of sweet and freshly moist flavors. In one word-amazing.
Dubrovnik
Region around old town offers many surprises. Let s just name a really serious desert-Rozata.Some will call it creme caramel although it is not the same.
Slavonia
this inland region is offering big selection of mushrooms, smoked and cured meats and sausages. Fish paprikash (with spice touch and genuine closeness to tastes of neighboring Hungary) is prepared in many ways and it is hard to find mediocre one.
Ilok and many other small towns and villages in region are home to some great wines.
Kulen is most praised of all cured meats. It is somewhat like salami although I do not find it a just description. It varies from mild to really spicy.
Central Croatia
It consist of many regions and smaller units. Fresh cheese and cream you can find in Northern parts is precious. In English it is called cottage cheese. False. Not even close. This cheese is not cottage. It comes in molded form and can be "peeled" in many layers. It is watery, fresh, light and moist. It does not have consistence or chewy quality of cottage. Cottage is not close enough in shape and taste for valid comparison. Recognizing that taste is unique and individual it is still a fresh cheese goddess compared with everything else in that category.
Trout, Pike, Carp, Catfish, and Greyling are few of fresh fish favorite choices for the meal.
Gastronomic adventure is always a challenge. It would be truly rewarding to come for a visit and "have a taste" of the place. |
About The Author... |
| Josephine Boehm is an Art Historian and author. If you want to read more of her writing visit her blogs: Guide to Croatia and Josephines art history blog. Her web site Croatia vacations is a great place to find short information about almost every major Croatian vacation spot and resort. |
Skampi na buzaru
1.5kg fresh scampi
1/2 cup olive oil
1 small can peeled tomatoes
2 tsp garlic
1/4 cup finely chopped parsley
1/4 cup bread crumbs
1tsp Vegeta*
2 cups white wine
salt & freshly ground pepper to taste
Heat the oil in a large skillet and fry the bread crumbs until they just start to toast.
Add the garlic, parsley, tomatoes and Vegeta and simmer for 10 minutes.
Add the wine, salt and pepper and bring to a boil.
Add the scampi,lower the heat, cover and cook 15 to 20 minutes.
|
|
Yota
150 g. (5 oz.) beans
300 g. (10 oz.) sauerkraut
200 g. (7 oz.) potatoes
500 g. (18 oz.) smoked spare ribs
100 g. (4 oz.) smoked bacon
20 g. (2/3 oz.) garlic
parsley
salt
2-3 pepper corns
2 bay leaves
Soak the beens in water for 24 hours. Wash and drain the sauerkraut. Wash the spare ribs. Prepare pest: finely chop the bacon , garlic and parsley to a paste-like consistency. Peel and slice (or dice) the potatoes. Boil the sauerkraut and spare ribs together and the beans separately. When half cooked, combine the beans, sauerkraut and spare ribs and continue cooking. Add bay leaves, pepper corns and pest. Just before cooking is completed add the potatoes and cook until they soften. Remove the spare ribs and serve separately from the yota.
|
|
Gulas with potato dumplings
1/2 kg of onion
5 dag of oil
1/2 of beef
one clove of garlic
1 tbs of flour
paprika,bayleaf,salt and pepper
Chop finely one pound (1/2 kg) of onion and put into a pan with a quater cup (5dag) of oil. Add paprika, one bayleaf, salt and pepper. Heat and simmer until onion start getting golden. Cut 1 pound (1/2 kg) of beef into cubes and add into the pot, let it fry for a minute or two and then add water to barely cover the meat. Add one clove of garlic. Simmer for about two hours adding occasionally water. Near the end, mix a tablespoon of flour or sourcream with a little bit of water in a cup and add to the goulash to make the stew thick.
Potato dumplings
1kg ofpotatoes
1/4 kg of flour
5dag of butter
2 eggs
salt
Prepare the dough as follows: Boil and peel about two pounds of potatoes. While still warm add about half a pound (1/4kg) of flour, two ounces of butter (5dag) , two eggs and salt. Knead the dough and shape as a long rope, thick about 3/4 inch (2cm). Cut the rope at about at 1/2 inch (1.5cm) length. Put in boiling salted water for about 10 to 15 minutes. |
Serve with Goulash |
Headlines
Travel to Croatia: A Beginner's Guide full story...
The Elaphite Islands: Croatia's Best-Kept Secret full story...
The Rise and Rise of Croatia for Sailing Holidays full story...
Travel to Croatia: Cheap Flights, Ferries, and Buses to Zagreb, Dubrovnik, Split, and Istria full story...
. 