Croatia — a culinary tour

Croatia — a culinary tour

This country gave the world more than 1000 and one Dalmatians, because this breed of dog was born here. More than 600 million men every day put her invention — a tie, which was originally a ribbon that the girl wore around his neck to the soldiers, so that they remember their love.

On the territory of this country is the smallest town in the world and an island inside the island. Residents of the country are still drinking water from central water supply, because it is clean. And on April 1 resident of one of its cities, instead of water, a wine directly from the municipal fountain. Welcome to Croatia — one of the fabulous parts of Europe, marked by an exclamation mark on the travel-gourmet map.

Country: Croatia

Official name: Republic of Croatia

Croatia on the world map: state in the south of Central Europe and the Western Balkans, the former union republic within Yugoslavia. The capital — Zagreb. Croatia is bordered on the north-west of Slovenia, in the north-east with Hungary and Serbia, in the south of Bosnia and Herzegovina and Montenegro, and to the west by the Adriatic Sea.

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Croatia - a culinary tour

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Kitchen Croatia is a masterpiece of culinary 5 components, each of which is created by its regions with their traditions and their temperaments. Each region is famous for, especially traditional and unique dishes. Gastronomic tourists generously throwing open his arms, waiting for: Slavonia and Baranja, Istria and Kvarner, Zagorje, Podravina and Međimurje, Dalmatia and Dalmatian Zagora, Lika and Gorski Kotar, as well as the capital of Croatia, Zagreb. What is the secret special taste of Croatian cuisine? Maybe in the old traditions of cooking «out pitches» (in the oven under the iron bell) may be in the raisins, which introduces the character of each of the regions? Apparently, it is necessary to try all the traditional local specialties to form their own opinions.

Croatia - a culinary tour
Istria and Kvarner will enjoy fresh vegetables, herbs and dishes from fish and seafood, cooked in olive oil, and an open fire, season with Mediterranean spices.

Famous region is especially tasty and varied cheeses and snacks. Be sure to try by visiting here: istryisky pshrut, cheese with truffles, salad shellfish, jerked meat pantseta, salted sardines in olive oil, foie cod, black and white risotto, fish soup with smoked ham and olives.

And, of course, prepared according to old recipes Istrian pasta and risotto with truffles. It is prepared in a special way here and salads, which are added in the watercress, asparagus, chicory, oregano, basil and sage. Salad dressing is prepared from a mixture of vinegar and olive oil. Lovers of sweet is better not to try all the dishes, and leave little room for firewood or donuts in Croatian and dried figs.

Dalmatia and Dalmatian Zagora offer dishes prepared with minimal heat treatment and a minimum of spices, apart from the generous servings of onions, garlic and parsley. Local chefs are very conservative and do not like culinary experiments, all verified by traditional recipes and only the freshest ingredients. The kitchen of this region boasts a very healthy food. As a premium beans, a variety of cheeses, sea fish, lobsters, shrimp and all kinds of shellfish.

What should be enjoyed at a party in Dalmatia: the famous Dalmatian sauces for lamb in all forms, pashsky cheese and Dalmatian pshrut, kashtradine of lamb and dried sheep meat, fish roasted on the grill, oysters in Bouzar sauce brooder fish, boiled beef with sauce tomatoes and a bouquet of spices, lamb garnished with vegetables, lamb kebabs and baked-grilled meat, served with rosemary and olive oil. Dalmatian desserts are already interested in their names — Proshek, poship, dessert Parch, and an entirely original composition papernyak (honey, nuts and pepper).

Croatia:kashtradine of lamb and dried sheep meat

 

Lika and Gorski Kotar are famous kitchen with the ancient traditions of food storage and procurement. Pickled beets, sauerkraut, pickles and peppers, plum jam and wild berries are always on the table. Traditional dishes are simple and uncomplicated, but they have excellent taste. Especially famous local bread or corn or barley flour. On the table guests will certainly be served here: cheese and smoked bacon, prosciutto venison, sauerkraut Caputo, pasta with mushrooms, smoked pork ribs and sausages, lamb on the grill, stuffed chops, trout.

Podravina, Zagorje, Međimurje famous «kitchen of the castle,» dishes that regaled dear guests owners of estates and castles. Therefore, at a premium most intricate dishes of meat, goose pate, cheese, roast goose or turkey with pancakes, blood sausage with vegetables, smoked knuckle, Zagorje blood sausage, stuffed chicken and a special dish — Hollow (meat with potatoes stewed in a flat pot with wine vinegar). Here I was born and tradition serve smoked pork leg with a side dish of potatoes, onions and bean salad. A very special in these parts, and pastries and sweet and savory: pancakes and «shtrukli» strudel with various fillings, pies with pumpkin and poppy seeds.

Baranja and Slavonia — is the most nourishing food throughout Croatia, although it no starvation in one region can not be called. The rich and abundant table with a huge number of dishes of pork and veal, sausages and ham with all sorts of salami, led his followers waiting impatiently. The main characteristic Serve dishes — serving size and the amount of seasoning. Both are quite impressive even sophisticated consumer.

Sausage of minced meat Kulen, cheese with red pepper, Slavonski Schunck — original local snacks, chobanets goulash, homemade noodles with fish paprikash — main dishes, side dishes — satrash potato, tomato and paprika sauce ajvar — That’s about a good dinner menu. And for dessert certainly homemade pastries with nuts and poppy seeds or pita — a roll of cow cheese.

Zagreb joined a multitude of cuisines like regions of Croatia, and other countries. In this region you will find most international stol. Is here and its own special dishes, worthy to enjoy their first. For example, the Zagreb steak stuffed with cheese or veal chop samoborskie creamshnit  — a tiny cake of puff pastry with cream.

Croatia:cake of puff pastry with cream

 

The most famous Croatian cuisine is best not just to remember and write down as a reminder that, in the case do not forget to try :

Pršut (pshrut) — sun-dried ham (Dalmatian and Istrian over charcoal on the sea breeze).

Paški sir (Pag cheese) — sheep cheese from the island of Pag, prepared according to an old recipe from sheep’s milk and sage m rohmarinom.

Kulen (Kulen) — sausage made from minced pork with paprika and spices. In honor of this dish in Croatia spend even sausage festival «Kulenijada».

Brodeto or brudet (brodet) — fish stew with the addition of hot spices and red wine.

Visovačka begavica (viskovachke begavitse) — tender lamb meat with sour milk.

Pašticada (pashtitsada) — braised beef in a special wine sauce.

Crni rizot (black rizhot) — a rice dish with seafood and cuttlefish ink (looks doubtful, but the taste is excellent).

Dessert and drinks

«A day without wine is a day without sun», so say residents of Croatia. Wine is not just a drink, but a whole culture. The palette of wines produced in Croatia is extensive — up to 700 names. Almost every dish has its own, relying to his variety of wine. This wine is made to dilute with water, resulting in special drinks: gemišt (gemisht) — diluted mineral water, dry white wine, špicer (shpritser) — wine diluted with soda.

Croatia:Dessert and drinks

 

Croatian sweets are delicious, useful and in some cases, even low-calorie. However, one of the most famous desserts Međimurska gibanica (midzhmurska gibanica) diet can not be called, because it is multi-layered sweet cake stuffed with cottage cheese, apple, poppy and nuts. At the heart of the most original cake rapskogo, as almonds, but the flour, sugar and eggs make it not only exquisitely delicious, but also harmful for the figure. Although this is not a reason not to try a biscuit, previously available only to people with good incomes, and now exported from Croatia as a souvenir.

Among other traditional desserts worth mentioning Sladoled (ice cream), strudel with honey and nuts (a cross between a normal strudel and baklava), torta (cake) and Palacinke (pancakes) with jam, nuts and chocolate.

National dishes

Today we have in the kitchen the most famous and most mysterious Croatian dessert

Rapska torta. This sweet delicacy was first formulated back in 1177 by nuns from the monastery of St. Antoine on the island of Rab. It is believed that the recipe for this cake is known to very few and kept secret. However, one of the variants of its preparation could solve some Croatian kulinarka, and they are shared with other fans of sweets. Perhaps the secret of this cake — a real Maraschino liqueur.

Rapska torta

Croatia: Rapska torta

Necessary:

600 -750 g flour
2 tablespoons margarine
2 tablespoons Sahara
½ tbsp Maraschino liqueur
2 eggs
2 tablespoons milk
vanillin

For filling

400 g almonds
Sugar 400 g
6 tablespoons Maraschino liqueur
2 eggs
zest of 1 \ 2 lemon and 1 \ 2 oranges

Cooking!

Sift the flour, add the melted margarine, slightly beaten eggs, sugar, liqueur and milk and knead the dough. If necessary, you need to add flour. The dough should be sufficiently steep, almost as noodles. Place the dough in the fridge for half an hour.

Then pour the flour on the table very thinly roll out, shake off the excess flour and transfer to a sheet of paper for baking. Mark the center of the circle and the spiral cut width of about 15 cm (as pictured). Remains of dough to knead, roll into a ball and put into the refrigerator.

Prepare the filling: Almond pour boiling water and leave for 20 minutes to remove the husk. Drier almonds in the oven or in a frying pan, peel and grind the almonds. Add to frayed almonds sugar, liqueur, orange and lemon zest and mix well. Then add the eggs and stir again.

On the test strip gently lay out the filling, leaving the empty region. Smochinm strip edges with water (with your fingers or a brush). The remaining portion of the dough from the refrigerator roll out into long strips the width of 1, 5 cm -2. «Bomber» and fasten them to the edges of the spiral strips of ledges (as pictured). Close this way all edges of the cake.

Preheat oven to 125 degrees and bake for about 40 to slightly golden color (cake should remain light in color). Cool the cake and sprinkle it with powdered sugar.

Croatia: Rapska torta

Croatia: Rapska torta

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