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Some of my favourite Croatia cuisine courses!Croatia Cuisine reflects the cultures that have influenced the country over the course of its history. Therefore, there's a sharp divide between the Italian-style cuisine on the coast and the Hungarian, Viennese and Turkish-style cuisine in the interior. Each region has its own speciality, but wherever you go you'll be surprised by the generally good quality food, made from fresh, seasonal ingredients. Croatia cuisine is typically Mediterranean. Dalmatian cuisine, due to its ingredients and preparation, meets all medical and nutritional recommendations for a healthy and well-balanced diet. Traditional Dalmatian ingredients are various types of fish, shells, crabs, octopus, squid, olives, olive oil, vegetables, wild herbs, almonds, figs, grapes, honey, raisins and citrus fruits.
I'd like to propose you some typical meals from Croatia cuisine, mostly used in Dalmatian regions starting from the first courses and finishing with some deserts. Meals often begin with a first course of pasta such as spaghetti or risotto. Thin slices of smoked Istrian or Dalmatian ham (prsut) are often on the appetiser list. It's expensive because of the long hours and personal attention involved in smoking the meat. Some of my favourite Croatia cuisine second courses: Scampi and shells - "alla buzara" Mussels, oysters and scampi are prepared "na buzaru" in Dalmatian region. They are placed in a pot and covered with grated parsley, garlic, bread crumbs, salt, pepper, wine and oil. They are left on the fire in their juices until their shells open. They are served in their own juices with bread or polenta.(corn meal) Dalmatian brodetto (fish-stew)
Pasticada Stewed beef
Stewed beef served in Dalmatian gravy sauce with noodles) - a representative Dalmatian specialty on many occasions simplified but according to this recipe you can prepare it for special occasions and special company.
Some of my favourite Croatia cuisine deserts. Rožata pudding recipe:
INGREDIENTS: 6 eggs - 6tbs. sugar - 1 l milk - grated lemon rind - 1 tbs. Maraschino or rum - vanilla, sugar - 14 sugar cubes Beat all of the eggs with 6 tbs. sugar and milk, adding lemon rind, maraschino (rum) and vanilla sugar. In a separate pot caramelize the sugar cubes and pour them into an oven safe pudding form before adding the pudding mixture. In a second pot bring enough water to reach up to over the halfway point of the form to a boil and put the filled pudding form into s water bath. Cook for 45 min. in the water bath, and before the Rožata is finished cook it for 15 minutes in its form at 180-200 C. After cooling off, carefully turn the Rožata over onto a plate and serve. In summer, one can refrigerate before serving.
Dalmatian Fritters recipe: Dalmatinske fritule
These are almost like little doughnuts. Grown ups and children alike can't get enough of them. They are often made in Croatia around the Christmas holiday season. Serves 8 to 10 6 teaspoons (2 packets) dry yeast 1/2 cup warm water 1 cup plus a pinch granulated sugar 7 cups all-purpose flour 2 cups hot water 1/2 cup plum brandy or brandy of choice 2 teaspoons vanilla 1/2 teaspoon grated nutmeg 1 cup raisins grated rind of 1 lemon 7 to 6 cups cooking oil for frying powdered sugar Mix the yeast with the warm water and a pinch of sugar and set aside to bubble and rise. Place flour in large bowl and make a well. Add hot water gradually and blend with a wooden spoon. Keep stirring until the dough begins to "ball.” Continue beating, as you gradually add the 1 cup sugar, the brandy, vanilla, nutmeg, raisins and lemon rind. Blend in the yeast mixture and then let the batter rest for 15 to 20 minutes while the cooking oil is heated up in a deep pot or fryer (the oil should be at least 2 1/2 inches deep).
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