All posts from: Iva Novosel (57)

Spicy stew made with tripe, the edible lining of the stomach of a cow or a lamb. Bacon is often added, and optionally it’s sprinkled with grated cheese.  

Thick and rich soup usually made with diced lamb or veal, cabbage, potato and root vegetables. The recipe will vary depending on the region, as this dish is not typically rooted in a specific area, and you’ll also find it in some Balkan countries.

“Knedle sa šljivama” Sweet plum dumplings – dough made from potato and flour is filled with fresh plums, and then boiled. If you stick to old-school style like our grannies used to do, shortly fry some breadcrumbs on butter and serve this mixture over dumplings. Version with apricots is also quite popular.

Spicy Slavonian dry cured sausage similar to kulen, but somewhat smaller bacause it’s stuffed into the small intestine and the preparation is somewhat simpler. The name means “kulen’s little sister”.

Mediterranean dry-cured ham, similar to its Italian or Spanish relatives, but also quite different. Drying in the harsh “bura” wind gives it a special kick. Two main categories are Istrian and Dalmatian pršut. Istrian is probably the only dry-cured ham in the world where the meat is dried with the skin removed.

Traditional Dalmatian biscuits shaped like crescents (similar to ravioli), with a sweet filling usually made of ground almonds, spices, aromatic brandy, lemon zest. The style varies from town to town, the most famous ones coming from Imotski, Trogir, Makarska.

Curd cheese, produced from the whey left after cheese is made. Used in various ways in cooking, but can also be a delicious dessert topped with honey and fresh fruit.

Emblematic ancient Istrian red grape variety since ever praised for its healing and invigorating properties. The wine is dry, not very alcoholic, with a thick violet colour, with floral aromas, high extract and exceptionally strong acidic backbone that makes it not an easy-to-drink wine. Either you love or you hate Teran. Excellent companion to Istrian…

Traditional sweet biscuit made with honey, spices and a bit of pepper (hence the name “paprenjak” – pepper cookie).

Pašticada makes a traditional Christmas lunch in Dalmatia, as well as any important family gathering. Each microregion and each cook have their own secret (family) recipe, which may be discussed and disputed at aforementioned family gatherings, especially between more and less “experienced” cooks… Ingredients: 2 kg beef, round steak onion and carrot for piercing the meat…

Read all about how our very own Goran took celebrity chef Donal Skehan on a culinary travel through Istria. #FollowDonal #foodnetwork