CHASING CROATIAN RECIPIES

IMG_5942I wasn’t really sure how to best introduce you to the Croatian cuisine and all that this term contains.

So, I tried to look for the oldest and “the most original” Croatian recipes that are out there.

Some time ago, I considered traditional cuisine not that exciting and kinda mainstream, “everyone knows this stuff” kind of thing. But today, I realize its worth and appreciate its specific taste based on quite simple blend of ingredients, without additives and similar nasty poisons that modern age integrated in our day-to-day diet.

I’ll introduce to you, as well, “the modern everyday” Croatian way of cooking and make you more familiar with Croatian food.

If we look into the Croatian history, we’ll see huge influences of various nations:
Italian influence in Dalmatia, Middle Europe influence in North Croatia and Turkish influence from our neighbor Bosnia.

Therefore, the richness and colorfulness of Croatian cuisine as a result of those historical dynamics isn’t much of a surprise, isn’t it?

As live in Split, I’ll mostly write about Dalmatian food. I’ll show you its Mediterranean spirit which, having in mind the long Adriatic cost and more than 1000 islands, Dalmatia certainly has.However, I won’t forget to mention tasteful and delicious food from other parts of Croatia.

Dalmatian cuisine is not too heavy and consists of lots of fresh fish, crabs, olive oil, vegetables and fruit.
As Green market in Split is all year around “green”, there is always fresh and affordable produce from local farmers. Recipes will, logically, follow seasons.

In Croatia, families still cook daily, at least one meal.
Every occasional gathering (even “just for a glass of wine”) ends up with lots of homemade food and yummy creations. Usually starting around 8pm and never finishing before 2 in the morning.

Sometimes, during hot summer nights spent talking, eating, dancing we arrive to the first morning lights and are ready to eat again, cause it’s breakfast time!

I can say it is still “a life around table” and it’s all about food.


BIG BLUE

PASTA FAZOL NA BRUJET PO VISKI (BRUDET WITH FISH, BEANS AND PASTA ON “VIS’S WAY”)

Viski brudet has rich, salty, fishy taste which goes beautifully with strong red wine, Vis’ Plavac mali. Last

BAKALAR NA MORNARSKI (CODFISH ON SAILORS WAY)

Mild winter day in Split. I am walking down the shady, old, streets of Diocletian Palace. It looks as if the Palace is

DALMATIAN FINGER FOOD (pasta conchiglioni filled with shrimps “Buzara”)

The secret of these elegant yet yummy finger food is that they are crisp and fresh in the same time. As you bite them

GRDOBINA U BIJELOM VINU SA ZELENIM REZANCINA (MONKFISH IN WHITE WINE WITH GREEN TAGLIATELLE)

Yesterday early, early in the morning persistent ringing of my phone woke me up. Who can be at 5.30 am ? Still sleepy

DAGNJE NA BUZARU, NONE VEDRANE “PO VRANJICKI”

Buzara is one of the basic ways of preparing seafood (such as shrimps, seashells, scampi) using extra virgin olive

VISKA/KOMISKA POGACA ( STUFFED BREAD FROM ISLAND VIS)

It’s good to have in mind Vis history: town of Issa (today Vis) was founded in the year 397DC, by Greek Dionysius of

THREE PATE: SHRIMP PATE, CODFISH PATE, TUNA WALNUT PATE

THREE PATES – PERFECT SNACK TO HAVE AT HAND Treat your friends to three different fish pates. Each of them are

DALMATIAN TAPAS

DELICIOUS SMALL BITES – ideal for parties BAKED POLENTA WITH BLACK AND GREEN OLIVES Very simple to do and your

 

 

 

 

 

 


STAND BY MEAT

PROSCIUTTO IN RED WINE WITH BLACK POLENTA

PROSCIUTTO IN RED WINE   PROSCIUTTO is very popular in Dalmatia, in fact it is traditionally obligatory appetizer

DALMATINSKA PASTICADA S NJOKIMA ( STEWED BEEF IN SAURE-SWEET SAUCE WITH GNOCCHI )

What to suggest to somebody as typical Dalmatian meat dish? In Pasticada you can find almost all smells and flavours

 

 

 

 

 

 


BACK TO BASICS

PASTA FAZOL NA BRUJET PO VISKI (BRUDET WITH FISH, BEANS AND PASTA ON “VIS’S WAY”)

Viski brudet has rich, salty, fishy taste which goes beautifully with strong red wine, Vis’ Plavac mali. Last

DALMATINSKI NJOKI ( DALMATIAN GNOCCHI )

Once you decide to make Pasticada, it is perfect time to learn how to make a gnocchi as well. A taste of DIY gnocchi

 

 

 

 

 

 


GREEN MARKET

CHESTNUT MUSHROOM SOUP

Chestnuts always evoke the spirit of Autumn within me. Parks are bursting with vibrant colored trees. I’m enjoying a

ARTICHOKES WITH BROAD BEANS – DALMATIAN WAY

You can cook them, grille’s them, fry them, steam – with artichokes you can make various meals as: pasta ,

THE GREENEST RISOTTO

Risotto with peas and wild asparagus is regularly on my menu for Saturday lunch. After the morning coffee on Riva

SPAROGE SA SKUTA TARTOM (WILD ASPARAGUS WITH RICOTTA TART)

Wild asparagus on every stand, on every corner of green market. A bunch for 30 kunas, 2 for 50 kunas, price are hardly

GREEN MARKET

No trip to Split is complete without visiting the green market, this lively, vivid, and charming place we now find

 

 

 

 

 

 


SUGAR HILL

HRAPOĆUŠA (CAKE WITH CARAMELIZED WALNUTS)

Fragrant cake topped with sugar coated walnuts provides balance in flavor and delicious contrast in texture.

KOH OD RIZE ( RICE CAKE )

My grandma always used to make it for me and so called “Koh od rize” was everyone’s favorite cake in my

CHESTNUT MASCARPONE MOUSSE WITH DARK CHOCOLATE-OLIVE OIL TRUFFLES

It’s a dark, winter afternoon – high time for comfort food!!!! Thinking about something yummy but not wanting to

ORAHOVE STANGLICE (WALNUT MERINGUE BARS)

This old recipe is from the end of 19th century. Very fast and easy to do it!! My grandma Katarina was

TORTA S KROKANTOM (CAKE WITH CROQUANT)

CAKE WITH CROQUANT  (ALMOND BRITTLE)   This cake recipe I got from my mother in law, she got it from her mother

LEMON AND LAVENDER ICE CREAM ( VEGAN)

Few days ago my friend Elda asked me if I had some recipe for  dessert: something yummy yet healthy, not complicated to

MERINGUE STRAWBERRY ROLL

Meringue and toasted almonds are perfect match with delicate sweet strawberry taste. Despite of whipped cream,

NOUGAT CANDY ( MANDULAT )

Name came from the word mandula which means almond. It is similar to Italian torrone, Spanish turrón, Portugese torrão