It’s good to have in mind Vis history: town of Issa (today Vis) was founded in the year 397DC, by Greek Dionysius of Syracuse.
So obviously Vis has strong and long gastronomic tradition. In ancient time, Vis type of barrel used for storing salted fish was considered to be the best in all the Mediterranean area. Far away and detached from land, Vis was always on its own, especially during a winter time. That’s the reason why women from Vis prepare all that salted fish in so many different ways.
When you are at the island of Vis, one of “must tries”- is VISKA POGACA.
Viska pogaca has fed the pour for years and today is widely popular in Dalmatian restourants. It comes in 2 slightly different versions:
In town VIs ladies prepare it only with salted fish and onion and they cut into triangle form.
In town Komiza they add tomato together with onion and salted sardines, and cut it into cubes.
There’s no “right” way to do it, no mistakes and you can combine both ways as well. You’ll be delighted by explosion of smells and flavors.
It can be served as appetizer or if you serve it with rucola salad and glass of red wine Viska pogaca can easily turn into the main meal on the casual evening with friends.
That’s actually Komiska pogaca, because I added tomato.
(for baking pan 30cm x 32cm)
- 700g flour for bread
- 30g yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 400 ml water
- 50 ml olive oil
- 15 – 17 salted sardines or anchovies (cleaned from bones)
- 5 onions
- 6 tomatoes ( boiled, peeled, cut in pieces)
- bunch of parsley (chopped)
- 1 teaspoon of salt
- 1 teaspoon pepper
- 1 tbsp olive oil
- Make the bread pastry and leave it to rise for 1hour. Than divide it in 2 pieces, one should be a little bit longer (for a layer) than other.
- Heat olive oil in the pan(medium fire), than add sliced onion, stir it until is soft, add tomato and stir again until water evaporate, in the end add parsley.
- Roll out the layer dough ball and put it onto baking pan (covered with baking paper).The edges should hangs over the baking pan. Spread the mixture ( onion, tomato, parsley) over the layer and than put salted sardines on top of it. Pepper it a bit. Sprinkle it with olive oil.
- Finally cover it with other roll out dough, sprinkle it with olive oil. Hanging edges switch over top of dough.
5. Stab the top of dough with fork.
6. Bake it 30 min on 180C.
You can serve it hot or cold, it’s up to you. Just bite it through the firm dough to the dense, soft piquant filling. Viska pogaca has a wonderfully intense, rich flavor that stands up well with powerful red wine such as Plavac Mali from Peljesac peninsula.