Croatia Net Croatian Cuisine--selected recipes
by Zeljko Skropanic

Lamb Soup [Janjeca juha]

Ingredients: 14 oz. (400 g) lamb meat 1 bunch root vegetables 2 oz. (50 g) rice 2 oz. (50 g) Savoy cabbage 2 egg yolkes 2 cloves garlic 1 onion 1 bay leaf 4-5 pepper corns juice of 1 lemon 4 fl. oz. (100 ml) smetana salt and pepper parsley 1 tablespoon of mixed spices (see note)

Thoroughly wash meat and vegetables and cut into cubes. Cut the Savoy cabbage into strips. Mix the egg yolks with the smetana and lemon juice. Chop the parsley. Place the meat in a fair amount of water and bring to the boil. Skim well, add cubed vegetables, onion, garlic cloves, bay leaf, salt, pepper and spices. Boil the cabbage separately. Cook rice in salted water, drain and rinse well under cold running water. As soon as the meat is tender, strain the soup and set the meat and vegetables aside. Slowly add the egg yolk, smetana, etc. mixture to the soup, stirring constantly. Then add the rice, meat and vegetables and sprinkle with chopped parsley.


Potato Soup Zagorje Style [Zagorska juha od krumpira]

Ingredients: 1.5 lb. (700 g) potatoes 2 oz. (50 g) margarine 2 oz. (50 g) smoked bacon 2 cloves garlic 8 fl. oz. (200 ml) smetana 1 tablespoon of mixed spices (see note) marjoram, bay leaf, parsley, vinegar, salt and pepper, sweet red paprika and flour 35-40 fl. oz. (1 l) water

Peel and cube potatoes. Finely slice the bacon. Chop onion, garlic and parsley. Heat the margarine and saute the sliced bacon and onion, sprinkle with sweet red paprika and add prepared potatoes, mixed spices, marjoram, bay leaf, salt and pepper. Dust with flour, stir well and add an appropriate amount of water. Boil gently until potates are soft. Then puree the soup, add the smetana, chopped parsley and garlic, vinegar to taste. Bring briefly to the boil and serve.


Istrian Cannelloni [Istarski kaneloni]

Ingredients (for 8 pancakes): 7 oz. (200 g) fresh cottage cheese 2 oz. (50 g) prosciutto 3 oz. (80 g) ham 3 oz. (80 g) champignons 2 eggs 3 oz. (80 g) bread (best--one day old bread) frying oil 7 oz. (200 g) fresh tomatoes fresh-ground pepper 1 tablespoon of mixed spices (see note)

Make 8 pancakes. Cube the prosciutto and ham. Clean and slice champignons. Chop the tomatoes. Press the cottage cheese through a sieve or run through a liquidizer. Beat the eggs and roughly grate the bread. Fry the prosciutto and ham in a little oil, add the champignons and sprinkle with pepper. Take one-third of this mixture and set it aside. Add to the remainder the prepared cheese. Fill the pancakes with the filling and roll them up, closing the ends as you do with sarmas. The filled pancakes are first dipped into the beaten eggs, covered in grated bread crumbs, and then fried in hot oil. Now take the one-third of the mixture previously set aside, add tomatoes and allow to simmer. Serve this sauce with fried canelloni. You may garnish the dish with olives and sprinkle with Parmesan cheese.


Calamaries With Potato [Lignje s krumpirom]

Ingredients: 18 oz. (500 g) calamaries 3.5 lb. (1.5 kg) potatoes 4 fl oz. (100 ml) olive oil 2 cloves garlic 1 tablespoon of mixed spices (see note) parsley salt and pepper

Clean, wash and slice the calamaries into 3/4 inch (2 cm) wide strips. Peel and thinly slice the potatoes. Chop the garlic and parsley. Pour half the oil into an oven-proof casserole dish, spread a layer of potato and sprinkle with salt. Then spread the calamaries over the potato, sprinkle with pepper, garlic, parsley and mixed spices and cover with the remaining potato. Sprinkle with more parsley and salt and pour the remaining oil on top. Cover (must be cooked in a covered dish so that calamaries remain juicy and require no basting) and cook in oven pre-heated to Gas Mark 7 (220 oC) for about 45 minutes. Serve with a seasonal salad.


Carp Slavonian Style [Saran na slavonski nacin]

Ingredients: 2 lb. (1 kg) carp 1.75 lb (800 g) potatoes 3 tablespoons oil 3 oz. (80 g) smoked bacon 1 teaspoon ground sweet red pepper parsley salt and pepper

Descale the carp and remove the insides, remove the head, wash and drain. Cut into thick slices. Boil the head in a little water. Peel the potatoes, cut into thin slices and sprinkle with salt. Cut the bacon into small strips and chop the parsley. Smear a baking tin with oil, arrange half the potatoes in it and sprinkle with sweet red pepper, parsley and white pepper. Place fish pieces on top of the potato, sprinkle with salt, cover with the remaining potato and sprinkle again with sweet red pepper, parsley and white pepper. Fry the bacon lightly and dres over the potato. Pour the liquid in which the carp head was boiled over the whole dish and bake in a pre-heated oven until cooked to a nice golden-brown.


Dalmatian Fritters [Franjki; Krostule; Hrostule; Krustule]

Ingredients: 7 oz. (200 g) flour 3 egg yolks salt 1 tablespoon sugar 1 tablespoon smetana 2 tablespoons rum castor sugar 1 sachet vanilla sugar frying oil

Sift the flour. Whisk the egg yolks together with a pinch of salt. Make a depression in the heaped flour, pour in the whisked egg yolks, cream or smetana and rum, and knead into a firm pastry. Cover and set aside for 30 minutes and then roll out thinly. Using a fluted pastry-cutting wheel, cut into strips, shaping them as desired. Fry them in hot oil. Sprinkle the fried fritters with a mixture of castor and vanilla sugar while hot.

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