Dubrovnik Renaissance Time Shrimps Food
RENAISSANCE DUBROVNIK CUTTLEFISH SOUP
This is Venetian and Dubrovnik recipe from 16th century, also mentioned by Croatian writer from renaissance Nikola Naljeskovic. I put ocotpus as main ingredient because Zaar does not recognize cuttlefish as ingredient. Of course you can do it with squid and octopus but you have to cut octopus into small pieces.
Provided by nitko
Categories < 4 Hours
Time 1h20m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove ink bags form cuttlefish, chop cuttlefish into small pieces and fry them just few minutes.
- Add minced onion, garlic and minced parsley leaves and sauté it not more than 10 minutes.
- Add fish stock and cook until all ingredients are soft.
- Add white wine and season with salt and pepper. Cook for about 20 more minutes.
- Strain the soup and cook the rice in it. When the rice is cooked, put back cuttlefish. Serve hot.
Nutrition Facts : Calories 459.5, Fat 13.7, SaturatedFat 2.3, Cholesterol 62.3, Sodium 1335.7, Carbohydrate 48.8, Fiber 1.8, Sugar 2.4, Protein 27.9
RENAISSANCE STUFFED VEAL SHOULDER FROM DUBROVNIK
I was recently reading some memoirs by Dubrovnik renaissance writer Nikola Naljeskovic where he mentioned some recipes from his time (16th century). I decided to submit them so everyone can enjoy these excellent meals.
Provided by nitko
Categories Veal
Time 1h
Yield 4 portions, 4 serving(s)
Number Of Ingredients 8
Steps:
- Bone the meat and beat it into one regular shaped cutlet or large schnitzel.
- Season the cutlet with salt and pepper. Place on it strips of prosciutto and scrambled eggs flavored with grounded nutmeg.
- Spread the scrambled eggs evenly over the prosciutto and meat. Make a roll, tying up it with cooking string.
- Season again from outside with salt pepper and cinnamon. Fry them on hot lard on all sides and than roast it on greased baking tin in an oven for 20-30 minutes, turning it on all sides so it gets golden brown crust (use the same pot for this, it is easier).
- Let it cool a little, carefully cut it into slices and serve with boiled chard or cauliflower.
Nutrition Facts : Calories 484.4, Fat 25.4, SaturatedFat 10.4, Cholesterol 328.9, Sodium 1237.7, Carbohydrate 1.6, Fiber 0.7, Sugar 0.6, Protein 58.2
DUBROVNIK RENAISSANCE TIME SHRIMPS
This recipe is from Croatian culinary TV show called "Food from forgotten times". The recipe is from Dubrovnik. It is similar to "buzara" recipe. The recipe also mentions one herb which grows only in Croatia, maybe in Italy (Sicily). It is herb grows very close to sea end on stone banks. It has very thick leaves which are more similar to some kind of cactus. We pick this herb in May and pickle it. The most similar taste is fresh sage, so this recipe will have sage instead of this herb.
Provided by nitko
Categories Lunch/Snacks
Time 30m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in a pot and add shrimps. Fry them 5-7 minutes and add wine. Cook until alcohol evaporates.
- Slice olives into round slices (remove stone), add fresh sage and capers. Add some water to cover shrimps.
- Cook additional 10 minutes. Serve.
Nutrition Facts : Calories 573.1, Fat 31.3, SaturatedFat 4.6, Cholesterol 323, Sodium 392.3, Carbohydrate 6.7, Fiber 0.7, Sugar 1.2, Protein 43.6
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TOP 15 THINGS TO EAT IN DUBROVNIK | CARNIVAL CRUISE LINE
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Estimated Reading Time 6 mins
- Grilled Fish. With quality ingredients fresh from the land and sea, many dishes in Dubrovnik are simple and rustic. To prepare fish, locals often just brush them with olive oil, flavor with lemon juice and grill.
- Blitva. For a healthy and delicious accompaniment to grilled fish, try a serving of blitva. This yummy side dish features chunks of boiled, then pan-fried potatoes with Swiss chard and sliced garlic mixed in.
- Black Risotto (Crni Rizot) A location along the Adriatic coastline promises many possibilities when it comes to seafood in Dubrovnik. One popular dish — black risotto — gets its unusual dark color from squid ink, and the recipe often incorporates shellfish like mussels and clams.
- Dirty Macaroni (Šporki Makaruli) Certain recipes in Dubrovnik have been passed down for generations. Šporki Makaruli features macaroni topped with a meat sauce similar to Bolognese.
- Buzara. If you’re still wondering what to eat in Dubrovnik, try buzara, which means stew in English. Buzara is a Croatian method for preparing seafood, particularly shellfish.
- Octopus Salad. In warm weather, Croatians enjoy dining on octopus salad. While every family has a different recipe for this dish, all of them start with chunks of cold, cooked octopus and a dressing of olive oil and red wine vinegar.
- Bakalar. If you visit Dubrovnik in the winter, make sure to try bakalar. Served in Croatian homes on Christmas Eve, this dried cod dish can be made in many different ways, from a fish and potato mash to a fish stew featuring potatoes and garlic.
- Pašticada. For the ultimate comfort food, dig into a serving of pašticada. This braised beef dish cooks for hours for ultra-tender meat, and ingredients like bacon, onions, carrots, prunes, parsley and nutmeg create a rich and savory sauce.
- Fresh Oysters. Some of the world’s best oysters are plucked from the seabed of the Bay of Mali Ston, located just up the coast from Dubrovnik. The unique blend of nutrients that naturally occurs in the Bay, gives these oysters their distinctive, briny flavor.
- Rožata. If you want to satisfy a sweet tooth, make sure to try a popular custard-style dish called rožata. While it looks like crème brûlée, rožata tastes unlike any other dessert due to the addition of rose liqueur in the recipe.
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