Renaissance Lentils A La Dubrovnik Food

RENAISSANCE DUBROVNIK CUTTLEFISH SOUP

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.

RENAISSANCE STUFFED VEAL SHOULDER FROM DUBROVNIK

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.

RENAISSANCE LENTILS A LA DUBROVNIK

Steps:

• Warm the olive oil and sauté minced onion and garlic until translucent.
• Add washed lentils and diced carrot. Pour over chicken stock just to cover lentils, season and ad bay leaf and cloves.
• Cook together with chopped parsley leaves, which is added when the lentils are soft. Before serving, drizzle over some olive oil.
• * There is a richer version when dice of bacon or prosciutto are added to the onion and garlic at the beginning.