http___hotspots.net.hr_2013_11_recepti-za-prste-polizat__1.xml
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Mouth – watering recipes THE CUISINE OF DUBROVNIK Our stone pearl – the city of Dubrovnik, has always been a lively and gladly visited center of the Mediterranean. New spices and innovative techniques of processing and preparing food arrived to town along with traders and travelers. Some of the dishes like the famous zelena menestra (green stew), are mentioned even in written documents from the 14th and 15th century! It is interesting that even the Senate had its influence on Dubrovnik cuisine, insisting on implicity and temperance in eating, which resulted in one of the healthiest cuisines we know about. To the joy of all our gourmet-minded readers, we list some of the recipes that besides being a delight to the palate also bring the touch of tradition… ORANCINI (candied oranges) are sweets made of orange peel, so it is very important that the oranges are of known origin. Peel the oranges and cut their thick zest in long strips or round pieces, and soak them in water for several days. After that they need to be drained and boiled. Add sugar in the same quantity as the zest and cook until the liquid evaporates. After boiling, drain the zest and roll it in sugar, and leave it to dry for 2-3 days in open air. Beautiful month of May is perfect for picking of NESPOLI, whose beneficial fruits are used for making an excellent liqueur. Chop the nespoli (1kg), and mix them with an equal amount of sugar. Place the mixture in the sun for 40 days with occasional stirring. After that, add 1 l of brandy into the mixture, leave it in the sun for another five days and strain it. Aromatic DUBROVNIK CAKE enriched with almonds and oranges, was according to some written documents created back in 1585 in one of the Dubrovnik’s monasteries. Stir yolks of 9 eggs, 1 bag of vanilla sugar and 150 grams of plain sugar into a foamy mixture. Beat 70 grams of sugar and egg whites until stiff. With constant stirring, add 350 grams of ground almonds, 80 grams of breadcrumbs, orange zest and 1 dl of orange juice. Stir evenly and pour into the 26 cm diameter mold covered with baking paper and bake for about 35 minutes in an oven preheated to 170 degrees. Seafood lovers will enjoy SQUIDS STUFFED IN A DUBROVNIK WAY. Clean 1 kg of squids and chop them finely. Chop one onion and fry it lightly in olive oil. Add squid heads and tentacles, and let them fry for a while. Add salt, pepper, finely chopped clove, some wine and crushed tomato, and finally 4 tablespoons of rice. As soon as you put the rice, remove from heat. Fill the squids with the obtained mixture and close them with a toothpick. Fry stuffed squids in hot oil and at the very end add the rest of 4 tablespoons of wine. Cook briefly in obtained sauce. In addition to these delicacies you should definitely try zelena menestra (green stew), black cuttlefish soup, roasted goat meat with potatoes and snails!
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Recepti za prste polizat DUBROVAČKA KUŽINA Kako danas, tako i u prošlosti – naš kameni biser, grad Dubrovnik, oduvijek je bio živo i posjećeno središte Mediterana. Zajedno sa trgovcima i putnicima namjernicima, pristizali su ovdje i novi začini i tehnike obrade i spremanja jela, od kojih se neka, poput čuvene zelene menestre, spominju još u pisanim dokumentima iz 14. i 15. stoljeća! Interesantno da je utjecaj na dubrovačku kužinu imao i sam senat, koji je inzistirao na umjerenosti pri jelu te jednostavnosti, što je rezultiralo jednom od najzdravijih kuhinja koje poznajemo. Na radost svih naših gurmanski nastrojenih čitatelja, donosimo neke od recepata koji osim što su pravi užitak za nepca, nose sa sobom i dašak tradicije… ORANCINI su slastica od narančine kore, te je jako bitno da naranče budu poznatog porijekla. Naranču je potrebno oguliti i izrezati na dugačke rezance ili okrugle komade, koji se namaču u vodi nekoliko dana. Potom se stave cijediti i prokuhaju. U vodu se dodaje šećer u jednakoj količini kao i korice i kuha dok tekućina ne ispari. Nakon kuhanja, korice se cijede, uvaljaju u šećer, te se ostavljaju da se suše na zraku 2-3 dana. Prekrasan mjesec svibanj idealan je za berbu NEŠPULA, od čijeg blagotovornog ploda se sprema izvrstan liker. Nešpule (1 kg) je potrebno izrezati i dobro izmiješati sa jednakom količinom šećera. Smjesa se ostavi na suncu 40 dana uz povremeno miješanje, nakon čega se u nju dolije 1 l rakije i ostavi još 5 dana na suncu. Nakon toga se procijedi. Aromatična i bogata DUBROVAČKA TORTA od badema i naranči, prema pojedinim pisanim dokumentima nastala je davne 1585. godine u jednom dubrovačkom samostanu. Žumanjke od 9 jaja, 1 vrećicu vanilija šećera i oko 150 grama običnog šećera izmiješajte u pjenastu smjesu. Bjelanjke s oko 70 grama šećera istucite u čvrsti snijeg. Snijeg dodajte žumanjcima uz lagano miješanje tako da smjesa ostane pjenasta. Uz miješanje dodati mljevene bademe (350 g), krušne mrvice (80 g), narančinu koricu i sok (1 dl). Smjesu ujednačeno izmiješati, te istresti u kalup promjera 26 cm obložen pek papirom, te peći oko 35 minuta u pećnici prethodno zagrijanoj na 170 stupnjeva. Ljubitelje morskih delicija oduševit će LIGNJE PUNJENE NA DUBROVAČKI NAČIN. Očistite 1 kg liganja te ih sitno nasjeckajte. 1 glavicu luka nasjeckati i blago popržiti na ulju te dodati glave i krakove lignji, pa ostaviti da se prži. Dodati sol, papar, sitno sjeckani česan, malo vina i zgnječenu rajčicu, a na kraju rižu (4 žlice). Čim stavite rižu, maknuti sa vatre. Dobivenom smjesom napuniti lignje i zatvoriti ih čačkalicom. Tako nadjevene lignje pržiti na vrućem ulju a pri samom kraju dodati ostatak vina od 4 žlice i kratko kuhati u tako dobivenom umaku. Osim ovih delicija, svakako probajte zelenu menestru, crnu juhu od sipe, pecenu kozletinu s krumpirima i puževe!