http___www.kuhaona.com_2016_07_gacvanska-pekva__1.xml
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In the area around the river Gacka, food used to be prepared from ingredients that people would have in their homes, at their heaths. This is how preparation of meat under the lid or pekva. They used to be made from clay, and today they are metal. The final product of such preparation of meat is soft, tasty meat and delicious potato, with flavours of gravy. Ingredients 700 g (24.5 oz) chicken (drumstick with upper leg) 600 g (21 oz) breast of veal 700 g (24.5 oz) lamb salt 100 g (3.5 oz) pork lard 500 g (17.5 oz) new potatoes Preparation Salt the meat and coat with part of the pork lard (80 g). Distribute it in a large baking pan. Cover with the lid and place in the oven previously heated to 180 ˚C (356 ˚F). Wash the potatoes and slice into larger slices, together with the peel. Add salt and mix well with the remaining pork lard. After an hour of baking meat, distribute the potato into the baking pan and continue to bake for another 30 minutes. If there is an option, prepare the meat under the clay or metal lid. Baking time depends on the type of meat and amount of live coals. Serving Carve the meat onto smaller pieces and serve with the potato. Serve with salad and pita bread. Advice For additional flavour of the meat baked under the lid, you can also add some other vegetable, per your choice (carrots, bell peppers…). Preparation time 2 hours
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U području rijeke Gacke hrana se nekad pripremala od sastojaka koje su ljudi imali u kući na starinskim ognjištima. Tako je i nastala priprema mesa ispod peke ili pekve. Nekad su se radile od gline, a danas su metalne. Finalni proizvod ovakve pripreme mesa je mekano, mekano meso i izvrstan krumpir prožet okusima pečenja. Sastojci 700 g piletine (batak s karabatkom) 600 g telećih prsa 700 g janjetine sol 100 g svinjske masti 500 g mladog krumpira Priprema Meso posolite i premažite s dijelom svinjske masti (80 g). Rasporedite ga u veći pekač. Pokrijte s gornjim dijelom pekača i stavite peći u prethodno zagrijanu pećnicu na 180 ˚C. Krumpir dobro operite i s korom narežite na veće kriške. Posolite i dobro promiješajte s preostalom količinom svinjske masti. Nakon sat vremena pečenja mesa, rasporedite krumpir u pekač i nastavite peći još 30 minuta. Ukoliko imate mogućnost, pripremite meso ispod glinene ili metalne peke. Dužina pečenja ovisi o vrsti mesa i količini žara. Posluživanje Meso narežite na manje komade i poslužite s krumpirom. Uz to poslužite salatu i pogaču. Savjet Za dodatnu aromu peke možete uz krumpir dodati i neko drugo povrće po izboru (mrkva, paprika…). Vrijeme pripreme 2 sata