Brudet od miješane ribe
Dalmatian mixed fish stew — onion, garlic, tomato and white wine, simmered gently so the fish stays whole.
Recipes
Food worth cooking twice — with the quantities I actually use.
Lignje na kolutiće
Crisp fried squid rings, the Adriatic konoba classic — a light coating, a hot pan, and lemon.
Goveđa juha
Clear beef soup built on bone-in shank and root vegetables, simmered low and skimmed patiently, finished with thin noodles.
Fagioli cannellini
How to cook dried beans so they stay whole and creamy: a salted soak, a heavy pot, a short hard boil, then the gentlest shiver.
Paradižot
Dalmatian floating islands: clouds of poached meringue on chilled vanilla custard, known as šnenokle inland.
Punjene paprike
Peppers stuffed with minced meat and rice, baked slowly in a sweet tomato sauce — the Croatian Sunday classic.
Sarma
Soured cabbage leaves rolled around spiced meat and rice, then simmered for hours with sauerkraut and smoked pork.
Tagliatelle al ragù
Tagliatelle with a slow-cooked ragù alla bolognese: a soffritto base, a splash of milk and wine, and a lazy two-hour simmer.
Polpete u toču s pireom
Simple beef and pork meatballs simmered in a long-cooked tomato toč, served over buttery potato puree.
Gulaš
Slow-simmered beef gulaš built on twice its weight in onions, with paprika stirred in off the heat.
Pileći paprikaš
Bone-in chicken braised with onion and paprika, finished with sour cream stabilised so it will not split.
Crni rižot
Dalmatian black risotto — cuttlefish, its own ink, and just enough wine.
Fritule
Small Dalmatian fritters with rum, citrus zest, and raisins — Christmas-market food any time of year.