ZLARINSKA PAŠTICADA I NJOKE

Meso u komadu „našpikajte“ s 10 dag slanine koju ste narezali na štapiće. Stavite ga u duboku posudu i posve prekrijte rasolom. Ostavite da se marinira 48 sati (uz povremeno okretanje). Kad je but mariniran, izvadite ga, obrišite i popržite na ulju da se lagano zapeče sa svih strana. Izvadite ga pa na istom ulju propržite pancetu,a zatim i luk nasječen samo na četvrtine. Dodajte rajčicu razmućenu u malo vode. Sad vratite meso i dolijte toliko vode da meso prekrije do pola.

Dodajte i lovor iz rasola. Pustite da zavrije, smanjite vatru, poklopite i kuhajte 1 sat. Meso povremeno okrećite i po potrebi podlijte s vodom i malo rasola. Omekšali luk izvadite i zdrobite vilicom pa ga vratite u lonac. Dodajte nasjeckan češnjak, peršin i list celera. Posolite i popaprite i kuhajte dok meso posve ne omekša naizmjence ga podlijevajući vinom i vodom.

Omekšalo meso izvadite i narežite na ploške debljine 1 cm. Umaku dodajte prošek (ako je prerijedak zgusnite ga sa 1-2 žlice krušnih mrvica) i vratite narezano meso. Nek sve još jednom, kratko prokuha. Pašticadu serviramo uz pržene krokete koje mi od milja zovemo „njoke“.

1 kg junećeg buta u komadu (baby beef)

30 dag mesnate pancete

3 glavice crvenog luka srednje veličine

2 češnja češnjaka

1 vezica peršina

Lišće celera

Lovorov list

Ružmarin

4 jušne žlice pirea od rajčice

2 dl crnog vina

1 dl prošeka

Sol, papar

Krušne mrvice – po potrebi

RASOL (mora potpuno prekriti meso): 1/3 vinskog octa, 2/3 vode, papar u zrnu, lovor, sol

Njoke:

1 kg bijelog krumpira

25 dag oštrog brašna

1 jaje

2 žutanjka

Malo maslaca

Ulje za prženje

Krumpir skuhajte u ljusci. Ogulite ga i propasirajte. Od krumpira, brašna, jaja i maslaca zamijesite tijesto i ostavite ga da počiva pola sata. Rukom oblikujte njoke. Pržite ih u dobro zagrijanom ulju dok ne dobiju lijepu zlatnu boju. Ocijedite ih od viška masnoće na papirnatom ubrusu pa posolite.

HEARTY MEAT STEW WITH CROQUETTES, ZLARIN STYLE

Use a larding needle to insert strips of bacon into the chunk of meat. Place the meat in a deep dish and cover with brine. Leave to brine for 48 hours, turning the meat occasionally.
Remove from brine, dry and simmer in oil until red hot on all sides. Remove from oil. Add and simmer the pancetta. Add the quartered onions and tomato purée and dilute with a little bit of water.
Return the meat and add just enough water to cover the meat midway. Add the bay leaf from the brine. Bring to a boil and cook for 1 hour, turning the meat occasionally. Add more water and brine if needed.
When tender, remove the onion, crush it using a fork and return to the dish. Add chopped garlic and parsley and celeriac leaves. Season with salt and pepper. Boil until the meat is thoroughly tender, adding wine and water alternatively.
When tender, remove the meat and cut into 1 cm thick slices. Add the prošek dessert wine to the sauce. If the sauce is too thin, add 1 – 2 tablespoons of breadcrumbs. Return the meat and bring to a boil.
The dish is served with fried croquettes which the locals pet-named njoke.

1 kg baby beef round (in one piece)
30 dag meaty bacon
3 medium onions
2 garlic cloves
1 bunch parsley leaves
celeriac leaves
bay leaf
rosemary
4 tbsp tomato purée
2 dl red wine
1 dl prošek dessert wine
salt and pepper
breadcrumbs to taste

BRINE (to cover the meat completely):
1/3 of wine vinegar and 2/3 water
salt, pepper corns, bay leaf

CROQUETTES (njoke):
1 kg white potatoes
25 dag hard flour
1 egg
2 egg yolks
some butter
frying oil

Boil the unpeeled potatoes. Peel and mash the potatoes using a potato ricer. Combine the potatoes, flour, eggs and butter into dough and leave it to rest for half an hour. Hand-form gnocchi and fry them in oil. Drain on paper towels and season with salt.