Dry Fig and Almond Slice Istrian Recipe

December 10, 2024 by tina oblak in Adriatic Recipe, Appetizers, Autumnal dish, Autumnal recipe, bite-sized nibbles, Canapés, Christmas, dessert, Easy recipe, festive dessert, festive dish, festive sweet things, Finger food, Healthy, Istrian cuisine, Istrian food, Istrian gastronomy, Rustic dish, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Small bites, Snacks, Starters, sweet finger food, sweet nibbles, Sweet Things, Vegan, Winter recipe

Dry fig and almond slice is a sweet treat made with soft, sticky and delicious dried figs paste mixed with finely chopped nuts that is then formed into a log or oblong shape, and then dried until firm enough to slice.It is perfect to get the festivities rolling, slice it up and serve with assorted cheeses and crackers or as a sweet treat with coffee or tea, Brandy, Dark rum or some kind of sweet wine at the end of the meal. This dried fig delight contains no flour, so it is a fantastic gluten free option.

It is very popular and well known in the South of Italy where it is known as Lonzino di fico (loin of figs for its shape resembling pork loin) or as Salame di fichi (fig “salami”).

It used to be recurrently made in the households in Slovenian Istra where it is referred as Figov Hlebček, literally meaning Fig Loaf, as it is shaped into oblong like a loaf of bread.

This fig loaf was traditionally wrapped in bay leaves and allow to dry in the sun for at least a week. It used to be made straight after grape picking season using a bit of Must, which is a freshly crushed grape juice (from the Latin vinum mustum, meaning young wine) and a first step in winemaking.

To make this fig loaf Istrian style you would only use dried figs, raisins and almonds. Nothing is stopping you to play with the ingredients and make your own version of it, perhaps using different types of nuts like walnuts, pistachios, and a different variety of dried fruit like dried apricots, dates or similar.

Recipe

Ingredients

250g dried figs, hard stalk removed, roughly chopped (for this recipe Turkish or Calymirna dried figs are the best)
50g raisins
100g peeled or unpeeled almond, (can use walnuts instead)
½ Tbsp dark rum, Brandy, Italian sweet Marsala wine, Muscat sweet wine or other type of sweet wine, optional

Method

Place raisins in a small bowl and completely cover with warm water.

If you wish, you can add ½ Tbsp of dark rum, Brandy, Marsala or Muscat sweet wine or other type of sweet wine.

Leave to soak and plump up for at least 15 minutes, or until needed.

Place the almonds, or walnuts, in a food processor and pulse until most are finely chopped. Remove and transfer to a mixing bowl.

Put roughly chopped dried figs and soaked raisins into a food processor and whizz until they form a sticky paste (if the paste does not quite come together, add a splash of warm water).

Remove and transfer fig paste into the mixing bowl together with chopped nuts.

Mix well and shape the fig and nut mixture into a sausage/log or loaf. You can make thicker or thinner log according to the size slices you want.

Allow to dry, uncovered, in the fridge or a dry place (I put mine in a airing cabinet) for up to a week.

It should become firm and somewhat dried out but not completely hard.

Slice and serve alongside your favourite selection of cheeses or as a sweet treat/dessert at the end of the meal with a coffee or tea or a glass of sweet wine, Rum or Brandy.

Just a thought

Dried fig and almonds slice will keep in a cool place for up to two months.

This dried fig delight also makes a lovely and thoughtful give away present for your foodie friends and family. Wrap and tie in a baking parchment, fig leaves or bay leaves.

You can shape fig and nut mixture into small balls and have them as a healthy snack when the sugar levels gets a bit low.

My Mum's Celebratory Sponge Cake with Fresh Strawberries and Cream Recipe

Beans and Sardines

July 30, 2024 by tina oblak in Adriatic Recipe, All year round recipe, baked dish, baking, celebratory desserts, Celebratory dish, easy baking, easy cakes, Easy recipe, festive bakes, festive dessert, festive dish, festive sweet things, pudding, simple recipe, sweet course, patisserie

A classic simple sponge made with eggs, sugar and flour with no use of butter, filled with fresh whipped cream and fresh seasonal strawberries, a true classic celebratory cake that is difficult to beat. It is perfect for spring/summer birthdays and for all other summer special occasions, it is a top favourite with all ages.

This cake is delicious in taste with the lightest and fluffiest sponge; beautiful and elegant in its appearance, it looks like it has just come from the patisserie shop and yet could not be simpler to make.

With a few ingredients and a few simple steps you will impress your family and friends, and they will ask you for the recipe before they leave!

This celebratory cake would accompany all my childhood and my adulthood birthdays, baked exclusively by my mother.

In Slovenian Istra this type of sponge, refereed by the locals in the dialect as”Pandišpanija” (Pan di Spagna, translates literally as Spanish Bread) was the first form of the most simple celebratory cake, it was simply dusted with the sugar on the top and baked for special occasions like weddings. It is believed to originate during Napoleon's reign (19th century), and was first used in Croatian side of Istra, and then to then spread into a Slovenian part. Only later this type of sponge was cut horizontally in half and filled with different types of cream which resembles more to a modern concept of celebratory cake.

She would bake this type of cake for every birthday in the family and for her special friends, changing the fruits a bit to reflect the seasons. Peaches work very well and, in the winter, when the selection of fresh fruit is limited, she would use different types of tinned fruit which works amazingly well, the syrup from the tin was used to spoon the disc of the sponge.

No one will ever get fed up with this celebratory cake, we never had to struggle with any leftovers, bake it and see for yourself!

I am sharing the recipe for this special cake to remember and to honour my mother who recently died, so her legacy for this celebratory cake can live on for years to come.

Recipe

Ingredients

For the Sponge

4 eggs (room temperature)
4 Tbsp cold water
200g icing sugar
1 Tsp vanilla extract or 1 sachet of vanillin powder (very widely used in continental Europe baking)
150g all purpose flour, sifted
8g baking powder, sifted

For the filling and topping

400g fresh strawberries, washed, pat dried and halved or quartered (reserve 100g fresh strawberries to decorate the top of the cake)
2 Tbsp caster sugar (can use less or more depending on the taste and the sweetness of the strawberries)
2 Tbsp water
300ml fresh double cream, cold
2 Tbsp caster sugar or to taste

Method

Preheat the oven to 180º static.

Lightly grease (I used butter) a 22cm (9in) loose-bottomed cake tin or spring form round cake tin and line the base with baking parchment.

Separate the egg whites and the yolks. Put the egg whites in a big clean bowl and the egg yolks in a small cereal type of bowl, whisk the egg yolks lightly with the fork.

Add 4 table spoons of cold water into a bowl with egg whites and start whisking with the hand whisker.

During the whisking start gradually adding, one spoon at a time of icing sugar and keep whisking until the egg whites become stiff and firm but not dry.

Add vanilla extract and egg yolks and mix well until fully incorporated.

My Mum's Celebratory Sponge Cake with fresh strawberries and cream 8.jpg

My Mum's Celebratory Sponge Cake with fresh strawberries and cream 9.jpg

Slowly and gradually start adding sifted flour together with baking powder.

Gently fold until thoroughly blended, do not mix with the hand mixer as you want to keep all the air inside the mixture which will make the cake incredibly soft and fluffy.

Transfer the mixture into the prepared tin and bake in the pre-heated oven for about 25 minutes or until golden in colour, well risen and the top of the cake springs back when lightly pressed with a finger.

While the cake is baking prepare the strawberries for the filling. Wash and pat dry 300g of strawberries, cut the smaller strawberries in half and the bigger ones in quarters. Place them in the bowl, add 2 table spoons of caster sugar (or to taste) and two table spoons of water.

Mix well and leave the strawberries to macerate, put aside until needed.

Filter the strawberries, put them in a sieve and collect the juices.

Leave the sponge to cool in the tin for a few minutes, then remove from the tin and peel off the baking parchment.

Finish cooling on a wire rack.

When the sponge is completely cool, take a sharp knife and cut the cake horizontally in half so you obtain two discs.

Place the bottom disk of the sponge on a cake stand of your choice.

Take fresh double cream from the fridge and pour it into a mixing bowl. Start whisking with the hand whisker.

During the whisking start adding caster sugar and whisk until the cream becomes stiff enough to be able to spread it on the cake.

Spoon strawberry juices over a bottom disk of the sponge.

Spread roughly 1/3 of whipped cream.

Then arrange the macerated strawberries over the disc to completely cover it.

Place the second disk of the sponge on the top.

Spread the rest of the cream on the top and on the sides of the cake.

Decorate to your liking the top of the cake with fresh strawberries, sliced or left whole.

Dust with a bit of icing sugar if desired and serve.

Just a thought

This cake must be eaten on the day of filling. You can prepare the sponge a day ahead, cool it completely and store it in an airtight container until the following day when is ready to be filled and decorated.

You can use tinned fruit of your choice instead of fresh strawberries. Make sure you reserve the syrup and use it to spoon over the bottom disc of the sponge as described in the recipe.

Easy Lamb Casserole Istrian Recipe

Beans and Sardines

June 07, 2024 by tina oblak in Adriatic Recipe, All year round recipe, baked dish, casserole, Celebratory dish, child friendly dish, child friendly meal, dinner, Easter, Easter dish, Easter recipes, Easy recipe, family friendly dish, family friendly meal, festive dish, hearty dish, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, main course, main dish, main meat course, Meat, one pot meal, one pot meat recipe, roasted dish, Rustic dish, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, supper, make ahead, weekend, slow cook, comfort, batch cooking

This slow-cooked lamb casserole recipe is absolutely amazing, it is incredibly easy to make using cheaper and tougher cuts of lamb that by the end of cooking become so tender they truly melt into your mouth.

It is a simple dish to put together, perfect for a cosy and satisfying meal, and great to make ahead of time as the flavours will have the chance to mingle, develop fully and intensify.

Along the Slovenian coast you might find this dish in more informal and rustic style restaurants called in local dialect Janje or Jančić na rošto or referred to as Pečeno Jagnje in standard Slovenian.

This very popular and much-loved dish is frequently prepared in the households during the weekends, and when the family and friends get together for special celebrations. It is also a recipe that is understandably appropriate for an Easter menu.

I am sharing here my family recipe with you. It only needs a few basic ingredients and you are ready to go.

You will come back to this recipe time and time again, as the best things about this incredibly flavourful lamb casserole is that the oven will take over and do the work for you.

Recipe

Ingredients

Serves 4

1kg diced lamb meat of your choice (I used neck fillet). You can use boneless shoulder or leg of lamb, trimmed of excess fat and diced.
1 medium onion (about 150g), peeled and finely chopped
2 cloves of garlic, peeled and crushed
3 Tbsp olive oil
100 ml white wine, optional
100g ripe and sweet tomatoes of your choice, roughly chopped (I used mini-San Marzano tomatoes)
If you cannot get hold of ripe and sweet tomatoes, you can use high quality tinned chopped tomatoes instead.
a sprig of fresh parsley, finely chopped
leaves from a small sprig of fresh rosemary (about 1 Tsp), very finely chopped or ¼ Tsp of dry rosemary
sea salt
black pepper

Method

Heat the oven to 250°C static or equivalent.

Trim off the excess fat from the diced meat if necessary to avoid the final dish being too greasy and potentially unpleasant to eat.

Put the olive oil in a fairly large flameproof casserole dish or Dutch Oven.

Add finely chopped onions, crushed garlic, a pinch of sea salt, and gently fry until soft and transparent.

Place diced lamb meat in a casserole dish and mix with the onions.

Transfer in the oven and bake for 15 minutes.

Remove from the oven and add chopped tomatoes, the herbs, and season with sea salt and black pepper.

Add white wine, if you are including it, and pour enough water to almost completely cover the meat.

Stir gently so all the ingredients are mixed together.

Turn the heat down to 220ºC.

Transfer the casserole dish back into the oven and cook for about 1 hour or until the meat is very tender.

Check the casserole now and again, giving it a good stir making sure there is always enough liquid.

If the casserole gets too dry, top up with a bit more water.

When the dish is ready you can spoon out any excess oil at the surface of the casserole.

Great served with oven baked potatoes, mashed potatoes, soft cooked polenta, some crusty rustic bread, sautéed peas, and other green vegetables like beans, broccoli, curly kale, and cavolo nero just to mention a few possible vegetables.

Just a thought

This lamb casserole is great for freezing. Once fully cooked, allow it to cool completely, and then freeze for up to three months.

Steamed and Marinated Prawns Istrian style Recipe

Beans and Sardines

December 27, 2023 by tina oblak in Adriatic Recipe, All year round recipe, Appetizers, bite-sized nibbles, Canapés, Celebratory dish, child friendly dish, child friendly meal, dinner, Easy recipe, entrée course, family friendly dish, family friendly meal, festive dish, first course, Fish & Seefood, fish starter, Healthy, healthy mael, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, light fish course, light meal, main course, main dish, main fish course, recipe from Northern Ital, Rustic dish, simple recipe, Starters, supper, Venetian dish

This uncomplicated dish with its delicate flavour consists of quickly boiling, chilling and dressing the prawn tails with a simple dressing. This dressing is made with olive oil, finely chopped parsley, finely chopped garlic (optional), freshly squeezed lemon juice and seasoned with sea salt. Black pepper can also be added if desired.

It is perfect to make ahead of time and enjoyed as a starter or as a second course.

Traditionally, this recipe would call for Mantis shrimps (from Latin Squilla Mantis) which is a type of mantis shrimp, fished in the shallow sandy lagoons of the northern Adriatic and Mediterranean during colder months of the year. They represent a real seasonal treat and a type of seafood not typically seen anywhere else. This particular variety of shrimp is also widely used to make risotti, it is delicious in fish stew, and used to prepare pasta sauce.

This seafood delicacy is very much valued and appreciated along the north Adriatic coast from Venice to Trieste in Italy, in nearby inland towns, and along the Slovenian coast, where Mantis Shrimp is known as morska bogomolka or morska bogomoljka or in local dialect as kanoče (strong influence from nearby Venice, where these types of shrimp are referred to as canoce, also spelt canocce).

In Italy, this particular type of shrimp has many names, in standard Italian it is called Cannocchia, pannochia or cicala di mare, which literally translates into cicada of the sea.

I am sharing here the family recipe for this simple dish that can be prepared ahead of time and be ready when you are. Enjoy it with some rustic bread to soak up the juices.

Ingredients

Serves 4

500g prawns

For the dressing

5 Tbsp extra virgin olive oil (or to taste)
a small handful of fresh flat leaf parsley (about 3g), finely chopped
small clove of garlic, peeled and very finely chopped, optional
lemon juice, to taste, optional
sea salt
finely ground black pepper, optional

Method

Wash the prawns (or mantis shrimp, if you can get hold of them) under the cold running water.

Place them in a fairly large, shallow pot lying side by side, preferably in a single layer.

Add just enough water to cover the bottom of the pan.

Add a pinch of sea salt and bring to boil, then turn the heat down.

Cover with the lid and cook for about 3 minutes, or until the prawns turn pink in colour.

Remove from the pot and let them cool a bit, i.e. enough to handle them.

Remove the tails from the shell.

Place cleaned prawn tails in a serving dish in a single layer.

Prepare the dressing by putting in a small bowl finely chopped garlic (if using), fresh flat leaf parsley, extra virgin olive oil, a squeeze of half of lemon juice or to taste, sea salt to taste and finely ground black pepper to taste (optional).

Mix well so all the ingredients incorporate well.

Spoon over the cooked prawn tails and serve immediately with some fresh crunchy bread and some lemon wedges (optional).

If made in advance, cover with the cling film and put in the fridge.

Take out of the fridge half an hour before serving and add a little more extra virgin olive oil if needed, sprinkle with some freshly chopped parsley.

Serve with some bread to soak up the juices.

Crispy Fried Squid (Calamari) Recipe

Beans and Sardines

December 13, 2023 by tina oblak in Adriatic Recipe, All year round recipe, Appetizers, bite-sized nibbles, Canapés, child friendly dish, child friendly meal, dinner, Easy recipe, entrée course, family friendly dish, family friendly meal, festive dish, Finger food, Fish & Seefood, fish starter, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, main course, main dish, main fish course, main fish meal, Rustic dish, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Small bites, Starters, Venetian dish

This incredibly popular dish is a real crowd pleaser and will be the talk of the table. It can be served as a starter or as a main course and makes a great party food as its taste is pretty extraordinary.

With a few simple steps and a tiny bit of effort you can tackle this simple and quick recipe at home and end up with crispy calamari to delight your friends and family. There is nothing daunting and tricky about it.

Squid flourish in the Mediterranean and Adriatic sea where for the locals fried calamari are equivalent to British concept of “Fish and Chips”.

Along the Slovenian coast, this dish can be found on the menu in just about every restaurant (Ocvrti lignji or Ocvrti kalamari). It is served with chips and mayonnaise or tartar sauce or a traditional Istrian vegetable side dish made with spinach or chard and potatoes. During hotter months a mixed summer salad could be a great alternative to accompany this exquisite dish.

It is enjoyed as part of everyday meal or as a seafood feast during festivities, very popular on Christmas Eve when traditionally fish and seafood-based menu is served according to the tradition that originates from the Roman Catholic practice of not eating meat on Fridays.

Fried squid can be served on their own or with whitebait or other small fish, prawn tails or shrimp.

I am sharing here my mother's recipe how to make the best crispy calamari!

Ingredients

Serves 4

about 800g squid, tubes and tentacles, cleaned
250-500g plain white flour
vegetable oil, for frying
sea salt
2 lemons, quartered, to serve

Method

Prepare and clean the squid.

Remove from the squid tube the head, backbone and innards, and separate the tentacles.

(If you are uncomfortable with this task, ask the fishmonger to clean the squid for you).

Wash thoroughly under the cold running water.

Pat squid dry with the kitchen paper.

Cut the squid pouches into rings, roughly about 5mm.

Put enough oil in a saucepan to come halfway up the pan.

Place on a medium heat and heat the oil for deep-frying to 190°C, if using a thermometer.

(if not using a thermometer, one way to check that the oil is at the right temperature is to drop a small cube of bread into the hot oil, it should become crispy and golden in 1minute)

While the oil is heating, put the flour into a shallow dish, bowl or a plate.

Coat lightly the squid in flour (work in small batches).

Transfer them into a sieve and gently shake off the excess.

Carefully drop into the hot oil.

Fry in batches (and do not overload the pan) for about 2 minutes or until the squid becomes golden in colour

(dropping bigger batches of floured squid in hot oil can bring the temperature of oil down, the squid will be “cooking and steaming” in oil rather than frying and potentially compromising its crunchiness).

Remove the squid from the pan with a slotted spoon.

Place on the kitchen paper to absorb excess oil and drain.

Sprinkle with sea salt to taste.

Serve with lemon quarters.

Serve as a starter or as a main dish with mayonnaise, garlic mayonnaise, tartar sauce, salad or chips and chard or spinach with potatoes Istrian style.

Clear Beef Broth Soup Recipe

Beans and Srdines

November 22, 2023 by tina oblak in Adriatic Recipe, All year round recipe, Appetizers, Austrian inspired dishes, Celebratory dish, Central European recipes, child friendly dish, child friendly meal, Christmas dish, dinner, Eastern European dishes, Eastern European recipes, Easy recipe, entrée course, family friendly dish, family friendly meal, festive dish, first course, first course dish, first course meal, Healthy, healthy mael, hearty dish, Hearty soups, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, Italian soups, light meal, Rustic dish, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Soups, Starters, supper

Beef broth is a strained, thin, clear type of a soup, cooked with meat, vegetables and fresh herbs. It is incredibly easy to make, and therefore, a perfect recipe for the beginners.

This soup is very comforting, hearty and delicate but incredibly flavoursome. It can be eaten as a hot starter or as a first course meal, instead of other types of soups, pasta, risotto or gnocchi dishes.

It is also recurrently used as a stock, to make risotto dishes for example, and in countless other recipes.

This is a staple dish in Slovenia where it is almost impossible to imagine a traditional family Sunday lunch without it. It will be prepared and served also during holidays including Christmas, New Year, Easter, and to mark special family celebrations. It is one of the basic dishes in Slovenia together with clear chicken or vegetable broth, and every household will have a little secret how to make the best one.

Slovenian households will almost always have some stored in the fridge or in the freezer, and you will have no trouble finding it on almost every menu as Goveje juha.

If you happen to fall ill with the cold or a flue in Slovenia, you will most surely be offered a hot clear broth to make you feel better as it is used like a “magic cure”.

Along the Slovenian coast the use of fresh marjoram will distinguish this broth from other regional varieties of the recipe found in neighbouring Italy and Austria for example, where this soup is also very popular and very much-loved dish.

I am sharing here my family recipe for this delicious soup.

Ingredients

It will make about 2 litres of broth.

about 800g beef meat (cheaper cuts like shin of beef/shank or shoulder/beef clod are normally used, these types of meats are quite tough but when slowed cooked over a low heat will result in tender, moist and rich in flavour). You can use chicken meat, with most of the skin removed, or a combination of chicken and beef.
about 450g oxtail or beef bones (beef marrow bone rings), optional
1 parsnip, washed and peeled
1 carrot, washed and peeled
1 medium onion, peeled
a piece of celeriac (about 80g), peeled, optional
1 celery stick, washed
a few celery leaves, optional
a handful of fresh flat leaf parsley sprigs (stalks included), washed
a few sprigs of fresh marjoram, optional
a few whole black peppercorns
sea salt
4 l cold water

Method

Cut the onion in half and place the two halves of the onion in a small pan (flat sides facing down) without adding any oil or other types of fat.

Fry for a few minutes until blackened slightly, then set aside.

Wash the meat and the bones, and place them in a fairly large pot (big stock pot is ideal if you have one).

Add all the washed and prepared vegetables, and the herbs.

Add the black peppercorns, water and bring to the boil.

With the slotted spoon skim the foam from the surface.

Lower the heat to a minimum and partially cover with the lid.

Check the broth now and again and make sure it is not boiling aggressively, it should simmer very gently for about 3 hours.

Skim regularly the foam from the surface.

When the broth is cooked add sea salt to your taste.

Remove all the vegetables, the meat and the bones from the pot and set aside.

Filter the broth, if you want to end up with a very clear soup (this phase is optional if you do not want a “muddy” looking broth).

Place the colander, lined with clean kitchen towel, muslin cloth, or cheese cloth, over another large pot (big enough to contain all the broth) and gently pour,or ladle, the broth into the lined colander.

Beef broth can be enjoyed clear, on its own, or with a small, shaped pasta (like little stars or orzo pasta), egg type noodles (like vermicelli or tagliolini pasta), croutons, shredded pancakes, grated egg based pasta dough, semolina dumplings, little tortellini, capelletti or passatelli, and Austrian style bread dumplings, just to mention a few.

Vegetables and herbs removed from the broth get normally discarded (except the carrot, parsnip and other root vegetable, which sometimes are cut into smaller pieces and put back into the broth when served).

Meat can be shredded back into the broth, or sliced and eaten as a main dish separately, traditionally it is accompanied by horseradish cream sauce, freshly grated horseradish, mustard, mayonnaise and pan-fried potatoes with onions and pancetta.

Just a thought

You can store the broth in the fridge for 2/3 days. Make sure you cool it first completely and then store it in the fridge, leaving the broth in a pot or transferring it into an airtight container.

You can also freeze the broth for up to 3 months.

Venetian style Rice and Peas Recipe (Risi e Bisi)

Beans and Sradines

September 20, 2023 by tina oblak in Adriatic Recipe, All year round recipe, Central European recipes, child friendly dish, child friendly meal, dinner, Easter, Easter dish, Easter recipes, Easy recipe, entrée course, family friendly dish, family friendly meal, festive dish, first course, first course dish, first course meal, healthy mael, hearty dish, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, main course, main dish, one pot meal, one pot meat recipe, recipe from Northern Ital, Risotti, Risotto, Rustic dish, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Starters, supper, Vegetables, Venetian dish

This springtime speciality dish Risi e Bisi, meaning rice and peas in Venetian dialect, originated in the north-eastern region of Veneto in Italy. It is a dish that has been long disputed in the culinary world whether it is a very ‘runny’ risotto or a very ‘thick’ soup, and hence whether you should eat it with the fork or with a spoonBeing a risotto or a soup, this dish is absolutely delicious, incredibly satisfying and deeply rooted in the history of the region. It has such a profound cultural significance to the point of being celebrated by the Venetian poet Domenico Varagnolo:

To bless the holy spring,

which makes a garden a paradise,

all I need is a soup bowl,

a soup bowl of our own risi e bisi...

There, in hundreds of tiny little globes,

I savour a tender green jewel of the earth

scattered in a white sea of tender smiles.

Risi e Bisi was one of the key dishes, among a menu of more sophisticated foods and fine wines, that used to be served at the Doge's banquet (Doge is the highest official of the republic of Venice for more than 1,000 years, from the 8th to the 18th century, and symbol of the sovereignty of the Venetian state) on April 25th to mark and celebrate Venice's patron Saint, St. Mark, the Evangelist, since he is the saint who evangelised the people of the Veneto.

This traditional dish served on a feast day also marked the period approaching Easter, the end of winter, and the arrival of Spring, which provided the very first peas in the new season, renowned for being small, sweet and tender.

This dish has been very popular and very much loved along the Slovenian coastline where it is known as Rizi e Bizi. This should come as no surprise since this area is bordering with Italy and was once dominated and ruled by the majestic La Serenissima (‘The most Serene Republic of Venice’) which left behind a significant “foodprint” in the region.

A pea and rice dish is a very family friendly meal and was cooked by my mother on a regular basis when the peas where in season and at their best. Shelling the peas was worth the effort since the final dish is divine in its simplicity and humbleness.

This recipe has remained one of the top favourites among family and friends. Try to make it and you will understand what the fuss is all about and why the Doge requested it every year at his palace...

This is not the dish I would normally cook in springtime as peas are a long way off in the UK where I currently live, but are widely available a bit later in the season. It is well worth waiting for them, and you will end up with unbeatable (late) summer or early autumn supper!

Recipe

Ingredients

Serves 4

1 kg fresh young peas in their pods, shelled (can use 400g of frozen petits pois)
1.2 litres good vegetable, chicken or beef stock
4 Tbsp olive oil
1 small onion (about 100g), peeled and finely chopped
50-100g pancetta (salt-cured pork belly) or ham, cubed
250g risotto rice like Vialone Nano, Arborio or Carnaroli
40-50g Parmiggiano Reggiano or Grana Padano cheese, freshly finely grated
small handful of fresh flat leaf parsley leaves (about 15g), finely chopped and some extra for garnish
a knob of butter, optional
sea salt
black pepper

Method

Before starting to make the risotto have your boiling hot stock ready to hand for later.

Pour the oil in a low-sided pan, add finely chopped onions and cubed pancetta.

Cook for a few minutes until the onions become soft and translucent and the pancetta begins to release its fat.

Add the peas and the chopped parsley, sauté for a few minutes, stirring constantly and making sure that the mixture does not start to stick to the bottom of the pan.

Season with black pepper and add roughly a glass of stock.

Cook the mixture over a fairly high heat so that the liquid evaporates quickly.

Add more stock and the rice. Cook, stirring constantly to prevent sticking to the pan, until the first amount of liquid is absorbed.

Start gradually adding ladles of hot stock, one at a time, allowing the liquid to be absorbed before adding more.

Cook on a medium heat, stirring almost constantly, until the rice is cooked and ready, and the mixture has a distinctly runny consistency.

Finish the dish with a typical Italian “mantecare phase” (when the rice is cooked, remove the saucepan from the heat, add a knob of butter (if using), and finely grated Parmiggiano Reggiano or Grana Padano cheese. Stir quite vigorously with a wooden spoon to obtain a creamy consistency).

Taste and adjust the seasoning with black pepper (if using) and the sea salt, but the latter might not be necessary since the stocks from the stores, generally speaking, pancetta and the cheese contain salt already.

Serve immediately while still hot and distinctly runny in consistency.

Ladle onto the plates and sprinkle with some roughly chopped fresh parsley to garnish (optional).

Just a thought

A variation of this recipe, which further refines the dish, involves the use of the empty pea pods which get washed, placed in pan with a plenty of cold water and boiled for roughly an hour.

Then they get drained in a colander and the inside of the shells get scraped with the spoon obtaining the green paste which is added to the onion, pancetta, pea and parsley mixture.

I have not been familiar with this process and made aware that this is only done if the peas are organically produced.

Apparently, all the pesticides residues concentrate on the inside of the pea shell and the farmers are very keen on the use of the chemicals as peas are particularly susceptible to pests.

Wine suggestion

Soave Classico DOC "Vin Soave" 2022 - Inama

Spinach Roll made with Potato Gnocchi Dough Istrian Recipe

March 01, 2023 by tina oblak in Adriatic Recipe, All year round recipe, Appetizers, baked dish, brunch, Celebratory dish, Central European recipes, child friendly dish, child friendly meal, dinner, Easter dish, Easter recipes, Easy recipe, entrée course, family friendly dish, family friendly meal, festive dish, first course, first course dish, first course meal, Gnocchi, hearty dish, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, main course, main dish, main vegetarian course, main vegetarian dish, main vegetarian meal, Mitteleuropean cuisine, Mitteleuropean dish, Mitteleuropean food, Mitteleuropean recipes, recipe from Northern Ital, Rustic dish, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Spring dish, Spring recipe, Starters

This classic dish is absolutely perfect in its simplicity, it is Austro-Hungarian in origin, and it represents a great comfort food. It is also vegetarian friendly, and looks quite impressive, but in reality is not that difficult to make. What you need is a bit of extra time to spare in the kitchen. It is the dish that will with no doubt impress your family and friends, whether you serve it as a warm starter or as a main dish.

Potato gnocchi dough roll is filled with spinach, boiled, sliced and traditionally served with the gravy or the juices left after roasting a piece of meat, different types of meat ragù, sage butter sauce and freshly grated Parmiggiano Reggiano cheese, and it can be served in a less traditional way with a tomato sauce.

This dish is typically found in the territories that once belonged to Austro-Hungarian Empire, including Slovenian Istria, where I come from, neighbouring city of Trieste in Italy and the surrounding areas and it used to be prepared exclusively during the festivities. My nona told me that the characteristic filling for this dish along the Slovenian coast would be caramelized onions and pancetta a no use of ricotta cheese in the spinach filling.

This special plate of food is a perfect example of ‘recipes without the borders’ in terms of the ingredients and the name of the dish itself, a true testimony of a gastronomic osmosis between different border cultures.

The name of the dish in standard Italian is Strucolo, which is the Italianization of the Slovenian word štrukelj, which itself has originated from a German word strudel. In fact, in German this dish is known as savoury Potato and spinach Strudel, and has very often a ricotta cheese and sliced cooked ham as a filling.

What is particular about this dish is the way it is cooked, the roll gets wrapped in an old piece of kitchen cloth “straza in the local dialect” and then gently boiled in hot water, hence its name Strucolo de spinaze in straza (Rotolo di spinaci cotto nel canavoccio in standard Italian).

Sadly this dish is very rarely found in the restaurants and almost exclusively prepared in households with a wide variety of fillings, (sautéed mushrooms and sliced cooked ham) and very often fresh pasta is used instead of potato gnocchi dough, and there are also a number of sweet variations using different types of fruit and nuts.I am sharing here my nona's recipe for this very special and traditional spinach roll made with potato gnocchi dough and simple spinach filling that still today is prepared during festive periods or to mark a special occasion.

Ingredients

Serves 4-6 people

For gnocchi pasta dough

500g floury, yellow fleshed potatoes e.g. King Edward, Maris Piper, red skin potatoes (avoid new potatoes and choose the potatoes that are more or less the same size)
150g all purpose flour, plus some extra
1 small egg (can use just egg yolk of a medium or big egg)
sea salt, a pinch

For spinach filling

450-500g fresh baby spinach, thoroughly washed
15g butter
1 Tbsp extra virgin olive oil
sea salt
nutmeg, grated

For sage butter sauce

a few fresh sage leaves, roughly torn
150g butter
Parmiggiano Reggiano or Grana Padano cheese, finely grated, for serving

Recipe

Method

Potato gnocchi dough

Wash the potatoes, with the skin on, under cold running water.

Place the potatoes, with their skin on, in a pot or in a large saucepan, add plenty of water so the potatoes are completely submerged in the water and bring to boil (you can use boiling hot water directly from the kettle to reduce cooking time).

After the water has come to a boil, cook for about 20-30 minutes or until tender. Cooking time will obviously vary depending on the size of the potatoes you are using. You can check that the potatoes are fully cooked by inserting the toothpick into the potato, it should easily enter the pulp of the potato. Alternatively, you can steam the potatoes or cook them in the microwave oven.

While the potatoes are cooking prepare the spinach filling (see below).

When the potatoes are cooked, drain them in a colander and let them cool enough to handle, then remove the skin.If the potatoes are still quite warm to handle, the best way to remove the skin is to stick the fork through the potato and peel it using a knife.

On a working surface or on a large wooden board (you can use a pasta board if you have one), pass the potatoes through a potato ricer.

Make a well, add the flour and a pinch of sea salt.

Make another well in the middle of the flour and crack the egg in it.

With the fork slightly whisk the egg inside the well, and as you do so pick up the flour as you go around the well.

Mix together and form a soft dough which should not stick to your fingers or the surface. If this is the case add a little flour at a time.

Spinach filling

Put the washed spinach in pot with hot boiling water and blanch it for a few minutes.

Drain in the colander and let it cool down a bit. When cold enough to handle, squeeze out by hand as much as liquid as you can.

Place the spinach on a chopping board and finely chop.

Put the butter and olive oil in a non stick frying pan and let the butter melt. Add the spinach, a pinch of sea salt and a good grating of nutmeg.

Sautéed for a few minutes, stirring frequently then turn the heat off and set aside.

Taste and adjust the seasoning.

Allow to cool completely.

Cut a piece of a non stick baking parchment into a 50 x 40cm rectangle and place it on the working surface and sprinkle it lightly with the flour.

Place the gnocchi dough on the baking parchment and, with the help of slightly floured rolling pin, spread out the gnocchi dough roughly in the shape of a rectangle 38 x 29cm.

Spoon the spinach mixture over the dough and spread it evenly.

With the help of baking parchment start rolling up the dough into the shape of a log from a long end (as if you were making a Swiss roll).

Press down each end to seal, and wrap the paper around the roll.

Tight the ends with the kitchen twine, alternatively you can wrap the roll in an aluminium foil to help the roll keep its shape.

Place the roll in a pot, making sure you choose the pot big enough to accommodate the roll sitting horizontally without bending it (use a fish pot if you have one or an oval shape pan).

Fill it with water, can be boiling hot straight from the kettle, so the roll is almost completely submerged, the water should just cover the roll.

Bring to boil, turn the heat down, cover with the lid, and gently simmer for 30 minute.

Remove the roll onto a chopping board and allow to cool for a few minutes.

Cut the twine, unwrap the roll and remove the baking parchment.

Slice the roll with a very sharp knife (slicing will be easier if you wet the knife with cold water).

Place the slices onto serving plates and spoon over a few tablespoons of sage butter and sprinkle with plenty of Parmiggiano Reggiano cheese, and a little bit of finely freshly grated nutmeg, this is optional but it really does enhance the delicate flour of the dish.

Alternatively you can also gratinate the dish. Arrange the slices in a previously buttered baking dish. Sprinkle with plenty of Parmiggiano Reggiano cheese, spoon over a few tablespoons of melted butter and gratin in a previously hot oven at 200C, for about 20 minutes, or until nice golden in colour. This is a great option if you want to make the dish ahead of a time (simmer the roll, wrap it in aluminium foil and keep it in a fridge for up to a day before slicing and baking).

Sage butter

Put the butter in a small saucepan, heat it gently and add the sage leaves. Cook on a gentle heat until the butter begins to colour and the foam has subsided.

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Colline Pescaresi Passerina IGT "Chronicon" 2021 - Zaccagnini

Carnival Sweet Crackers Istrian Recipe

Beans and Sardines

February 15, 2023 by tina oblak in Adriatic Recipe, baking, bite-sized nibbles, breakfast, celebratory desserts, Celebratory dish, dessert, Easy recipe, Enriched dough, festive bakes, festive dessert, festive dish, festive sweet things, Finger food, Istrian gastronomy, Pastry, pudding, Rustic dish, simple recipe, Slovenian cuisine, Slovenian gastronomy, Small bites, Snacks, sweet finger food, sweet nibbles, Sweet Things

These delicate, fragile, irresistible and crispy pastries are traditionally associated with Carnival (Pust in Slovenian), and they are super tasty, so light and flaky that they just simply melt in your mouth.

They have a deep connection with Christian, especially Catholic, liturgical festivities like the Carnival season, the time of the year in which eating in excess, and gastronomic indulgence was allowed by the Church before the start of fasting and austerity during Lent, culminating with the Easter celebrations.

To make this crumbly sweet dessert is very easy, sweet dough is rolled out very thinly, it then gets very quickly fried, and it is during the frying process that this wafer thin rectangles of pastry contort into the strangest shapes. When they cool down completely they get covered in a generous dusting of icing sugar to delight children and grown-ups alike.

Together with fritole and jam filled doughnuts they are a very common sight in the pastry shop windows offering to by-passers a very cheerful Carnival atmosphere.

There are many different names for these sweet wafer-like treats throughout Italy, bugie in Piedmont, frappe or sfrappole in Emilia, cenci and donzelle in Tuscany, chiacchiere and lattughe in Lombardy to name just a few.

It is believed that they originated in the region of Veneto, where they are known as Galani or Crostoli, although their origin is being disputed and other Italian regions have claimed the credit for them.

On the coastal part of Slovenian Istra, once being part of what was called, “The most Serene Republic of Venice,” these sinfully delicious and and fragrant little delights are almost a symbol of the Carnival season, and are called, and known by the locals as hroštole, hroštule or krhki flancati in standard Slovenian.

Traditionally, they are made in quite large quantities as they are meant to last for the whole period of Lent, you will find them in rectangular shapes, but the strips of dough can be cut in different shapes like diamonds or squares, you can cut thinner strips and make knots (bows) or create rafioi (or rafioji) folded like ravioli biscuits that use jam or preserve as a filling.

These sweet Carnival temptations have been part of my life. My nona used to make them every year in huge quantities, and I am sharing here her recipe, and her little secret, she adds a bit of single cream to the dough mixture...

Recipe

Ingredients

250g all purpose flour (white plain flour)
3 egg yolks (room temperature), lightly beaten
2 Tbsp milk
3 Tbsp dark rum or grappa (can use Marsala, brandy or similar)
finely grated lemon zest of 1 unwaxed lemon
2Tbsp lemon juice
50g sugar (caster or granulated)
pinch of sea salt
vanilla icing sugar or plain icing sugar, for dusting, to serve
oil for frying

Method

Sift the flour in a fairly large mixing bowl and add lightly beaten egg yolks, milk, rum or grappa, finely grated lemon zest, lemon juice, sugar and a pinch of sea salt.

Mix well with the fork to incorporate all the ingredients, then gather with your hands to form a fairly firm dough.

Adjust the wetness of the dough by either adding a little flour at the time if the dough is too wet, and on the contrary, gradually adding a bit of milk if the dough is too dry.

Transfer the dough onto a working surface and work the pastry mix quite intensely for about 10-15 minutes. You should end up with a smooth and elastic dough that does not stick to your hands or the surface, it should be firm, bur fairly soft to the touch.

Shape it into a ball and wrap in cling film and leave it to rest at room temperature for at least 30 minutes, ideally about 1 hour.

Divide the dough into smaller portions (about 150g).

If you have a pasta machine, this is the time to use it, alternatively a rolling pin will do the job just fine.

With the palm of your hand flatten slightly the first portion of the dough.

Sprinkle with a little bit of flour and roll it out with the pasta machine to the widest thickness.

Fold the short sides of the sheet of dough towards the centre.

Continue to roll the sheet of dough using an increasingly thinner setting on the pasta machine each time.

Stop rolling when you reach the last and the thinnest setting, and the dough sheet reaches the thickness of about 2mm.

Repeat the process with the remaining portions of the dough.

If you are using rolling pin, roll each portion of the dough to the thickness of a coin, roughly 2mm.

Using a knife or a pastry (cutting) wheel, cut the rolled sheets of dough into rectangles (about 5 x 10 or 2-inch x 4-inch).

Make a couple of incisions in the middle of each strip (parallel to the long side on each one).

This will help the sweet crackers to expand during frying.

Strips of dough can be cut in different shapes, you can cut thinner strips and make knots (bows).

You can also create rafioi (or rafioji) folded like ravioli biscuits (to make these, you do not want your pastry to be rolled out too thin). Cut out circles (size of your preference). Place a dab of jam or preserve of your choice in the centre of each circle, fold in half. Pinch well to close and fry.

Heat the oil in a frying pan, bring it to the temperature of 170° C.

When the oil reaches the right temperature, place 2-3 (this will depend on the size of your frying pan) rectangles of the dough into the oil.

Fry them turning them on both sides until they are golden brown.

With the help of slotted spoon or a skimmer remove the crackers.

Place them on a tray or a big plate previously lined with kitchen paper allowing to drain.

Allow to cool completely, sprinkle with plenty of icing sugar.

Pile them in criss-cross layers on a plate and serve.

They are very fragile so be careful not to break them.

And be mindful of the fact that when you eat them you will be, almost inevitably, covered slightly in a bit of crumbs and icing sugar, is all part of the experience, it is Carnival after all!

Just a thought

These sweet Carnival crackers are best enjoyed as soon as they are made.

They can be stored for about 2-3 days in an airtight containers.

Golden Prawn Tails Istrian Recipe

Beans and Sardines

December 28, 2022 by tina oblak in Adriatic Recipe, All year round recipe, Appetizers, bite-sized nibbles, brunch, Canapés, Celebratory dish, child friendly dish, child friendly meal, Christmas dish, dinner, Easter dish, Easter recipes, Easy recipe, entrée course, family friendly dish, family friendly meal, Finger food, first course, first course dish, first course meal, Fish & Seefood, fish starter, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, main course, main dish, main fish course, main fish meal, Rustic dish, savory nibbles, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Small bites, Starters, supper, festive dish

This dish is a real seafood delicacy, and a real treat, made with prawns or langoustines tails, which are sweet, delicious, and cook in minutes. Tails are coated in flour and egg, and then very briefly deep fried until golden, this a one of the top crowd pleaser dishes, never seems to be enough of them to go around.

Golden prawn or langoustine tails are easy and quick to prepare, a perfect warm starter, makes the best finger food for any party or celebration, and works well as a main course too.

Back home, on the Slovenian coast, this dish is traditionally made with precious and expensive langoustine tails, rather than prawns, it is therefore a celebratory dish enjoyed during the festivities and to mark special occasion, it is more like a restaurant meal treat, a favourite of mine when I was a child. You will find this dish in seafood restaurants, škampi na pariški način, which literally translates to langoustines “Parisian style”. My extensive research brought me no answers as to why the name of this dish is called what is, and so if anyone is reading this blog and knows the answer I would love to hear it!

Golden langoustine tails is most definitely one of the top family favourites, and here I am sharing my mother's recipe.

Recipe

Ingredients

700g roughly, prawn or langoustine tails (can use frozen and previously defrosted)
If you are buying fresh whole prawns or langoustines, you will need around 1200g (they need to be cleaned, peeled and deveined).
100-150g plain white flour, for coating
1-2 eggs, lightly beaten
sea salt
black pepper
oil for frying
juice from ½ - 1 lemon, optional
some fresh flat leaf parsley, roughly chopped, optional

Method

Tap dry you prepared prawn or langoustine tails with kitchen paper or clean kitchen towel.

Place the flour in a bowl or shallow plate.

Crack the eggs into a bowl or shallow dish, add a pinch of sea salt and whisk gently.

Coat prawn tails in the flour and shake off the excess.

Dip in egg mixture, turn to coat, letting excess egg drip back into the bowl before putting it into oil.

Lower coated prawn tails into a hot oil and fry briefly until fully cooked through and golden brown in colour. That's it!

With a slotted spoon, transfer fried tails onto a plate or a dish previously lined with kitchen paper to allow excess oil to be absorbed.

Remove the kitchen paper and place your golden prawn tails onto a plate or serving dish.

Sprinkle with sea salt, black pepper and roughly chopped fresh flat leaf parsley, and if you wish to add some freshness to the dish, give them a squeeze of lemon juice.

Best served hot immediately with some mayonnaise or tartar sauce.