Scampi in tomato (buzara style) sauce Istrian Recipe

Scampi/langoustines in buzara (busara) sauce is a one pot main fish course, and a recipe that proofs that cooking fish can be incredibly easy.

This is a very simple, flavourful and delicious dish that makes seafood lovers very happy indeed.

The dish is kind of a super tasty stew where the scampi are cooked in a simple tomato sauce, known as red buzara sauce (as supposed to white buzara sauce without the addition of tomatoes traditionally used to cook the mussels).

During the cooking process the langoustines release their juices and together with the rest of the ingredients make the most delicious sauce.

You will need plenty of fresh rustic crunchy bread or polenta to soak up all the sauce. It is a very informal dish as it it traditionally eaten with hands.

Great for dinner parties and kids have great fun unpeeling the langoustine tails. They feel a bit special and grown up, and it is a great way to get them familiar with the seafood from a very early age.

This special dish is very much loved and typically found and enjoyed in Dalmatia (Croatia), along the coast of Istria (In Croatia and Slovenia), in the town of Trieste and in the regions of Friuli Venezia Giulia and Veneto in Italy. The meaning and the origin of the term busara or buzara is still unclear.

It is not surprising that this dish is so popular in this areas as scampi found ideal conditions in the Kvarner Bay, offering the perfect environment for the scampi, being renowned to be the best in the world.

Along the Slovenian coast this dish is normally prepared and cooked in the households to mark a special occasion, as the langoustines, although readily available, could be a bit pricey. It can also be found on the menu in almost every seafood based restaurant as Škampi na buzaro.

My dad used to make the best one. On Saturday morning he would go to the local fish market and come back with full bag of fresh langoustines. Keeping the quantities small when it came to food was surely not his strength. We all knew there would be a feast in the evening with friends coming over. When my father cooked langoustines our family friends never minded a last minute invitation.

I am sharing here the family recipe for this simple yet wonderful and successful dish.

Recipe

Ingredients

Serves 4

• 5 Tbsp extra virgin olive oil

• 1 onion (about 70g), peeled and finely chopped

• 1kg langoustines, fresh or frozen (can use prawns instead) If using frozen langoustines or prawns make sure they are defrosted safely beforehand.

• 400g tin good quality chopped tomatoes or plum tomatoes, chopped (you can use fresh tomatoes if you prefer, but make sure they are well ripen and sweet, remove the skin and chop them)

• 100ml white wine

• 1-2 Tbsp dry breadcrumbs

• fresh flat leaf parsley, a handful (about 10g), finely chopped, plus some extra for garnishing, optional

• 1-2 cloves of garlic, peeled and crushed

• sea salt, to taste

Wash the langoustines under cold running water and place them into a colander.

Take a pair of kitchen scissors and one individual langoustine in your hand, turn it upside down, facing the soft shell side of the tail towards you. Insert the scissors at the bottom of it and cut through along the length of the entire tail.

This is quite an essential part as the juices will go out of the langoustines and give a sauce a rich taste, but it will also really help you to remove the tails once cooked.

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Put extra virgin olive oil in a large skillet or saucepan, big enough to accommodate all the langoustines, preferably in one layer, they can overlap a bit.

Add finely chopped onions and cook on a medium-law heat until the onions are translucent and soft. Add crushed garlic and cook together with the onions for a minute or so stirring constantly in order to avoid garlic burning.

Place the langoustines in a pan and cook for about 10 minutes giving a pan a good shake now and again.

Pour white wine, deglaze the pan and let it evaporate.

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Add chopped tomatoes, dry breadcrumbs, finely chopped parsley, 400ml of water and a pinch of sea salt.

Cook with the lid partially uncovered on a gentle heat for about 15-20 minutes.

During the cooking give a pan a little shake now and again. Taste the sauce and adjust the seasoning. If the sauce is too thick just add a splash of water or, on the contrary, if you think the sauce is too thin, add a pinch of breadcrumbs.

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Serve the dish with soft cooked or grilled polenta, or simply, how it is traditionally done, with plenty of rustic crunchy bread. Not cutlery needed here, the dish should be enjoyed eaten with your hands.

Just a thought

You can use a bit of dry chilli flakes if you like a bit of a heat in your food and wish to add a bit of a kick to the dish. The langoustines, however, are quite mild and delicate in taste with a sweet note, so try to not over do it with the chilli as you will cover the taste.

Stuffed Artichokes Istrian Style Recipe

If you are looking for a little inspiration for a slightly different appetizer, look no further.

Artichokes are a great garden vegetable, rich in potassium and iron, and low in calories, but somehow ignored and overlooked in the supermarkets or vegetable stalls as the majority of people are not acquainted with this vegetable, not quite sure how to prepare it, clean it and eat it.

This dish is rustic and informal, artichokes are trimmed and stuffed with garlicky breadcrumbs, then cooked in a saucepan until tender.

Each leaf is then individually removed to scoop up a bit of the sauce, and with the top of your teeth you scrape the bottom of the leaf.

This recipe might look complicated to make but despite its elegant appearance there is nothing difficult or intimidating about it.

Artichokes have been hugely popular up and down Italy, and artichokes bottoms are a specifically Venetian delicacy.

Due to geographical proximity there is no surprise that this wonderful vegetable has been prepared and cooked in Slovenian Istria since forever, the area was dominated and gastronomically influenced by the Most Serene Republic of Venice.

In a coastal town of Strunjan, every year, towards the end of May, there is a festival called Dnevi Artičok (Artichoke Days) to honour this humble vegetable that is growing and thriving in this area due to a mild Mediterranean climate.

During the festival you can learn and taste a variety of artichoke dishes. This event values a still little know Istrian Artichokes, smaller than the common artichoke but packed with flavour and therefore greatly appreciated among the gourmets community.

I am sharing here my mum's recipe, I loved cleaning the artichokes with her, and as a child I found pulling the outer leaves such a great fun. I think sometimes I pulled away far too many, but of course, my mother never said anything, and when she cooked this dish it always somehow felt a special treat.

Ingredients

Serves 4 as a starter

• 4 fresh globe artichokes

• dry breadcrumbs, 70g (approximately 6Tbsp)

• fresh flat leaf parsley, about a handful (7g roughly), finely chopped

• extra virgin olive oil (about 6Tbsp) 4Tbsp for the stuffing and 2Tbsp for the sauce

• 1 clove of garlic, peeled and pressed

• Parmiggiano Reggiano or Grana Padano cheese, about 30g (or to taste), optional, finely grated (can use other types of cheeses to your liking)

• water or vegetable stock 200ml (using a good quality instant vegetable stock is perfectly fine)

• sea salt, to taste

• black pepper, optional, to taste

• lemon juice of 1 lemon

Method

Take a big bowl (big enough to accommodate the artichokes), fill it with cold water and add lemon juice of 1 lemon.

Reserve the lemon halves for later use.

Start by cleaning and preparing the artichokes, one at a time.

Trim off the stem of the artichoke so it can stand and sit upright without rolling over. Put the stem in the acidulated water and set aside for later use.

Rub the base of the artichoke with a lemon half, this will prevent from turning it brown.

Tear off the outer toughest leaves, (one or two layers, depending on the artichokes) but leave most of the leaves on.

With the sharp knife cut off the tip of the artichoke, about 2-3cm (1inch).

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Take a pair of scissors and trim off the pointed and slightly prickly and spiky tips of the remaining outer leaves.

Place the artichoke on a working surface, and with your hands loose the leaves a bit, so you create little gaps between the leaves.

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Rub the artichoke with the cut end of half a lemon and place treated and trimmed artichoke in a bowl with cold acidulated water previously prepared (this stops the artichokes from browning, and discolouring). Carry on with the process with the rest of the artichokes.

While the trimmed artichokes are in the bowl prepare the stuffing.

In a bowl place breadcrumbs, finely chopped parsley, pressed garlic, extra virgin olive oil, sea salt and black pepper and grated cheese, if using.

Mix well until all the ingredients are well combined, incorporated and amalgamated, set aside.

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Place about 2-3Tbsp of extra virgin olive oil in a saucepan, big and large enough to accommodate all 4 artichokes.

Take the artichoke out of the bowl (one at the time), drain it a bit, and with your hands loose the leaves once again if necessary.

Using your hands (or a spoon) stuff the spaces between the leaves of the artichoke and put some filling on the top of the artichoke.

(do not worry if some of the stuffing falls around the artichoke on your working top, scoop it up and put it back on the top of the artichoke, slightly pressing it down).

Place the stuffed artichoke in a saucepan, sitting upright, they should be snuggled together tightly.

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Repeat the process until you stuff all the artichokes and they are all in the saucepan.

Take the stems out of the bowl, if using, I highly recommend you do, as it will create a wonderfully delicious sauce.

Peel and finely chop or dice the stems. Scatter them in the saucepan all around the stuffed artichokes.

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Carefully pour water or vegetable stock, cover with the lid and bring to the boil.

Lower the heat and gently cook and simmer for about 45 minutes. It can take up to 1 hour, this will depend on the age and the size of the artichokes.

Check now and again, give a saucepan a little shake. If the sauce is getting too thick simply add a splash of water or vegetable stock.

When cooked, artichokes should be nice and tender, the leaves should pull easily from the centre, most of the liquid should be evaporated, and you should be left with a sauce that is nor too thin or too thick.

Remove from the heat and serve warm or at room temperature.

Spoon a bit of the sauce around and on the top of cooked artichokes.

Grilled Squid (Calamari) Istrian Recipe

Tender and succulent, grilled or pan-fried squid can be enjoyed all year round, but it is particularly popular during the hot weather, it is light and fresh and makes a perfect summer meal.

This classic Mediterranean dish can be served as an appetizer or part of a main dish, and it is incredibly easy and fast to make.

Some people are put off and maybe a bit reluctant cooking with squid maybe as a result of experiencing chewy and rubbery tasting squid.

For the squid to be tender it needs to be cooked very fast for only a few minutes or slow cooked, at least 30 minutes, and seasoned with sea salt at the very end.

Observe these two tricks and successful end result is guaranteed. For a very tender squid I have been suggested to soak the squid in milk prior cooking (I have not tried this yet).

This dish is very popular along the Slovenian coast and can be found on menus in just about any type of restaurant. Locals refer to this dish as Kalamari na žaru or called Lignji na žaru in standard Slovenian.

It is traditionally served with a simple garlic, parsley and olive oil sauce referred to by the locals as Tržaska omaka (Trieste sauce, Triestine sauce or salsa Triestina).

I am sharing here the family recipe for this seriously delicious grilled squid, after you try it, you will be checking out the fish counter for fresh squid a bit more often!

Recipe

Ingredients

Serves 4 as a starter or 2 as a main with a side dish

• 1kg fresh squid, tubes and tentacles, cleaned (if daunted by the task of cleaning the squid yourself ask your fishmonger to do it for you). Alternatively you can use store bought already cleaned frozen squid, make sure it is defrosted safely before using.

• extra virgin olive oil, a generous drizzle

• sea salt

• black pepper, optional

• 1 lemon, cut in wedges to serve, optional

• For the sauce, optional

• 1 handful of fresh flat leaf parsley (about 10g) washed, dried and very finely chopped

• 2 cloves of garlic or to taste, very finely chopped, as finely as you can

• 3-5 Tbsp extra virgin olive oil

Method

Rinse well already cleaned squid under cold running water (make sure you rinse the inside of the tubes as well).

Dry well with kitchen paper and place in a dish, plate or bowl. Add a generous drizzle of extra virgin olive oil, toss the squid and leave to rest for about 15 minutes. Set aside.

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While the squid is marinating in olive oil make the sauce if using. Place very finely chopped garlic and parsley in a small bowl and add extra virgin olive oil, mix well and set aside until needed. The quantities for this simple sauce in this recipe are approximate and you can adjust it and tweak it to your liking. Add more garlic if you wish, omit garlic altogether if not keen having raw garlic in the sauce, add more oil etc.

Take a griddle or regular non stick pan and heat very well.

When is very hot place the squid tubes and tentacles in a pan and cook for about 5 minutes, two and a half minutes on each side.

If you see the squid is drying out a bit just drizzle or brush a bit more olive oil.Season with sea salt at the very end.

Place the little bowl with garlic, parsley and olive oil sauce on the table, so everyone can spoon a bit of sauce on top of grilled squid if desired, and lemon wedges.

Serve grilled squid with boiled potatoes, chard with potatoes, chips or simply with some rustic bread. You can also serve it on a bed of rocket and make it into a main seafood salad dish.

Just a thought

The sauce should always be offered separately for everyone to be given a choice to spoon it over grilled squid if desired.

If you are left over with the sauce, you can spoon it on other types of grilled or pan-fried fish, great on grilled scallops and other sea food like prawns or langoustines.

Although not part of local costume this sauce can be spooned over grilled meat or pizza.

Easy Lamb Casserole Istrian Recipe

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.

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

Transfer in the oven and bake for 15 minutes.

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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.

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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.

Panada - Venetian Style Bread Soup Recipe

Panada is a bread soup that has porridge like consistency, it is smooth and delicate in flavour, it is perfect for colder months as it is filling, and great when you want to use up and recycle all that stale bread you are not quite sure what to do with it.

It is similar to other types of soups, where stale bread is used as a main ingredient, like Soupe valpellinentze (Valle d'Aosta), Suppa cauta from the Italian island of Sardegna and Tuscan Pancotto (pancotto literally meaning cooked bread) just to mention a few.

In all honesty, this dish would not quite qualify to fall into a category of the most appealing of dishes at a first glance. The recipe for this soup only calls for three main ingredients, stale bread, broth or stock and extra virgin olive oil, and the success of this dish, as it is so simple, really lies in using exceptionally good quality ingredients.

It is hard to imagine that this incredibly humble soup that fed the poorest of the poor was created in today's one of the wealthiest regions of Italy, Veneto. This was not always the case as Veneto used to be one of the least prosperous regions of Italy where people had to be incredibly resourceful and creative with the ingredients they had. This is the dish that older generations, including my nona, remembers with both great fondness and melancholy, as it was prepared very often in their youth, during the World War II, but also during the years that followed.It was ideal for small children and the elderly, and it was traditionally also prepared during the Lent.

My nona shared with me that in Slovenian Istra, Panada (without the use of cheese) used to be a common site on the dinner tables. This would come as no surprise as this part of land used to be ruled by the Serenissima, ‘The most Serene Republic of Venice,’ which significantly shaped the gastronomic habits in this region.

Nowadays, Panada is one of those dishes that most of the younger generation have never heard of or even never tasted. This is an almost forgotten dish, in this day and age, it is a rarely cooked soup in homes, and most certainly not offered, or found on the menus in restaurants.

I am sharing here this much treasured family recipe.

Recipe

Ingredients

Serves 4

• 400g stale bread (rustic type of loaf is particularly indicated)

• extra virgin olive oil, a generous drizzle or to taste, and some extra to serve

• 1.5 litre beef, chicken or vegetable broth (preferably homemade but you can use a really good quality store bought stock)

• sea salt

• black pepper

• grated Parmiggiano Reggiano cheese, to serve, optional (you can use any hard cheese you like)

Method

Thinly slice stale loaf of bread.

Place the slices in a pan in layers.

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Cover with beef, chicken or vegetable warm broth or stock, and drizzle generously with extra virgin olive oil.

Leave to stand for about 40 minutes and allow the bread to thoroughly absorb the liquid.

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Place the pan on a stove and cook on a very gentle heat for about 45 minutes stirring quite frequently but gently.

When is fully cooked you should end up with a smooth, creamy and velvety bread soup.

Taste and season with sea salt and black pepper.

Serve hot with grated Parmiggiano Reggiano cheese or other type of hard cheese of your preference, optional, and a drizzle with extra virgin olive oil.

Just a thought

If you want to make this recipe intentionally, and not because of the left over bread, you can also buy a fresh rustic loaf from the shop and keep it out until it dries a bit, and then use it.

Steamed and Marinated Prawns Istrian style Recipe

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.

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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.

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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).

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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.

Clear Beef Broth Soup Recipe

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.

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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.

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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.

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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.

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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)

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.

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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.

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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.

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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.

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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

Classic Tomato, Cucumber, Pepper and Onion Summer Salad Istrian Recipe

This colourful cucumber, tomato, pepper and onion salad is very refreshing, and it is made during the summer when the vegetables are at their best and in abundance.

It is absolutely delicious, so easy to make, it hardly takes any effort.

It is traditionally served as a side dish to accompany grilled meats, but can be enjoyed as a main meal on a hot summer's day when you want to keep things easy.

To make it more substantial, I simply toast a piece bread, cut it into cubes and mix it into the salad (resembling a concept of Italian, Tuscan, Panzanella salad).

If you ever had a chance to travel along the Istrian coast or Dalmatia (in Croatia) and asked in the restaurant for a side salad, it is most likely that you were brought this one. It is an absolute classic during the summer season as the vegetables in this salad have a very high content of water and therefore the salad is very cooling.

This type of salad has been on the dinner tables of the locals – well, since forever, during the summer months almost on a daily basis.

Recipe

Ingredients

Serves 4 (as a side salad)

• 1 yellow bell pepper (can use orange, red or green bell pepper)

• 1 medium-large cucumber

• 2-4 tomatoes (depending on the size, I used vine tomatoes each weighing roughly 170g) Make sure you use in season, ripe and juicy tomatoes (can use San Marzano tomatoes, cherry tomatoes, beef tomatoes, grape tomatoes or a variety of your preference).

• red onion or salad onion (about 40g), sliced

• a few fresh basil leaves, torn, or dry oregano (optional)

  For the dressing

• extra virgin olive oil, generous drizzle

• red or white wine vinegar, a drizzle

• sea salt, to taste

• black pepper, to taste

Method

Peel and slice the cucumber into coins and place into a big salad bowl.

Cut the tomatoes into wedges and add to the bowl.

Slice the bell pepper and the onions and put into the bowl.

Mix gently all the vegetables.

Add a generous drizzle of olive oil, a drizzle of vinegar, season with sea salt and black pepper.

For extra dimension, in terms of flavour, sprinkle the salad with a bit of dried oregano or with a few freshly torn basil leaves.

Toss and serve.

Summer Risotto with Fresh Tomatoes Istrian Recipe

This light and fresh summer risotto is made with juicy and ripe tomatoes that are in season, and it is a great alternative to a very much loved and more common pasta with tomatoes sauce.

It is low in budget, healthy, incredibly easy and simple to make, an ideal solution for a midweek lunch or dinner, it can be served as first course or as a main paired with grilled or pan fried fish or meat.

During the whole of the summer season, and especially during the summer holidays, my mother would make this colourful risotto quite often, this is the time of the year when the the tomatoes are at their peak, the ripest and the sweetest, and they are in abundance.

I am sharing here my mother's recipe for this humble and delicious summer tomato risotto served with freshly torn fragrant basil leaves and a drizzle of olive oil, you will come back to this recipe time and time again.

Recipe

Ingredients

• 4 Tbsp extra virgin olive oil

• 1 onion (about 100g), peeled and finely chopped

• 500g vine tomatoes or other variety of ripe and sweet tomatoes, washed and roughly chopped

• 300g risotto rice (like Vialone Nano, Arborio or Carnaroli)

• a few fresh basil leaves

• 1 litre of hot vegetable broth or stock (you can use instant vegetable stock powder)

• a bit of fresh flat leaf parsley, finely chopped

• sea salt

• ground black pepper

• a handful of Parmiggiano Reggiano or Grana Padano cheese, finely grated, optional

• a knob of butter, optional

Method

Before starting making risotto have your boiling hot vegetable stock ready to hand for later.

Put extra virgin olive oil in a pan, add finely chopped onions, a pinch of salt, and sauté for a few minutes on a gentle heat until cooked down and soft.

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Add roughly chopped tomatoes, a few basil leaves, put the lid on and cook for about 10-15 minutes stirring occasionally. The tomatoes should be fully cooked and broken down.

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Add the rice and toast it for a few minutes, stirring constantly to avoid sticking to the bottom of the pan.

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Pour or ladle a bit of hot vegetable stock and cook 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 (you might not need all the stock).

There should be enough liquid just to cover the risotto, the Italians say that a risotto should be smooth and runny enough to be described as all'onda, on the wave.

Cook on a medium heat, siring almost constantly, until the rice is cooked al dente (meaning fully cooked but still a bit firm when bitten).

It should roughly take between 15-18 minutes for a risotto to be cooked.

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

Stir in finely chopped fresh leaf parsley.

For even creamier texture and a slightly richer flavour you can finish cooking the tomato risotto with a typical Italian mantecare phase (as soon as the risotto is cooked, remove the saucepan from the heat, add grated cheese and a knob of cold butter to the risotto, and stir with a wooden spoon quite vigorously).

Serve immediately while the risotto is still hot and a bit runny in consistency.

Ladle the risotto onto the plates and sprinkle with some roughly chopped fresh parsley and a few basil leaves for garnish and drizzle with extra virgin olive oil.

Wine suggestion

Alto Adige Valle Isarco Müller Thurgau DOC "Sass Rigais" 2021 - Manni Nössing

Austrian Style (no mayo) Potato Salad Recipe

This recipe for Austrian style potato salad uses sliced boiled potatoes and a simple dressing made with olive oil and vinegar and no use of mayonnaise, which makes it very light and fresh.

It can be enjoyed as a main dish and it is most commonly pared with a famous Wiener schnitzel and breaded fillets of fish.

Great dish to add into your picnic baskets and great side dish to barbecued meat, fish and vegetables, and a great addition to any selection on a buffet table.

This potato salad is best made ahead allowing the potatoes to soak and absorb the light vinaigrette, this makes it very juicy and succulent.

The beauty of this salad is that it can be enjoyed and eaten warm, at a room temperature or chilled in the fridge (perfect for hot summer days).

In Slovenia, up and down the country this is a dish (Krompirjeva Solata) that is prepared in the households and canteen on a regular basis and sometimes found in local family run restaurants.

I am sharing here the recipe for this humble and very tasty potato salad that has been prepared and enjoyed for generations in my family.

To this basic potato salad you can add hard boiled eggs and other types of raw vegetables, this is not however the way it is traditionally eaten.

Recipe

Ingredients

• 500g waxy potatoes (like new or baby potatoes, Jersey Royal, Charlotte and similar, they have smooth and dense flesh that holds its shape when cooked; for this recipe I used miniature potatoes)

• 2 Tbsp extra virgin olive oil

• 50ml white wine vinegar (can use cider vinegar)

• onion (about 30g or to taste), peeled and finely chopped, optional

• fresh flat leaf parsley, chopped roughly or finely to your preference

• 100ml cold water

• sea salt

• black pepper

Method

Wash the potatoes, place them into a saucepan and cover with cold water. Bring to boil, cover with a lid and simmer until the potatoes are fully cooked and tender (for small, baby potatoes it should take between 8-12 minutes).

Alternatively, you can cook the potatoes with your preferred method like steaming or microwaving.

Drain well and peel the potatoes when still warm (as soon as you can handle them).

Slice them and transfer into a serving salad dish.

Pour over cold water and let the potatoes cool completely (pouring cold water over warm potatoes stops the potatoes absorb too much dressing, therefore the potato salad stays nice and moist).

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While the potatoes are cooling, prepare the dressing.

In a small bowl pour olive oil, vinegar, sea salt, black pepper and whisk well. Add finely chopped onions.

Pour the dressing over sliced potatoes and mix very gently so the potatoes do not break completely (some will break, and this is normal).

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Taste and adjust the seasoning, sprinkle with fresh parsley and serve.

Mackerel in a Pan with Olive oil, Lemon juice and Fresh parsley Recipe

Mackerel, or any other type of fish, cooked in a pan with olive oil, fresh parsley, lemon juice and a splash of water is probably the simplest fish-based recipe, and it is absolutely perfect for all of those who are slightly intimidated and generally not too confident cooking with fish.

It is a no-fuss dish and a great choice for a quick and uncomplicated rustic lunch or dinner, it is very nutritious and healthy as it contains beneficial fats (omega-3 fatty acids).

This dish is of Venetian influence and the success of it lies in seasoning well the fish and using the freshest and best quality ingredients you can find and afford to buy.

Mackerel is an inexpensive, affordable, massively underrated fish, and far too often overlooked by the shoppers, maybe perhaps it is an oily fish that carries a slightly stronger and distinctive flavours compared to some other fish.

In this one pan recipe the fresh and citrusy ingredients like parsley and lemon juice, cut through the richness, “oiliness” and “fishiness” of the mackerel, and when combined with the juices released from the fish during the cooking process. This combination of the flavours produces the most stunning plate of food.

I am sharing here this very simple family recipe, which is an absolute winner. Fish cooked this way has been prepared and loved in my family for generations using different types of fish depending on what was found fresh in the fish market on the day.

Recipe

Ingredients

Serves 4

• 1kg fresh mackerel, gutted, cleaned, washed, and dried (the fishmonger will be happy to do this for you, alternatively you can use the fillets).

  For this recipe you can easily replace mackerel for other types of fish or fillets of your choice like sea bream, sea bass, sardines, trout, and monkfish to name just a few.

• 4 Tbsp extra virgin olive oil

• a handful of fresh flat leaf parsley (about10g, plus some extra for serving), finely chopped

• lemon juice of ½ lemon or to taste

• sea salt

• black pepper

Method

Season the outside and the inside (the cavity) of the mackerel with sea salt.

Put the olive oil in a pan (big enough to accommodate the mackerel).

Place the whole fish or the fillets in a pan in a single layer.

Sprinkle with fresh parsley, add the lemon juice, a splash of water and black pepper to taste (optional).

Cover with the lid and cook the fish on a gentle heat for about 25 minutes (if using the fillets cooking time will reduce to about 15 minutes).

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To serve, lay the whole mackerel, or the fillets, on a plate and pour the juices they have released during the cooking process, over them.

Best enjoyed warm with some crunchy rustic bread, boiled potatoes, cooked rice, grilled polenta, and a side salad of your choice.

Wine suggestion

Venezia Giulia Bianco Sivi IGT 2018 - Dario Princic

Grilled Polenta Recipe

Polenta, despite being offered and marketed as one of the fairly recent gastronomic fashions in high end restaurants around the world, has incredibly humble origins, it represents a staple peasant food that fed the poorest of the poor.

Grilled polenta slices taste great, they are crispy on the outside, soft on the inside, and will have a very light smoky flavour when barbecued, they are very easy to make and incredibly practical and convenient, as polenta mixture can be prepared ahead of time.

Polenta is incredibly versatile, in fact, there is nothing really that does not go with grilled polenta, it is one of the best side dishes you can pick to go with your grilled or barbecued meat, fish or vegetables.

Grilled polenta slices topped with vegetables (sautéed mushrooms, peppers, courgettes), different types of cheeses, cured meats and spreads make the most sophisticated appetizers and finger food to be served with drinks.

Polenta in Slovenin Istra is traditionally enjoyed with different meat, fish or bean stews, and Venetian style liver. What is wonderful is polenta with creamed salted cod, and even a simple fried egg can accompany humble polenta.

Polenta used to be also eaten for breakfast, however, this gastronomic ritual from the past has nowadays almost disappeared. Only a handful of elderly people would still have it as the first meal of the day, perhaps as a nostalgic reminder of their youth.

My nona told me that cooled and set polenta would be cut into smaller pieces, put into a bowl, then some milk would be added, and a pinch of sea salt to counterpart the natural sweetness of the milk. This provided a very nourishing morning meal. I guess it was like an old-fashioned concept of bowl of cereal with milk.

Polenta is also incredibly popular in the neighbouring region of Friuli, in Italy, where maize flour cooked in milk, speciality from the region called Suf, used to be eaten either for breakfast or as an evening meal, this dish provided a nutritious and easily digested plate of food.

Nowadays, polenta, being soft cooked, hard cooked or grilled, it is still very much loved and is a recurrently cooked dish in almost every household for unpretentious mid-week meals, or during festivities. Its popularity has never decreased and reflects a true identity of the local people and is deeply rooted in the gastronomic traditions of the area.

I am sharing here the recipe for this polenta dish where hot cooked runny polenta would be traditionally poured on round wooden boards, and not into loaf tins like I do for practical reasons. When polenta was completely cooled and set so it becomes firm it would then be cut into strips or random shaped chunks, and then quickly pan fried (only left over polenta used to be grilled).

Recipe

Ingredients

• 250g yellow or white polenta (instant polenta) maize flour

• 1 litre of water

• sea salt

Method

Before you start cooking the polenta prepare the loaf tin. With a brush (or just with your hands and fingers) slightly oil the loaf tin, this will prevent polenta from sticking.

Pour the water into a pan and bring to boil (to speed up the process you can use hot boiling water directly from the kettle).

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Lower the heat and gradually start slowly pouring the polenta into a hot water, whisk constantly.

Cook and whisk until the mixture begins to thicken and becomes smooth in consistency with no lumps. Follow the instruction how long to cook the polenta (timing may vary a bit, mine took about 10 minutes).

During the cooking process polenta mixture will create air bubbles that will pop (a bit like tiny volcanos erupting, be careful not to burn yourself).

Taste and adjust the seasoning with sea salt.

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Pour cooked polenta into a loaf tin, smooth the top with the back of the spatula or a wooden spoon. (you can pour the cooked polenta into a baking tray, previously lined with backing parchment, spread it and flatten it, when the polenta is completely cooled, cut it in whatever shape you like, strips, triangles, rounds or use cookie cutters of your choice).

Allow the polenta to set and cool completely at a room temperature or put it in the fridge to speed up the process.

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Tip the polenta onto a chopping board (it should be completely moulded into the shape of your loaf tin).

Cut the polenta loaf into 1-1.5cm (about ½ inch) slices.

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Preheat a non-stick griddled pan (indoor grill pan) or a regular non-stick frying pan over a medium high heat for a few minutes.Place polenta slices in the griddled pan and charcoal grill on a fairly high heat for a few minutes. Do not move the polenta around., let the polenta slices sizzle in the pan undisturbed (do not overcrowd the pan and work in batches).

Turn the slices the other side and grill for another few minutes. Be patient with this process, only turn and flip the slices after you have tested the edges, flip the slices when the polenta easily lifts off the grill pan.

Polenta slices should have grill marks when fully grilled and have crispy outside layer.

Serve hot immediately.

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Just a thought

This is a very convenient dish, you can make polenta mixture about up to two days before you actually need to grill it.

Although not done traditionally, you can cook the polenta with a stock of your choice for extra flavour and you can also add some grated cheese of your choice to a hot polenta mixture.

Meat Patties Istrian Style Recipe

These comforting, satisfying and sinfully delicious meat patties are a real crowd pleaser; they are crunchy on the outside, moist, tender and juicy on the inside.

They have a rustic appearance and are made with minced beef and pork combined with stale pieces of bread previously soaked and softened in milk, and fresh parsley, marjoram, onions, garlic, sea salt and black pepper are added to flavour and season the meat mixture which is then shaped into patties and shallow fried.

These meat patties can be served as a starter or as a main meal, great as a sandwich filler and brilliant to take on picnics.

This recipe represents one of the most popular family dishes in Slovenia, made and enjoyed on a regular basis as a midweek meal or a weekend lunch or dinner and it is particularly loved by the children.

This is a staple dish along the coast of Slovenian Istra, it is called by the locals Polpete, a dialect word very clearly influenced by the neighbouring Italian Polpette, that have some regional variations from North to South of Italy (the meat mixture would almost always include some kind of grated cheese, Parmiggiano Reggiano and Grana Padano are the two types of cheeses most frequently used).

Istrian polpete distinguish themselves from other variations by using fresh or dry marjoram, a herb that very commonly grows and thrives along the Slovenian coast with its mild Mediterranean climate, and characterizes quite specifically many savoury dishes in Istrian cooking, offering distinctive flavour.

I am sharing here this simple but special recipe for this scrumptious meat polpete that have been made and enjoyed in my family for generations, as a child I could never had enough of them.

Some things in my family just never change...

Recipe

Ingredients

Serves 4

• 250g minced beef

• 250g minced pork

• 2 soft white baps or some stale bread (roughly 130g)

• 150ml milk

• 1 Tbsp fresh marjoram, finely chopped (can use dry marjoram)

• a handful of fresh flat leaf parsley (about 15g), finely chopped

• 1 onion (about 100g), peeled and very finely chopped

• 1 clove of garlic, peeled and pressed

• 1 medium egg

• sea salt

• black pepper

• white dry breadcrumbs for coating the patties (roughly 150-200g)

• oil for frying

Method

Cut or tear with your hands white baps (or any other type of stale bread you are using) into small pieces and put them into a bowl.

Pour over the milk, mix well and leave to soak for a few minutes until the bread is completely softened (if necessary, squeeze out gently with your hands excessive milk).

While the bread is soaking in milk, prepare the meat mixture.

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Put both minced beef and minced pork in a fairly large bowl. Add finely chopped onions, crushed garlic, finely chopped fresh parsley and marjoram, egg, generous pinch of sea salt, black pepper and softened pieces of bread.

With your hand mix very well all the ingredients, almost using a squeezing action, to thoroughly combine the mixture (if you end up with bigger bread pieces just break them with your fingers).

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Shape the mixture into patties (I ended up with thirteen meat patties).

Coat in breadcrumbs and press a bit so the breadcrumbs adhere well, shake off gently any excessive breadcrumbs.

Repeat the process until you have used all the meat patties.

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Pour the oil into a large frying pan, about 1 cm, enough to cover the bottom of the pan and heat it over a medium heat (how much oil you need will depend on how big your frying pan is).Cook breaded patties over a medium heat, turning once or twice, until crisp and golden brown.

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Transfer fried meat patties into a dish lined with kitchen paper to allow excess oil to be absorbed.

If the patties are lined in a layer, make sure you put a kitchen paper between each layer.

Serve hot, warm, at room temperature or cold with mashed or oven roasted potatoes, a side salad or a side vegetable dish of your choice.

Just a thought

You can store cooked patties in an airtight container in the fridge for about two days.

If you wish to prepare this dish in advance, it is a good idea to store the uncooked and not fried breaded meat patties in an airtight container in the fridge, and just before frying, “refresh” the breadcrumbs coating by covering the patties in breadcrumbs once again, this will give you a crunchy coating.

If you are not in a rush, it is a good idea to chill the meat mixture in the fridge for a bit, (about 30 minutes or more) this will make it easier to handle and to shape the patties.

Meat mixture or raw, uncooked breaded patties are suitable for freezing (safely defrost and refresh the breadcrumbs coating before shallow frying, this is done because the breadcrumb coating gets a bit wet and soggy when you defrost the patties).

Wine suggestion

Dolcetto d'Alba DOC "Barturot" 2021 - Ca' Viola

Viennese Style Breaded Pork Escalopes Recipe

This dish from Vienna that has conquered the world is a total crowd pleaser, one of the most loved ones, and is an instant hit. It consists of dredging meat escalopes into a flour, then dipping them into whisked eggs, coating them in breadcrumbs and quickly shallow fried them until golden and crispy which makes them utterly scrumptious and irresistible.

Breaded meat escalopes are ideally eaten hot as soon as they are fried with some mashed potatoes, a seasonal salad, or Austrian style potato salad. They can also be served with boiled potatoes and some melted butter, and freshly chopped parsley, and a wedge of a lemon (optionally squeezed on escalope once fried). They are also incredibly delicious at the room temperature and offered as a part of a buffet, and they are also great used as as a filler in a sandwich (add a bit of fresh rocket salad and spread a slice of bread with a bit of mayonnaise, and you have a sandwich that is to die for).

This dish can be made ahead and stored which makes it a an ideal picnic food, and if you bring this dish with you on a picnic, you will stand out from the crowd, and there will be no chance of you bringing back home any leftovers...

This dish is typically found in the territories that once belonged to Austro-Hungarian Empire, including all the regions of Slovenia, where I come from, (referred to as Dunajski Zrezek or Pohani zrezek na dunajski način in standard Slovenian). This dish is so much adored that it is almost classed as a national dish. It is found on the menus in just about every restaurant and is prepared on a weekly basis in many households.

Breaded pork escalopes are also very strongly present among other imperial dishes in the neighbouring city of Trieste in Italy, and the surrounding areas where they are called by the locals Wiener Schnitzel (also spelled Wienerschnitzel, this is, however, a protected term by Austrian law and should be exclusively used when veal is used to make this dish). In the rest of the Italy this dish is known as Bistecca or Cotoletta alla Milanese, and this is where it could potentially get very confusing...

The origin of this gorgeous plate of food is very much disputed, it is believed that Wiener Schnitzel cames from Milan, in northern Italy, very close to Austria (it was part of the Habsburg Austrian Empire in the mid-nineteenth century). However, sometimes the credit for its creation goes to the Spaniards (Wiener Schnitzel was introduced by the Spanish Troops of Charles V to Vienna via Italy), and another fascinating theory suggests a Turkish origin of the dish.

I think I will not enter any more into this dispute regarding the origins of the best known speciality of Viennese cuisine, and one of the national dishes of Austria, and leave it to the expertise of culinary historians.

My mother has made this dish time and time again, the success and excitement are always guaranteed!

Recipe

Ingredients

Serves 4

• 4 pork escalopes, each weighing roughly 130g (for this recipe you can use different types and cuts of meat, chicken or turkey breasts and lamb cutlets for example work well)

• all purpose (plain) flour, enough for coating about 100g

• 2 medium eggs, slightly beaten

• dry breadcrumbs, enough for coating, about 100g

• sea salt

• black pepper, optional

• 1 lemon, cut in 4 wedges, optional, for serving

• sunflower oil or other neutral tasting oil for frying

Method

Pound thoroughly the meat cutlets (not too thin) using the flat side of the meat mallet.

Season the meat on both sides with sea salt (and black pepper, optional).

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Prepare three dishes for flour, eggs and breadcrumbs.

Put the flour in a wide shallow bowl, dish or on a large plate (I just use a piece of baking paper, fold it when I finish, and use it the next time).

Put the eggs in another shallow bowl or dish (big enough to accommodate the slice of meat) and whisk lightly.

Put the breadcrumbs in a third shallow bowl, dish or big plate.

Start the breading process.

Dredge each slice of meat into flour making sure everything is coated and gently shake off the excess.

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Dip the floured slice of meat into a whisked egg, turn to coat, make sure all the sides are covered in egg, and let drip off any excessive egg.

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Coat in breadcrumbs and press a bit so the breadcrumbs adhere well and shake off gently any excess breadcrumbs.

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Repeat the process until you have used all the meat slices.

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Pour the oil into a large frying pan, about 1cm, enough to cover the bottom of the pan and heat it over a medium heat (how much oil you need will depend on how big your frying pan is).

Once oil is hot, add breaded meat slices, one or two at the time without overcrowding the pan.

Fry roughly for about 2 minute on each side or until the breadcrumbs turn golden-brown in colour.

Transfer fried escalopes into a dish lined with kitchen paper to allow excess oil to be absorbed.

If the escalopes are lined in a layer, make sure you put a kitchen paper between every layer.

Just a thought

I have shared here the basic recipe for breaded pork escalopes, but if you wish to take this recipe up a notch, you can add some fresh finely chopped flat leaf parsley in whisked egg and some grated Parmiggiano Reggiano cheese or some dried herbs of your choice in the breadcrumbs.

You can store crispy breaded pork escalopes in an airtight container in the fridge for about two days.

This dish is not suitable for freezing.

If you wish to prepare this dish in advance, it is a good idea to store the uncooked and not fried breaded slices of pork in an airtight container in the fridge, and just before frying, “refresh” the breadcrumbs coating by covering the slices in breadcrumbs once again, this will give you a crunchy coating.

A vary tasty variation of this dish that is vegetarian friendly is using mushrooms, aubergines or courgettes instead of the meaty element.

Wine suggestion

Etna Nerello Mascalese DOC "Passorosso" 2020 - Passopisciaro

Sea Bass Risotto Istrian Recipe

Sea bass risotto is light, creamy and flavoursome, it is made with very simple and delicate in flavour ingredients.

This dish is a true testimony to honest and uncomplicated cooking. It might not be the most colourful dish, it is modest, and humble in its appearance, but it most surely delivers in flavour. It will delight all the generations around the dinner table and will be enjoyed by the most reluctant fish eaters due to its very mild “fishy taste”.

This Venetian inspired risotto is made with fresh sea bass, a very much appreciated fish. It is one that is considered to be a real delicacy, and is very often represented in the antique mosaics by the Romans. A good quality fish stock is pretty much essential to the success of this risotto. Home made fish stock is very easy and quick to make, it is fresh, resourceful, sustainable and incredibly satisfying and economical since you are using up every part of the fish.

What are the origins of this type of risotto? The fishermen sold the precious filets of fish in the market, and so to provide for their families, they used the left-over bones and heads, which they cooked to form the most delicious stock that was then used for cooking this type of risotto.

Venetian style risotto is very popular along the Slovenian coast, where I come from, an area once part of ‘La Serenissima,’ the Most Serene Republic of Venice. Sea bass or sea bream risotto is found in most good fish restaurants and cooked in local households on a regular basis.

I am sharing here my family's recipe for this rustic fish based risotto, that can equally, and proudly sit on elegant plates during a more formal dining setting.

Recipe

Ingredients

Serves 4

Fish Stock

• 500g roughly, sea bass or sea bream (1 big fish or two smaller in size) washed, cleaned, gutted and scaled (fishmonger will be happy to do this for you)

  You can use other type of sustainable white fish like hake, pollack, and flat fish, avoid oily fish such as salmon, mackerel, and tuna, as they are too fatty and will make your stock greasy and unpleasant.

  You can make the stock using just the bones, again only from the white fish. You will need about 1kg of these, the fishmonger will sell them very cheaply or even given for free.

• 1 small bay leaf or ½ of big one (fresh or dry)

• a few whole black peppercorns (about 6)

• 1 clove of garlic, peeled

• 1 carrot (about 40g), peeled

• stick of celery (about 40g)

• 1 shallot or a piece of anion (about 40g)

• small handful of fresh flat leaf parsley, washed

• extra virgin olive oil, a drizzle

• sea salt

Risotto

• 3 Tbsp extra virgin olive oil

• 1 shallot or onion (about 40g), peeled and finely chopped

• 300g risotto rice (like Vialone Nano, Arborio, Carnaroli)

• fish chunks removed from previously cooked sea bass or sea bream

• 1 litre of hot fish stock

• knob of butter

• handful of freshly grated Parmiggiano Reggiano or Grana Padano cheese, optionala

• small handful of fresh flat leaf parsley (about 4g), finely chopped

Method

Fish Stock

Start by preparing the fish stock.

Place the fish in a pan, big enough to accommodate the fish lying flat (if using 2 fishes lie them next to each other or one on top of the other).

Add a few black whole peppercorns, clove of garlic, bay leaf, a generous pinch of sea salt and about 1.5 litres of cold water.

Bring to boil, turn down the heat, cover with the lid, and gently cook the fish for about 10-15 minutes.

When almost cooked, remove from the water, place on a big plate and allow to cool a bit.

When cool enough to handle, remove the skin and the fish meat from the bones in medium size chunks, put them in the bowl, cover so the fish pieces do not dry, and set aside for later use.

Put the head and the bones back in the pot, in the same water in which the fish was cooked.Add a carrot, celery stick, shallot or onion, fresh flat leaf parsley and a drizzle of extra virgin olive oil. Cover with the lid and gently simmer for about 30 minutes.

Taste and adjust the seasoning.

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Place the fine sieve over a saucepan and pass the stock through a sieve. Discard the head, bones and cooked down vegetables.

Put the saucepan with the stock back on the stove, on a very minimum heat, put the lid on and keep it warm and ready to hand for later use.

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Risotto

Place the oil in a pan and gently sauté chopped shallots or onions until soft.

Add the risotto rice and toast a bit, stirring constantly to avoid sticking to the pan.

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Add the fragments of sea bass or sea bream.

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

There should always be enough liquid just to cover the risotto.

Cook on a medium heat, stirring almost constantly, until the rice is cooked al dente, meaning fully cooked but still a bit firm when bitten.

Removing from the stove, add a knob of cold butter and a handful of freshly grated Parmiggiano Reggiano cheese and finely chopped fresh flat leaf parsley. Stir with a wooden spoon, quite vigorously, in order to develop its delicious creamy texture.

The risotto should be smooth and runny enough to be described by the Italians as risotto all'onda, meaning risotto on the wave.

Serve immediately while the risotto is still hot.

Just a thought

To cut the corners, you can make this risotto by using fresh sea bass or sea bream fillets and using a high quality store bought fish stock.

Sea bass risotto will keep in the fridge for a couple of days in an airtight container.

It can be enjoyed at room temperature as well, and is not suitable for freezing.

Wine Suggestion

Soave Classico DOC "Calvarino" 2020 - Pieropan

Peas with Ham Istrian Recipe

This mouthwatering recipe for peas with ham is easy, uncomplicated and super fast to prepare, as it can be made in no time at all, with fresh or frozen peas.

With this Italian style dish, referred as Piselli con prosciutto cotto, you might win over the most reluctant vegetable eaters.

It can be served as a side dish or as a main with boiled, oven roasted or mashed potatoes, fried or hard boiled eggs, a salad, or simply with plenty of fresh, crunchy rustic bread.

My mother used to make peas with ham very often when I was little, as this vegetable dish is particularly appetizing for small children because of the “sweetness” of the peas and cooked ham.

I am sharing here her recipe with which you can delight all generations around the dinner table with this fresh and very pleasant dish.

Recipe

Ingredients

• 2 shallots or onions (about 75g), peeled and finely chopped

• 3 Tbsp extra virgin olive oil

• 500g fresh or frozen petits pois, defrosted (can use garden peas)

• 150g thick slice of cooked or roasted ham, diced

• 200ml vegetable, chicken stock or water

• handful of fresh flat leaf parsley (about 7g), finely chopped

• sea salt

• black pepper

Method

Place the oil in a frying or sauce pan, add the onion, a pinch of sea salt and black pepper.

Cook for a few minutes on a gentle heat until soft and translucent.

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Add the peas, stock or water, and cubed ham.

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Simmer gently for about 10-15 minutes until the peas are tender and almost all of the liquid has evaporated.

Stir in fresh chopped parsley, adjust the seasoning, and serve hot immediately.

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Just a thought

For this dish you can use pancetta, bacon or lardons instead of cooked or roasted ham, in which case you sauté the meaty element together with the onions first and then follow the other steps of the recipe.

Golden Prawn Tails Istrian Recipe

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.

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

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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.

Meatloaf with Hard Boiled Eggs and Oven Baked Potatoes Istrian Recipe

Meatloaf with hard boiled eggs is a real crowd pleaser.  It is moist, tender, satisfying, and comforting, and when eaten hot, it will warm you up body and soul. It is equally delicious cold, and it makes a fantastic starter. Slices of leftover meatloaf are a great sandwich filler, and it is also brilliant to take on picnics, as it transports very well. 

This dish is made with minced beef and pork combined with stale pieces of bread previously softened in milk, fresh parsley, marjoram, onions, garlic, salt and pepper, it is then shaped in a log and cooked. It has a rustic appearance from the outside but when you cut through it, it looks quite elegant and sophisticated, presenting itself quite cheffy, elaborate and complicated to make, but this meatloaf dish could not be easier to prepare. 

Nowadays, this dish might be considered and perceived to be a regular family midweek meal, or a weekend dinner, but this was not always the case. In fact, my nona  told me that in Slovenian Istra, meatloaf stuffed with hard boiled eggs was exclusively reserved for festivities and to celebrate special occasions. To make it extra special finely chopped pancetta would be added to the meat mix and it could also be baked wrapped inside bread dough, almost resembling Beef Wellington. Another way of cooking the meatloaf is wrapping it in a cloth and boiling it in plenty of simmering water. 

This dish is called Polpeton by the locals, a dialect word clearly influenced by the neighbouring Italian Polpettone, which has numerous regional variations from North to South of Italy. 

Regardless of what it is called, Polpettone in Italian, or Polpeton in Istrian , they both showcase a very humble but creative way of using stale bread or breadcrumbs, the latter one, once again, being home made from old bread. 

The Istrian meatloaf distinguishes itself from the others by adding fresh or dry marjoram, a herb very commonly grown along the Slovenian coast, and characterizes quite specifically many savoury dishes in Istrian cooking, offering distinctive flavour. 

I am sharing here my nona's recipe for this delicious meat loaf which is traditionally served and enjoyed with sone oven roasted potatoes, a selection of vegetables and a side salad. 

This is easier to make than it looks, give it a go, it will become one of your favourite recipes for meatloaves, and you will be asked to share the recipe by your family and friends. 

Recipe 

Ingredients 

Serves 4-6 

• 250g minced beef 

• 250g minced pork 

• 2 soft white baps or some stale bread (roughly 120g) 

• 150ml milk

• 1 Tbsp marjoram (fresh or dry), finely chopped 

• a handful of fresh flat leaf parsley (about 12g), finely chopped 

• 1 onion (about 100g), peeled and finely chopped 

• 1 clove of garlic, peeled and pressed 

• 1 egg, slightly beaten 

• 4 eggs, hard boiled and peeled 

• sea salt 

• black pepper 

Oven baked potatoes (optional) 

• 500g potatoes, peeled and cut into cubes 

• extra virgin olive oil, generous drizzle 

• sea salt, to taste 

• black pepper, to taste 

Method 

Preheat the oven to 180C or equivalent. 

Cut or tear with your hands white baps (or any other type of stale bread you are using) into small pieces and put them into a bowl. Pour over the milk, mix well and leave to soak for a few minutes until the bread is completely softened (if necessary squeeze out gently with your hands excessive milk). 

While the bread is soaking in milk, prepare the meat mixture. 

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Put both minced beef and minced pork in a fairly large bowl. Add finely chopped onions, crashed garlic, finely chopped fresh parsley and marjoram, lightly beaten egg, generous pinch of sea salt, black pepper and softened pieces of bread.    

With your hand mix very well all the ingredients, almost using a squeezing action, to thoroughly combine the mixture (if you end up with bigger bread pieces just break them with your fingers). 

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Transfer the meat mixture onto a large sheet of baking parchment (roughly the size of your baking tray) and flatten it with your hands into an approximate 30x25cm (12 x 10 inch) rectangle. 

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Place 4 whole hard boiled eggs in a row, along the centre and form the meatloaf around the eggs using the baking parchment.

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Press it gently to seal any seams, and tuck well the edges. 

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Transfer the meat loaf, seam side down (together with the baking parchment) on to a baking tray. 

Place cubed potatoes around the meatloaf, drizzle with extra virgin olive oil and season with sea salt and black pepper to taste. With your hands arrange them in a single layer and mix and toss so all the cubed potatoes are evenly coated in olive oil and the seasoning. 

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Bake at180C static or equivalent for 60 minutes. 

Halfway through baking, check the colour of the meatloaf, if it is browning too much, tent it with some aluminium foil to prevent it from browning too much and starting to burn. 

When baked, cover the meat loaf with the aluminium foil to keep it warm and allow it to rest for a bit before slicing it. 

Just a thought 

Meatloaf will keep in the fridge, in an airtight container, for about 3-4 days. Best reheat it in a microwave, covered. 

Before baking the meatloaf you can “dress it up” by topping it with overlapping slices of pancetta giving it that additional festive look and flavour. 

Wine suggestion

Chianti Colli Senesi DOCG 2021 - Poliziano

Stuffed Squid Istrian Recipe

Stuffed squid is a light and delicate fish based dish packed full of flavour, with simple ingredients being used for the stuffing mixture to maximise the scent and flavour of the squid.

This is a very tasty seafood recipe, perfect for any occasion and any season, and makes a fantastic centrepiece, you will surely impress your family and friends.

Works for both rustic style eating or slightly more formal and elegant dining, whether for big parties or small groups alike.

Squid is a highly popular ingredient in Istrian cooking, it is used to make rosotti, fish soups and stews, grilled and deep fried squid are very much loved.

Stuffed squid represents one of the most quintessentially Istrian seafood based dishes, it is made in the households, maybe not perhaps as your average mid week supper but prepared during the weekends or festivities or to mark a special occasion. Along the Slovenian coast stuffed squid would be traditionally briefly cooked in white busara sauce (simple sauce made with olive oil, hint of garlic, white wine and fresh parsley), as supposed to the red busara sauce variation where tomato element is added to the basic white busara sauce.

This is the dish that would be prepared and cooked instead of a meat roast, and also commonly found on the menus in the restaurants (polnjeni kalamari or nadevani lignji, calamari ripien).

Stuffed squid has been very much loved in the family, my father especially adored cooking this dish, and here I am sharing his recipe, serve this dish to your guests and and you will most certainly not fail to impress.

Recipe

Ingredients

• about 1 kg fresh medium size squid

  (the sacks of the squid should be long between 13-15cm, if they are too short and small you will find it a bit tricky to fill, very big squid not particularly suitable for this recipe), bodies and tentacles separated, if using frozen squid, defrost first

• about 80g dry breadcrumbs

• 4 Tbsp extra virgin olive oil, plus some extra

• 1 small clove of garlic, peeled and very finely chopped

• small handful (about 3g) fresh flat leaf parsley, finely chopped, plus some extra for the sauce

• 50ml white wine, optional

• sea salt

• black pepper

Method

Clean and prepare the fresh squid and separate the tentacles. When cleaning the squid be careful not to damage the pockets (sacks), as the filling might come out during the cooking process.

If uncomfortable tackling this task, your fishmonger will be happy to do it for you.

Tap dry cleaned squid pockets with kitchen paper.

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Start by making the stuffing.

Place the oil in a large non stick frying pan. Weight the squid tentacles, then chop quite finely and add to the pan. Cook for a few minutes, add white wine if using, and cook further until all the wine evaporates.

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Turn off the heat and add an equal wight of breadcrumbs.

Add finely chopped fresh flat leaf parsley, crushed garlic and season with sea salt and black pepper to taste. Mix well so all the ingredients are well incorporated.

Taste the mixture and adjust the seasoning, set aside.

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Stuff the squid sacks with the mixture, using the teaspoon, not too full, or they can potentially burst during the cooking.

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Close the openings of the sacks with cocktail sticks (toothpick).

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Use the same non stick large frying pan and pour a generous drizzle of extra virgin olive oil.

Gently fry stuffed squid in batches, if making large quantity, (do not overcrowd the pan) for about a minute or so on each side until they start to colour.

If you have leftover stuffing mixture, add it to the pan.

Add a touch of water, cover with the lid (ideally a lid with a steam whole) and cook on a gentle heat for about 20 minutes.

Move them around gently, now and gain, taking care not to break them.

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During the cooking a small amount of the filling will come out and become part of a delicious sauce that should not be too thick nor to watery.

If your sauce is too watery, cook for a short while until the sauce thickens to your desire, if on the other hand you think the sauce is too thick for your liking, just dilute a bit by adding a splash of water.

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When the squid is cooked , remove the cocktail sticks (toothpicks).

Sprinkle with some extra roughly chopped parsley and serve hot with some fresh crunchy rustic bread, toasted bread, bruschetta or soft cooked or grilled yellow or white polenta.

Just a thought

You can add a bit of freshly grated Parmiggiano Reggiano cheese to the breadcrumb mixture.

Sometimes when you buy frozen squid, they come with no tentacles. In this case you can replace the tentacles for the filling with 1-2 thin slices of finely chopped Prosciuutto crudo (Italian dry ham). Be mindful of the seasoning as the prosciutto crudo is quite salty.

It is quite common also to use parboiled white rice (cooked al dente) instead of dry breadcrumbs to make the filling, and you can also substitute bread crumbs with some old and stale bread (no crust) soaked in a bit of water, squeeze well to remove the excess, 1 lightly beaten egg.

This dish is best eaten fresh, when just cooked, but can be stored in a fridge for a day or two at most, in an airtight container, and it is not really suitable for freezing.

If you do want to be ahead of time you can clean the squid and make the filling a day before and store them overnight in the refrigerator in an airtight container or covered with cling film.

You can add some chopped tomatoes to the white busara sauce if you prefer red busara sauce variation.

Wine suggestion

Collio Friulano DOC 2019 - Borgo del Tiglio