The next day, take the beef out of the marinade, separating the vegetables and reserving the liquid. Marinate the beef overnight in the red wine, vinegar, onion, carrot, celery, cloves, cinnamon and bay leaves. But don’t forget the most important ingredient – love." ~ Ino Kuvacic.Ģ apples, peeled, cored and cut into wedgesĢ00 g tinned pitted prunes, cut into 2–3 cm dice Don’t be frightened by this though – it’s not that hard it just takes a little time. In Dalmatia you are considered a great cook if you can make this dish, and my grandmother Tomica was a pašticada expert. It’s an essential dish for weddings, christenings or other equally important days. In Dalmatia, pašticada is usually cooked for big celebrations. It’s often served with potato dumplings or handmade pasta. It takes a long time to prepare – at least one day marinating in good red wine or prošek (Dalmatian fortified wine) and vegetables, and a good 3–4 hours’ braising the next day.
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