Page 25 - Kvarner_gastro_EN.indd

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G A S T R O N O M I C K V A R N E R
25
contain the“call of the wild.”
To make waiting for the
main dish easier, pršut
(prosciutto) of venison,
boar or bear is often
served as well as
aromatic salami
p r e p a r e d
from
game.
When a local
housewife also
offers bread still
warm from the oven
or biscuits, you may not even
reach the main course. To prevent
this from occurring, you must have a
supply of domestic apple or pear brandy
nearby, or even better, blueberry brandy,
known as brinjevac! If the appetizer and
main course are conquered, and if the company
continues eating, the housewife not infrequently
will surprise you with roasted garlic sausages or
blood sausages, accompanied by sauerkraut and
boiled potatoes. There are many ways to prepare
dishes with game. Boiling together various
herbs and seasonings produces marinades,
which make exceptional sauces, especially when
combined with local
mushrooms.
EASTER SPECIALITY
At Easter in Gorski Kotar, it is traditional
to prepare a unique specialty - boiled pig’s
stomach stuffed with bread (crusts removed),
eggs, ham, bacon, onion, parsley, herbs and the
secret ingredients of individual housewives. It
is elongated in form and resembles a fat
sausage, which is cut into slices
and served with scallions and
ham. Wine goes well with
this dish but domestic
apple or pear brandy is
even better. Better
still is
brinjevac
,
an
aromatic
brandy made from
blueberries.
Happy Easter!