• 20 tbs of flour,
  • 1 baking powder,
  • 2 eggs,
  • 2 cups of yogurt or sour cream,          
  • a pinch of salt,
  • zest of lemon and orange
  • raisins
  • 1 tbs of homemade sherry
  • 3 tbs of sugar.


Mix the egg, sugar, yogurt, salt, lemon zest and orange zest, raisins, flour and baking powder, add the sherry at the end. In the heated (not too hot oil) in a small bowl bake pršunate. With a small oiled spoon, scoop the batter and fry them in plenty of oil until golden. Put them on a paper napkin, when they cool off a little, sprinkle them with powdered sugar. Put them in a decorative basket and serve.


  • 2 kg beef or veal leg,
  • smoked bacon,
  • 2 large onions,
  • 150 g parsley root,
  • 3 - 4 carrots,
  • 2 cloves of garlic,
  • 20 g tomato paste,
  • 200 ml olive oil,
  • 6 prunes,
  • 6 dried figs,
  • 1 apple,
  • 300 ml red wine,
  • lay leaf,
  • leaves of rosemary,
  • thyme,
  • salt and pepper                   

For gnocchi:

  • 500 g potato,
  • 200 g flour,
  • 1 egg,
  • 60 g butter

Clean the meat, wipe it and spike strips of bacon and carrots in it. Add enough salt, rub with spices and oil and leave to stand for at least 2 hours or overnight.
Bake the meat shortly on all sides in hot oil. Remove it from the pan and use the same oil, sauté the chopped onion, garlic and vegetables. Return the meat in the pan, add the spices and cook covered for about 2 hours, turning it occasionally and adding small amounts of water and wine mixture.

When the meat softens, add tomato paste, washed prunes and figs and apple cut into four pieces.
Toward the end of cooking, stir in the bay leaf, rosemary, thyme, pepper and a little salt.

Remove the meat, cut it into slices and place on a heated plate, and squash vegetables with sauce, bring to boil and pour over the meat.

For the gnocchi: peel the potato and press while still hot. Add the flour, butter, egg and salt. Knead the dough, divide it into two or three parts, shape into a roll and cut pieces of equal size.
Cook the gnocchi in salted boiling water for 10 minutes and drain.




  • 1,5 kg shellfish,
  • 150 ml olive oil,
  • 4 cloves of garlic
  • 2 tbs of bread crumbs
  • 4 tbs of chopped parsley
  • 200 ml white wine
  • pepper

Clean and wash the shells.

On a heated olive oil put chopped garlic, bread crumbs, parsley, wine and pepper.

Add shellfish, cover and cook until the shells open.

When done, serve with white wine.




  • 1 kg a variety of fresh fish,
  • about ½ kg onions,
  • 1 tbs tomato paste,
  • 1 tbs vinegar,
  • 4 cloves garlic,
  • 2 dl red or white wine,
  • 2 dl olive oil
  • sprig of parsley,
  • salt and peppercorns.

Clean the fish, wash it and cut into chunks.

Finely chop half of the onion and fry in hot oil until it turns golden, then add a spoonful of vinegar, remaining oil, salt and pepper and let it boil.
Put the fish and let it cook for 1-2 minutes. Add the wine, a spoonful of tomato paste, coarsely chopped garlic, the remaining half of onion cut into thick slices. Gently stir or shake all the ingredients. If necessary, add water and cook without stirring for about 30 - 45 minutes.

While the stew is gently simmering, ocassionally shake the pot. At the end of cooking, add finely chopped parsley. Bon appetit :)



   Dolac 2a, 22244 BETINA

  +385 (0)22 436523

eplore betina1

banner enter croatia2

Designed with by