PRŠUNATE OF BETINA
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.
PAŠTICADA OF BETINA
- 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.
SHELLFISH STEW À la BUZARA
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.
FISH STEW or "BRUDET"
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 :)