15th Century Dalmatian Braised Tuna Pasticada Od Tune Recipes

15TH CENTURY DALMATIAN BRAISED TUNA (PASTICADA OD TUNE)

Steps:

• Spike onion with cloves and sauté it on olive oil until golden brown together with three garlic cloves. When sautéed, pour over red wine and vinegar.
• When onion is soft, mash it with a fork (or that thing for potato).
• Place tuna fillets on mashed onion, put three more cloves and grounded nutmeg and keep on stewing/braising, turning the tuna over all the time, keeping on adding wine and fish stock to keep it moist.
• When fillet is dark on both sides, like the sauce in which it has been braised, take out the tuna, cut the meat into slices, sieve the sauce, put 10 prunes (without stone) and 10 grapes and cook it all together for a few minutes.
• Serve with home made pasta.

CROATIAN DALMATIAN PASTICADA

Steps:

• Meat must be in one piece, preferably older cow. Clean all the fat pieces or little vascular. Cover the meat with vinegar and leave it overnight.
• Next morning peel the garlic, half of it cut in little sticks, the other half mince finely. Do the same with bacon. Using very thin knife, put garlic, bacon and seedless plumes into meat.
• Fry it shortly in a heavy pan making sure that all sides have been done.
• Take out the meat and on the same fat (olive oil) sauté finely minced onion, celery root, parsley root, garlic and bacon.
• When it is done, put back the meat. Mix tomato jam and wine together and pour over the meat and vegetables. Sauté it until meat softens (it will take some time) pouring water if evaporates.
• When it is finely done, put out the meat and strain the vegetables. Season with salt and pepper, add prosek.
• Cut the meat in portions (vertical to fibres) and put it back in vegetables. Cook it for 10 more minutes. Serve with potato gnocchi, noodles or mashed potato. Cover with grated parmesan.

CROATIAN DALMATIAN POT ROAST (DALMATINSKA PASTICADA)

Steps:

• Stir red wine, sliced onions, red wine vinegar, and rosemary together in a large pot. Place beef in wine mixture, cover the bowl with plastic wrap, and marinate in the refrigerator 8 hours to overnight.
• Remove meat from pot, pat roast dry, and reserve marinade in the pot. Cut four small slits in roast; insert garlic cloves into the slits.
• Heat olive oil in a large skillet over medium-high heat. Cook roast in hot oil until browned, 3 to 5 minutes per side.
• Stir tomato paste into reserved marinade in the pot. Transfer browned roast to the marinade. Mix prunes, carrots, celery root, bay leaf, cloves, salt, pepper, and paprika around roast. Bring mixture to a boil; reduce heat to low, stir in Prosecco, partially cover the pot, and simmer, adding water as necessary, until meat is tender, 3 to 6 hours.