Croatianoctopuspodpekom Recipes

CROATIAN OCTOPUS "POD PEKOM"

Steps:

• Use the whole octopus, cut in pieces about 3-5 cm. The best is to use frozen octopus, even if you get fresh one, freeze it - it will be mush softer.
• Take one large pan for baking in oven. Put some olive oil on bottom and than put potato cut thin almost like chips all around the bottom.
• Than put octopus, tomato cut in ¼, onion cut in ¼ , olives, crushed garlic, salt, pepper, oregano, and on the tom rosemary. Pour the wine and olive oil. Cover with aluminium cover for households preventing steam to get out: very firmly.
• Put in the oven on 200°C for 30-40 minutes.
• It is also very good with large white fish, or you can add shrimps to taste, or whatever sea food you like.

CROATIAN "ZGVACET"

Steps:

• First slice the meat in peaces 2-3 cm large.
• Put the olive oil in a pot and sauté the onion until it is soft. Add the meat, salt pepper and bay leaf. Sauté it for 15 minute When the meat relief the water, add bacon, garlic, majoran and basil and sauté for 5 more minutes; than add the wine and sauté until wine partly evaporates.
• Add tomato and cook 30 min on easy fire. If there's not enough liquid add some water.
• Cook it for about 60 min; or until the meat is soft. Before eating leave it still for 10 min., and add some more olive oil (to taste). If you taste it is too sour, you may add some sugar (sometimes tomatoes are sour, plus wine, it can be too sour).
• Serve with potato gnocchi, noodles or mashed potato.

CROATIAN POTATO "RESTANI KRUMPIR"

Steps:

• Do not peel potato, just wash the dirt and put it in cold water and cook until soft (about 1 hour).
• In the meantime sauté sliced onion until soft or almost brownish. Peel cooked potato (carefully because it is hot) and slice it.
• Add salt and into onion and lard and fry it just until potato starts to hold of the pot (up to 5 min). Serve hot.