Dubrovnik Renaissance Time Shrimps Recipes

DRUNKEN SHRIMP

Steps:

• Heat canola oil in a large skillet over high heat, and cook and stir onion, garlic, and ginger just until fragrant, about 15 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 5 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil.
• Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and the meat is no longer transparent in the center, about 5 minutes. Stir in the sesame oil; remove from heat. Sprinkle with the green onions.

RENAISSANCE LENTILS A LA DUBROVNIK

Steps:

• Warm the olive oil and sauté minced onion and garlic until translucent.
• Add washed lentils and diced carrot. Pour over chicken stock just to cover lentils, season and ad bay leaf and cloves.
• Cook together with chopped parsley leaves, which is added when the lentils are soft. Before serving, drizzle over some olive oil.
• * There is a richer version when dice of bacon or prosciutto are added to the onion and garlic at the beginning.

RENAISSANCE STUFFED VEAL SHOULDER FROM DUBROVNIK

Steps:

• Bone the meat and beat it into one regular shaped cutlet or large schnitzel.
• Season the cutlet with salt and pepper. Place on it strips of prosciutto and scrambled eggs flavored with grounded nutmeg.
• Spread the scrambled eggs evenly over the prosciutto and meat. Make a roll, tying up it with cooking string.
• Season again from outside with salt pepper and cinnamon. Fry them on hot lard on all sides and than roast it on greased baking tin in an oven for 20-30 minutes, turning it on all sides so it gets golden brown crust (use the same pot for this, it is easier).
• Let it cool a little, carefully cut it into slices and serve with boiled chard or cauliflower.

RENAISSANCE TIME CHICKEN

Steps:

• Cut chicken into pieces and salt it.
• Mince onion.
• Add olive oil into a pot and heat. Add onion and sauté it until translucent.
• Add chicken pieces, sauté it until white and add roughly grounded peppercorn, capers, cloves, roughly minced garlic, cinnamon, rosemary, bay leaf and wine.
• Cook 30 minutes and add raisins. Salt if necessary.
• Cook for more 15 to 20 minutes. That is it.

RENAISSANCE DUBROVNIK CUTTLEFISH SOUP

Steps:

• Remove ink bags form cuttlefish, chop cuttlefish into small pieces and fry them just few minutes.
• Add minced onion, garlic and minced parsley leaves and sauté it not more than 10 minutes.
• Add fish stock and cook until all ingredients are soft.
• Add white wine and season with salt and pepper. Cook for about 20 more minutes.
• Strain the soup and cook the rice in it. When the rice is cooked, put back cuttlefish. Serve hot.

SUNDRIED TOMATO AND OLIVE POLENTA - ANCIENT RENAISSANCE RECIPE

Steps:

• boil the vegetable broth; once boiling, stir in the polenta - let it simmer on low heat while stirring frequently for 15 minutes.
• Remove from the heating element; stir in the crumbled feta, shredded parmesan, chopped sundried tomatoes, chopped up basil, and sliced olives.
• once stirred in evenly, put the mixture in a GREASED cake pan (or any circular or square shaped container of similar diameter) and spread/press down evenly.
• let the mixture firm up in the refrigerator for a minimum of 2 hours.
• once firm, cut the firm polenta mixtures into slices (approximately 16); coat in flour, shaking off excess.
• fry the floured polenta in olive oil until nicely browned; then drain on paper towel.

DUBROVNIK RENAISSANCE TIME SHRIMPS

Steps:

• Heat olive oil in a pot and add shrimps. Fry them 5-7 minutes and add wine. Cook until alcohol evaporates.
• Slice olives into round slices (remove stone), add fresh sage and capers. Add some water to cover shrimps.
• Cook additional 10 minutes. Serve.