Renaissance Dubrovnik Cuttlefish Soup Recipes
RENAISSANCE DUBROVNIK CUTTLEFISH SOUP
This is Venetian and Dubrovnik recipe from 16th century, also mentioned by Croatian writer from renaissance Nikola Naljeskovic. I put ocotpus as main ingredient because Zaar does not recognize cuttlefish as ingredient. Of course you can do it with squid and octopus but you have to cut octopus into small pieces.
Provided by nitko
Categories < 4 Hours
Time 1h20m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 459.5, Fat 13.7, SaturatedFat 2.3, Cholesterol 62.3, Sodium 1335.7, Carbohydrate 48.8, Fiber 1.8, Sugar 2.4, Protein 27.9
RENAISSANCE STUFFED VEAL SHOULDER FROM DUBROVNIK
I was recently reading some memoirs by Dubrovnik renaissance writer Nikola Naljeskovic where he mentioned some recipes from his time (16th century). I decided to submit them so everyone can enjoy these excellent meals.
Provided by nitko
Categories Veal
Time 1h
Yield 4 portions, 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 484.4, Fat 25.4, SaturatedFat 10.4, Cholesterol 328.9, Sodium 1237.7, Carbohydrate 1.6, Fiber 0.7, Sugar 0.6, Protein 58.2
RENAISSANCE HVAR ROASTED DUCK WITH APPLES
This recipe is from island Hvar in Croatian Dalmatia. It originates from 16th century. Originally it was roasted "pod peku" or baking bell, but it is almost the same if you make it in oven, covered with aluminum foil or any other cover. The recipe is mentioned in Martin Benetovic papers, also one of the renaissance Croatian writers form 16th century.
Provided by nitko
Categories Whole Duck
Time 2h20m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 10
Steps:
- Clean and season the duck and put sage and thyme sprig inside.
- Put the duck into roasting pot (or "peku") and roast it on 190°C, occasionally basting with lemon juice and water.
- When it is almost done (about 100 minutes) take the duck out and slice it into serving pieces.
- Make sauce out of wine and honey and roasting drippings, add sliced apples, return the duck slices and roast until all ingredients are soft (or 20-30 min.).
- Serve with homemade flour gnocchi.
Nutrition Facts : Calories 2151.4, Fat 197, SaturatedFat 66.2, Cholesterol 379.9, Sodium 998.2, Carbohydrate 29.6, Fiber 3.7, Sugar 22.4, Protein 58.1
RENAISSANCE LENTILS A LA DUBROVNIK
This is also one of the recipes mentioned by Croatian renaissance writer Nikola Naljeskovic. This is supposed to be original Dubrovnik recipe from 16th century.
Provided by nitko
Categories Lentil
Time 1h10m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 404.1, Fat 23.6, SaturatedFat 3.5, Cholesterol 3.6, Sodium 858.2, Carbohydrate 35.2, Fiber 11, Sugar 6.4, Protein 15.1
DUBROVNIK RENAISSANCE TIME ROASTED CAPON
This recipe is from Croatian culinary TV show called "Food from forgotten times". The recipe is from Dubrovnik. This recipe is also mentioned in famous Croatian renaissance comedy "Dundo Maroje" by Marin Drzic. You can find it in well known Pomet monologue about food. You can use older chicken if you do not have capon.
Provided by nitko
Categories Whole Chicken
Time 2h20m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 13
Steps:
- Season capon with salt and pepper. Put smoked sausage for cooking inside the capon. Also put pancetta schnitzel, rosemary and cinnamon stick inside.
- Wash orange and pierce on several spots with fork. Close the capon back hole with the orange.
- Grease the baking pot with lard and put capon to bake on 200°C for about 110 minutes (1kg=1 hour, usually).
- Before end remove the capon from the oven, pour orange juice over capon and spread honey over to cover skin.
- Place BBQ sausages around capon and put back into oven and bake for 15 to 20 minutes (to finish the sausages). Serve.
Nutrition Facts : Calories 877.1, Fat 61.3, SaturatedFat 18.1, Cholesterol 256.8, Sodium 1277.6, Carbohydrate 13.7, Fiber 0.3, Sugar 12.3, Protein 64.1
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