Croatianzgvacet Recipes

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 KALE (SAVOY CABBAGE) STEW (KELJ CUSPAJZ)

Steps:

• Wash the savoy cabbage and cut it in 1 inch pieces.
• Preheat the water and when it boils put the savoy cabbage in it and leave it boil for one minute.
• During this operation prepare this: put lard in a pot, heat it and add finely sliced garlic and bacon (pancetta), brown flour in lard (but not too brown).
• Add ground paprika and just few drops of cold water to make "zafrig" (a kind of "sauce veloutè").
• Take out savoy cabbage with hollow spoon, add sliced potato in small cubes and water you have cooked kale in it.
• Season with salt and pepper and cook until potato is soft (10-20 minutes).
• Serve as a side dish to steaks, sausages, dried smoked ham etc.