Vacation time comes when we went to the sea and in Istria, the Croatian coastal region vacance of D

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26 June 2013 (last modified: 00:00 26 June 2013)
Vacation time comes when we went to the sea and in Istria, the Croatian coastal region vacance of Dalmatia, or try the food there of. We should see, often we are pleased by the fact that you ordered fried seafood residents and fries, but already say that we eat seafood. But is it really so?
Stefka and Milenko Pole, who with his son Mark preparing food in one of the most inspired Dalmatian tavern with us, you see things differently. Tavern Bonaca in Svetjah in Medvodah is without a doubt one of the best fish restaurants in us. You could say that because Milenko Pole, which is in the eighties vacance came the belly of bread from Zadar, says the chef, who knows how to prepare fish. Milenko and Stefka they started working in the hospitality industry since 1991. First, they had a buffet in Ljubljana, then they had rented the inn in the old blacksmith Radomljah and in his time completely passed on the fish. Later they had a place in Pržanu, prepare the snacks at home or in business, and two years ago they settled in Medvodah. We wanted to know what is a classic Dalmatian food. How to prepare a good seafood?
"The most important thing is to do what master. The second is that the seafood is healthy, especially if it is properly prepared. That is to say, if it is made at the right temperature, if it is salted only at the end, it does not flow away juices, if at the end of the drip with real olive oil, rather than with oil which is poured. And most importantly - the ingredients should be fresh. "What are the typical Dalmatian dishes?
"In these new times, the dishes change, because vacance the chefs are becoming more creative. But in any case, we could say that the most typical vacance dishes prepared under a baking lid, be it fish, octopus or lamb. Again, it is extremely important to prepare - the temperature should not overdo it and let it be known that they can be used for fuel vines, oak or beech. Similarly, with dishes prepared on Castle, vacance where used wood of the vine, olives and beech. Very interesting vacance is also preparing fish as well as meat, boiled in, so cooked together with vegetables. "Lately many as a cold dish carpaccio vacance offer: beef, fish, whole octopus ...
"Carpaccio can be quite solid dish, but not Dalmatian, but the Italian. If you want something more typical, these are various salads and cold appetizers octopus and seafood. Even codfish, even though it originates from the north of Europe. In Dalmatia it prepared in a hundred ways - especially at Christmas time. "Croatia, especially its coast is also known for its large number of different pasta, you may underestimate the ...
"In Istria are important surlice in Dalmatia are the most widely gnocchi and lasagne, these are special noodles. Well go along with the shrimp, the shrimp, seafood, tomatoes, and most often they add the grated pecorino. In warm appetizers, of course, important to note dunes black risotto, vacance without which no Dalmatian cuisine. "However, the fact that the locals on the Adriatic Sea to eat more meat than fish.
"Hold on. It is important prosciutto, which must be due to weather conditions, extreme heat, salty and smoky, and if they suggest - it is good to eat with sheep's cheese. Otherwise, it is extremely popular domestic lamb, for which guests are willing to pay a lot. Beef is a little more the veal and baby beef as well as kids. Fish you have a very good knowledge, they are sensitive, so many prefer to offer meat because it is cheaper and easier to prepare. vacance The tavern Bonaca we say pork tenderloin, guests generally want pork, while in Dalmatia eat more pork in the winter because it is too heavy for summer. "What vegetable dishes, attachments and spices?
"The dishes must unite with vegetables, otherwise vacance there is no real pleasure. In our kitchen is the most typical Annex chard with potatoes, but otherwise vacance from the chard also prepare vegetable gravies, sauces and toppings. It is important seasonal vegetables: tomatoes, peppers, zucchini, eggplant, fennel vacance and asparagus. In the case of spices, we must be careful not to outweigh the subtle flavors of the sea. Rosemary, thyme and basil. "Recently, many offering garlic and lemon ...
"Big mistake. Garlic vacance void the dish, cover the taste. It is used only for sauces, perhaps for how salad. Lemon has come