DALMATINSKA PAŠTICADA / PASTIZZADA DALMATIAN STYLE

Dalmatinska pašticada

Pašticada je tradicionalno dalmatinsko jelo koje se obično služi u svečanim prilikama kao što je vjenčanje ili primanje većeg broja gostiju. Ta tradicija vjerojatno počiva na činjenici da se u Dalmaciji svakodnevno jede riba a meso se mora posebno kupiti, pa se meso smatra većom poslasticom od ribe u svečanim prilikama. Pašticada ima posebno mjesto u Dalmatinskoj kuhinji jer je njen umak bogat svim začinima pa i t bogatstvo umaka želi privući pažnju na obilje.

Sastojci:

750-1000g junjeće ruže

malo klinčića

4 režnja češnjaka

dimljena slanina

1 glavica crvenog luka

kvasina

100g svinjske masti

komad celerova korijena

peršinovo lišće

sol

papar

naribani muškatni oraščić

1 čaša prošeka ili crvenog vina

1 čajna žličica pirea od rajčice

100g mrkve

Dan prije napacajte junjeću ružu u razrijeđenoj kvasini u koju ste stavili nekoliko listova lovora, sol i zrnce papra. Izvadite meso iz paca te nabodite listovima slanine i klinčićima. U velikoj posudi na masti popržite sitno sjeckani celer, mrkvu, peršin i režnjeve češnjaka. Dodajte meso i prijajte sa svih strana dok ne zadobije plemenitu zlatnosmeđu boju.. Polijte sa malo kvasine, čašom crnog vina, dodajte malo muškatnog oraščića i žlicu pirea od rajčice, te nastavite pirjati podlijevajući vodom i vinom oko 1 sat. Tada izvadite meso i razrežite ga na ploške. Sok od pirjanja propasirajte da dobijete glatki umak u koji položite ploške mesa i pirjajte pašticadu da se sve prožme. U makarskom primorju pašticada se poslužuje sa domaćim njokima ili makaronima.

Pastizzada Dalmatian style

Pastizzada is a traditional Dalmatian meal, a beef stew which is served on solemn or festive occasions like a wedding or receiving a larger number of guests. This tradition of serving a beef stew is probably due to the fact that fish belongs to everyday occasions in Dalmatia and beef must be bought and provided for separately and is not connected with an everyday menu so it is concerned to be a great delicacy. Pastizzada has a special place on the Dalmatian table because of its rich gravy sauce which has all the ingredients of Dalmatian cuisine thus attracting attention to abundance.

Ingredients:
750-1000g of (yearling) beef (cut)

Some cloves

Several bay leaves

4 cloves of garlic

Smoked bacon

1 onion

Some vinegar

100g lard

A piece of celery

Parsley leaves

Salt

Pepper

Grated mace

Half a glass of red wine or Prosecco

1 tea-spoonful of tomato puree

100g of carrots.

The day before cooking soak the yearling beef in diluted vinegar into which you have thrown a few bay leaves, salt and grains of pepper. Take the meat out from this marinade and spike it with slices of bacon and cloves. In a big vessel, pan-fry the celery, carrots, parsley and 4 cloves of garlic. Add the meat and roast/fry it from all sides until it acquires a noble golden brown colour. Add a little vinegar, and a glass of red wine, also adding a bit of mace and the teaspoonful of tinned tomato puree. Continue stewing for about one hour, pouring water and wine into the mixture from time to time. Next, take out the meat, cutting it into slices. Sieve the mixture of vegetables and gravy in order to obtain smooth sauce into which meat slices should be laid down. Then stew the pastizzada again for some 10 minutes so that all the ingredients bind and soak into the meat. In Makarska pastizzada is served with home made gnocchi or macaroni.

Anamarija Karin

Spring 2005/06