Dubrovnik Renaissance Time Shrimps Recipes
RENAISSANCE TIME CHICKEN
This recipe is from Croatian culinary TV show called "Food from forgotten times". The recipe is from island Hvar. It may sound rough, but when you cooked it you will taste delicate chicken meal. Since the recipe is before America was discovered, there are no tomatoes or potatoes, so as side dish serve rice or flour noodles or just pasta (penne, rigatoni or spaghetti) or nothing but bread.
Provided by nitko
Categories Chicken Breast
Time 1h20m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1592.8, Fat 122.2, SaturatedFat 27, Cholesterol 337.5, Sodium 1895.6, Carbohydrate 20.5, Fiber 2.5, Sugar 10.1, Protein 85.2
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 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
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
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
DUBROVNIK RENAISSANCE TIME SHRIMPS
This recipe is from Croatian culinary TV show called "Food from forgotten times". The recipe is from Dubrovnik. It is similar to "buzara" recipe. The recipe also mentions one herb which grows only in Croatia, maybe in Italy (Sicily). It is herb grows very close to sea end on stone banks. It has very thick leaves which are more similar to some kind of cactus. We pick this herb in May and pickle it. The most similar taste is fresh sage, so this recipe will have sage instead of this herb.
Provided by nitko
Categories Lunch/Snacks
Time 30m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 573.1, Fat 31.3, SaturatedFat 4.6, Cholesterol 323, Sodium 392.3, Carbohydrate 6.7, Fiber 0.7, Sugar 1.2, Protein 43.6
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