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LOCAL RECIPES

If you wish to experience how a nation really lives, you should go to the market place, the very stomach of the city, and smell, touch and taste the food which people consume every day.

Even the finest chefs who visit Dubrovnik and prepare international dishes in some of the city restaurants cannot resist the taste of courgettes from Župa Dubrovačka, cabbage from Konavle and aubergines and tomatoes grown in the fertile and unpolluted surroundings of Dubrovnik. The gastronomy of an area is based on the fruits which grow on ecologically- preserved land, as is still the case with that in the Dubrovnik environs. The delicacies of Dubrovnik are plain and without many spices. Prepared in a simple way, they are seasoned with plenty of olive oil, which accentuates the juicy taste of natural foods.

Here are two local recipes for two simple dishes you can try to make at home. Whether you have already been to Dubrovnik, this will remind you of your holidays and for those who have never been to Dubrovnik this may be a perfect introduction and invitation.
 
DUBROVNIK ROZATA 
(ingredients for 10 persons)

- eggs 12 pcs.
- sugar (crystals) 0,22 dkg
- milk 1,00 l
- vanilla (bean) 1,00 Pc.
- whipping cream 0,35 l
- sugar (crystals – for the caramel) 0,12 kg
- almonds 0,10 kg
- raisins 0,07 kg
- rum 0,02 l
- candied orange peel 0,06 kg

Preparation: Boil the milk and the vanilla bean. Mix the eggs and sugar in a separate bowl. Pour the boiled milk through a sieve, cool and carefully add to egg mixture, stirring all the while. Mix carefully, paying attention that foam does not form at the surface.
Caramelize the remaining sugar and cover the bottom and sides of the forms. Fill the forms with the mixture and place in a medium hot oven in a water bath to fix the cream. When the rozata is half thickened, add a few rum-soaked raisins in the middle of the forms. The finished rozata is removed and cooled. Place in a fridge overnight. Remove from the forms, and pour the melted caramel over the tops. Decorate with whipped cream, thinly cut home-made candied orange strips and toasted almonds.

NOTE Use larger forms if the rozata is made for family circles or for a set number of persons. Commercially, forms for one person are used.
Exposing the rozata to a high temperature (thickening) should be done at moderate temperatures (cca 150-160º C) for one hour. If it is exposed to higher temperatures, the shortened time will result in a hollow air bubble structure and poor appearance. 

FISH SOUP, HOME-STYLED 
  
- fish meat, bones, head 1,80 kg
- onion 0,20 kg
- carrot 0,20 kg
- garlic 0,04 kg
- tomatoes (fresh) 0,12 kg
- lemon 0,10 kg
- parsley (leaves) 0,05 kg
- bay leaf 1,00 pc.
- oil (olive) 0,08 l
- pepper 0,002 kg
- salt 0,003 kg

Preparation: Cook the washed fish meat, bones and head in cold water, together with the washed root vegetables and herbs. Cook on low heat one hour. Remove, let rest, then drain. Add ground pepper, lemon juice and salt to taste.
Cook rice separately «al dente». Finely slice the cooked carrot. Remove the skin and bones from the fish meat.
Serve the soup with: the boiled rice, sliced carrot, fish meat and chopped parsley. 

Source: www.tzdubrovnik-hr
 


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LOCAL RECIPESIf you wish to experience how a nation really lives, you should go to the market place, the very stomach of the city, and smell, touch and taste the food which people consume every day.

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