If you happen to find yourself in Croatia in spring time make sure to check the local markets for some wild asparagus (aka garden asparagus). If you decide to go hunting for asparagus yourself just keep in mind that you need a permit from the local Forest Administration. The permits are issued free of charge and valid for a year for all forest - produce like asparagus, mushrooms (except truffles!), chestnuts and other forest fruits.
This is a recipe for a delicious breakfast (or lunch) made with those wild asparagus and eggs.
Time needed: about 15 minutes
Preparation about 5 minutes
Cooking time about 10 minutes
Istria is the largest Croatian peninsula at the far north-west of the Croatian coast. This little region bursts with flavors and some of the most magnificent dishes of Croatian cuisine. In this region you will notice a highly Italian influence in everyday life and cuisine (Italians are the largest minority group in Istria).
One of the signature dishes of Istria are Fuži. Simple and yet amazing pasta which is served with a variety of sauces, meat and vegetable dishes.
Time needed: about 1 hour
Dough preparation and pasta making: about 1 hour
Cooking time about 2-3 minutes
"Burek je s mesom, sve ostalo su pite."
(by every Bosnian ever) :-)
Even-though spread across the Balkans this savory phyllo-pie is a Bosnian specialty. If you were ever in Bosnia you must have tried a Burek. They are sold in every bakery, on every corner across the country. There are many varieties of this pie and their name changes according to the filling inside (and your current geographical position).
Here are some of the most common ones:
Burek - filled with meat
Zeljanica - filled with spinach and cottage cheese
Sirnica - filled with cottage cheese, sour cream and eggs
Pita od jabuka - apples
and the list goes on....
We'll be doing couple of those here on bite&sip but let us start with meat!
Time needed: about 2 hours
Dough preparation and resting: about 1 hour
Baking time about 40 minutes
Marijo & Hans