Ricette di cucina

INGREDIENTS • 1 dried and salted cod • 12 medium potatoes washed and peeled. • Salt • Black pepper, freshly ground. • 5 tablespoons of chopped parsley • 6 garlic cloves, minced. • 3 dcl of olive oil

The preparation of bakalar na bijelo must be planned. Salted dry cod must be desalted before it can be used. To achieve this, simply immerse the dried fish in a basin of cold water for three days. Water should be changed at least twice a day.

Finish decorating the cake and bake. 1. Preheat the oven to 120ºC 2. Decorate with raw almonds at both ends of the cake. 3. Bake for 40-50 minutes, depending on your oven. The cake should not be browned or baked too much to make it juicy inside. 4. When baked, leave the cake to cool off on the baking sheet. 5. Once it has cooled, sprinkle with icing sugar and serve.

-&nbsp;&nbsp;First put water and sugar in a deep pot and cook for about 10-15 minutes. -&nbsp;&nbsp; Add the lemon juice drops close to the lowering and cook for 2-3 minutes more. -&nbsp;&nbsp;Leave the sorbet to cool -For the dough, put the margarine and powdered sugar in the mixing bowl and mix. - Add the egg and mix again -&nbsp;Add the semolina, baking powder, vanilla and flour little by little to obtain a dough as soft as an earlobe. -&nbsp;&nbsp;Break off a little bit larger than a walnut from the dough and roll them with your hands. -&nbsp;&nbsp;Flatten the top very lightly and place a hazelnut on it. -Place them on a greased baking tray. -Bake in a preheated oven at 180 degrees for about 30 minutes until it turns golden brown. -Finally, take the baked candy pares out of the oven, let them cool for 2 minute, and pour the warm sorbet on them. &nbsp;

Recipe / Ricetta:   Rab cake /  Rapska torta 

INGREDIENTS FOR THE DOUGH

INGREDIENTS FOR THE FILLING

• 260 g bread flour • 2 large eggs • 40 g unsalted butter at room temperature • 2 packs of vanilla sugar. • 2 tablespoons of milk • A pinch of salt

• 400 g ground almonds • 400 g icing sugar • *40 ml Maraschino liqueur* • 2 eggs • Zest of an orange and a lemon • 6 raw almonds for decoration • Icing sugar for sprinkling

THE LOCAL COOKING RECIPES

The dough: 1. Melt butter in hot water. 2.&nbsp;&nbsp;Combine the flower, water with butter and salt. 3. Knead until smooth. Divide into 4 parts and cover to prevent drying.

The filling: 1.&nbsp;Put the mashed potatoes into a bowl and add small pieces of white cheese. 2.&nbsp;Next, cut the onion into small pieces and fry them in a frying pan. 3.&nbsp;Add salt and black paper too. 4.&nbsp;&nbsp;At the end mix the potatoes, cheese and a half of the fried onion together using a fork.

Dumplings: 1.&nbsp;Roll the dough. 2. Cut out circles (5 cm) and fill them with the cheese-potato mixture. 3.&nbsp;Shape the dumplings. 4.&nbsp;Place them into a pan with boiling water and remove 1 minute after they start floating on the surface. Serve with fries onion and fresh herbs (thyme, parsley or any other you like)

First step: sift the flour, add lard and work with hands, then the sugar, a spoonful of honey, a spoonful of cocoa, a pinch of cinnamon, an egg a glass of white wine and a tablespoon of vinegar. Work the doughuntil you get a homogeneus dough and cut it into small pieces; roll out the dough with the rolling pin, after thet cut it with the circular dough cup. To attach the edges well, take an egg and divide the yolk from the egg white; just take the yolk and beat it, with a brush roll out the yolk in the ends. Put them to fry in a pan with lots of oil.

1. Use a bowl, add ground almonds together with icing sugar, Maraschino liqueur, eggs and grated citrus fruits. 2. Mix to combine the ingredients. If necessary, use hands to achieve a homogeneous mixture. 3.Cover with film to avoid drying out while stretching the dough. Stretch out the dough pieces 1. Put the dough on a clean surface. Stretch with a roller pin until you reach a rectangle of approximately 10 x 11 inches (25 x 30 cm). The dough should be very thin and semi-transparent. Cut the dough in rectangle stripes. 2. Put the dough on the surface on which the cake will be baked. 3. Remove the dough strip and any excess dough from the sides. I recommend you make a longer rectangle than needed, you will always have time to cut the rest of the dough. Fill 1. Place the almond mixture on the dough, make sure it's the same thickness over the entire surface. Stretch the leftover pieces of dough. 1. With the help of a cutter cut strips 2 cm wide. 2. Place the strips of dough that have been cut around the cake. 3. As you place the dough strip, gently pinch the dough to create folds that will stick to the filling. 4. Using two forks or your hands, mould and draw lines on the surface of the cake.

Recipe / Ricetta: sicilian cannoli /cannoli con ricotta

INGREDIENTS FOR THE PEEL                       /            INGREDIENTI PER LA BUCCIA

-250 g flour -250mg di farina -30 g lard -30 g di lardo -an egg -1 uovo -a pinch of salt -1 pizzico di sale -a glass of white wine -1 bicchiere di vino bianco -two tables poor of sugar -2 cucchiai di zucchero -a tablespoon of cocoa -1 cucchiaio di cacao -a pinch of cinnamon -un pizzico di cannella -a tablespoon of honey -1 cucchiaio di miele

Pasta: Put all the ingredients together and knead the dough strongly. Then roll well using a pasta machine starting with the largest spacing of the rolling pin an cut into ribbons. Set aside to dry sprinkling with flour. Put into a boiling water for about 1 minute.

1. Pour the chicken elements with cold water (3litres) into a pan and put it on fire. 2. Pre-heat the oven to 200 degrees. Wash the vegetables, do not peel them, only clean well. Cut them into bigger pieces. Place on a sheet lined with paper. Sprinkle with oil put in the oven ( bake until caramelization). 3. Put the caramelized vegetables into the pot with the cooking chicken. Cook until the meat is soft. 4. Serve with pasta and green parsley leaves.

1. Boil not pealed potatoes, but don’t make them mashy. Boil egss. Drain all and allow to cool. 2. Meanwhile, chop into similarly sized small cubes the pickles, cucumber, and ham into similarly sized pieces. 3. Add all dressing ingredients to the bottom of a large bowl and stir to combine. 4. Peel and chop the eggs and potatoes into the same size cubes. 5. Add potatoes, eggs, pickles, cucumber,ham&nbsp; and peas to the same bowl as the dressing. Stir gently to combine. Adjust seasoning to taste with salt and pepper if needed. If you enjoy onions, garlic chop or grate in a bit of fresh onion &nbsp;or fresh garlic but you can leave these out

Recipe: Rosół (chicken soup) with homemade pasta

INGREDIENTS / INGREDIENTI

Pasta 200g flour 2 eggs 10g oil 20g Water 4 pinches of salt

Soup 4 carrots 2 parsleys 1 celery root 3 celery stalks 1 onion Spices: 6 grains of allspice, 6 bay leaves, salt, black pepper Chicken parts (about 750g)

First cut the parsley finely. Put the chickpea not to create lumps, mix from the center outwards. After thatput the on the fire and mix continuosly for about thirty miutes. At this point add parsflour into a saucepan add the salt and mix the powders, then add water slowly and mix vigorously so as not to create lumps, mix from the center outwards. After thet put the pan on the fire and mix continuously for about thirty minutes. At this oint add parsley and mix. When a certain consistency is obtained, the mixture will be spread on a flat surface with a spatula, then cut with the knife into many equal rectangles. At the end pour the seed oil into a pan and it boils fry the panelle turning them often on both sides until they turn golden for about 3 minutes.

Recipe / Ricetta: sicilian "panelle" / panelle siciliane

INGREDIENTS / INGREDIENTI

1,4 l of water -1,4 l di acqua 500 g of chickpea flour - 500 g di farina di ceci 20 g of salt - 20 g di sale a sprig of parsley - un ciuffo di prezzemolo seed oil - olio di semi

- 7 medium rawpotatoes (around 600g) - 1 large egg - 5 tbs flour - Salt and pepper

1. Cut the cod in 3, place it in a large pot, cover it completely with cold water. Let it soak for 3 days, changing the water several times a day. 2.After three days of soaking, boil the cod over high heat for 5 minutes. Then, lower the heat and cook low to medium heat, covered, until tender. Cooking time may vary from 2 to 3 hours. 3.Once the cod is tender, remove all the bones and as much skin as possible. Tear the meat into small chunks. For this dish use only the best parts of the fish (white bits). The rest is used for stew (see the recipe for our main dish). 4.Peel the potatoes, cut in 2 and boil them until they are tender but do not crumble. 5.Using a wooden spoon or an electric mixer mix the cod and the potatoes and gradually add small amounts of olive oil. The aim is to get a kind of coarse puree that will be emulsified by adding olive oil, a bit like mayonnaise. 6.Season with salt, pepper, parsley and minced garlic and continue to mix with a wooden spoon. If the mixture is dry add some olive oil as well. 7.Serve on bread or toast and enjoy

Recipe / Ricetta: sicilian cannoli / cannoli siciliani

INGREDIENTS FOR CANNOLI FILLING /    INGREDIENTI PER IL RIPIENO DEI CANNOLI

-500 ml of milk - 500mml di latte -80 g of sugar - 80 g di zucchero -50 g cornstarch - 50 g di amido di mais -½ kg of cottage cheese -½ kg di ricotta -Chocolate flakes - scaglie di cioccolato

Recipe / Ricetta: DRIED BEAN WITH MEAT

• 4 tablespoon of oil • 2 tablespoon of butter • One onion • One tablespoon of tomato paste • 500 gram of dried bean (Soaked overnight in water) • 3 glass of water • One tea spoon of salt - One tea spoon of sweet paprika powder • 250 grams of chopped meat

-&nbsp;Put some oil and butter into the pan -&nbsp;Then, add the tomato past and mix well - Next, put the chopped onion into the mixture -&nbsp;&nbsp;Afterthat, add the diced and fried&nbsp; meat -&nbsp;&nbsp;Finally, add the beans and hot water in it -&nbsp;&nbsp;After sprinkle some salt and paprika powder, leave it to boil for about one hour -&nbsp;When the beans are soft, it’s ready. Enjoy it.

1. Pre-heat oven to 350°. Place rye bread on a baking sheet and bake until lightly toasted and dry. 2. Grate the bread coarsely or use a food processor to blend. 3.Bring water to boil in a small sauce pot, and soak grated bread in water until it is soft. 4. Stir in sugar, cinnamon, cloves, and fruit. 5. Continue to cook over low heat for about 30 minutes or until the fruit and sugar has permeated through. 6. Remove from heat and stir in cranberry concentrate. Chill completely. Serve with a dollop of whipped cream on top.

1. Use a bowl, add flour together with lightly beaten eggs and butter. 2. Integrate the ingredients in the bowl until you get a homogeneous dough. 3. Add milk along with sugar and salt, continue kneading until it is completely integrated. 4.Knead for about 12-15 minutes to develop the gluten well and obtain an elastic dough. 5. Once the dough is ready, divide it into four equal pieces and leave to rest for 45 minutes at room temperature.

• 125 grams of room temperature margarine • Half a cup of powdered sugar • 3 tablespoons of semolina • 1 egg • 2.5 cups of flour • 1 packet of vanilla • 1 teaspoon of baking soda • 1 teaspoon of hazelnuts • 2 cups of sugar • 3 glasses of water • 4-5 drops of lemon juice

Recipe / Ricetta: &nbsp; KUYMAK

• 4 tablespoons of corn flour • 2 glasses of water • 2 spoonful butter • 1 bowl of cottage and cheddar cheese • Salt (as much as you want according to the salt content of the cheeses) &nbsp;

At first  cut the onions into small pieces, put them in a pan, add water put on fire, when  the water evaporates add oil, raisins, pine nuts and sauce, after 10 minutes add the sardines, mountain fennel, salt and pepper. At this point prepare the breadcrumbs. Cut the bread in small pieces, grate it , put it into a pan with oil and let it toast, stir often with wooden spoon. After that put water in a pot when it will boil put in the pasta in a few minites it will be ready, remove the water and put the dressing, mix and add the breadcumbs.

2/3 cups of stale toasted dark rye bread 2 cups boiling water 1/4 cup sugar 1/4 cup brown sugar 2 tbsp. cranberry juice concentrate 1/3 cup assorted dried fruit (apples, raisins, prunes), finely chopped Cinnamon Ground cloves Whipped cream

- First, put 2 tablespoons of butter in a copper pan and melt it. - Then, add 4 tablespoons of corn flour and salt, and fry the flour. - Next, add 2 glasses of cold water slowly when it turns light color and gives off its smell. - Mix it well so that there are no lumps. - Cook it for about 5 minutes until the bottom of the water is absorbed and the oil is poured on it. - Finally, add cheese mixture without mixing too much - When the cheese melts and the oil comes out again, turn off the heat and serve hot. Enjoy it

Recipe / Ricetta: pasta with sardines / pasta con le sarde

-onion -aglio -sardines -sardine -wild fennel -finocchio selvaggio -raisins -uvetta passa -pine nuts -pinoli -tomato sauce -salsa di pomodoro -breaderumbs - pane secco -pasta (macaroni) -pasta -salt, pepper and oil - sale, pepe e olio

INGREDIENTS / INGREDIENTI

Recipe: White chocolate cheese cake with salty caramel

Bottom: about 300g oat cookies 100 g butter Cheese batter: ½ kg cottage cheese/ ricotta / full-fat cream cheese 70 g sugar 4 eggs 150 g white chocolate 20 g potato starch 	½ kg heavy cream 30% 2 pinches of salt

Salty caramel: 100 g sugar 20 g butter 100 g heavy cream 30% 3 g of salt

-Put milk and sugar in a pot and stir over low heat for a few minutes -Add the cornstarch and mix over high heat until the mixture thickens until creamy -Put out to cool the cream and mix with ricotta and sugar, then whip with the beater -After getting a homogeneus cream, add the chocolate chips -Finally put the cream inside the cannoloand fill them -Sprinkling of real sugar and add the cherries

1.&nbsp;&nbsp;&nbsp;Heat the oven to 180 degrees. Mix or crush cookies and mix with melted butter. Put into baking moulds. Bake for 15 minutes in the oven. 2.&nbsp;Crash the eggs into a bowl and beat them with sugar until they turn white. 3.&nbsp;Lower the temperature of the oven to 130 degrees. 4.&nbsp;Add the cottage cheese, starch, melted chocolate and mix it for a short time until the ingredients are combined. 5.&nbsp;&nbsp;Fill the moulds with the ready batter of the cookie bottom cake. Bake the cheesecake for about 30 minutes in 130 degrees. Cool it out of the oven first, then in the fridge for about 4 hours. 6. For caramel: Put the sugar into a pan and heat until it melt. Add the butter, cream and salt. Mix together. 7.&nbsp;Serve with salty caramel sauce.

1.&nbsp;&nbsp;&nbsp;&nbsp; Finely grate potatoes in a large bowl. Squeeze grated potatoes and drain any excess liquid. 2.&nbsp;&nbsp;&nbsp;&nbsp; Mix in egg, flour, salt and pepper. Combine well. 3.&nbsp;&nbsp;&nbsp;&nbsp; Heat oil in a large frying pan. 4.&nbsp;&nbsp;&nbsp;&nbsp; Drop four heaped tablespoon of potato mixture into the pan and flatten in to make four pancakes. 5.&nbsp;&nbsp;&nbsp;&nbsp; Fry, turning once, until golden brown. 6.&nbsp;&nbsp;&nbsp;&nbsp; Serve with sour cream, lingonberry sauce, green onions and/or butter.

Recipe / Ricetta: Salad “Rosols”

For the salad: 6 potatoes 4 eggs 4 dill pickles 1 (seedless) cucumber a piece of ham Canned green peas

For the dressing: 3 heaping tablespoons mayonnaise 2 heaping tablespoons sour cream 2 tablespoon hot mustard 1/4 tablespoon salt 1/4 tablespoon freshly ground black pepper 2 tablespoon white horseradish 1 tablespoon minced fresh dill

Main course/ piatto principale:   Pierogi with white cheese and onion filling

The dough: 500 g flour 250 g hot water 4 spoons butter/ oil ½ spoon salt

The filling: 300 g mashed cooked potatos 300 g smoked white (cottage) cheese [ 1:1 with potatos ] 2 onions salt black peper oil

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