15th Century Dalmatian Braised Tuna Pasticada Od Tune Recipes

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15TH CENTURY DALMATIAN BRAISED TUNA (PASTICADA OD TUNE)

This is recipe from 15th century from Split (Dalmatia). It was noted first time in Split around 1480. All ingredients from recipe can be found in Dalmatian region. Pasticada is meal you can make from meat but also large fish. Tuna is especially good for this recipe because of its meat structure. I haven't tried this recipe yet, and I am posting it here to save it.

Provided by nitko

Categories     Stew

Time 50m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 11



15th Century Dalmatian Braised Tuna (Pasticada Od Tune) image

Steps:

  • Spike onion with cloves and sauté it on olive oil until golden brown together with three garlic cloves. When sautéed, pour over red wine and vinegar.
  • When onion is soft, mash it with a fork (or that thing for potato).
  • Place tuna fillets on mashed onion, put three more cloves and grounded nutmeg and keep on stewing/braising, turning the tuna over all the time, keeping on adding wine and fish stock to keep it moist.
  • When fillet is dark on both sides, like the sauce in which it has been braised, take out the tuna, cut the meat into slices, sieve the sauce, put 10 prunes (without stone) and 10 grapes and cook it all together for a few minutes.
  • Serve with home made pasta.

Nutrition Facts : Calories 635.5, Fat 31, SaturatedFat 4.8, Cholesterol 113.7, Sodium 284.4, Carbohydrate 14.6, Fiber 2.1, Sugar 6, Protein 62.2

1/2 cup olive oil
300 g onions (4 onions)
7 g cloves
3 garlic cloves
1 cup red wine
1 tablespoon vinegar
1000 g tuna fillets
1 teaspoon nutmeg (grounded)
2 cups fish stock
10 g prunes (10 pieces)
15 g grapes (red, 10 pieces)

CROATIAN DALMATIAN PASTICADA

This is a typical Dalmatian meal usually served for feasts like birthdays, religious or state holidays, not to mention mother in law visit (of course she will say hers is better).

Provided by nitko

Categories     Meat

Time 2h40m

Yield 6 portions, 6 serving(s)

Number Of Ingredients 16



Croatian Dalmatian Pasticada image

Steps:

  • Meat must be in one piece, preferably older cow. Clean all the fat pieces or little vascular. Cover the meat with vinegar and leave it overnight.
  • Next morning peel the garlic, half of it cut in little sticks, the other half mince finely. Do the same with bacon. Using very thin knife, put garlic, bacon and seedless plumes into meat.
  • Fry it shortly in a heavy pan making sure that all sides have been done.
  • Take out the meat and on the same fat (olive oil) sauté finely minced onion, celery root, parsley root, garlic and bacon.
  • When it is done, put back the meat. Mix tomato jam and wine together and pour over the meat and vegetables. Sauté it until meat softens (it will take some time) pouring water if evaporates.
  • When it is finely done, put out the meat and strain the vegetables. Season with salt and pepper, add prosek.
  • Cut the meat in portions (vertical to fibres) and put it back in vegetables. Cook it for 10 more minutes. Serve with potato gnocchi, noodles or mashed potato. Cover with grated parmesan.

Nutrition Facts : Calories 821.6, Fat 51.9, SaturatedFat 18.1, Cholesterol 62.4, Sodium 446.4, Carbohydrate 39.1, Fiber 3.5, Sugar 18.6, Protein 13.3

1000 g beef (in one piece)
2 cups red wine vinegar
150 g dried plums (no seeds)
50 g garlic
100 g bacon (dried smoked)
2 cups red wine
80 g onions
80 g carrots
80 g celery root
80 g parsley roots
salt
pepper
2 cups sweet wine (Croatian pro ek, like Hungarian Tokai)
80 g tomato jam
80 g olive oil
100 g parmesan cheese (grated)

DALMATIAN POT ROAST "PASTICADA"

A traditional slow cooked beef roast from the sunny southern Dalmatian coast in Croatia, marinated in wine and herbs and cooked in a mouth watering plum sauce!

Provided by LikesItHot

Categories     One Dish Meal

Time 4h

Yield 8-10 serving(s)

Number Of Ingredients 13



Dalmatian Pot Roast

Steps:

  • In a large pot or crock pot/slow cooker, marinate the beef, in one piece, overnight (or up to two days, depending on your tastes!) in 1 bottle of red wine. Add onions and rosemary.
  • Remove the beef, and every inch cut a small hole and insert one or two of the garlic "sticks", around the whole piece of beef. Save the marinade and put on the stove on medium heat. This will now be made into your sauce.
  • Brown the beef on all sides in a pan with your olive oil, on medium-high heat.
  • While browning the beef add the can of tomato paste to the marinade and mix well. As the marinade starts to boil, return the beef to the sauce and add the carrots. Boil for 15 minutes, stirring often.
  • Lower the heat to a simmer and add the remaining ingredients. Slow cook until the meat softens, about 3 hours. Stir occaisionally and add water as needed or if needed, to keep the meat covered and moist.
  • When the meat is very tender and the sauce has thickened, your pasticada is ready! Serve in slices, topped with the sauce, with gnocchi or mashed potatoes. Enjoy!

1 kg beef, top round
750 ml red wine (1 standard size 750 ml/25oz bottle)
1 cup prosek dessert wine
1 (8 ounce) can tomato paste
80 g dried plums or 80 g prunes, without pits
2 tablespoons olive oil
1 bay leaf
3 -4 cloves
salt and pepper, to taste
3 tablespoons of cut rosemary
4 garlic cloves, sliced into thin sticks
3 onions, sliced
3 -4 large carrots

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