Makarska Menu 2020

MAKARSKA MENU 2020

RECEPTI

RESTORANA

MAKARSKE

RIVIJERE

s gastro izložbe

Makarska Gourmet Expo 2019

MAKARSKA

RIVIERA

RESTAURANTS

RECIPES

from the gastro exhibition

Makarska Gourmet Expo 2019

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3

IMPRESUM

Makarska menu - izdavač / publisher

Šefovi kuhinja mediteranskih i europskih regija (ŠKMER)

Association of chefs from mediterranean and european regions (ACMER)

Marina Getaldića 20 a

Jobova 2

21000 split

e-mail: info@skmer.hr

mob. +385 99 319 89 61

www.skmer.hr

4

Restaurant & Wine

bar “Del Posto”

MAKARSKA MENU 2019

SADRŽAJ - CONTENT

predsjednik / president ŠKMER-a: Željko Neven Bremec

urednica / editor: Alma Harašić Bremec

autor teksta / author of text: Mak Jovanović (www.gastrobajter.com)

10 16 22

grafčka realizacija / graphical realization: Nives Delić, dipl. ing.

autor fotografija / photo author: Bruno Dubravec

fotografije restorana / restaurant photos:

DEL POSTO

VALAMAR METEOR

MIRAMARE

BLUE SUN KAŠTELET

KAMENA

KAP UJA

PEŠKERA

Napomena: zabranjeno kopiranje tekstova i fotografja iz ove publikacije bez

pismenog odobrenja udruge ŠKMER.

Note: It is prohibited to copy texts and photographers from this publication without

the written consent of the Association.

Valamar Meteor Hotel Aparthotel Miramare Restoran Kaštelet

28 34 40

Restoran Kamena Restoran Kap uja Restoran Peškera

4

RESTAURANT

& WINE BAR

„DEL POSTO“

GASTRONOMSKA PRIČA POBJEDNIČKOG TIMA

KOJA OBJEDINJUJE TRADICIJU I INOVACIJE

A la carte restoran Del Posto obnovljenog

Grand Hotela Slavia u

Baškoj Vodi mjesto je gdje se hedonizam

slavi vrhunskim namirnicama

i kreacijama chefa Marina

Ivanca, biranim vinima i iznimnim

ambijentom. Njegov tim pobjednik

je prvog Makarska Gourmet Expoa

gdje su za predjelo poslužili

jadranskog brancina s tikvom, pa

sporo kuhanu janjeću koljenicu

uz prilog palente s biokovskom

mišancom te za desert čokoladno

jaje punjenim mousseom od

jogurta i kremom od manga, originalnu

slasticu vrsne Del Postove

slastičarke Miranda Dujmović.

Posve su svojim sljedovima

oduševili žiri Šefova kuhinja mediteranskih

i europskih regija te zavrijedili

titulu ambasadora gastro

ponude makarskog kraja u narednih

12 mjeseci.

“Otvorili smo prije tri godine nakon

velikog preuređenja hotela Slavie,

a kuhinja nam se temelji na

svježim namirnicama i jelima koja

spremamo s puno ljubavi. Tema

naših sljedova na Makarska Gourmet

Expou bili su zemlja i more.

Brancin u hladnom predjelu bio je

u dvije varijante – kao carpaccio te

tartar. Napravili smo i kanelone od

marinirane hokaido tikve, te granitu

džin tonika. Ta kombinacija je

dala svježinu i pokazala se dobrim

pred žirijem. Tradicionalna kuhinja

je osnova svega, ali opet u mojim

jelima treba biti i dodir suvremenog

te autorskog pristupa” – ispričao je

Ivanac, šef kuhinje Del Posta koji

je završio prestižnu talijansku kuharsku

školu ALMA.

Ivanac je, dodajmo, pobijedio i na

Grand Gourmetu 2019 - natjecanju

konobara, barmena barista i

restorana koje je ŠKMER organizirao

u Makarskoj u studenom.

Njegov kulinarski rukopis prepun

je inovacija, suvremenih tehnika

pripreme hrane, pa od najobičnijih

namirnica koje nabavlja iz okolice

svoje kuhinje stvara originalne

kombinacije koje domaće i

inozemne goste oduševljavaju i

vraćaju trpezi Del Posta. Tako ćete

na tanjurima ovog nesvakidašnjeg

chefa naći se ravioli od luka uz

dodatak vlasca i ricotte, a, recimo,

tartar buše, malog dinarskog

goveda kojemu se obnavlja uzgoj

na Biokovu, Ivanac će savršeno

ukomponirati s ciklom i umakom

od lješnjaka.

“Izazov mi je da jednostavne

domaće namirnica poput kapule

pretvorim novim tehnikama u jelo

koji će osim dobrog okusa, ostaviti

na gosta ugodan vizualan

dojam, ali mu i ostati u sjećanju

kao gastronomska razglednica

Makarske rivijere. Iza mene je 20

godina kuharstva, a spletom okolnosti

do ove godine nisam vremena

sudjelovati na ovakvim manifestacijama

i gastro izložbama, a

kamoli natjecanjima. Sad su poklopile

privatne i poslovne prilike, te

smo se odvažili pokazati što i kao

radimo u kuhinji našeg hotela. Prva

pobjeda na Makarskoj na Gourmet

Expou dala je vjetar u leđa da se

okušamo i pobijedimo na Grand

Gourmetu 2019. Trud je bio velik,

no isplatilo se dobiti rezultat kojeg

su prepoznali međunarodni kulinarski

suci tog natjecanja” – rekao

je Ivanac.

Sve ovo govori u prilog činjenici

da je Del Posto idealno mjesto

za istraživanje gastronomske povijesti

Makarske rivijere, posebice

Biokova u što se posjetitelji

mogu uvjeriti cijele godine, a ne

samo tijekom sezone. U hladnijem

dijelu godine središnje su

mjesto za razna gastro događanja

kao što su Hercegovačka, Dalmatinska,

Istrijanska i Slavonska

večer, Novogodišnji bal, Valentinovo,

Dan žena, Tjedan restorana

za koje prigodne menue osmišlja

Ivanac.

Stoga, svratite na predah, objed

ili još bolje, višednevni boravak na

mjestu gdje se Biokovo umiruje

prekrasnim plažama i morem.

„U Del Posto se dolazi kušati zdravu

mediteransku kuhinju oplemenjenu

samoniklim biljem biokovskih

padina uz vrhunska vina s pažljivo

biranih lokaliteta domaćih i

svjetskih vinogorja.

Boravak kod nas je iznimno ugodno

iznenađenje; spoj lijepog hotelskog

ambijenta s odličnom

eno-gastronomskom ponudom,

koju s posebnom pažnjom kreira

chef Ivanac, a tome govori u prilog

da su nam, osim inozemnih, gosti

iz cijele županije jer dobar glas se

daleko čuje.“ – poručili su iz ovog

hotela otvorenog još 30-ih godina

prošlog stoljeća.

6

RESTAURANT

& WINE BAR

„DEL POSTO“

THE GASTRONOMIC STORY OF THE BEGINNING

OF A TEAM WHICH BLENDS TRADITION

TOGETHER WITH INNOVATION

The a la carte restaurant Del Posto

of the renovated Grand Hotel

Slavia in Baska Voda is a place

where hedonism is celebrated

with the exquisite food and creations

of Chef Marin Ivanec, along

with selected wines and exceptional

ambience. His team is the

winner of the first Makarska Gourmet

Expo, where they served the

Adriatic Sea bass with pumpkin,

slow cooked lamb shank with polenta

with Biokovo mushroom, and

a dessert chocolate egg stuffed

with yogurt mousse and mango

cream, Del Deliran’s original dessert

created by their own Miranda

Dujmovic. The jury of the Chefs

of the Mediterranean and European

regions was delighted with

their success and gave them the

title of Ambassador of the Gastronomic

Offer of the Makarska

region for the next 12 months.

“We opened three years ago after

a major remodeling of the Hotel

Slavia. Our cuisine is based

on fresh ingredients and dishes

which we prepare with lots of

love. The themes of our Makarska

Gourmet Expo were land and sea.

The bass which we made for the

cold appetizer came in two varieties

– as carpaccio, and tartar. We

also made marinated cannelloni

with a Hokkaido pumpkin and a

granita made with gin & tonic. That

combination gave it freshness and

did well with the jury. Traditional

cuisine is the basis of everything,

but again, in my dishes there

should be a touch of contemporary

and authorial approach “- said

Ivanac, the chef of Del Post who

graduated from the prestigious

Italian cooking school ALMA.

Ivanac also won the Grand Gourmet

2019 - a competition of waiters,

bartenders, baristas and

restaurants organized by ŠKMER

in Makarska in November. His culinary

manuscript is full of innovations

and modern food preparation

techniques. The most common

foods which he procures come

from the surroundings of his kitchen.

He creates original combinations

that delight and bring back

Del Post’s dining experiences to

local and international guests.

Thus, on the plates of this unusual

chef you will find onion ravioli

with the addition of chives and

ricotta, and, for example, Busa

tartar, a small Dinaric cattle that

is being reared on Biokovo. Ivanac

will perfectly match this with

a beetroot and hazelnut sauce.

“The challenge for me is to make

simple home-made foods as

though they are capsules to transform

new techniques into a dish

that, in addition to good taste, will

leave a pleasant visual impression

on the guest, but will also be

remembered as a gastronomic

postcard of the Makarska Riviera.

There are 20 years of cooking behind

me, and with the combination

of circumstances, until this year,

I did not have time to participate

in such events and gastro exhibitions,

let alone competitions. Now

private and business opportunities

have coincided, and we have ventured

to show what it is and how

we do it in the kitchen of our hotel.

The first win at the Makarska

Gourmet Expo put the wind back

in our sails and gave us the inspiration

to try and win the Grand

Gourmet in 2019. The effort was

great, and it paid off to get a result

recognized by the international

culinary judges of the competition,”

Ivanac said.

All this speaks in favor of the fact

that Del Posto is an ideal place to

explore the gastronomic history of

the Makarska Riviera, especially

Biokovo, which visitors can be sure

to visit throughout the year, not

just during the summer season. In

the colder parts of the year, there

are various gastronomic events

such as Herzegovina, Dalmatian,

Istrian and Slavonian evenings,

New Year’s Ball, Valentine’s Day,

Women’s Day, and Restaurant

Week for all of which the menus

are designed by Ivanac. So, stop

in for a break, lunch, or better yet,

a multi-day stay at a place like Biokovo

– a place which has soothing

beautiful beaches and a lovely

seaside.

“Del Posto comes with a taste of

healthy Mediterranean cuisine

enriched with wild herbs from the

Biokovo slopes along with top

quality wines which are carefully

selected from local and international

vineyards. Staying with us is

a pleasant surprise; the combination

of a beautiful hotel ambience

with an excellent gastronomic

offer, created with special care by

Chef Ivanac, speaks to the fact

that, apart from foreign guests,

we have guests from all over Split

county because a good voice is

heard far and wide. “ – Statement

from the 1930s, when this hotel

originally opened.

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9

JADRANSKI BRANCIN S KANELONIMA

SPORO KUHANA JANJEĆA KOLJENICA

UZ PALENTU S DALMATINSKOM

MIŠANCIJOM

SLOWLY BRAISED LAMB SHANK,

CREAMY CORN GRAIN POLENTA

WITH DALMATIAN WILD HERBS

ČOKOLADNO JAJE PUNJENO MOUSSEOM

OD JOGURTA I KREMOM OD

MANGA

Sastojci za 10 osoba:

0,8 kg svježeg brancina bez kostiju i glave

dva limuna

dvije limete

jedna naranča

1,2 kg butternut tikve

1 dl maslinovog ulja

1 dl džina

2 dl tonika

1g agar

sol

papar

mladi listovi koromača, maslačka i žutinice

ADRIATIC SEA BAS, PUMPKIN

CANELONI

Ingredients for 10 servings:

sea bas filets 800 g

lemon 2 pieces

lime 2 pieces

orange 1 piece

butternut pumpkin 1200 g

olive oil 100 ml

gin 100 ml

tonic water 200 ml

agar agar 1 g

salt

pepper

spring green leaf salad mixture


350 g janjeće koljenice

100 g češnjaka

1000 g mrkve

1500g luka

500 g celer korijena

100 g peršina

lovorov list, klinčić, papar u zrnu

sol

150 g koncentrata rajčice

1000 ml crnog vina

500g kukuruzne krupice

350 g mišancije (kostrić, kozja brada, lavlji zub,

žutinica, kovrčava kiselica, dimak)

5 g maslaca

50 ml maslinovog ulja

Janjeće koljenice zarežete pri vrhu, a meso spustite

prema dolje. Posolite i pospite mljevenim paprom.

Prepecite meso na vrućem maslinovom ulju do

zlatno-žute boje, a na preostaloj masnoći izdinstajte

krupno rezano korjenasto povrće. Dodajte koncentrat

rajčice i češnjak, pa kratko sve skupa popržite

te podlijte vinom i povrtnim temeljcem kako bi dobili

umak.

Dodajte sol, lovorov list, papar u zrnu, par zrna

klinčića, a zatim koljenice te pustite da kuha 10-ak

minuta. Koljenice zatim prebacite u vakuum vrećice,

umak procijedite i pa i njega dolijte u vrećice i pa

kuhajte sous vide 12 sati na 65ºC.

Kad su gotove, koljenice izvadite, a umak reducirajte

i na kraju dodajte maslac. U kipuću posoljenu

vodu ubacite kukuruznu krupicu, dodajte mišanciju

pa sve skupa kuhajte 10-ak minuta, a dodajte i malo

maslinovog ulja.


lamb shank 10 pieces, 350 g each

garlic 100 g

carot 1000 g

onion 1500 g

celery root 500 g

parsley 100 g

bay leafs, cloves, black pepper corns

salt

tomato puree 150 g

red wine 1000 ml

corn grain polenta 500 g

dalmatian “mišanca” spicy green herbs 350 g

butter 5 g

olive oil 50 ml

Method of preparation:

Season with salt & pepper lamb shanks already

prepared for braising. Saute them in the pan with

some olive oil. Put them on side. In the same

braising pan make golden brown precuted vegetables

brunoise. Add tomato puree, garlic and

pour with red wine. If the sauce is to dense, and

you need some more liquid, use vegetables stock.

Season sauce with bay leafs, cloves, salt and pepper

corns. Add lamb shanks into sauce and cook

for abouth 10 minutes.

Take lamb shanks out of braising pan, putting

them, together with some sauce you blended before,

into plastic Sous-vide bags. Seal the bags

and cook for 10 hours on 65 C using steam oven

or Sous-vide runner.

When done, thake out and put on side shanks. Reduce

the sauce adding some butter.

Bring water to boil. Add some salt and olive oil. Add

into boiling water and mix well some polenta and

pre washed and sliced green herbs. Cook on low

heat for abouth 10 minutes stirring constantly.

Serving the plate:

Lamb shanks heat up in the pan with some butter.

In the plate, add some of creamy palenta, than

lamb shank covered with some reduced sauce.

Add some fresh “mišanca” leafs on the top.


280 g šećera

2 listića želatine, namočene u hladnoj vodi

500 g Qimiq vrhnja

45 g vode

80 g pasteriziranih bjelanjaka

450 g jogurta

140 g pirea od manga

300 g kakao maslaca

350 g bijele čokolade u granulama

120 g žumanjaka

280 g mlijeka

1 mahuna tonke (plod južnoameričkog drva)

CHOCOLATE EGG, STUFFED WITH

YOGURT MOUSSE AND MANGO

CREAM


Sugar 280 g

gelatine leafs, 2 pieces, soaked in the cold water

quimiq whip cream 250 + 250 g

water 45 g

pasteurized egg whites 80 g

yogurt 450 g

mango puree 140 g

cocoa butter 300 g

white chocolate 350 g

egg yolks 120 g

milk 280 g

tonka bean 1 piece

Serviranje;

Na tanjur stavite palentu s mišancijom, a janjeću

koljenicu koju ste neposredno pred posluživanje

prepekli na maslacu i maslinovom ulje, zalijte žlicom

reduciranog umaka i ukrasite s malo mišancije.

10

VALAMAR

METEOR

HOTEL

PRIČA O AUTENTIČNIM OKUSIMA DALMACIJE

NA NOVI NAČIN

Zdanje gdje vas odmara pejsaž

slikan suncem i čistim morem,

uokviren Biokovom, gdje je gastronomska

ponuda dobrano

iskoračila iz predvidivog, makarski

je hotel Valamar Meteor. Na

trpezama hotelskog restorana

Mediterraneo nude se bogata putovanja

kroz mirise i okuse ovog

podneblja s naglaskom na lokalne

i sezonske delicije iz kuhinje tima

Damira Tomaša, nagrađivanog

chefa koji se zanatu učio na jedrenjacima

i luksuznim kruzerima.

Svakog dana tamo možete kušati

neki stari specijalitet, kao i nešto

posve novo što će pred vama

spremiti Valamarovi kuhari, pa je

tako za prvi Makarska Gourmet

Expo, chef Tomaš svoju gastro

priču objedinio u nikad viđene

reinterpretacije starinskih jela. U

Makarskoj tri slijeda pomogao mu

je spremiti Dario Milanović Litre,

vrsni šef kuhinje dubrovačkog

hotela.

“Pet sam godina šef kuhinje u grupaciji

Valamar, a kroz svoj poziv

nastojim domaće namirnice i tradicionalna

jela predstaviti gostima

na nekakav moderniji i svoj način.

Tako sam i za Gourmet Expou

napravio tripice koje imaju sve

sastojke kao i klasične, no spremljene

su drugačijim tehnikama.

Nakon što sam ih skuhao, uvaljao

sam ih u hrust od pešta pancete,

češnjaka i peršina, panirao i pekao

u dubokom ulju. Poslužene

su s majonezom od kapule te s

gelom od želatine ostale od kuhanja

što je upravo dalo jelu onaj

autentični okus tripica, a podloga

ovog jela bila je marmelada od

patlidžana i smokava” – kazao je

chef Damir Tomaš, svojevremeno

pobjednik Interregionalnog kupa

kuhara - IKKER i Grand Gourmeta,

međunarodnih natjecanja u

organizaciji Šefova kuhinja mediteranskih

i europskih regija.

U drugom slijedu Tomaš je

poslužio guščja prsa u umaku od

naranče i badema uz souffle biokovskog

krumpira. Specijaliteti

od guske odnedavno su na tjednom

jelovniku hotela Meteor, jer

se radi o mesu vrhunske kvalitete

koje za grupaciju Valamar stiže iz

provjerenog OPG-a u Kutini.

I u desertima se Tomaš zna zaigrati

kombinirajući starinsko i

suvremeno, pa je tako i za Makarska Gourmet Expo

poširao domaće smokve u starom dalmatinskom likeru

od ruža, a zatim ih prelio želiranom malinom. Dodao

je slastici i kremu od lješnjaka te ganache do bijele

čokolade s bučinim uljem, pa sve posložio u slatko

slane košarice od lisnatog tijesta.

“Prošao sam niz edukacija i treninga ŠKMER-ovoj

Kuharskoj Akademiji u Splitu, kao i okviru grupacije

Valamar. Pokrenule su mi maštu da reinterpretiram

stare recepture na svoj način i smišljam nove.

A to je za mene upravo bit kuharstva; kreativnost,

neprestano traženje nečeg novog, pomicanje svojih

granica svojih, ali i stvaranje osjećaja zadovoljstva

mojim gostima” – dodao je Tomaš.

12

VALAMAR

METEOR

HOTEL

THE STORY OF AN AUTHENTIC, DELICIOUS

DALMATIA IN A NEW WAY

Sitting on a landscape washed

with sunshine and clear sea and

framed by Biokovo, where the gastronomic

offer has stepped well

beyond the foreseeable, is the Valamar

Meteor Hotel in Makarska.

The dining rooms of this Mediterranean

hotel restaurant offer a

rich journey through the scents

and flavors of this area, with an

emphasis on local and seasonal

delicacies from the team of Damir

Tomaš, an award-winning chef

who learned his craft while sailing

on luxury cruisers. Every day

there you can taste an old specialty,

as well as something completely

new that will be prepared

by Valamar chefs. So for the first

Makarska Gourmet Expo, Chef

Tomaš combined his gastronomic

story with never-before-seen reinterpretations

of old-fashioned

dishes. On the side, on Makarska

Gourmet Expo, chef Tomaš was

in team with Dario Milanović Litre,

great executive chef from Valamar

Groupation who is curently workin

in Dubrovnik.

“For five years, I have been the

chef at Valamar Group, and

through my invitation, I try to present

homemade food and traditional

dishes to guests in a more

modern and personal way. So for

the Gourmet Expo I made tripes

that have all the ingredients as the

classic ones, but are saved by different

techniques. After I cooked

them, I rolled them in a crisp of

pancetta, garlic, and parsley, pan

and deep fried. They were served

with onion mayonnaise and gelatin

left over from cooking, which just

gave the dish that authentic taste

of tripe, and the basis of this dish

was eggplant and fig jam.” – said

chef Damir Tomas, a winner of the

Interregional Chefs Cup – IKKER

and Grand Gourmet, international

competitions organized by Chefs

of the Mediterranean and European

Regions.

For desserts, Tomas knows how to interplay the antique

and the contemporary, so for the Makarska Gourmet

Expo, he entered local figs in an old Dalmatian rose

liqueur, and then topped with raspberry jam. He then

added hazelnuts and hazelnut cream and ganache to

white chocolate with pumpkin oil, and put everything in

sweet salty puff pastry baskets.

“I have undergone a series of classes and trainings at

ŠKMER’s Academy of Cooking in Split, as well as within

the Valamar Group. They have sparked my imagination

to reinterpret old recipes in my own way and devise

new ones. And that, to me, is exactly the essence

of cooking; creativity, constantly looking for something

new, pushing your boundaries, but also creating a

sense of satisfaction for my guests.” - added Tomas.

In the second sequence, Tomas

served goose breast in orange

and almond sauce with a soufflé

of Biokovo potatoes. Goose

specialties have recently been

on the weekly menu of the Meteor

Hotel, as they are top quality

meat for the Valamar Group

from the proven OPG in Kutina.

14

15

NIJE PATKA ...(GUŠČJA PRSA U

UMAKU OD NARANČE ... )

IT’S NOT DUCK (Goose breast, orange

sauce ...)

TRIPICE U HRUSTI OD PEŠTA

BEEF TRIPE IN SPICY CROST, ONION

MAYO, EGGPLANT MARMALADE

Sastojci:

500 g junećih tripica

2 jaja

100 g brašna

100 g dalmatinske pancete

100 g peršina

50 g češnjaka

200 g panko mrvica

MAJONEZA OD KAPULE

sastojci:

200 ml suncokretovog ulja

100 g pohanog luka

50 ml sojinog mlijeka

sol, papar

MARMELADA OD PATLIDŽANA

Sastojci:

500 g patlidžana

prstohvat vlasca


10 g marmelade od smokava

Ingredients:

beef tripe 500 g

bayleaf 2 leafs

eggs 2 pieces

flour 100 g

smoked panceta 100 g

parsley 100 g

garlic 50 g

panko breadcrumbs 200 g

frying oil

ONION MAYONAISE

Ingredients for mixture:

sunflower oil 200 ml

crispy onion flakes 100 g

soya milk 50 ml

salt & pepper

EGGPLANT MARMALADE

ingredients:

eggplant 500 g

chives 1 tsp

olive oil 100 ml

fig marmalade 10 g

Sastojci:

200 g guščjih prsa

1000 g guščjih kostiju

200 g korjenastog povrća

1 naranča

5 g listića badema

200 g guščje masti

Guščja prsa marinirajte u narančinom soku, pa

stavite u vakuumirane vrećice (sous vide) 1 sat na

55ºC . Zatim meso popecite u tavi na guščjoj masti

s grančicom timijana, pa ostavite da se odmori. Od

kostiju guske i korjenastog povrća koje ste prepekli

na guščjoj masti napravite umak uz dodatak malo

soka naranče i tostiranih listića badema.

SOUFFLE OD BIOKOVSKOG KRUMPIRA

Sastojci:

1600 g krumpira

200 ml mlijeka

6 jaja

50 g naribanog sira

2 žlice maslaca

sol

muškatni oraščić

Operite krumpir i skuhajte ga u kori. Ogulite ga, pa

još vrućeg protisnite, te mu dodajte mlijeko, maslac,

naribani sir, muškatni oraščić, žumance i na kraju

snijeg od bjelanaca. Oblikujte pogačice i pecite ih u

namašćenim kalupima u pećnici ugrijanoj na 180º C

od 25 do 30 minuta. Pečene pogačice još dopecite

na tavi s maslacem.

ŠALŠA OD PAPRIKA

Sastojci:

500 g luka

2000 g pečene crvene paprike

2000 g pulpe rajčice

žlica maslinovog ulja

režanj češnjaka

žličica šećera

listovi bosiljka

Paprike popecite u pećnici te im zatim ogulite

kožicu. Isjeckajte je na sitne kockice, a luk prodinstajte,

dodajte mu usitnjeni češnjaka i malo šećera,

pa pulpu rajčice. Ukuhavajte te u smjesu dodajte

papriku i kuhajte dok se sve dobro ne poveže, a

možete dodati i listića svježeg bosiljka.

CRUMBLE OD KOZJEG SIRA

Sastojci:

10 dag brašna,

10 dag maslaca,

5 dag kozjeg sira

Sve zajedno zamijesite te napravite trgance. Stavite

ih na masni papir i pecite u pećnici na 180 ºC oko

10 minuta.


goose breast 2000 g

goose bones 1000 g

root vegetables 200 g

orange 1 piece

almond slices 5 g

goose fat 200 g

salt, pepper, thyme

Goose breast marinate in orange juice. Put them into

Sous-vide bags and cook at low temperature one hour

on 55ºC. Before serving, season the meat and pan fry

with some thyme on goose fat. Repose before cutting.

In the braising pan, heat up goose fat and fry the goose

bones and root vegetables. Add some spices, pour water

and cook the sauce until you get wanted consistency.

Add some orange juice and almond slices.

POTATO FROM BIOKOVO MOUNTAIN SOUFFLE


potato 1600 g

milk 200 ml

butter 2 tbs

eggs 6 pieces

grated hard cheese 50 g

salt, nutmeg

Wash the potatoes and boil them with the skin on. Peel

the while is still hot, squeeze trough the potato squeeze.

Add milk, butter, grated cheese, salt, nutmeg, egg yolks

and beaten egg whites. Fill the souffle molds and oven

bake on 180 C for 25-30 minutes. Before serving, make

souffle crispy, by frying in the pan with some butter.

BELL PEPPER CHUTNEY


onion 500 g

red bell peppers 2000 g

tomato pasata 200 g

olive oil 1 tbs

garlic 1 clove

sugar 1 tsp

basil leafs 1 bunch

Oven bake red bell peppers for abouth 20 minutes. Peel

the skin and remove the seeds. Diče the pepper meat.

In a wide pan, make diced onion golden. Add choped

garlic, sugar ant tomato pasata. When water start to

evaporate, add red bell peppers and cook on low heat

until get thick. At the same end, add some basil leafs.

GOAT CHEESE CRUMBLE


flour 100 g

butter 100 g

goat cheese 50 g

Mix well all ingredients. Strech well on bakin papper and

bake for 10 minutes on 180 C.

NOVO RUHO (POŠIRANA SMOKVA U

LIKERU OD RUŽE, PRELIVENA ŽELEOM

OD MALINA, KREMA OD LJEŠNJAKA U

KOŠARICI OD KARAMELIZIRANOG

LISNATOG TIJESTA U SLATKO SLANOJ

KOMBINACIJI)

NEW CLOTHES (POACHED FIG IN ROSE

LIQUEUR, RASPBERRY JELLY,

HASELNUT CREAM, CARAMELISED

PUFF PASTRY)

Sastojci:

1000 g svježih domaćih smokava

200 g lisnatog tijesta

500 g lješnjaka

300 g šećera

500 ml mlijeka

250 g maslaca

2 jaja

1 limun

0,3 dl ružinog likera

10 g želatine

30 dag malina

žličica krupne soli


fresh figs 1000 g

puff pastry 200 g

haselnut 500 g

sugar 300 g

milk 500 ml

butter 250 g

eggs 2 pieces

lemon 1 piece

rose liquere 30 ml

gelatine 10 g

raspberry 300 g

sea salt 1 tbs

16

APARTHOTEL

MIRAMARE

OBJEDINJUJEMO SVJETSKO I LOKALNO POD

VODSTVOM SARAJEVSKOG KUHARSKOG

VIRTUOZA KOJI JE KUHAO SVJETSKIM IMENIMA

Juneći rostbif s hladnom paštetom

pršuta, marmeladom pipuna i divljom

salatom za predjelo, pa janjeći

but s pireom od biži i kremom od

mrkve u umaku od ružmarina za

glavno jelo te torta Makarana s

hladnom kremom od mendula za

desert...tri su slijeda kojima se na

prvom Makarska Gourmet Expou

predstavio Aparthotel Miramare.

Smješten na poluotoku Sveti Petar

i pogledom na središte Makarske,

Miramare sa svoje 75

vrhunski uređene sobe je idealno

utočište bilo da putujete iz strasti,

razonode, poslovnih obveza ili

rekreacije. Gostima su na raspolaganju

wellness sadržaji i fitness

centar u sklopu objekta, unutarnji

i vanjski bazen, a da priča bude

posve gastronomski dotjerana i s

naglaskom na lokalnu gastronomiju

od svibnja ove godine za okuse

su zadužili chefa Hamida Hadžića,

ŠKMER-ovog ambasadora za

Bosnu i Hercegovinu i viteza kulinarstva

jugoistočne Europe.

Oko 30 godina Hadžić je radio u sarajevskom

hotelu “Holiday Inn” te

kuhao za svjetski poznate ličnosti

poput Billa Clintona, Lady Dianu,

Kirka Douglasa, Angelinu Jolie,

Françoisa Mitterranda, Juana Antonia

Samarancha i mnoge druge

istaknute osobe. Veliki je znalac i

mediteranske kuhinje, posebice

dalmatinske. Hadžić, inače je i svjetski

kuharski sudac s prestižnom

licencom WACS-a (World Association

of Chefs’ Societies), a osim u

Miramareu zadužen je i za kuhinju

hotela Biokovo na makarskoj rivi,

koji je također pod okriljem Grupe

Pivac.

“Moja misija u hotelima je prenijeti

svoje znanje na mlađe kolege,

a i da organizacija rada u kuhinji

bude besprijekorna, bilo da se radi

o doručku, pansion ili à la carte

ponudi, cateringu, banketima, proslavama

vjenčanja, promocijama

gastronomskih i vinskih proizvoda,

kao i provođenju HASAP (HACCP)

standarda” – naveo je Hadžić.

Do suradnje došlo je kroz Interregionalni

kup kuhara europskih regija

– IKKER koji se pet godina održava

u Aparthotelu Miramare, a radi se

o natjecanju deset najboljih kuhara

regije u organizaciji ŠKMER-a gdje

je Hamid Hadžić stalni sudac. Stoga

je došao na poznati teren i u kratkom

vremenu s direktorom Dragom

Nosićem izradio novi jelovnik koji

objedinjuje internacionalno i lokalno.

Poseban naglasak u ponudi

je na premium proizvodima Grupe

Pivac pod okriljem koje djeluju tri

mesne industrije – karlovački PPK,

vrgorski Braća Pivac i Vajda, ali i

morskim specijalitetima koje Hadžić

i njegov tim smatraju vrlo bitnim

da inozemni gosti istinski dožive

Makarsku.

“I u narednom periodu nastavljamo

s dogradnjom, novim pogledima

i idejama kako bi usavršili našu

gastronomsku priču. Što se tiče

odabira jela na Makarska Gourmet

Expou, vodio sam se idejom

prezentacije vrhunskih Pivac

proizvoda poput rozbifa, pršuta,

janjećeg buta spremljenog na

pašticadu, a tu je bila i naša malo

modernija varijanta Makarane,

torte koja je simbol grada. Sva jela

za izložbu su kreirana s kolegama

iz oba hotela i iskreno se nadam

da smo uspjeli u tome, a i same

nagrade nam to potvrđuju” – istaknuo

je Hadžić.

18

APARTHOTEL

MIRAMARE

CONNECTING THE WORLD AND LOCAL

PRODUCERS UNDER THE LEADERSHIP OF A

TOP CHEF FROM SARAJEVO WHO HAS COOKED

Baby beef with prosciutto, peppermint

jam and fresh salad for an appetizer.

Then for the main course,

lamb shank with pea purée, carrot

cream, and rosemary sauce. Lastly,

a “Makarana cake” with cold

almond cream for dessert. These

are just three of the offers from

Aparthotel Miramare at their first

Makarska Gourmet Expo.

Located on the St. Petar peninsula

with an excellent view of central

Makarska, Miramare, with their

superbly decorated rooms, is an

ideal haven whether you are traveling

for passion, pleasure, or personal

business. Guests are treated

to spa and wellness facilities,

a fitness center, as well as indoor

and outdoor pools. Finally, to give

guests an authentic, local gastronomical

experience, they tasked

SKMER Bosnia and Herzegovina

ambassador and knight of culinary

art in southeast Europe chef Hamid

Hadzic to be their head chef.

For almost 30 years chef Hadzic

has worked in the Sarajevo Holiday

Inn where he cooked for

world-famous people such as

Bill Clinton, Princess Diana, Kirk

Douglas, Angelina Jolie, François

Metterrand, Juan Antonio Samaranch,

and many other notable

people. He is a great connoisseur

of Mediteranean cuisine, especially

the Dalmatian style. Hadzic

is also a World Chef judge with a

prestigious WACS (World Association

of Chefs’ Societies) license,

and in addition to Miramare, is in

charge of the kitchen at the Biokovo

Hotel on the Makarska Riviera,

which is also under the auspices

of the Pivac Group.

“My mission in my hotels is to pass

on my knowledge to my younger

colleagues, and to make the organization

of the kitchen work flawlessly,

whether it be breakfast, board or à

la carte orders, catering, banquets,

wedding celebrations, gastronomical

and wine product promotions,

as well as the implementation of the

HACCP standard” – Hadzic said.

The cooperation comes through an

international team of chefs in the

European region – IKKER, which

for the past five years in the Aparthotel

Miramare, SKMER organizes

a competition between the 10 best

chefs in the region, where Hadzic

sits as a permanent judge. Within a

short time, and in collaboration with

the director Drago Nosic, he created

a new menu which combines

international and local items. Particularly

notable are the premium

products of the Pivac Group under

the auspices of three meat industries:

PPK from Karlovac city, MI

Braca Pivac from Vrgorac city, and

Vajda from Čakovec city, as well

as the seafood specialties which

Hadzic and his team believe are

essential for guests to experience

when they visit Makarska.

“In the coming period, we will

continue with new upgrades, new

views and ideas how to perfect our

gastronomic story. As for the dishes

at the Makarska Gourmet Expo,

I was guided by the idea to present

the top Pivac products such as

roastbeef, prosciutto, lamb shank

in pašticada, and our slightly modern

version of Makarana - the

cake that is the symbol of the city.

All the dishes for the exhibition

were created with colleagues from

both hotels, I sincerely hope that

we have succeeded in this, and

that the awards will prove it.” Said

Hadzic.

20

21

JUNEĆI ROSTBIF SA HLADNOM

PAŠTETOM OD PRŠUTA,

MARMELADOM OD PIPUNA I

DIVLJOM SALATOM

Sastojci:

400 g junećeg ramsteka

200 g pršuta

100 g maslaca

500 g pipuna

500 g šećera

100 g rikole

100 g mladog kozjeg sira

sol, papar, senf, ružmarin, med, đumbir, balzamični

ocat, crno vino, peršin, češnjak

COLD ROASTBEEF, SMOKED HAM

PATE, MELON JAM, ROCKET SALAD


beef roastbeef 400 g

smoked dalmatian ham 200 g

butter 100 g

melon 500 g

sugar 500 g

rocket salad 100 g

goat cottage cheese 100 g

salt, pepper, mustard, rosemary, honey, ginger,

balsamic vinegar, red wine, parsley, garlic

JANJEĆI BUT SA PIREOM OD BIŽI I

KREMOM OD MRKVE U UMAKU OD

RUŽMARINA

Sastojci:

1 janjeći but

400 g graška

300 g mrkve

250 g maslaca

svježi ružmarin

mladi luk

začini

Janjeći but zarežite i napunite začinskim biljem i

lukom. Začinite i stavite u pećnicu zgrijanu na

180 ºC , a dok se but peče u teći izdinstajte mladi

luk na maslacu. Zatim mu dodajte grašak i začinite,

a kad se skuha napravite pire. Od masnoće od

pečenja napravite umak tako što ćete mu dodati

ružmarin i crno vino.

ROASTED LAMB LEG, GREEN PEAS

PUREE, CAROT CREAM, ROSEMARY

SAUCe


lamb leg 1 piece

green peas 400 g

spring onions 4 pieces

carot 300 g

butter 250 g

salt, pepper, rosemary, red wine

Rub lamb leg with spices. Marinate shortly. Heat oven

on 180 C, and roast lamb for abaouth 90 minutes.

In saute pan, heat butter and saute choped spring onions.

When they are golden, add green peas, some

salt and cover with water. Cook for 15 minutes, and

using blender make nice puree.

In the other pan, make the carot cream, using the

same method like we did green peas puree.

Using fat from roasting, adding rosemary and red

wine, make some sauce.

TORTA MAKARANA S HLADNOM

KREMOM OD MENDULA

Tijesto:

400 g brašna

200 g maslaca

3 jaja

naribana kora 1 limuna

rožulin ili maraskino (ili prošek)

2 žlice šećera

Tijesto ostavite u hladnjaku oko 1 sat ili da odstoji

preko noći.

Nadjev:

100g badema

1000 g kristalnog šečera

1 vanili šećer

15 jaja

naribana kora 1 limuna

naribana kora 1 naranče

“MAKARANA” ALMOND CAKE

Dough for one cake:

flour 400 g

butter 200 g

eggs 3 pieces

lemon zest from 1 lemon

marascino or rosolino liquore

sugar 2 tbs

Mix all ingredients, to get something like pate

sucre, wrap in strech foil, and leave overnight in

fridge.

Stuffing:

almonds 1000 g

sugar 1000 g

vanilla sugar 1 tbs

eggs 15 pieces

lemon zest from 1 lemon

orange zest from 1 orange

22

RESTORAN

KAŠTELET

BAROKNE GOZBE I STARINSKA JELA U NOVOM

RUHU NA TRPEZI STAROG LJETNIKOVCA

Restoran Kaštelet: Barokne gozbe

i starinska jela u novom ruhu na

trpezi starog ljetnikovca

U baroknom zdanju iz 18. stoljeća

gdje se na tanjurima priča povijest

tučepskog kraja, restoran

je Kaštelet. Poslužuju à la carte

jela dalmatinske i mediteranske

kuhinje u nekadašnjem ljetnikovcu

koji je 1766. godine otvorio teolog

i filozof don Klement Grubišić,

kako bi u njemu ugošćavao učene

uglednike iz Europe, a medu njima

i slavnog talijanskog prirodoslovca

i putopisca Alberta Fortisa koji se

iznenadio da u malim Tučepima

uopće postoji takvo zdanje. I danas

Kaštelet iznenađuje goste

svojim ambijentom, ali i kuhinjom

koja spaja autentična starinska

jela Tučepa i Podbiokovlja s drugim

mediteranskim recepturama,

suvremene i inovativne načine

pripreme.

Kako se prave gozbe u Kašteletu

svojim sljedovima na Makarska

Gourmet Expou dočarao nam je

Frane Vidić, nagrađivani “souschef

“ restorana tog tučepskog

hotela koji djeluje pod okriljem

Bluesun Hotels & Resorts.

Za prvo jelo Vidić je složio barokni

“Morski pijat” s dimljenim dagnjama

na piljevini od višnje, kozicama

mariniranima u prošeku, tunom

odležanom u maslinovom ulju te

s umakom od naranče i grejpa i

kremom od sipe.

Glavno jelo bila mu je starinska

tučepska gregada od mola, lubina

i zubaca s temeljcem od pagra te

biokovskim krumpirom ili, kako

narod kaže, “riba u tisno”. Za desert

Vidić je napravio semifreddo u

umaku od naranče i limuna, a da

ga odvoji od klasike, poslužio ga je

na “zemlji od čokolade” i crnog papra

te podlio umakom od naranče

i limuna .

“U ponudi Kašteleta držimo se

dalmatinske spize, bilo riblje, bilo

mesne, što prirodnije, što jednostavnije.

Od začina tu su sol,

papar, bijeli luk, maslinovo ulje.

Meso nam stiže sa Sunčanih

livada koje su dio naše tvrtke gdje

životinje uzgajaju se na prirodan

način, a riba, školjke i rakovi dolaze

od provjerenih dobavljača koji

su izravno povezani s domaćim

ribarima. Misija mi je oživljavanje

starinske spize u restoranu; od

dobre jadranske ribe, jela koja

su spremali naši preci, da se uvijek

na trpezi mogu naći pravi sir,

panceta i pršut” – poručio je Frane

Vidić, koji je iskustva stjecao u

restoranima Makarskog primorja

te na najvećem hrvatskom kulinarskom

natjecanju Biser mora gdje

posljednje tri godine redovito osvaja

nagrade.

Kaštelet je na samo deset metara

od mora, objedinjuje veliki atrij te

terasu na kojoj gosti mogu uživati

u hrani uz pogled na pučinu. Atrij

je skriven iza zidina i mjesto gdje

se oko starog zdenca uživa u dalmatinskim

delicijama i klapskoj

pjesmi.

“To staro kameno zdanje odiše

romantikom minulih vremena, a

pogled s prozora poziva vas da

zakoračite u vrevu ljetne večeri

stare tučepske šetnice. Šum valova

i miris bora užitak je koji vam

pruža naš mali i intimni restoran”

- dodali su iz Kašteleta.

24

RESTAURANT

KAŠTELET

BANQUETS AND OLD-FASHIONED DISHES IN NEW

ATTIRE ON THE TABLE OF THE OLD MANSION

In the 18th century baroque building

where the history of Tucepi is

told on the plates, the restaurant

is Kastelet. They serve à la carte

dishes of Dalmatian and Mediterranean

cuisine in a former mansion

which was opened in 1766

by theologian and philosopher

Don Clement Grubisic. The original

purpose of the mansion was

to host distinguished scholars of

Europe, including the famous Italian

naturalist and travel writer Albert

Fortis in Tucepi. Even today,

Kastelet surprises guests with

its ambience and cuisine, which

combines authentic antique dishes

from Tucepi and Podbiokovlje

with other Mediterranean recipes,

through modern and innovative

ways of preparation.

The banquets in Kastelet following

the Makarska Gourmet Expo

were evoked by Frane Vidic, the

award-winning sous-chef of the

restaurant of this Tucepi hotel

operating under the auspices of

Bluesun Hotels & Resorts. For

the first meal, Vidic paired the Baroque

“Sea Plate” with smoked

mussels on cherry wood, shrimp

marinated in prosecco, tuna in olive

oil and orange and grapefruit

sauce and cuttlefish cream. The

main course was his Tucepi oldfashioned

gregada with biokovo

potatoes or, as the people say,

“fish in the thousands”. For dessert

Vidic made semifreddo in orange

and lemon sauce, and to separate

it from the classics, served

it on “chocolate earth” with black

pepper and topped it with orange

and lemon sauce.

“In our offers at Kastelet we stick

to Dalmatian food, whether fish

or meat, as natural as possible,

and as simple as possible. The

spices include salt, pepper, garlic,

olive oil. The meat comes from

Sun Meadows, which are part of

our company where animals are

farmed naturally, and fish, shellfish

and crustaceans come from

proven suppliers who are directly

associated with local fishermen.

My mission is to revive old-fashioned

recipes at the restaurant;

from good Adriatic fish. These

dishes were originally prepared

by our ancestors, so that you can

always find real cheese, pancetta

and prosciutto on the table “ - said

Frane Vidic, who gained experience

in the restaurants of the

Makarska Riviera and at the largest

Croatian culinary competition

Biser Mora, where he has been

regularly winning awards for the

last three years.

Just ten meters from the sea,

Kastelet combines a large atrium

and a terrace where guests can

enjoy food with views of the open

sea. The atrium is hidden behind

the walls and is a place where Dalmatian

delicacies and klapa songs

are enjoyed around the old well.

“This old stone building exudes

the romance of years past, and

the view from the window invites

you to step into the bustle of the

summer evening of the old Tucepi

promenade. The sound of the

waves and the scent of pine is a

pleasure that our small and intimate

restaurant offers you” - by

restoaurant Kaštelet.

26

27

MORSKA PRIČA

TUČEPSKE GREGADA

TRADITIONAL FISH STEW


Adriatic sea white fish, mix 1500 g

Onion 150 g

Garlic 5 cloves

Parsley half bunch

Potato 1500 g

Salt & pepper

Olive oil 200 ml

SEMIFREDDO S NARANČOM

Sastojci:

6 Jaja

700 ml slatkog vrhnja za šlag

vrećica vanilinog šećera

10 g kandirane kore naranče u prahu

5 g kikirikija

7 g lješnjaka

5 g oraha

Sastojci:

200 g kozica mariniranih u prošeku

200 g marinirane jadranske tune

500 g dimljenih dagnje

250 g namaza od sipe

polovica grejpa

naranča

listovi dva peršina

2 režnja češnjaka


listovi mlade salate (matovilac , mlada endivija ,

hrastov list , rikola)

10 cvjetova maćuhica

po stabljika biokovskih trava: kadulja , žutinica ,

ružmarin , koromač

1 žlica piljevine (višnje) za dimljenje

SEASIDE STORY


shrimp tails 200 g, marinated in “prošek” sweet dalmatian

wine

adriatic tuna 200 g, marinated in olive oil

smoked mussels 500 g

ink fish pate 250 g

grapefruit 1/2 piece

orange 1 piece

parsley

garlic 2 cloves

olive oil 120 ml

mixture of green salads leafs

heartsease 10 flowers

sage, rosemary, fennel, “žutinica” herb

sawdust (cherries) for smoking 1 tbs

Sastojci:

1500 g miješane ribe

150 g luka

5 g češnjaka

pola vezice peršina

1500 g krumpira

sol

papar


Ribu isijecite na filete, a od kostiju skuhajte riblji

temeljac. Luk i češnjak sitno isjeckajte, pa izdinstajte

u široj posudi za kuhanje na maslinovom ulju. Kad

luk zažuti podlijte ga juhom i prekrijte njome ploške

krumpira, pa začinite solju i paprom. Nemojte pokrivati

posudu,a kuhajte na jakoj vatri te dodajte filete

ribe kad uzavrije. Ne miješajte tijekom kuhanja,

nego posudu nekoliko puta protresite. Na kraju isjeckane

stavite listove peršina i još malo maslinovog

ulja te poslužite toplo.

Filet the fish. Use bones and heads to make

fish stock.In the wide braising pan, on heated

olive oil, make sliced onion and garlic golden.

Add sliced potatoes and pour fish stock to cover

potatoes. Season with salt & pepper. Put on

maximum heat and cook without mixing, not

to smash potatoes. When potatoes are on half

way done, add seasoned fish filets and cook for

a few minutes. On the end, add some choped

parsley and extra virgin olive oil.

ORANGE PARFAIT - SEMIFREDDO


eggs 6 pieces

sugar 120 g

whipping cream 700 ml

vanilla sugar 1 tbs

candied orange zest 10 g

peanuts 5 g

haselnuts 7 g

walnuts 5 g

28

RESTORAN

KAMENA

OBITELJSKA GASTRO PRIČA OD NAMIRNICA

ZABIOKOVLJA DO MORSKIH JELA IZ RIBARSKE

TRADICIJE TUČEPLJANA

Restoran Kamena stigao nam

je na Makarska Gourmet Expo

s gastronomskom pričom koja

objedinjuje starinsko i moderno,

namirnice biokovskog zaleđa i jela

ribarske tradicije Tučepi. Mjesto

je na šetnici i par metara od mora

koje je 1990. godine otvorio Ivan

Vlade Visković, ugostitelj starog

kova.

Danas restoran Kamena vodi sin

Josip, koji je ujedno i šef kuhinje,

a na jelovniku možete pronaći od

girica do oborite ribe i drugih morskih

delicija, mesnih specijaliteta

sa žara, do domaćih dnevnih

jela, pa i odležanih Black Angus

steakova.

“Dogodine slavimo 30 godina

postojanja, a to je ponajprije

obiteljska priča koju je započeo

otac, gdje smo brat i ja otkad pamtimo

za sebe motali se po kužini i

oko gostiju. Preuzeo sam vođenje

restorana prije nekih 6 godina. Na

jelovniku su nam jela iz dalmatinske

tradicije, ono što su kuhali

naši stari, no ima i utjecaja mog

petogodišnjeg rada na kruzeru

odakle sam u naš restoran prenio

i moderniju kuhinju.

Iako nam je restoran otvoren 4-5

mjeseci, cijelu godinu se bavimo

cateringom, a što radimo u tom

segmentu upravo smo htjeli pokazati

predjelom koje smo izložili

na Makarska Gourmet Expou” –

kazao je Josip Visković iz Kamene.

Za predjelo su iznijeli pet malih jela

na plati, a radilo se o svojevrsnim

kanapeima u kojima su bili filet od

gofa, namaz od bakalara, dimljene

dagnje, slani inćuni, ali i delicija

poput rolade s domaćom blitvom

Podbiokovlja. Kombinacija je to

mora i namirnica Biokova koju

ovaj obiteljski restoran ima u svojoj

catering ponudi. Glavno jelo na

Makarska Gourmet Expou bio im

je tučepski brudet od gofa, grdobine,

škampa, dagnji i liganja, a za

desert predstavili su se s malim i

sočnim pitama od jabuka punjenima

kremom uz umak od lješnjaka.

“Za deserte je u restoranu

zadužena supruga Vera, pa smo

i na izložbi predstavili njezinu

“neobičnu pitu od jabuka”, ustvari

mini pitu od jabuka, griza, oraha

te još ponekih sastojaka za koje

želimo da ostanu tajni. Bili su tu

krema od vanilije i limete, za ukras

listići čipsa jabuke, a sve skupa na

podlozi umaka od lješnjaka i mrvica

ušećerenih lješnjaka.

Glavno jelo bio je naš tučepski

brujet, a svaki kraj ima neki svoj

recept, neku svoju malu tajnu ili

trik kako bi ovo staro ribarsko jelo

učinili posebnijim. Tako smo ga mi

radili na kapuli, poriluku i cherry

rajčicama, a od ribe u teću složili

filet gofa, grdobinu, škampe, dagnje

i jadranske lignje. Iako u našem

kraju još se kaska dosta u gastronomiji

za aktualnim trendovima,

nas nekolicina kuhara i ugostitelja

nastoji se izdignuti i neprestano se

educiramo. Tko to zaista želi može

danas doznati puno toga. Dakako,

ne odričemo se niti tradicije, a

imamo veliku prednost jer moja

obitelj se bavi i poljoprivredom u

Gornjim Tučepima, pa imamo svoje

krumpir, salatu, pomidoru i druge

namirnice koje poslužujemo.

Biokovska zemlja je netipična,

puna minerala i dosta hranjiva, a

to sve daje i punije okuse namirnicama“

– ispričao je Josip.

Dodajmo, Kamena na svojoj

bogatoj vinskoj karti nude i vina

koja Viskovići sami prave. Riječ je

o merlotu, chardonnayu i zlatarici,

kao i kupaži tih dvije vrsta bijelih

vina, od grožđa koje nabavljaju u

mjestu Otrić u Vrgorskom polju,

najvećem vinogorju u Hrvatskoj,

od Tučepi odijeljenog Biokovom.

30

RESTAURANT

KAMENA

A FAMILY GASTRONOMIC STORY FROM

ZABIOKOVLJE INGREDIENTS TO SEAFOOD

TRADITIONS IN TUCEPI

Restaurant Kamen arrived at the

Makarska Gourmet Expo with a

gastronomic story that combines

old and modern ingredients from

the hinterland of Biokovo and

dishes of Tucepi’s fishing tradition.

The place is on a promenade

and a few meters from the sea,

opened in 1990 by Ivan Vlade Viskovic.

Today, Restaurant Kamen

is run by his son Joseph, who is

also the chef, and on the menu

you can find from girici to stewed

fish and other seafood, grilled

meat specialties, to home-made

daily dishes, and even aged Black

Angus steaks.

“We are celebrating our 30th anniversary,

and this is first and

foremost a family story started by

my father, where my brother and I

have been wandering around the

house and our guests ever since

we remembered for ourselves. I

took over running the restaurant

about 6 years ago. On the menu

are dishes from the Dalmatian tradition,

what our ancestors cooked,

but it also has the effect of my

five years working on the cruiser,

from where I also brought a more

modern cuisine to our restaurant.

Although the restaurant is open

for 4-5 months, we are catering all

year long, and what we are doing

in this segment - we just wanted

to show the entrée we exhibited

at the Makarska Gourmet Expo.”

Said Kamen’s Josip Viskovic

Five small dishes were presented

on a platter for the appetizer,

which included a kind of canapés

including amberjack fillet, cod,

smoked mussels, salted anchovies,

as well as delicacies such

as rolls with homegrown Biokovo

Swiss chard. It is the combination

of the sea and the ingredients of

Biokovo that this family restaurant

offers in its catering. The main

course at the Makarska Gourmet

Expo was Tucepi broth made of

amberjack, roe deer, shrimp, mussels

and squid, and for dessert

they presented small and juicy

apple pies filled with cream and

hazelnut sauce.

“Desserts are overseen by the

restaurant owner’s wife, Vera, and

we also showcased her ‘unusual

apple pie’ at the show, in fact mini

apple, semolino, and walnut pies

and some other ingredients that

we want to keep secret. There

were vanilla and lime cream to

decorate apple chips, all coming

together with a base of hazelnut

sauce and crumbled hazelnuts.

The main course was our Tucepi

brunette. And each region has its

own recipe, its own little secret or

trick to make this old fisherman’s

dish more special. So we made it

with onions, leeks and cherry tomatoes,

and made monkfish and

amberjack fillets, shrimps, mussels

and Adriatic squid. Although

in our area there is still a lot of gastronomy

behind the current trends,

there are many chefs and caterers

who are pushing to make us

stand up and constantly educate

ourselves. Whoever is interested

can find out a lot today. Of course,

we do not give up tradition either,

and we have a great advantage

because my family is also engaged

in agriculture in Gornji Tucepi.

We have our own potatoes, salad,

tomatoes and other foods which

we serve. The land surrounding

Biokovo is uniquely gifted with lots

of nutrients and minerals which

help to give our food more full flavors.”

– said Josip

Additionally, Kamen also offers

wines made by Viskovic on their

rich wine list. These are merlot,

chardonnay and zlatarica, as well

as the blending of two types of

white wines, from the grapes they

procure in Otric in Vrgorsko Polje,

which is the largest vineyard,

between Tucepi and Biokovo.

32

33

MORSKA PRIČA NA DASCI

BRUJET (na tučepski)

PITA OD JABUKA

Sastojci:

5 do 6 jabuka

šalica i pol brašna (oko 250 g)

Šalica i pol griza (oko 250 g)

150 g margarina ili masla

1 šalica šećera

1 vrećica praška za pecivo

2 kesice vanilin šećera

cimet

orasi

APPLE PIE KAMENA

Ingredients for one pie:

apple 1000 g

flour 250 g

semolina 250 g

butter 150 g

sugar 175 g

baking powder 1 tsp

vanilla sugar 1 tbs

cinnamon

walnuts 100 g

1. Košarice s inćunima i dimljenom dagnjom

2. Rolada od špinata s namazom od bakalara

3. Pura sa šalšom i filetom gofa

4. Kanape s kremom boba i slanim inćunom

5. Riblja pašteta na kruhu

SEAFOOD SELECTION FROM OUR

RESTAURANT

1. Amuse bouche with marinated anchovies and ž

smoked mussels

2. Spinach roll with dry cod pate

3. Palenta cake with amberjack and tomato sauce

4. Canapes with fava bean pate and salted

anchovies

5.Fish pate on home made bread

Sastojci

600 g ribe (friške)

200 g lignje

100 g malih škampi

100 g dagnje

200 g kapule

50 g češnjaka

2 dl bijelog vina

2 žlice domaće kvasine

200 ml ribljeg temeljca

Sol, papar i peršin

2 srednje rajčice

Prilog:

Palenta 300 g

“BRUJET” STYLE FISH STEW WITH

POLENTA

Brašno, šećer, griz, vanilin šećer i prašak za pecivo

umiješajte na suho. Jabuke očistite, izribajte pa

dodajte vanilin šećer, cimet i nasjeckane orahe.

Kalup za pečenje namastite margarinom. Na dno

stavite dio suhih sastojaka da ga pokrije, pa red

jabuka, suhe sastojke i tako naizmjenično kako

bi završili sa suhim sastojcima i na vrh položili

margarin koji treba narezati na tanke listiće.

Pitu zatim stavite u pećnicu zagrijanu na 180º

C stupnjeva i pecite 45 minuta. Ostavite je

da se ohladi, pa okrenite na suprotnu stranu.

In a mixing bowl, mix all dry ingredients,

flour, semolina, sugar and baking powder.

Peel the apples, season them with vanilla

sugar, some cinnamon and choped walnuts.

Put some butter on the bottom of baking

tray. Add one layer of mixer dry ingredients,

than layer of apple mixture. Reepet couple

of times, using all ingredients you prepared.

On the top, put the rest of butter, sliced

thinly.

Oven bake for 45 minutes on 180º C. Cool

down, and serve bottom side up.


adriatic white type fish 600 g

calamari 200 g

shrimps 100 g

mussels 100 g

onion 200 g

garlic 50 g

white wine 200 ml

red wine vinegar 2 tbs

fish stock 200 ml

salt & pepper, parsley, olive oil

tomato 2 pieces medium size

34

RESTORAN

KAP UJA

PJATI NA KOJIMA SE PREPLIĆU ZAGORA I OBALA,

STARE I NOVE RECEPTURE

Mediteranski restoran koji nudi od

dnevnih ribarskih ulova do pomalo

zaboravljenih okusa Zagore, jest Kap

Uja na vrhu Trga fra Andrije Kačića

Miošića u Makarskoj. Otvoren je prošle

godine i gastro priča je obitelji Tomaš.

Na jelovniku prepliću im se starinske

i modernije recepture, pa je Kap

uja mjesto gdje se mogu probati

teleće koljenice, tučepska pašticada,

odležane goveđe obrazine, jezik

u bijelom umaku, kao i morska

spiza na moderniji način poput

fileta šampjera u škartocu s julienne

povrćem. Preporučit će vam Tomaši

zapečeni kozji sir iz OPG-a u zaleđu

Biokova koji kombiniraju s piletinom

ili, pak, salatom od kozica. Posebnu,

pak, pažnju posvećuju dnevnim jelima;

od onog što se taj dan “uvatilo

u mriže”, dobrih bokuna provjerenog

lokalnog mesara, vrsnih domaćih ili

aromatiziranih maslinovih ulja do

verdure iz zaleđa, a sve uz idealan

omjer kvalitete i cijena kakav, recimo,

u gastronomski razvikanijem

Splitu iščezao je davnih vremena.

Za marende Kap uja nudi i jela od

kojih mnoga nećete lako naći u

drugim makarskim restoranima,

kao što su recimo, “sote marengo”,

gulaši od divljači, tjestenine s grdobinom

i bobom, a od slatkog, pored

provjerenih talijanskih slastica, služe

domaće torte i kolače te mokri

štrudel kako su ga radile naše bake.

„Želimo s jedne strane otrgnuti

zaboravu stara jela makarskog podneblja.

Pašticadu radimo po staroj

tučepskoj recepturi, od oraha buta,

a ne frikandoa jer je pinkicu mekši.

Tako spremamo i goveđi obraz koji

također odležava tri dana kao meso

za pašticadu, te ga poslužujemo uz

domaće njoke. Recimo, obrazine i

jezik mlađi svijet gotovo nije ni probao,

pa mnogi to ovdje po prvi put

kušaju i oduševe se. Kod nas uvijek

možete kušati vrhunske sireve, a

među njima i kozji kakav se u Zagori

do prije 40-ak godina vadio uz

domaću pancetu i pršut kad bi u

goste došao učitelj, doktor ili fratar

blagosloviti kuću. Da doživljaj bude

potpun, tu su i birana vina Dalmacije te ugodan interijer

kojim se kao i našom hranom spaja starinsko i suvremeno”

- ispričao je Marin Tomaš, vlasnik restorana Kap uja.

Na Makarska Gourmet Expou 2019 za predjelo složili

su kombinaciju kineske, meksičke, talijanske i domaće

kuhinje; proljetne rolice, gringo tacose, bruschette i

zapečeni kozji sir s Biokova. Za glavno jelo Tomaševi

su poslužili goveđe obraze s domaćim njokima, a za

desert tiramisu. “Na jelovniku svakodnevno moramo

imati izvorne i svježe namirnice, ono što se taj dan kupilo

mesnici ili ribarnici, ali i ponešto iz svijeta. To su prepoznali

domaći ljudi iz Makarske i okolnih mjesta koji

nam svakodnevno dolazi na marende i ručkove, a naša je

poruka budućim gostima: Sjedite, opustite se i uživajte u

prirodnim i zaboravljenim okusima!” - poručio je Tomaš.

36

RESTAURANT

KAP UJA

PLATES ON WHICH INTERTWINE BOTH THE

ZAGORA HINTERLAND AND THE SEASIDE AS

WELL AS OLD AND NEW RECIPES

The Mediterranean restaurant, offering

everything from the daily fishing

catches to the slightly forgotten flavors

of Zagora, is Kap Uja at the top

of Fr. Andrija Kacic Miošić Square in

Makarska. It opened last year and is a

gastronomic story for the Tomaš family.

The menu is full of old-fashioned

and modern recipes, so Kap Uja is a

place where you can try calf shanks,

Tucepi pasticada, aged beef cheeses,

beef tongue in white sauce, as well

as seafood in a more modern way,

like shrimp fillets in paper foil with

julienne veges. They recommend

Tomashi baked goat cheese from a

supplier in the hinterland of Biokovo,

which they combine with chicken or

shrimp salad. They pay particular attention

to daily meals; from what was

“caught in the nets” that day, the good

cuts of a proven local butcher, and

excellent homemade, flavored olive

oils from the hinterland, all with the

ideal ratio of quality and price, which

is difficult to find in places like Split.

For marenda, Kap Uja has many offers

which you won’t find easily in

other Makarska restaurants, such

as “chicken marengo”, game stew,

pasta with beef and beans. Other

unique offers are the homemade

cakes served with cookies and wet

strudel made “in grandma’s way”.

“On the one hand, we want to use

what we can of the old dishes in the

Makarska region. We make pasticada

according to the old Tucepi recipe,

with special position of the meat,

from beef hind leg. We also prepare

beef cheek, which is aged for three

days just like our pasticada, and

served with homemade gnocchi.

For example, the younger world has

hardly even tried the cheek or tongue,

but so many come here for the first

time and they taste it and they like it.

With us you can always taste top

cheeses, and among them goat

cheese, which was used in Zagora

40 years ago when they were taken

with homemade bacon and prosciutto

when a teacher, a doctor or a friar

would bless the house. For a complete

experience, there are selected wines of

Dalmatia and a cozy interior that blends old and modern with

our food,” said Marin Tomas, owner of Kap Uja Restaurant.

At the Makarska Gourmet Expo 2019, they combined

a combination of Chinese, Mexican, Italian

and local cuisine for an appetizer; spring rolls, gringo

tacos, bruschette and baked goat cheese from Biokovo.

For the main course, they served beef cheeks

with homemade gnocchi, and for dessert tiramisu.

“Every day we need to have original and fresh food

on the menu – what was bought that day by butchers

or fish farms, but also from the world. This is recognized

by locals from Makarska and surrounding places

who come to us every day for brunches and lunches,

and our message to future guests is: sit back, relax and

enjoy the natural and forgotten flavors!” said Tomasz.

38

39

PREDJELO

Proljetne rolice

Gringo tacos

Bruschetta s zapečenim kozji sir

APPETIZER KAP UJA

Spring rolls

Gringo tacos

Bruschetta with gratinated goat cheese

GOVEĐI OBRAZI U UMAKU

Sastojci:

1200 g goveđih obraza

2 glavice crvenog luka

300g mrkve

200g celera

1 poriluk

100 g suhih šljiva

½ naranče

500 ml crnog vina

50 ml ekstra djevičanskog maslinovog ulja

1 lovorov list

1 žličica papra u zrnu

40 g Kotanyi mješavine za pikatno pečenje –

Steak

50 g tamne čokolade za kuhanje

sol

gustin

mesni temeljac

Obraze operite, očistite, premažete sa Steak

začinom i ostavite da se mariniraju oko 2 sata. Sve

povrće ogulite i narežete na veće komade. Obraze

naglo prepržite na maslinovom ulju s obje strane pa ih

izvadite i stavite u duboki pleh.

Na preostaloj masnoći popržite poriluk, luk, mrkvu

i celer. Mesu dodajte dinstano povrće, lovorov list,

suhe šljive, papar u zrnu, zalijte vinom i temeljcem

tako da obrazi budu do polovice u tečnosti.

Dobro prekrijte trostrukim slojem aluminijske folije.

Pecite na 180 0 C tri do četri sata (ovisno o veličini

obraza). Kada su obrazi pečeni izvadite ih na toplo,

a od ostataka od pečenja napravite umak. Prokuhajte

ga, dodajte naribanu koricu naranče i malo

tamne čokolade te prema potrebi zgusnite s malo

gustina. Sve procijedite i prelijte preko obraza narezanih

na šnite. Poslužite s njokima, palentom ili

širokim rezancima.

BEEF CHEEKS IN SAUCE


beef cheeks 1200 g

onion 200 g

carot 300 g

celery root 200 g

leek 1 piece

dry prunes 100 g

orange 1/2 piece

red wine 500 ml

extra virgin olive oil 50 ml

bay leaf

black pepper corn 1 tsp

spice mixture kotanyi for steak 40 g

dark chocolate 50 g

salt

corn starch

beef stock

Wash beef cheeks, dry them and remove strings

and sheats. Season with Kotanyi steak spice mixture

and marinate for 2 hours.

Prepare and cut all vegetables.

In a pan, heat up the evoo and fry the cheeks from

all sides. Take them out and place into baking tray.

On the same oil, pan fry all precuted veges and add

around the meat. Add bay leaf, dry prunes, pepper

corns, pour with wine and beef stock to cover half

of the meat. Cover tray with triple layer of Aluminim

foil. Oven bake on 180 0 C 3-4 hours, depending on

size of the cheeks.

When the meat is tender, take it out. Blend the

sauce and add orange zest, dark chocolate and If

needed some corn starch to thick the sauce. Pass

the sauce trough fine strainer and pour over beef

cheek slices. Serve with polenta, “njoki” or home

made noodles.

TIRAMISU

Sastojci:

4 žumanjka

100 g šećera u prahu

500 g mascarpone sira

250 ml slatkog vrhnja

2 veća pakovanja piškota (48 komada)

250 ml kuhane jake crne kafe

malo ruma

TIRAMISU

Ingredients for 10-12 servings:

egg yolks 4 pieces

icing sugar 100 g

mascarpone cheese 500 g

whipping cream 250 ml

lady fingers - savoiardi 48 pieces (400 g)

black strong coffe 250 ml

rum

cocoa powder

40

RESTORAN

PEŠKERA

DALMATINSKE GOZBE U VRTU TISUĆU RUŽA

Peškera mjesto je gdje se dolazi

na svježu ribu u Makarskoj, pa na

platama ovog restorana otvorenog

1960. godine uvijek ima obora,

ulova koćarica, kao i mesnih

specijaliteta sa seoskih imanja

iz Zabiokovlja. Priča je to o gastronomiji

i ugostiteljstvu koje spaja

internacionalno s lokalnim, gospodsko

i pučko, ribarsko i težačko.

Peškerom kormilari zadnjih 30-

ak godina Zdenko Vujčić, morski

vuk makarskog ugostiteljstva,

koji vodi i kultni obiteljski restoran

Susvid otvoren 1976. godine na

Kačićevom trgu. Ono što Peškeru

čini obaveznom gastro lektirom

ovog kraja kušali smo na trpezi

prvog Makarska Gourmet Expoa.

“Naša priča krenula je davnih godina

s klasičnom ponudom, isprva

steakovima, a zatim smo prateći

želje gostiju uveli ribu. Zadnjih godinama

trend je i kod domaćih i

stranih gostiju da traže domaća

tradicionalna jela čemu smo se

posve prilagodili. Trudimo se da

pored internacionalne kuhinje u

ponudi uvijek bude girica, gavuna i

srdela, kao što bi trebalo biti i u drugim

dalmatinskim lokalima. Carpaccio

pravimo i od inćuna, tune,

trlje što smo naučili od Bračana,

inače plavu ribu spremamo na sve

načine i kako su to radili naši stari,

a imamo i posebne specijalitete

od bijele ribe po našim originalnim

recepturama” – ispričao je

šjor Zdenko koji se ugostiteljstvu

učio u Opatiji i Dubrovniku, a zatim

sedam godina usavršavao po

boljim njemačkim restoranima.

“Fali znanja onome tko nije radio

u tuđeg ćaće”, dodaje Vujčić, koji

i danas u 72. godini života trči poslom

po Peškeri, dočekuje goste i

pazi da je sve kako treba u kužini.

U bašti restorana koja je nedaleko

do glavne šetnice, dodajmo, bude

i do tisuću cvjetova ruža, a na ulazu

u lokal se znaju flambirati gradelane

srdele ili kakva bijela riba

kako bi dobile u okusu ono nešto

drugačije.

Od inovativnijih jela u Peškeri se

služe odresci morskog psa u šugu

od kozica, gostima su omiljeni i

medaljoni od te opake morske

beštije koje je Vujčić osmislio u

vrijeme kravljeg ludila da gostima

ribom zamijeni meso u jelima. S

nabavom nema problema. Zdenko

je svakodnevno na izravnoj vezi

s malim ribarima, pa čim privežu

brodice, dobri bokuni stižu mu u

lokale. Krumpiri i zelen su u Susvidu

i Peškeri s padina Biokova,

paški sir 35 godina nabavlja od

sirara Frane Zubovića iz Kolana,

a pršuti im stižu iz OPG-a Ante

Buljubašića iz Zagvozda, jednog

od vodećih malih proizvođača u

Imotskoj krajini.

“Peškera je danas tipični dalmatinski restoran

gdje se nudi i ono staro, ali i ponešto novog s

pomalo i prevelikog jelovnika. Tu gosti mogu

kušati brujet ili inćune u tisno, tu ćete naći

slanu ili pečenu srdelu.. Trudimo se imati

zelenu salatu, blitvu s makarsko-tučepskog

područja koja raste uz izvore vode, biokovske

krumpire, pršute od Buljubašića koji

ima svojih 50 guda, kao i koze i ovce, a osim

pancete i pršuta, pravi i vrhunsku pečenicu.

Tako bi i drugi trebali imati u tom kraju. Ništa

u lokalu ne smije biti što ja ne bih ponudio

gostu u svojoj kući” – dodao je Vujčić.

U rujnu na Makarska Gourmetu Peškera se

strogo držala “klasike”, pa su na izložbu

donijeli platu s pršutom iz Imotske krajine,

paškim i sirevima OPG-ova Zabiokovlja.

Na stolu im se našla pašticada, pečenja

janjetina s mladim krumpirom, štrudel, ono

što strani gosti najviše im traže u potrazi za

domaćim okusima.

42

RESTAURANT

PEŠKERA

A DALMATIAN FEAST IN THE GARDEN OF A

One of the best places for fresh

fish in Makarska, Peskara opened

its doors in 1960 and since then

they have always had stews, fresh

catches, as well as a variety of

meat which comes from the rural

estates around Zabiokovlje. It is

a story of gastronomy and hospitality

that connects the international

world with local, domestic,

folklore, fisherman, and a tough

lifestyle. For the past 30 years,

the helmsman of Peskera has

been Zdenko Vujcic, a “sea wolf”

of the Makarska hospitality industry,

who also runs the cult Susvid

family restaurant opened in 1976

in Kacic Square. What made Peskera

a must-visit gastronomic

lesson of this region was tasted

on the table of the first Makarska

Gourmet Expo.

“Our story started a long time ago

with the classic dishes, first the

steaks, and then following the

wishes of the guests we introduced

fish. In recent years, it has

been a trend for both local and

foreign guests to look for local traditional

dishes, to which we have

completely adapted. We strive to

always have, in addition to international

cuisine, beef, gourmand

and sardine, as it should be in all

Dalmatian places. We also make

Carpaccio from anchovy and

tuna, using what we learned from

the people of Brač, otherwise we

prepare fish in every way that our

ancestors did especially the white

fish specialties, which we prepare

according to our original recipes.”

-said mister Zdenko, who studied

catering in Opatija and Dubrovnik,

and then spent seven years perfecting

his craft in German restaurants.

“There is a lack of knowledge for

someone who does not work in

other restaurants, with other owners”

adds Vujcic, who runs Peškera

at the age of 72. He welcomes

guests and makes sure everything is

in the order. In the garden of the restaurant,

not far from the main promenade,

there are up to a thousand

rose flowers, and at the entrance

to the restaurant is the well-known

flame grill where sardines and white

fish to get their unique taste.

Of the more innovative dishes at

Peskera are shark served in shrimp

sauce. Guests are also fond of medallions

made of this vicious sea

shark that Vujcic designed at the

time of mad cow disease in order to

replace fish with meat in dishes.

Zdenko is in direct contact with

small fishermen on a daily basis,

so as soon as they dock boats, the

catches come to directly to his places.

Potatoes and greens also make

their way from the slopes of Biokovo

to Peskera’s front door. Additionally,

Peskara receives cheeses

from producers like Frane Zubovic,

and ham from OPG Ante Buljubasic

in Zagvozd, one of the leading small

producers in the Imotski region.

Today Peskera is a typical Dalmatian restaurant

offering both old and new with a varied

menu. Here guests can taste brunettes or

anchovies by the thousands, and you will

also find salty, roasted sardines. We offer

fresh lettuce, Swiss chard from the Makarska-Tucepi

region, which grows with local

water sources, biokovo potatoes, smoked

hams from Buljubašić family. They growe

only 50 pigs per year, and some sheeps and

goats. Beside excelent smoked ham, they

are making breathtaking panceta and other

smoked products. That’s how it should be in

this area. There should be nothing in the bar

that I would not offer to a guest in my house,”

Vujcic added.

In September at the Makarska Gourmet,

Peškera strictly adhered to the “classics”,

so they brought to the exhibition plates with

ham from the Imotski region, Pag cheeses

from OPG’s Zabiokovlje. Additionally they

brought pasticadas, roast lambs with young

potatoes, strudel, which is what foreign

guests are most looking for in their search

for local flavors.

44

45

HLADNA PLATA

Dalmatinska plata (pršut, sir, kozji, paški, pome,

krasavci, masline, zelena slata)

ŠTRUDEL

Sastojci

1 paket lisnatog tijesta

1000 g jabuka

3 žlice šećera

2 vanilj šećera

2-3 žličice cimeta

sok 1 limuna

malo ruma (može i bez)

žlica prezle

1 šaka grožđica

PAŠTICADA

Sastojci:

2,5 kg juneće pisanice

900 g mrkve

300 g korijena celera

200 g korijena peršina

2 dcl kvasine

4 dcl crnog vina (vranca)

10 dag pancete

1,5 kg luka, dva češnjaka

2 lovorova lista, grančica ružmarina

žlica koncentrata rajčice

15 suhih šljiva

1 l povrtnog temeljca

2 žlice meda

2 žlice pekmeza od šljiva

ekstra djevičansko maslinovo ulje

sol

Našpikujte meso sitnim komadićima dvije manje

mrkve, glavice češnjaka, 5 dag pancete i klinčićima,

pa ga stavite u veću posudu marinirati u kojoj ćete

ga prekriti polovicom narezanog povrća. Prelijte

meso crnim vinom i vinskim octom uz dodatak

ružmarina, lovorova list, papra u zrnu. Ulijte još

malo vode i sve zajedno stavite marinirati u hladnjak

preko noći. Meso i povrće zatim izvadite iz marinade,

a tekućinu prelijte u vrč za kasnije kuhanje.

U posudi za kuhanje na zagrijano ulje stavite meso

i naglo popržite ga 10-ak minuta sa svih strana na

naglo da se zatvore, povremeno ga okrećući. Za

to vrijeme narežite preostalo korjenasto povrće i

češnjak.

U lonac u kojem se pržilo meso dodajte povrće iz

marinade, pa svježe narezano povrće.

U lonac u kojem se pržilo meso dodajte povrće

iz marinade, pa svježe narezano povrće.

Kuhajte 15-ak minuta, pa u umak vratite meso,

pa tijekom kuhanja ulijte povrtni temeljac, te

dodajte koncentrat rajčice, klinčiće, polovicu

suhih šljiva i kuhajte na laganoj vatri uz povremeno

miješanje i dolijevanje tekućine od marinade

kako pašticada ne bi presušila.

Nakon tri sata kuhanja, odstranite lovorov list

i grančicu ružmarina, a meso premjestite na

dasku. Potom štapnim mikserom izradite umak

na grubo, dodajte pekmez od šljiva, med, preostale

suhe šljive, dobro promiješajte i maknite

s vatre i umak je gotov. Meso narežite na

odreske debljine dva centimetra. Poslužite s

domaćim njokima.

COLD PLATTER PEŠKERA:

Smoked dalmatian ham, goat and sheep hard

cheese

TRADITIONAL APPLE STRUDEL


crusts 1 packet

apples 1000 g

sugar 3tbs

vanilla sugar 2 pieces

cinnamon 2-3 tbs

1 lemon juce

a little rum (can do without)

prezle 1 tbs

raisins 1 handful

PAŠTICADA


Beef meat from hind leg 2500 g

Onion 1500 g

Carot 900 g

Celery root 300 g

Parsley root 200 g

Garlic 2 heads

Red wine vinegar 200 ml

Red wine 400 ml

Smoked panceta 100 g

Bay leaf 2 pieces

Rosemary 1 branch

Tomato puree 1 TBS

Dry prunes 15 pieces

Vegetable stock 1000 ml

Honey 2 TBS

Plum jam 2 TBS

Extra virgin olive oil

Cloves

Salt & pepper

Stab the knives into beef meat and insert some carot

sticks, garlic cloves, panceta sticks and cloves.

Put the meat into large bowl, cover with one half

chopped veges. Add red wine, red wine vinegar,

bay leafs, rosemary, and pepper corns. Cover with

some cold water and leave overnight to marinate.

Next day, dry out the meat and veges from

marinate. Keep the liquid for latter. In a large

braising pan, heat up the evoo and fry the meat

from all sides. In the mean time, cut the rest of vegetables.

Take the meat out of a pan, and add all

vegetables, marinated and fresh, and keep frying.

Pour with the liquid part of marinade and cook for

15 minutes. Than put meat back to the sauce, pour

with vegetable stock, add tomato puree, half dry

prunes and braise for abouth 3 hours. Stir now and

then.

When the meat is ready, take it of the sauce, together

with bay leafs and rosemary. With hand

stick blender, blend the sauce and add the rest

of dry prunes, plum jam and honey, and stir well.

The sauce should be ready to serve. Cut the meat

into 2 cm slices, cover with sauce and serve with “

makaroni” or “njoki”.

Makarska Menu 2020

Makarska Menu 2020

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