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JAČMIK SA SUHEN MESON VA KOTLIĆU<br />
Temeljac (konc. 0,03 kg)..................................3,00 l<br />
Ulje maslinovo .................................................0,05 l<br />
Ječam..............................................................0,20 kg<br />
Krumpir............................................................0,05 kg<br />
Mrkva...............................................................0,05 kg<br />
Poriluk .............................................................0,05 kg<br />
Kukuruz ...........................................................0,05 kg<br />
Slanina ............................................................0,10 kg<br />
Peršin ..............................................................0,03 kg<br />
Češnjak ...........................................................0,02 kg<br />
Suha vratina ....................................................0,30 kg<br />
Sol ...................................................................0,05 kg<br />
Papar...............................................................0,05 kg<br />
<strong>AUTOHTONA</strong> <strong>CRIKVENIČKA</strong> <strong>JELA</strong><br />
Način pripreme:<br />
Ječam se namoči u hladnoj vodi da odstoji, pa se stavi kuhati uz dodatak začina i<br />
mesa, kada je je napola kuhan dodaje se korijenasto povrće, a pri kraju se doda pešta<br />
od slanine, češnjaka i peršina. Izvadi se suha vratina i nareže na kockice i doda u<br />
gotov kotlić.<br />
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