PAŠTICADA from Split-Dalmatia, Croatia


Fill the piece of meat with bacon, carrot and garlic are soaked in marinade, and the marinade is made of wine or homemade vinegar, which needs to be soften up with water, you chop the root vegetables in it, black pepper and cloves with which the meat will later be cooked with. Meat needs to ber held in the marinade at least over night, and 2 days can work as well as long as the meat is turned every once in a while.
The meat is removed from the marinade, finely drained (you can soak as much liquid with paper towels), then well browned on both sides on lard or oil. This is the most important part, when the meat has that nice brown color on all sided, you put the meat aside on the plate, to the cooking grease add some oil if it needs and glazed onions and then add the rot vegetables, cook on oil for a small amount of time then return the meat to the cooking pit and add wine. Cook it long on a light fire (at least 2 to 3 hours, depending on the weight of the meat) add some nutmeg, laurel, rosemary, prunes and other spices.
All the root vegetables need to be mashed into a fine sauce and then add condiments depending on the taste, that is called the finishing phase.

Meat is taken out and cut into slices 1 cm thick and returned to the sauce, add some vinegar, cook it on the light fire until the meat goes all soft.

Serve with gnocchi.

• frikandoa beef (about 30 blanket per person
• a piece of nice meaty bacon for špikovat
• 2 cloves garlic
• 1 piece of carrot
• 1 onion
• 1 celery root
• 1 parsley root
• 2 ounces sherry
• 1 oz of red wine
• 4-5 dried (or plum)
• salt, pepper, cloves, nutmeg, bay leaf
• tablespoon of lard
• sunflower oil
• vinegar


The recipe is from:
Ul. Hrvatskih mučenika 24
21220 Trogir
[email protected]

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