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DALMATIAN PASTIZZADA(pot roast)

- beef, from leg 1000 g
- dry bacon 150 g
- garlic 20 g
- cloves 6 pcs
- red onion 100 g
- fresh carrot 100 g
- prunes 80 g
- tomato paste 60 g
- sherry 2 dl
- flour 25 g
- parsley leaf
- nutmeg at the tip of the knife
- olive oil 0,6 dl
- salt, ground pepper, sugar, vinegar if needed

Wash, dry and spike the beef with sticks made from bacon, garlic and cloves, aligning them at same distances. Add salt, pepper, sprinkle a bit with vinegar, place into pan and leave at cold temperature over night.
Sprinkle the marinated meat with some flour and fry in the pan on heated oil. Fry on all sides until the meat turns reddish. Take the reddish meat out and put chopped onions, grated carrot, chopped parsley into the pot, stew them altogether a bit, pour water, add tomato, salt, pepper, sherry, soaked prunes and fried meat. Cover, simmer for 2 to 3 hours, stir occasionally, add water and repeat until meat gets tender.
Take out the meat, cut into slices and serve on platter. Strain the sauce through the sieve and cook a while longer and then pour it over the meat.
Serve with potato gnocchi or home-made dough.

POTATO GNOCCHI
- potatoes 600 g
- flour 300 g
- eggs x 2
- oil 0,6 dl
- salt 8 g
- nutmeg at the tip of the knife
- grated cheese 40 g

Wash the unpeeled potatoes, place them in cold water. Cook them until they get soft, drain, peal and run them through a strainer.
Add flour, stirred eggs, grated nutmeg and some oil. Knead the soft dough, cut into several smaller pieces. Knead each piece into long rolling-pin shapes up to 3 cm in diameter, and then cut pieces up to 2 cm long. If cut this way they get a hole in the middle and the grater print on the outer side.
Cook gnocchi in salted boiling water for cca 5 minutes. Take them out with a spatula and place them in cold water, drain and place in the pan on heated oil and warm them up in oven.
Serve hot with grated cheese with meat dishes in sauces.

CALAMARI STUFFED THE ISLAND WAY

- medium size calamari 1600g
- rice 160 g
- red onion 300 g
- olive oil 1 dl
- fresh tomatoes 300 g
- garlic 20 g
- red wine 2,5 dl
- parsley leaf 20 g
- ground pepper 3 g
- salt 20 g

Clean, wash and dry calamari. Cut calamari tentacles and heads into small cubes. On 0,5 dl of heated oil fry calamari tentacles and some chopped onions. Add salt, pepper, some chopped parsley and rice, add water (or fish soup) and stew until rice gets soft. Stuff calamari with this mixture, and finally close the calamari hole with a toothpick. Place stuffed calamari into a pan, pour prepared sauce, cover and simmer until they get tender. Finally, pour wine, cook for 5 more minutes and serve hot.
Sauce: on the remaining oil, fry chopped onions, tomato cut into cubes, chopped garlic and parsley, add salt and pepper, add water and cook for cca 5 minutes.

FISHERMEN'S FISH STEW

- grouper 800 g
- conger eel 800 g
- red onion 150 g
- fresh tomato 150 g
- garlic 30 g
- parsley leaf 30 g
- white wine 7 dl
- wine vinegar 3 dl
- olive oil 1 dl
- ground pepper 3 g
- salt 20 g

Place cleaned onion cut into rings, garlic, chopped parsley and washed tomato chopped into slices into the pan. Add oil and put cleaned slices of cut fish on the vegetables. Add salt, pepper and pour wine and wine vinegar. Simmer for 1 hour. Serve hot with hot cooked polenta...

POLENTA

- corn flour 400 g
- water 1,2 l
- salt 10 g
- olive oil 0,4 dl

Put water, salt and oil in the pan. When water boils, slowly add corn flour with frequent stirring. Cook for cca 35 minutes with frequent stirring. When it gets thick and flour softens, empty into a serving dish.