Pivac ispod peke

Recipes HR
08.11.2021 agrrazd (0) Comments

Ingredients:

  • 1 pickled pivac (in many places it is called kopun ), about 1.5 kg
  • a piece of bacon
  • 1.5 kg of new potatoes (smaller)
  • 2 onions
  • pork fat
  • a glass of white wine
  • herbs (sage, a little rosemary)

 

Remark:

Pivac pod pemak is considered a delicacy and is prepared on special occasions all over Dalmatia. The rooster should be cocked, and a cocked cock is called a kopun in some places  (from Italian cappone ). On the islands of Zadar, the rooster is most often called peteh,  that is, petešić  if he is young.