![](https://cuhacha.com/storage/2023/01/05044-scaled.jpg)
![](https://cuhacha.com/storage/2023/01/05044-scaled.jpg)
Pašticada s njokima
Ingredients:
- 1 kg of beef fillet or rose
- 10 kg of pancetta
- 2 tablespoons of tomato can
- 3 onions
- 2 carrots and a piece of parsley root
- 5 -6 češanja češnjaka
- 8 suhih šljiva
- 2 bay leaves
- 4-5 cloves
- dcl of olive oil
- 1 dcl Prosecco
- šalice crnog vina
- Malo naribanog muškatnog oraha
- šalca domaćeg octa
- šalica vode
- Sol i papar
- Grančica ružmarina
Preparation:
Meso staviti u teću i preliti ga sa po jednom šalicom vina, osta i vode. Leave it to marinate for several hours, (preferably overnight), then take it out and dry it. Meso sa svih strana špikovati komadićima češnjaka i pancete. Someone also puts carrot sticks. U meso utrljati sol, pa ga prijati na maslinovom ulju da uhvati koricu i ostaviti sa strane. Na istom ulju prijati nasjeckanu kapulu, korijen petrusina (može i selena) i mrkvu, a zatim dodati pera lovorike i ruzmarin. Dinstati nekoliko minuta, uliti šalicucrnog vino, prošek i vode koliko treba da prekrijemo meso. Popapriti, dodati 4 – 5 garofulića i malo naribanog muškatnog oraha. Cover and cook until it boils and reduce the heat. Kuhati dva – dva i po sata, uz povremno okretanje mesa ili ga staviti u pećnicu i peći na 160 stepeni dva sata. Povremeno kontrolirati, okrenuti meso, i po potrebi podlijevati sa toplom juhom ili vodom. After two hours of cooking or baking, add plums and continue cooking. When it is cooked, take it out of the oven and cut it into feta. Take out the bay leaves, and puree the mixture (you can also use a hand mixer), check the saltiness, reduce if necessary and serve: meat, mixture and homemade gnocchi.
Gnocchi:
Peel the tuber, cut into cubes and cook in salted water. Ocijediti i ispasirati krumpir kao za pire. Ohladiti, dodati 1 jaje, malo soli, (neko stavlja i 2 žlice otopljene masti, maslaca ili ulja ) pa uz dodavanje brašna umijesiti mekano tijesto. Take smaller balls of dough and roll them in the shape of a thicker pencil. Tear off 2 cm long pieces with a knife and cook in salted water. The gnocchi are cooked when they float to the surface. Drain and cover with a little olive oil.
Serving:
Na tanjur se posluže njoke i fete mesa obilato prelivene toćem. Uz ovo jelo obavezno poslužiti naribani slani sir.
Interesting facts about the dish:
Dishes similar to pashticada are also known in other European regions with a very different tradition. Na nastanak ove delicije svakako je utjecaj imala Rimska kuhinja u kojoj nije manjkalo mesa u mirisnim toćevima. S obzirom na više-vjekovnu upućenost Boke prema Veneciji i brojne trgovačke puteve pomoraca, nije isključeno da je na bokeljsku pašticadu, pored dalmatinske, utjecaj izvršila i venecijanska pašticada, nešto siromašnija mirisima od dalmatinske.