Are you planning to spend your next
holiday in Istria in one of our
beautiful villas with pool? Are you a passionate culinary lover and would like to
get to know Istria in a characteristic way? Then you will certainly be interested in the following text.
Istrian cuisine is based on fresh food, seafood, seasonal vegetables, olive oil and dried meat. A
trademark of Istrian cuisine is what the Istrians call ombolo or zlomprt. This typical speciality of the region is a top
gastronomic delicacy.
It is a part of the
boneless pork chop. Pork contains a number of trace elements and B vitamins that are involved in metabolism and the functioning of the nervous system. The meat is
rubbed with salt, crushed pepper and other spices. The leaves of laurel, which grows mainly on the coast in Croatia, are used most often. After seasoning, it is wind dried for about 3 weeks if it is to be served grilled, or 90 days if it is served in
dried thin slices.
You can buy the finished product from butchers. You can taste this speciality in the
typical konobas all over Istria or prepare it yourself.
Ombolo is usually served with cabbage and homemade sausage. Below we reveal a
delicious recipe with which you can surprise your loved ones at home.
Recipe:
Ingredients (for 2 people):
600 g chopped cabbage
300 g ombolo, boneless pork loin - dried or fresh
300 g homemade sausage
2 onions
2 tablespoons lard
2 teaspoons red pepper
1 dry chilli pepper
3 dl milleram or sour cream
1 tablespoon flour
3 tablespoons oil
0.5 dl dry white wine
pepper, vegeta
Preparation:
1. put the onion on the lard, salt it with a pinch of salt and then add
red pepper and the chopped dry seedless chilli.
2. place the
cabbage onto the onion, stir and simmer for 5-10 minutes.
3. then add 3 dl of
wine and continue cooking in a covered pan for 45-50 minutes until the cabbage is tender, stirring occasionally and adding more wine if necessary.
4. in the meantime, cut the ombolo into strips or cubes, sprinkle with vegeta and pepper and fry with a little oil together with the
homemade sausage. Fry on both sides until the meat is tender.
5. place the prepared cabbage in an
ovenproof dish or baking tray and pour the frying fat from the meat over it.
6. arrange the roasted meat and the sausage cut into slices on the cabbage.
7. drizzle everything with milleram or
sour cream, which is preheated and mixed with a tablespoon of flour.
8. preheat the
oven to 200 ° C and roast the prepared dish until it reaches a
golden colour.
9. serve the dish with boiled
potatoes.
It is that easy.
We wish you bon appétit! :)
Valentina Novak
30.3.2022
MY ISTRIA GUIDE
