Richet in the Gorski Kotar way
I love reading different recipes for the same dishes and discovering what makes them different. So I looked closely at all seven recipes published so far for the preparation of an old dish, known as - ricette. I saw the differences, so I decided to add this eighth recipe, which I inherited from my mother and according to which I have been preparing rice for more than four decades. It is my favorite winter dish, a dish from my hometown, so let it be called that ……
Preparation steps
- Prepare all the ingredients for this delicious winter dish
- Clean and wash the beans and barley porridge and put together to cook. When it boils, cook for 2-3 minutes, then remove from the stove and drain the water ......
- ...... then pour new water over everything again.
- Then in a bowl with beans and barley porridge in the cold add sliced: parsley root, celery root, onion, crushed garlic and grated carrots.
- Add a little oil or fat from the roast, bay leaf, a teaspoon of Vegeta, a little salt and bacon or dried meat cut into small cubes.
- Put to cook until the beans and porridge are cooked and during cooking, if necessary, add a little water. Just before the end of cooking, add red pepper or a spoonful of ajvar, a little chopped parsley if desired, and pepper and salt if necessary.
- If you like barley porridge, which is obtained from barley or orza, read this interesting and useful article about barley
- This is a basic and original recipe that you can supplement by cooking a couple more dry sausages, a piece of dried bacon or a piece of dried meat together with the beans. I still prefer to cook dried meat separately, so even today I served meat with separately cooked dried leg (bunceka) with rice.
- I suggest you take a look at all the recipes about ricette that they have published: todebo, cvijetić8, DIANA, mamita, as well as recipes for colinarika: cool-recipe 2005 and cool-recipe 2007
