Sataras, a traditional Herzegovinian dish!
The old recipe, which my mother inherited from her late grandmother, I make often, remembering, always, a happy childhood in the fields of tomatoes, peppers and other vegetables and fruits (figs, grapes…) and the arrival of tired farmers (went to work in the fields before going out sun) for lunch, (late breakfast, around 11 am) sataraš with cigar and so invigorated with your favorite dish, go on a well-deserved vacation until lunch!
Preparation steps
- # Peel an onion, cut it in half and cut each half lengthwise to get thinly sliced halved onion crescents, put it in a pan with oil and fry stirring for ten minutes, add a little salt to let the onion release its juice and when it softens, add 1/2 water, stir and when the water evaporates repeat the addition of water two more times;
- # while frying and simmering the onions, clean the peppers, cut them into cubes and add the onions towards the end of the third addition of water, stir and fry for another ten minutes, until the peppers soften, change color and the onion becomes a nice thick mixture;
- # while the peppers are frying, finely chop the tomatoes from the peeled tomatoes and add them to the pan together with the sauce, reduce the heat, add the hot peppers, pepper and, if necessary, more salt, stir and let it simmer for ten minutes; towards the end check, salinity, pepperoness and anger and pull in the middle of the pan with a spoon, if only the sauce with fat appears, beez any water, a sign that the sataras is sufficiently fried and remove from the heat;
- In the meantime, paleentai is cooking and serving time, who also likes a little feta cheese and a glass of red wine!
Serving
This real summer dish is made from meaty, ripe tomatoes, but as we all adore sataraš, tomatoes are a great substitute for them! Instead of real turkey and polenta it is great!
