Tuka alla pasticada
Here is an old recipe that is known in old Split families, including mine. Although this recipe has little to do with the classic pasticada that we are used to eating and cooking, it is special and the taste and ingredients that combine. also use chicken / boneless drumsticks.
Preparation steps
- Prepare the meat: Bone the barrel karabatak. Cut it into thicker strips. Marinade: Finely chop the red onion. Clean and chop the finely salted sardines / anchovies. Chop the figs and plums. Put everything in a bowl, cover with wine, olive oil and half the vinegar. Leave to stand for at least a hundred or overnight.
- Heat the olive oil in a deeper pot. Finely chop the parsley, capers and garlic. In a heated pot, add the pieces of meat that you have previously lightly salted and peppered. Take out the finished meat and leave it warm while you finish the sauce. If necessary, add a little more oil to the pot, briefly sauté the parsley, capers and garlic for a second to smell. Strain the onion marinade, save the liquid. Add the strained part together with the onion and all the ingredients, continue to sauté briefly. Drizzle everything with the marinade liquid, boil briefly, return the meat and continue cooking for another 10-15 minutes.
- Refine the taste: In my case, my grandmother separated the cooked pasticada into two parts, put the rest of the vinegar in one part and a small teaspoon of honey in the other. It was such a sweet and sour pasticada to taste / she always wanted to please everyone /. feast.Dense with manistra or gnocchi.
