MENU 2
Menu for Good Friday

Welcome: supa
Welcoming cocktail: made of merlot and refoška wine

Menu – meatless

Light chick pea soup (manestra)

White codfish
Broskva na padelu
Pasotice with onions, bread crumbs or salted sardines

Motanice

FRIDAY

Good Friday is the day we celebrate with abstinence from meat and greasy meals. Main meal is served late afternoon. Supa is for lunch.

Red wine supa
Grill at the fireplace yesterday’s bread made of corn and wheat flour. You’ll need one large piece of bread for each family member. Bread should be turned over and coated with olive oil. Close to the fire, gradually heat red wine in “bukaleta”. Lay slices of grilled bread in large pot and sprinkle with sugar. Then pour wine over them and serve.

PS This is not dessert version of supa, for this occasion it serves as a welcoming cocktail.

Chick pea manestra
Put the beans and chick peas in a bowl of water the day before. Lightly salt the chick pea. Next day put everything in fresh water and cook for one and a half hour. Braise green onions on some olive oil, add paper and mix it all with manestra. Add to manestra few whole potatoes and garlic and cook for another one and a half hour. Add one potato cut to cubes, mash the cooked whole potatoes and boil for 30 minutes. Serve hot from terina with some virgin olive oil.

White codfish
Steep dry codfish for24 hours, and then boil it for 60-70 minutes. When it’s cooked and drained clean it from skin and bones, and squash with some olive oil and garlic. Oil should be slightly warmed. Good codfish can take one liter of oil for every kg of fish meat. Serve cold with olive oil and warm side dish.

Broskva na padelu
Broskva is a sort of cabbage that doesn’t form head. It is best at the frost season. Put few whole potatoes in salted water and boil. When they are half cooked add broskva cut to large pieces. Boil for 30 minutes, drain and spice with olive oil and garlic.

Pasotice
Pasotice are a side dish or a warm hors-d'oeuvre, made of ordinary pastry (flour, water, salt) or pastry with eggs. Thin the pastry with a rolling pin and cut rhomboidal forms 2*2cm. Cook al dente. Spice with green onions braised on olive oil or

a)… with fried bread crumbs with sugar
b)… with fried fillets of sardines. Wash fillets in malmsey and dry them in olive oil.

Motanice
Slice yesterday’s bread and soak the slices in eggs with a little milk. Fry in a lot of oil. Serve hot with crystal brown sugar.

prof. Pino Kuhar