Renaissance Dubrovnik Cuttlefish Soup Recipes

RENAISSANCE DUBROVNIK CUTTLEFISH SOUP

Steps:

• Remove ink bags form cuttlefish, chop cuttlefish into small pieces and fry them just few minutes.
• Add minced onion, garlic and minced parsley leaves and sauté it not more than 10 minutes.
• Add fish stock and cook until all ingredients are soft.
• Add white wine and season with salt and pepper. Cook for about 20 more minutes.
• Strain the soup and cook the rice in it. When the rice is cooked, put back cuttlefish. Serve hot.

DUBROVNIK RENAISSANCE TIME ROASTED CAPON

Steps:

• Season capon with salt and pepper. Put smoked sausage for cooking inside the capon. Also put pancetta schnitzel, rosemary and cinnamon stick inside.
• Wash orange and pierce on several spots with fork. Close the capon back hole with the orange.
• Grease the baking pot with lard and put capon to bake on 200°C for about 110 minutes (1kg=1 hour, usually).
• Before end remove the capon from the oven, pour orange juice over capon and spread honey over to cover skin.
• Place BBQ sausages around capon and put back into oven and bake for 15 to 20 minutes (to finish the sausages). Serve.

COCK A LEEKIE SOUP

Steps:

• Put the chicken in a pot with enough water to more than cover.
• Add 6 leeks.
• Cover the pot and simmer gently for 1 hour or until the chicken is falling off the bone.
• Remove the chicken and reserve.
• Strain the stock into a fresh pot, add the rice and cook in a covered pot for 10 minutes.
• Add the grated carrots and the remainder of the chopped leeks and continue cooking for 20 minutes.
• Taste for intensity of flavour and, if necessary, reduce further to increase the taste.
• Season with salt and pepper.
• Chop a little of the reserved chicken and add to the finished soup.
• Note: The reserved chicken is sometimes served as a separate course with mealie or boiled potatoes and a very strong sauce or perhaps yellow mustard.

RENAISSANCE HVAR ROASTED DUCK WITH APPLES

Steps:

• Clean and season the duck and put sage and thyme sprig inside.
• Put the duck into roasting pot (or "peku") and roast it on 190°C, occasionally basting with lemon juice and water.
• When it is almost done (about 100 minutes) take the duck out and slice it into serving pieces.
• Make sauce out of wine and honey and roasting drippings, add sliced apples, return the duck slices and roast until all ingredients are soft (or 20-30 min.).
• Serve with homemade flour gnocchi.