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Budla, goranski nadjev, crnoluški želudac, budel, or nadelo are just some of the names for this delicacy hailing from the Croatian region of Gorski Kotar. There are as many names as there are recipes for this meat product that is traditionally prepared with stale crustless bread, eggs, ham, bacon, onions, and seasonings such as salt and pepper.
The mixture is typically stuffed in pork casings, which are then either boiled or baked. When properly boiled or baked, budla is served in thick slices and paired with anything from bread to charcuterie, but it is most often used as a filling for various types of meat.
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Čepurke na plevu is a simple Croatian dish originating from the area around Gacka. In order to prepare it, the stems are picked from the mushrooms (usually button mushrooms), and they are then placed on a stovetop. Each mushroom is seasoned with a pinch of salt, and they are then left to cook on the stovetop until each mushroom is filled with its own juices on top.
These mushrooms can be eaten as they are, but they also make for a tasty side dish.
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During the Easter holidays in Bribir, Croatia, people prepare a special dish known as bribirski prisnac. It is a savory cake consisting of eggs, flour, yeast, bacon or ham, spring onions, and a local squeaky cheese made from cow’s milk - škripavac.
Sautéed onions, bacon, and ham are combined with other ingredients, the combination is seasoned with salt and pepper, and it is then transferred into a mold and baked in the oven. When the top is golden brown, the dish is ready to be consumed.
MOST ICONIC Bribirski prisnac
Hobotnica na novaljski is a traditional dish originating from Novalja on the island of Pag. The dish is made with a combination of octopus, potatoes, olive oil, garlic, parsley, and seasonings. The octopus is cooked in boiling water (the water shouldn't be salted because the octopus will become tough), and once tender, the potatoes are added and cooked with the octopus for a bit longer.
Once cooked, the octopus is cut into pieces and combined with olive oil, the cooking liquid, and partly-mashed potatoes. Garlic and parsley are added to the mix, and the whole dish is seasoned with salt and pepper. Hobotnica na novaljski is traditionally served warm as an appetizer or the main dish.
MOST ICONIC Hobotnica na novaljski
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Lunice, rupice, or gunjci is a traditional fish dish originating from the Kvarner area. The dish is usually made with a combination of sardines or anchovies, eggs, breadcrumbs, cornflour, garlic, parsley, salt, and oil. There are many variations, but the only important thing is the fish and cornflour, while other ingredients may vary.
The fish is cleaned and stuffed with a mixture of breadcrumbs, salt, garlic, parsley, eggs, and olive oil. It is then dipped in beaten eggs, rolled in breadcrumbs, and fried in hot oil until golden brown and the dish is then ready to be enjoyed. The dish is called rupice in Crikvenica, lunice in Novi Vinodolski, and gunjci in Dramalj.
Planinski rižot is a traditional dish originating from the Gorski Kotar region. This mountain-style risotto is made with a combination of mushrooms, rice, dried sausage, garlic, tomatoes, parsley, white wine, vegetable stock, butter, olive oil, and grated cheese such as parmesan.
The mushrooms, garlic, and sausage slices are sautéed in olive oil and covered with white wine. The chopped tomatoes are added to the pan and the mixture is simmered for a few minutes. Rice and seasonings are then added to the pan, the mixture is covered with vegetable stock, and the risotto is simmered until fully cooked.
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Štokalj s jajima or kajgana sa suhom hobotnicom is a traditional dish originating from the Kvarner area, and it's especially popular on the island of Rab. The dish is made with a combination of štokalj (wind-dried octopus), eggs, onions, and olive oil.
The štokalj is cut into slices and it's then mixed with the eggs and onions sautéed in olive oil. The mixture is cooked until the eggs develop the desired consistency. Interestingly, there is no need for salt as the dried octopus is already salty.
MOST ICONIC Štokalj s jajima
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