Žgvacet od teletine
(Teleći žgvacet)
Žgvacet od teletine is a traditional dish originating from the region of Istria. The dish is usually made with a combination of veal, onions, garlic, tomatoes, white wine, basil, parsley, marjoram, flour, oil, salt, and pepper. The veal cubes are sautéed in oil, followed by the addition of onions, garlic, and parsley to the pan.
The mixture is seasoned with marjoram, basil, salt, and pepper, and it's then simmered in water or stock. Once the meat is tender, the dish is sprinkled with flour, stirred, covered with white wine, and simmered until the sauce becomes thick. Žgvacet od teletine is traditionally served with polenta or local fuži pasta on the side.
Serve with
Labinski krafi
Labinski or labinjonski krafi is a traditional Istrian dish originating from Labin. The dough for this pasta dish is made with a combination of flour, eggs, and water.... Read more
Polenta
Polenta is an ancient dish of Northern Italian origin, most commonly made from coarse corn flour cooked in water. Although polenta today is characterized by its intense ... Read more
Fuži
Fuži is a traditional Istrian pasta variety that gets its signature shape by folding, pinching, and sticking together two ends of a diamond-shaped pasta sheet. This ... Read more
WHERE TO EAT The best Žgvacet od teletine in the world (according to food experts)
