Food
|Dubrovnik Neretva County
Pasta with meat - Šporki makaruli
Variants
Ingredients
1 kg beef shank, 2 tablespoons lard or 4 tablespoons olive oil, 3 medium onions, 4 cloves of garlic, 1 tablespoon tomato concentrate, 50 ml varenik (grape must reduction), a bunch of chopped parsley (leaves only), salt and pepper, ½ teaspoon ground or crushed cloves, ½ teaspoon nutmeg, 1 level teaspoon cinnamon, 3–4 dried prunes (pitted), 150 ml good quality red wine, 500 g macaroni pasta, hard sheep cheese.
Preparation
In warm lard or olive oil, sauté chopped onion until translucent but not browned. Add finely chopped garlic and cubed beef, and briefly brown everything. Add prunes, salt, and pepper, cover, and cook slowly on low heat. The meat will release its own juices and stew in them. When the liquid evaporates, add diluted tomato concentrate. Stir in the varenik and continue to cook gently. When the meat is halfway cooked, pour in the red wine and add chopped parsley and spices (cloves, nutmeg, cinnamon). Cover and simmer on low for another 2 hours.
Cook the macaroni in salted boiling water until al dente. Drain, leaving a bit of cooking water in the pasta to help combine it with the sauce. Pour the sauce over the pasta and serve topped with grated aged sheep cheese.
Ingredients
2 kg beef shank, 2 tablespoons lard or 4 tablespoons olive oil, 3 medium onions, 4 cloves of garlic, 1 tablespoon tomato concentrate, a bunch of chopped parsley (leaves only), salt and pepper, ½ teaspoon ground or crushed cloves, ½ teaspoon nutmeg, 1 level teaspoon cinnamon, 3–4 dried prunes (pitted), 150 ml good quality red wine, 500 g macaroni pasta, hard sheep cheese.
Preparation
In warm lard or olive oil, sauté chopped onion until translucent but not browned. Add finely chopped garlic and cubed beef, and briefly brown everything. Add prunes, salt, and pepper, cover, and cook slowly on low heat. The meat will release its own juices and stew in them. When the liquid evaporates, add diluted tomato concentrate. When the meat is halfway cooked, pour in the red wine and add chopped parsley and spices (cloves, nutmeg, cinnamon). Cover and simmer on low for another 2 hours.
Cook the macaroni in salted boiling water until al dente. Drain, leaving a bit of cooking water in the pasta to help combine it with the sauce. Pour the sauce over the pasta and serve topped with grated aged sheep cheese.
Ingredients
3 kg beef shank, 2 tablespoons lard or 4 tablespoons olive oil, 3 medium onions, 4 cloves of garlic, 1 tablespoon tomato concentrate, a bunch of chopped parsley (leaves only), salt and pepper, ½ teaspoon ground or crushed cloves, ½ teaspoon nutmeg, 1 level teaspoon cinnamon, 3–4 dried prunes (pitted), 150 ml good quality red wine, 500 g gluten free pasta, hard sheep cheese.
Preparation
In warm lard or olive oil, sauté chopped onion until translucent but not browned. Add finely chopped garlic and cubed beef, and briefly brown everything. Add prunes, salt, and pepper, cover, and cook slowly on low heat. The meat will release its own juices and stew in them. When the liquid evaporates, add diluted tomato concentrate. When the meat is halfway cooked, pour in the red wine and add chopped parsley and spices (cloves, nutmeg, cinnamon). Cover and simmer on low for another 2 hours.
Cook the macaroni in salted boiling water until al dente. Drain, leaving a bit of cooking water in the pasta to help combine it with the sauce. Pour the sauce over the pasta and serve topped with grated aged sheep cheese.
Ingredients
4 kg beef shank, 2 tablespoons lard or 4 tablespoons olive oil, 3 medium onions, 4 cloves of garlic, 1 tablespoon tomato concentrate, a bunch of chopped parsley (leaves only), salt and pepper, ½ teaspoon ground or crushed cloves, ½ teaspoon nutmeg, 1 level teaspoon cinnamon, 3–4 dried prunes (pitted), 150 ml good quality red wine, 500 g gluten free pasta, hard sheep cheese.
Preparation
In warm lard or olive oil, sauté chopped onion until translucent but not browned. Add finely chopped garlic and cubed beef, and briefly brown everything. Add prunes, salt, and pepper, cover, and cook slowly on low heat. The meat will release its own juices and stew in them. When the liquid evaporates, add diluted tomato concentrate. When the meat is halfway cooked, pour in the red wine and add chopped parsley and spices (cloves, nutmeg, cinnamon). Cover and simmer on low for another 2 hours.
Cook the macaroni in salted boiling water until al dente. Drain, leaving a bit of cooking water in the pasta to help combine it with the sauce. Pour the sauce over the pasta and serve topped with grated aged sheep cheese.
Ingredients
70 g black beluga lentils, 2 tablespoons olive oil, 100 g brown mushrooms, 1 small onion (60 g), 20 g celeriac (celery root), 20g red horn pepper, 1 carrot, 100 ml red wine,3 tablespoons strained (pureed) tomatoes
Spices: same as in the traditional šporki makaruli recipe
Sweetener: 1 teaspoon honey
Optional: for enhanced flavor, include other types of mushrooms and dried mushrooms
Preparation
Rinse the black beluga lentils under running water, briefly boil in water, then drain. Finely chop the vegetables and mushrooms. Sauté the mushrooms in olive oil, then add the vegetables and prunes if using. Add a bit of water or vegetable broth and
simmer for 30 minutes. Once the liquid has mostly evaporated, add the lentils, strained tomatoes, red wine, and spices. Continue to cook gently for at least another 30 minutes. At the end, stir in a teaspoon of honey if using it as a sweetener.
Pasta substitute for traditional makaruli:
Store-bought gluten-free and egg-free penne rigate (for a vegan version), or homemade pasta.
Ingredients
70 g black beluga lentils, 2 tablespoons olive oil, 100 g brown mushrooms, 1 small onion (60 g), 20 g celeriac (celery root), 20g red horn pepper, 1 carrot, 100 ml red wine,3 tablespoons strained (pureed) tomatoes
Spices: same as in the traditional šporki makaruli recipe
Sweetener: 2 finely chopped dried prunes
Optional: for enhanced flavor, include other types of mushrooms and dried mushrooms
Preparation
Rinse the black beluga lentils under running water, briefly boil in water, then drain. Finely chop the vegetables and mushrooms. Sauté the mushrooms in olive oil, then add the vegetables and prunes if using. Add a bit of water or vegetable broth and simmer for 30 minutes. Once the liquid has mostly evaporated, add the lentils, strained tomatoes, red wine, and spices. Continue to cook gently for at least another 30 minutes. At the end, stir in a teaspoon of sweetener.
Pasta substitute for traditional makaruli:
Store-bought gluten-free and egg-free penne rigate (for a vegan version), or homemade pasta.
