Traditionally for over half a century on the island of Pag and during the holiday season, simple dishes were eaten from easily available foods, although some of them are delicacies today. On Christmas Eve, during fasting and fasting, dried fish cooked with potatoes was prepared. Most often it was hake or rye, while nowadays cod is more often prepared. In the recipe book of the Bartul Kašić High School from Pag "Ca, cha, what used to be cooked on our island" you will find an interesting recipe "Rye at home". Dried octopus or fried squid was also prepared.
Alone Christmas holiday young Pag lamb baked in the oven with potatoes was eaten. Since this meat is about twenty days old, it requires very little spice or only salt and is extremely tasty. In addition to the young, lamb from last season was also prepared for Christmas, ie five to six months old meat. This kind of lamb was prepared by cooking, and then served with gnocchi in the town of Pag and its surroundings or with widely known macaroons in Novalja and surroundings. Novalja macaroons are the dish that we recommend, and we bring you a well-preserved recipe from Novalja on the island of Pag.
Novalja macaroons
With the arrival of winter, Novalja is the host traditional "Makarunijade", and restaurants in Novalja carefully preserve their gastronomic heritage with a rich selection of macaroni dishes.
Traditional Novalja cuisine is perhaps best represented during this holiday season by macaroni, which is also the proud owner of the label of the Croatian island product, according to the recipe of the most famous gastronomic pearl of Pag. Hotel Boškinac. Novalja macaroons can also be prepared at home, and below we will share the recipe with you.
Would you like to escape to a place where the scents of sage and heather spread? Immerse yourself in peace and daydream under the canopy next to the dense pine forest, on the edge of vineyards and olive groves? Be careful what you wish for because there's a place out there that's permanently addictive, whether it's the explosion of flavors, the intoxicating smell of wine and salt, or the view of Novalja field which exudes the peace of past centuries.
Until it's time to stop by Boškinac again for macaroons, enjoy your home with thoughts of Pag and Novalja and prepare Novalja macaroons according to the traditional recipe of the Šuljić family, which can also be found in the Recipe Book "Ca, cha, what used to be cooked on our island" Bartul Kašić High School Pag.
Lamb točada with Novalja macaroons
Toćada for 4 people:
- Spoon lard
- 4 medium shallots (shallots)
- 600 g of cleaned lamb leg
- One tablespoon of tomato concentrate
- A small spoonful of homemade plum jam
- A pinch of cinnamon
- 2 cloves
- 2 dcl of red wine
- 2 dcl of vegetable stock
- A pinch of salt and pepper
- Pag cheese and chives for serving
- Novalja macaroni for 4 people:
- 500 g flour
- 1 egg yolk
- 1 egg
- 60 g butter
- A teaspoon of m. Oil
- A pinch of salt
- Water
<strong>Preparation: </strong>
Uncle
Saute shallots (shallots) in fat until golden yellow glass color, then add the meat cut into small cubes. Simmer the meat, when it releases its water, let the water evaporate. Then add the tomato concentrate and add the red wine and cloves before frying. After that, simmer for another 15 minutes, when the alcohol evaporates from the wine, add the vegetable stock and slowly add the other spices, salt, pepper and cinnamon. Simmer all together for another 15 min. Then add a teaspoon of plum jam and cook for another 15 minutes.
Macaroons
Knead a nice pliable dough from all the ingredients and let it "rest" in the fridge for half an hour. After that, on a large knitting needle or on a wooden skewer, form macaroni between your palms so that a hole remains in the middle. Macaroni is usually served in a length of 8 to 12 cm. In a large pot pour 4 liters of water to boil and add a tablespoon of salt. Add the formed macaroni to the boiled water and stir gently so that it does not stick to the bottom. As soon as the macaroni rises to the surface, let it rest for another minute and serve.
In a plate, take out with a French spoon about 12 g of macaroni and pour over them with toćada, add a little Pag cheese and chives or parsley.
Good apetite!