Instructions

Pašticada

1. Wash and wipe the meat and then insert the pieces of bacon in it using a knife. Salt, as desired, spread mustard over the meat and place it in the “pajc” (a container with a mixture of the apple cider vinegar and oil enough to cover the meat). Let it marinate like this for at least 5 hours (overnight, preferably)
2. Brown the meat in hot oil (all sides). Remove it from the pan and quickly sauté the chopped onion, garlic, and vegetables
3. Return the meat to the pan along with the red wine & simmer covered for about 2 hours. If required, add small amounts of red wine mixed with water and touch of sugar (dalmatian prošek works great as a replacement for this) as the meat cooks – it needs to be tender
4. When the meat is tender, add tomato concentrate, diced prunes, and figs along with the apple quarters
5. At the end of the cooking, stir in the bay leaf, rosemary, thyme &  minced cloves
6. Add pepper and a little salt, try it and, if necessary, add a little bit of cooking chocolate. Balance the flavor with a bit of red wine and plums in order to get a sweet & sour taste to your liking
7. Remove the meat, cut it into slices, and place on a heated plate
8. Purée the vegetables with roast the drippings and pour it over the meat
9. Serve with gnocchi and a slice of lemon

Gnocchi

1. Pour milk into a medium-sized container and let it boil
2. Add the nutmeg, salt, butter, and olive oil
3. When the milk boils, remove it from the heat and gently mixing with a wooden spoon, add flour
4. When you add all the flour, mix it well enough so that it all merges into a single substance similar to dough. After you achieve that, leave it for 3-4 hours to cool completely
5. Remove the dough, divide it into two or three parts, shape each of them into a roll, and cut it into identically sized pieces.
6. Cook the gnocchi in boiling water for 12 minutes and serve as a side dish to pašticada