HOMEMADE PASTA TWISTS WITH PROSCIUTTO, TOMATO, AND MUSHROOMS
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Ingredients:
250 g homemade pasta (twists)
50 g homemade prosciutto
60 g mushrooms (porcini and champignons)
Flavored salt
Wild garlic pesto
Pepper
Meat stock
Aged sheep cheese
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Preparation:
Cook the pasta in salted water and set it aside. In a separate pan, sauté the mushrooms and tomato, deglaze with wine, and once the vegetables are softened, add the prosciutto. At the very end, add the stock and the pasta, which you previously enriched with a bit of butter to make it creamier. After a few minutes, mix everything well, season with salt, and serve. Finally, grate the sheep cheese over the dish and top with wild garlic mixed with olive oil. Enjoy your meal!

KALJA - BRAISED LAMB
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Ingredients:
600 g lamb
400 g root vegetables (carrot, celery, parsley root)
Fresh tomatoes
400 g potatoes
200 g fresh cabbage (or more, depending on the amount of meat)
Salt
Pepper
Vegeta (seasoning mix)
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Preparation:
Cut the lamb into medium-sized pieces and cook it together with root vegetables and fresh tomatoes. Add the seasonings and cook over medium heat. When the meat and vegetables are half cooked, add coarsely chopped fresh cabbage and diced potatoes. Add more seasonings if desired, and cook until the vegetables and potatoes are completely tender. Enjoy your meal!

TROUT WRAPPED IN BACON

Ingredients:
2 fresh trouts
100 g homemade bacon
2 cloves of garlic
Olive oil
Swiss chard
Potatoes
Salt
Pepper

Preparation: Clean the trouts, rinse them, and pat them dry with a cloth. Once the trouts are completely dry, wrap each trout in homemade bacon. Grill them over medium heat for about 8-10 minutes.

Meanwhile, sauté the garlic in olive oil, add the blanched Swiss chard, and the boiled potatoes. Serve together with the trout and enjoy your meal!

Diver's Soup

Ingredients:

• 30 ml olive oil
• 200 g potatoes
• 3 tomatoes
• 1 red onion
• 2 garlic cloves
• 200 g fresh shrimp
• 200 g "stone fish" (e.g., scorpionfish, grouper, or bass)
• 1 liter of water
• 30 g pasta
• Salt, pepper, parsley

Preparation:
Clean and wash the shrimp and fish. In a pot, add cold water, fish, and shrimp shells. Add salt and cook to make the fish stock. Once the stock is cooked, strain it, remove the fish meat from the bones, and set it aside. Cut the potatoes into large slices and finely chop the onion and garlic.
Pour oil into a pot, add the chopped onion, and sauté until translucent. Add the garlic and potatoes, and continue sautéing gently. Chop the tomatoes and add them to the potatoes. Season with salt and pepper.
Once everything is well sautéed, add the fish stock and cook until the potatoes are soft. Finally, add the cooked pasta, shrimp, cooked fish, and parsley. Enjoy your meal!

FIG JAM

Ingredients:
3 kg figs
500 g sugar
1 and a half lemons (juice of the lemons)
Chopped lemon peel

Preparation:
Wash the figs, remove the stems, and cut them into quarters. Place the figs in a deeper pot and add the sugar, lemon juice, and chopped lemon peel.

Cook over low heat for 3 hours, stirring occasionally and adding water as needed. Once the jam is ready, let it cool slightly, then pour it into previously sterilized jars.

The recipe for this dish was provided to us by the Moslavačka Priča Restaurant in Velika Ludina.

VENISON IN A DRIED PLUM SAUCE
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Ingredients
800 g venison (preferably from the thigh or shoulder)
20 g dried plums
50 ml red wine
Salt
Pepper
Red hot and sweet paprika to taste
600 g cooked homemade dumplings
1 onion
Root vegetables (carrot, celery, parsley root)
1 tablespoon mustard and hot ajvar
Bay leaf and rosemary
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Preparation:
Prepare the Meat: Debone the venison (preferably from the thigh or shoulder) and cook it. While cooking, add red wine, garlic, salt, pepper, and both red hot and sweet paprika. Add Vegetables and Seasonings: Once the meat is cooked, add root vegetables, sautéed onion, dried plums, mustard, hot ajvar, salt, pepper, bay leaf, and rosemary to the pot.
Simmer: Cook until the mixture thickens to your desired consistency.
Serve: Serve with a side of your choice (homemade pasta, bread dumplings, steamed dumplings, etc.) and a glass of good red wine.

Enjoy your meal!

The recipe for this dish was provided to us by the restaurant Moslavačka priča from Velika Ludina.

DEER PÂTÉ

Ingredients:
0.5 kg deer shoulder
100 g butter
100 g Zdenka cheese
Red paprika (both hot and sweet)
Salt and pepper
Red wine and garlic to taste

Preparation: Cut the deer shoulder into cubes and sauté. Add the meat, red wine, garlic, and spices to taste, then cook for 2 to 2.5 hours.

Once the deer meat is cooked, grind it and add salt, pepper, hot and sweet red paprika, Zdenka cheese, and butter to the mixture. Grind everything together once more until you achieve a smooth consistency.

Serve the cooled pâté with warm homemade bread and a glass of red wine. Enjoy your meal!