| alazaro |
Enviado - 01 abril 2007 : 23:02:06 |
L’agneau au lait à la monténégrine
Mise en ligne : lundi 26 mars 2007
Les ingrédients pour six personnes :
1.5kg d’agneau (épaule)
1.5l de lait
3 carottes
Une botte de laurier
5-6 grains de poivre
1kg de pommes de terre
Persil, sel
La préparation :
Lavez la viande, mettez-la dans un pot et versez le lait au-dessus. Ajoutez selon votre goût des carottes, du laurier, du poivre et du sel. Dans un autre pot, faites cuire les pommes de terre pelées. Quand la viande est cuite, retirez-la du pot, pressez-la et mettez-la dans un récipient plus profond et ajoutez les pommes de terre cuites et les carottes. Au-dessus, versez le lait tamisé dans lequel on a fait cuit la viande et ornez avec du persil.
Bon appétit !
(Cette recette est transmise par Milena et Marija Tomasevic, étudiantes de français à l’Université de Niksic.)
(De LE COURRIER DES BALKANS. - http://balkans.courriers.info/recette_fiche.php3?id_article=7990) |
| alazaro |
Enviado - 14 septiembre 2009 : 18:10:11 |
Cuisine in the Pocket
By S.K.
Visit-Montenegro.com News
31.08.2009
New gastronomic guide of Montenegro has been published: “Diamond Guide” is aimed at helping tourists gain basic information about the Montenegrin towns in which they intend to spend summer holiday and at improving their knowledge about Montenegro. The guide is printed in English in 35 000 copies.
Herceg Novi-Promotion of a pocket edition of gastronomic guide “Diamond Guide” was organized in the restaurant “Admiral “in Town Port in Herceg Novi.
As it has been said at this promotion, gastronomic guide is aimed at helping tourists gain basic information on the Montenegrin towns in which they intend to spend summer holiday and at improving their knowledge about Montenegro.
This small book which contains plenty of useful information is the guide to 10 towns and 19 reputable restaurants, taverns, and places that are ideal for enjoying food and drink.
“Authenticity of the Montenegrin cuisine, wine card, the entire ambient, level of the services that had to be on the level of the prestigious European restaurants were criteria we used in selecting restaurants for our “Diamond Guide,” Aleksandra Radoševi#263; and Mirko Butulija, the authors of the project, said. Mirko Butulija is a longtime caterer in Crete.
Useful data on Montenegro, its coast and continental region as well can be found on about 50 pages of this guide. Cities and restaurants with helpful and interesting information and famous cooks are presented as well.
“The Montenegrin honey, mead, olive oil which could soon become authentic Montenegrin brands as the Montenegrin cheese, wine and smoked ham are now also presented in this guide,” says Batulja.
The guide is printed in English in 35 000 copies. It can be found on 178 spots in Montenegro.
(http://www.visit-montenegro.com/article-mne-22260.htm) |
| alazaro |
Enviado - 04 agosto 2009 : 23:37:44 |
Gastronomy
SOUTHEAST EUROPE - People and culture
CRNOGORSKA CORBA OD KOPRIVA (MONTENEGRIN NETTLE SOUP) — Montenegro
Serves 4
Ingredients:
600 grams young top shoots of nettles, well washed
salt
Butter for sauteéing
50 grams round-grain rice, cooked
2 potatoes, diced small
1 bunch spring onions, coarsely chopped
1 liter of water
How to prepare:
Pick the nettles wearing rubber gloves. Sweat the nettle tips, sprinkled with a little salt and water, in a lidded pan until just limp. Pound them to a paste in a mortar, or process to a puree with a food processor or stick mixer.
SESAME CHICKEN SOUP — Montenegro
Serves 4
Ingredients:
1 whole chicken
6 slices ginger root
2 cup cooking wine or sherry
5 cup water
2 teaspoon of sugar
1 teaspoon of salt
How to prepare:
Remove any fat from the cavity of the chicken and cut the chicken into bit-size pieces. Heat the wok and then add sesame oil. Stir-fry the ginger root until fragrant. Add the pieces of chicken and stir-fry for 1 minute. Add the cooking wine and bring to a boil. Add the water, sugar and salt. Boil again, turn the heat to low and simmer for 20 minutes. Transfer to a serving bowl and serve.
CARP IN A FRYING PAN — Montenegro
Serves 4
Ingredients:
A carp weighing 2,5-3 kg,
2kg of onions
250 gr of dried plums
1 sour apple, 1 quince
1 small spoon of red pepper
125 gr tomato purée
1 spoon of sugar
4 spoons of wine vinegar
3 spoons of flour
2 glasses of water
salt as needed
half a litre of oil.
How to prepare:
Cut the carp on both sides, salt, and put to fry in oil. During that time, braise chopped onions in oil. After a while gradually 3 spoons of flour, 1 small spoon of pepper, tomato, 2 glasses of water, plums (dipped in hot water previously), chopped apple and quince, 1 spoon of sugar, 4 spoons of wine vinegar. Salt as needed. When the carp is fried pour this mixture over it and leave it to bake for half an hour until it is well fried.
Vasojevicki jardum is made from pure, not-boiled sheep milk, which is salted according to taste. It is cooked on moderate heat with continuous stirring, until the whole surface is covered with foam. Than it should immediately be removed from fire. When it cools down, this milk is very dense and tasty. It can be served at the end of the meal.
JAPRACI — Montenegro
Serves 6
Ingredients:
1 kg of rastan (vegetable with hard green leaves)
400 gr of veal
2 dl of oil
150 gr of onions
80 gr of rice
pepper and parsley as needed
200 gr of dry meat as needed.
How to prepare:
Separate fresh, good and young leaves of rastan from the stem and remove the thick part of the leaf. Wash in cold water and boil in boiling slated ( sour water) for a couple of minutes. When the leaves are blanched, take them out and put immediately into cold water so as to preserve their natural colour. Keep in cold water till you use them again.
Separate veal neck or shoulder-joint from bones, surplus tough parts and fat and cut in small pieces. Clean onions, wash and chop. Clean and wash rice, and then strain well. If we add dry meat when preparing japraci, it must be cut and put so that one portion contains one piece. Fry on grease chopped onions in an adequate heated vessel. Add chopped meat to onions and fry all together. When onions and meat are fried add the prepared rice and fry all together. Season the mass with a little salt, ground pepper and parsley. Let the prepared stuffing cool. Put the stuffing in leaves and roll it. Boil rolls in pot for 2 hours.
Serve with kisjelo mlijeko – yogurt.
CHEESE CAKE — Montenegro
Serves 6
Ingredients:
400 gr cheese
4 eggs
80 gr of grated koroman (old rye Montenegrin bread)
80 gr of sugar
1 pack of vanilla sugar
1 pack of baking soda
4 dl of milk
4 dl of sour cream
peel of one home grown lemon.
How to prepare:
Crush cheese, add eggs, grated rye bread (dipped in milk and sour cream), sugar, vanilla sugar, baking powder, lemon peel and pour all together onto hot grease. Bake in the baking pan until it becomes reddish.
(http://www.southeast-europe.eu/features/gastronomy0/recipes.html) |
| alazaro |
Enviado - 05 junio 2009 : 13:15:15 |
Four months marked by festivities
By V.L.
VISIT MONTENEGRO, Podgorica
25.05.2009
“Budva’s Summer” got underway with the Food & Wine Festival: Over the Night of Coastal specialties and the Night of Traditional cuisine visitors had the opportunity to taste the homemade specialties, which were prepared for them by exhibitors, and chase it down with good wine. The party just got started and more than ten festivals, performances and concerts are announced for the summer…
Budva – In last two days, the swimming pool Rondo and the tourist settlement Slovenska Plaza in Budva were the venue of the largest gastro and wine festival on the coast. More than two thousand visitors had the opportunity to enjoy the taste of homemade Mediterranean specialties and the most delicate wines from Montenegro, the region and Europe.
This festival was organized by the municipality of Budva, the local tourism organization, the company “TOB CO”, the local company “Copyright” and HTP “Budva Riviera” and the stand of the latter was pronounced as the best arranged by the festival’s jury.
- The festival attracted considerable attention of visitors as in previous year. It included the Night of Traditional cuisine and the Night of Coastal specialties. During both nights all visitors had the opportunity to taste the specialties which were prepared for them by exhibitors (over 40 of them altogether) and chase it down with quality wine. Beside this, the program was accompanied by good music which was performed by harmony-singing group “Castel Nuovo”, live cooking in the central part of the pool and wine tasting. According to attendance rate and judging from content faces of participants of the festival, we can expect another successful event of this kind next year too –spokesperson of the event Dora Bjeletic said.
As spokesperson of the local tourism organization Dragana Vukoje stated, the traditional cultural and entertaining event “Budvansko ljeto” (Budva’s Summer) was officially launched by the opening festivities: Gastro & Wine Festival.
- The program itself includes more than ten festivals, performances and concerts, such as Pjesma Mediterana (the song of the Mediterranean), Cadmopolis, Cinemania, Festival of the Street Troupes and Children’s Theatre Festival. The event will last for nearly four months – Vukoje added.
(http://www.visit-montenegro.com/article-mne-20701.htm) |
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