|Alternative names||Dalmatinska pašticada|
|Place of origin||Croatia|
|Region or state||Dalmatia|
|Main ingredients||beef, wine, figs|
|Cookbook: Pašticada Media: Pašticada|
Pašticada is a stewed beef dish cooked in special sauce, popular in Croatia. It is often called Dalmatinska pašticada because it originates in Dalmatia. It requires long and meticulous preparation: first, the meat is pierced and stuffed with garlic, cloves, carrot and bacon, then salted and marinated in vinegar overnight. The marinated beef is then roasted and cooked with roasted bacon, onions, parsley root, nutmeg, prunes, tomato paste, water and prošek up to five hours, depending on meat. After cooking, the vegetables are blended into a sauce. In Dalmatia, it is a meal for important feasts, including weddings. It is usually served with gnocchi or homemade pasta.
It is similar to daube provençale, although it is not clear whether they share a common origin.
The origins of pašticada are not entirely known but it is assumed that it's related to variants from Greece, eastern Italy and even southern France. It shares numerous similarities to the French Daube, although it is not clear whether they share a common origin. The oldest recorded recipe is from Dubrovnik, dating from the fifteenth century.
In the Dalmatian village of Veliko Brdo, on the foothills of Biokovo above the coastal town of Makarska, pašticada is traditionally served to mark the feast day of Sveti Jeronim (Saint Jerome), the village's patron saint on September 30th.
- Marjanović-Radica, Dika 1988. Dalmatinska kuhinja. Zagreb: Mladost
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