Best 2 Renaissance Dubrovnik Cuttlefish Soup Recipes
In the heart of the Adriatic Sea, where the waves gently caress the ancient city walls of Dubrovnik, lies a culinary treasure that has stood the test of time: Renaissance Dubrovnik Cuttlefish Soup. This exquisite dish, steeped in history and tradition, is a testament to the region's rich maritime heritage, where the bounty of the sea meets the artistry of the kitchen. Prepared with plump cuttlefish, a variety of aromatic vegetables, and a symphony of spices, this soup embodies the essence of the Renaissance era, where culinary innovation flourished. As you embark on this culinary journey, discover the secrets behind this timeless recipe and explore variations that add a contemporary twist to this classic. Indulge in the authentic flavors of the original soup, or experiment with versions featuring unique ingredients and cooking techniques. Whether you prefer a traditional or a modern interpretation, the Renaissance Dubrovnik Cuttlefish Soup promises an unforgettable gastronomic experience that will transport you to the vibrant era of culinary artistry.
Check out the recipes below so you can choose the best recipe for yourself!
CROATIAN DALMATIAN BLACK RISOTTO (CRNI RIZOT)
This is something special. You can also make it out of squid, but octopus or cuttlefish is much better. Although it is only a risotto, it is a heavy meal which requires red wine to support it. It is also better to use frozen octopus because it is softer than fresh.
Provided by nitko
Categories Octopus
Time 1h10m
Yield 5 portions, 5 serving(s)
Number Of Ingredients 13
Steps:
- Wash octopuses carefully and thoroughly, take out the bone, and ink-bags put aside. Cut octopus into stripes.
- Finely mince garlic and parsley leaves.
- Mince onion and sauté it on olive oil. When onion becomes soft, add octopus, garlic, parsley, bay leaf, tomato, salt pepper and sauté it 30 minutes.
- After 30 minutes add 1 cup of wine and continue to sauté it. When octopus become soft, add what has left of wine.
- Wash rice in two (cold) waters and add to octopus. Cook rice according to manual time necessary (add water but count in the liquid you have already in a pot).
- Five minutes before ready add ink-bags. Put ink-bags one by one to decide how black you want your risotto. Cut hard sheep cheese into small cubes and add with ink-bags. This cheese will give the risotto rich and creamy taste.
- Cook for 2-3 minutes more and serve with grated parmesan cheese.
Nutrition Facts : Calories 1524.7, Fat 53.4, SaturatedFat 10.4, Cholesterol 161.6, Sodium 1171.6, Carbohydrate 171.5, Fiber 4.3, Sugar 4, Protein 66.7
RENAISSANCE DUBROVNIK CUTTLEFISH SOUP
This is Venetian and Dubrovnik recipe from 16th century, also mentioned by Croatian writer from renaissance Nikola Naljeskovic. I put ocotpus as main ingredient because Zaar does not recognize cuttlefish as ingredient. Of course you can do it with squid and octopus but you have to cut octopus into small pieces.
Provided by nitko
Categories < 4 Hours
Time 1h20m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove ink bags form cuttlefish, chop cuttlefish into small pieces and fry them just few minutes.
- Add minced onion, garlic and minced parsley leaves and sauté it not more than 10 minutes.
- Add fish stock and cook until all ingredients are soft.
- Add white wine and season with salt and pepper. Cook for about 20 more minutes.
- Strain the soup and cook the rice in it. When the rice is cooked, put back cuttlefish. Serve hot.
Nutrition Facts : Calories 459.5, Fat 13.7, SaturatedFat 2.3, Cholesterol 62.3, Sodium 1335.7, Carbohydrate 48.8, Fiber 1.8, Sugar 2.4, Protein 27.9
Tips:
- Use fresh cuttlefish. This will give your soup the best flavor. If you can't find fresh cuttlefish, you can use frozen, but be sure to thaw it completely before using.
- Clean the cuttlefish thoroughly. Remove the ink sac, eyes, and beak. Be sure to rinse the cuttlefish well under cold water.
- Cut the cuttlefish into small pieces. This will help it cook evenly. You can also score the cuttlefish before cooking to help it absorb the flavors of the soup.
- Use a variety of vegetables in your soup. This will give it a more complex flavor. Some good choices include onions, carrots, celery, tomatoes, and potatoes.
- Add some herbs and spices to your soup. This will help to enhance the flavor of the cuttlefish and the vegetables. Some good choices include garlic, thyme, rosemary, and bay leaf.
- Cook the soup over low heat for a long time. This will help to tenderize the cuttlefish and develop the flavors of the soup.
- Serve the soup with crusty bread or rice. This will help to soak up the delicious broth.
Conclusion:
Cuttlefish soup is a delicious and hearty dish that is perfect for a cold winter day. It is also a good source of protein, iron, and calcium. If you are looking for a new and exciting soup recipe, be sure to try this Renaissance Dubrovnik Cuttlefish Soup. You won't be disappointed!
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