Tag: sailing recipe
A lot of people associate carpaccio with celebrities and expensive restaurants. The truth is that carpaccio is a simple meal that can be prepared even during a sailing trip. If you add a romantic sunset, gentle rocking of your yacht and, of course, a glass of chilled dry white wine, you will have a delightful night.
Paštafažol na brujet is fish and beans stew with pasta. Think pasta fagioli meats bouillabaisse. Allegedly, the fish arrived from Portugal to Croatia and the best “paštafažol na brujet” can be enjoyed in the restaurants of the islands of Vis and Lastovo.
Fuži, pasta characteristic for Istria is usually served with veal or venison stew and is often garnished with Istrian black or white truffles. Our skipper brings you a little different recipe that combines land and sea on your plate. Fuži with wild asparagus and shrimps. A delicious and simple meal.
Rice is great when it comes to onboard cooking. It is simple to prepare, not expensive and nutritionally valuable. In the Mediterranean rice appears as a main dish – risotto. Risotto is often made with shells, fish, mushrooms, meat or vegetables.
Although it may not seem attractive or plentiful, lentils and tuna salad is a fantastic dish guaranteed to restore your energy and refresh you on warm days. It is very simple to make, with most ingredients obtainable at any grocery store. You are definitely going to enjoy this traditional meal.
Spaghetti alla carbonara or simply carbonara is a very tasty and easy-to-prepare meal. It has its origins in Italy, Lazio. As all other recipes, this one has numerous variations. Whichever combination you choose, you won’t be disappointed by this tasty recipe.
Brodet is the most typical Dalmatian dish. It is made from fish, and can be translated as “fish stew”. There are numerous types of brodet, so there is a possibility that you will never eat the same brodet twice. In the following blog post, we bring you an old recipe for fishermen’s brodet, which used to be made on trawlers.
On the far south part of Pelješac peninsula, there is a small hidden bay, surrounded by mountains and hills – Kobaš bay. This bay also hides something every foodie would appreciate – Niko’s fishermen house. Here, you will not only eat delicious, homemade and fresh food, but also find out about the owner’s family history and tradition.
Tagliatelle, long and smooth pasta from the regions of Emilia Romagna and Marche in Italy, can be served with many different sauces. Our skipper decided to make tagliatelle with olives. After you cook the pasta, fry some pancetta on olive oil, add garlic and one bay leaf. When everything is done, add green olives, pickled capers, salted anchovies and olive oil. Simple but delicious!
When you have leftover bread on your charter yacht you can use it for a bait or as food for fish. Even better, you can use it to make bruschette – a traditional antipasto (starter/appetizer) in Italy. There are a lot of different ways of preparing bruschette – the roasted bread, tomato, basil and olive oil are the base. Then you add anything you like!