Ana cooks, Zagreb loves

In a warm and charming atmosphere, Ana shares a series of short recipes showcasing simple, seasonal dishes inspired by the changing seasons, local markets, Zagreb neighborhoods, and its people.

EPISODE  1 - EASTER
The first episode brings a touch of spring to the plate – it is dedicated to Easter holidays and the seasonal ingredients that define this time of year.

 

Wild garlic, wild asparagus and goat cheese omelette

1 bunch of fresh wild asparagus

1 bunch of fresh wild garlic

3 pcs of green garlic, chopped into rings

3 pcs of green onion, chopped into rings

12 eggs

extra virgin olive oil

250 g of fresh goat cheese

Lemon zest

Salt and freshly grounded pepper

Preheat the oven at 200°C

Briefly boil the asparagus in salted boiling water, just until they turn green. Strain and cool them in icy water and cut into smaller pieces, about 2 cm. Mix the wild garlic and two eggs into a puree, then mix in with the asparagus, remaining eggs, goat cheese and lemon zest. Add salt and pepper. Pour into a pan with heated olive oil and let the omelette thicken on the bottom. Move the pan into the oven and bake for about six minutes, until it thickens on the top.

Flip the omelette from the pan onto a plate, slice and serve.

 

EPISODE 2 - THE RETURN
Ana Ugarković is preparing her favorite dish from Zagreb for you – faširanci with potato salad.

 

Faširanci (Croatian-style meat patties)

(for 4 people)

Ingredients:

- 250 g of ground pork
- 250 g of ground veal
- 1 large bread roll, cut into cubes
- 60 ml of sparkling mineral water
- 60 g of freshly grated Parmigiano-Reggiano cheese
- 1 red onion, finely chopped
- 1 bunch of fresh parsley leaves, finely chopped
- 1 egg
- salt and freshly ground pepper
- extra virgin olive oil
- breadcrumbs for coating the faširanci

Preparation:

Cut the bread rolls into cubes, pour sparkling mineral water over them and let them
soak for about 5 minutes. First, mix the Parmigiano-Reggiano, onion, parsley, egg, salt and
pepper well until combined, then add the pork and veal. Squeeze the soaked bread rolls in
your hand to remove excess water, then add them to the mixture. Shape faširanci into balls
with your hands, then flatten them slightly. After that, coat them in breadcrumbs, shake off
the excess and place them on a baking tray. Cover them with foil and refrigerate for at least an hour.
Fry them on each side in olive oil until they turn golden brown. Transfer them to a platter lined with
paper towels to drain the excess oil. Serve them warm or at room temperature.

 

Potato salad

(for 4 people)

Ingredients:

- 1/2 kg of red potatoes
- sea salt
- juice of 1 lemon
- 60 ml of extra virgin olive oil
- 15 ml of Dijon mustard
- half a bunch of spring onions, sliced
- a handful of watercress and/or arugula, for serving
- 100 ml of warm water
- freshly ground black pepper

 

Mix the lemon juice, Dijon mustard, olive oil, salt and warm water. Wash the potatoes thoroughly, then
cook them with the skin on until they are completely soft, about 30–40 minutes. Peel the potatoes while
they are still hot, then slice them into about 5 mm thick slices. Pour the dressing over the potatoes and
add the spring onions. Season to taste with more salt and freshly ground pepper. Before serving, mix fresh
watercress and/or arugula leaves into the potatoes. Serve the salad at room temperature.