Feeding Art

Cook, eat, dream, play.....Foodstory by Inga
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Veggies and Salads/Povrće i Salate

Sheep’s Skuta with Cranberry ragout / Ovčja skuta s raguom od brusnica

Every time when I am spending my holiday in Croatia I try to cook with ingredients from local manufacturers. And every time I am pleasantly surprised with quality of products. For this simple dish I did choose sheep’s milk dry curd cottage cheese (skuta) from manufacturer Špin (Istra, Nord Croatian coast). I grew up eating cow cheese, and only 4-5 years ago I discovered delicious Goat’s cheese (I love it with honey and thyme). But this time I wanted to try with sheep’s cheese. For me little bit of hard flavor of cheese I decided to smooth with fresh basil, lemon juice and rind and my favorite ingredients – honey. At first I wanted to make from cheese a role and cut it in small round pieces. But Skuta is soft, although I try with little bit of refrigerator and fridge, foil (or it was simple too hot in Vinkovci and 35+C did not help me at all) and at the end I decided to make it fast and simple – with form of dumplings. Refreshing cheese dumplings simple place at the warm cranberry’s ragout, add little bit of fresh basil and cranberries….great summer appetizer 🙂

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Ingredients:

Sheep’s milk dry curd cottage cheese (Skuta)

Basil, fresh

Salt

Honey

Lemon juice and rind

Cut basil, squeeze lemon juice and grate (finely) lemon rind. Mix it with sheep’s milk dry curd cottage cheese, add honey and little bit of salt. Take two spoons and form little dumplings.

Cranberry ragout:

Cranberries, fresh

Brown sugar

White wine

Cranberry juice

1 little spoon of cornstarch

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Wash cranberries. Caramelize sugar, pour with white wine and reduce for 2/3. Add cranberry juice and reduce for ½ (amount of cranberry juice depends on how much cranberries you have and taking into account that you have to reduce juice for ½). Now put cranberries and stir it.

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Mix 1 little spoon of cornstarch with cranberry juice and add in ragout to make it slightly thick. If it is at the end too thick, add some cranberry juice. If you want to have whole cranberries in ragout, cook only few minutes.

To serve:

Serve warm ragout diagonal on the plate. Place two sheep’s milk dry curd cottage cheese dumplings and decorate with basil and fresh cranberries.

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-Croatian version-

Svaki puta kada sam na godišnjem u Hrvatskoj nastojim probati neke od naših domaćih proizvoda. Nebitno radi li se o lokalnim proizvođačima u Slavoniji odakle potječem ili iz nekog drugog dijela Hrvatske. I svaki puta se iznenadim ponudom i kvalitetom. Ugodno, naravno. Za ovo jednostavno ljetno jelo odabrala sam Istarsku ovčju skutu proizvođača Špin. Za mene, koja sam odrasla uz kravlji sir, a tek prije 4-5 godina zavoljela kozji sir, susret s ovčjom skutom koja mi je na prvu imala malo opori okus, zahtijevala je malo dodataka. Tek mrvicu soli, malo meda, limunovog soka i korice za svježinu te svježi bosiljak za malo boje i mirisa. Prva ideja je bila formirati rolu od skute (pomoću prianjajuće folije), ali je skuta ipak bila premekana te je zahtijevala kratko hlađenje u zamrzivaču i nešto duže u običnom hladnjaku. Međutim, nisam bila zadovoljna rezultatom (ili je 35+ u Vinkovcima prkosilo svim mojim pokušajima). Na kraju sam se odlučila za bržu i elegantniju verziju formiranja noklica od sira. Te u konačnici, osvježavajuće začinjenu ovčju skutu servirala na toplom raguu od brusnica uz par listića svježeg bosiljka i pokoju svježu brusnicu….odlično ljetno predjelo….

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Potrebno:

Ovčja skuta

Svježi bosiljak

Malo soli

Med

Sok i korica limuna

Bosiljak narezati, iscijediti sok limuna i sitno naribati koricu. Pomiješati sa skutom, dodati med i malo soli. Od skute formirati, pomoću dvije žlice, noklice.

Ragu od brusnica:

Svježe brusnice

Smeđi šećer

Bijelo vino

Sok od brusnica

Malo gustina

Brusnice odvojiti od peteljki i oprati.

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Smeđi šećer karamelizirati te podliti bijelim vinom i reducirati za 2/3. Dodati sok od brusnica i reducirati za ½ (količina ovisi o tome koliko brusnica imate računajući da se i sok mora reducirati za ½). Svježe brusnice dodati u ragu.

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U šalici pomiješati malu žlicu gustina sa sokom od brusnica te dodati u ragu da se zgusne. Ako je pregusto, dodati soka od brusnica.

Serviranje:

Topli ragu servirati dijagonalno na tanjur. Položiti dvije noklice od skute i dekorirati svježim brusnicama i bosiljkom.

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