篝火羔羊佩卡

去年夏天，我很幸运能和我的伴侣一起去克罗地亚。yabo电竞投注我们花了两个星期的时间穿越克罗地亚的海岸线，在一个煤渣小屋中，在克罗地亚的伊斯特里安镇普拉（Pula）外面的橄榄树包围，我们在如何制作克罗地亚最珍贵的菜Peka的课程中。PEKA是由铸铁制成的钟形的圆顶烹饪容器和其中准备的餐点的名称。制作PEKA的过程是古老的，涉及将锅放在发光的煤炭灰烬床上，并在圆顶盖上sc露更多的灰烬，以创造出烤箱般的环境，其中肉类或海鲜和蔬菜在里面缓慢地烤了。亚搏电竞是Eat Istria的尼古拉（Nikola），我们的一天始于普拉（Pula）的市场，尼古拉（Nikola）带领我和我的伴侣从摊位到摊位，收集食材。我们被问到我们更喜欢羔羊脖子还是小牛肉排骨。也许章鱼？我们选择了羔羊，这意味着在蔬菜架上停下来，用土豆，胡萝卜，洋葱和大蒜陪伴。在机舱时，我们用最小的大惊小怪的是食材，大致切碎胡萝卜和洋葱，留下土豆和大蒜丁香。整个，然后将它们放在盘子的底部，顶部是羔羊，这样脂肪和果汁会在整个烹饪过程中煮熟它们。我们从院子里剪断的几个迷迭香小树枝上摘下了针头亚搏电竞 on the side of a stone wall, he explained that we would wait for the fire to die down and then surround the peka with the residual ashy embers. These small chunks of coal produce just the right amount of heat to slowly cook the meal over the course of an hour or two. Once the embers were ready, we carried the weighty peka from the kitchen to the bed of coals and opened some local wines to while away the afternoon, patiently awaiting our one-pot feast.A waft of scented steam roared from the pot as Nikola lifted the dome to reveal the gloriously browned lamb necks. We peeked in and spied potatoes and carrots that were so dark in spots they were nearly burnt, but in a good way. The olive oil at the bottom was still bubbling and spitting as we gathered around the weathered wood table under a vine-covered pergola.Many of the homes we saw in Croatia had an outdoor fireplace for live-fire cooking—a centerpiece of the home, where meals are still made and families still gather. We spent the next few hours lingering at the table, talking about life in Croatia, politics, food—and most of all, wine. The large peninsula of Istria where our meal took place makes up Croatia’s northern coast; it is known for its gastronomic riches, including some of the best wines in the country. We tasted broody reds made from indigenous grapes like Teran, Refosco, and Borgonja and complex whites made from Malvasia. These regional varieties all matched perfectly with the meal, naturally, and we found the offerings from Piquentum particularly good.That experience inspired me to cook over a fire more often this past year. It makes me feel more connected to the elemental act of preparing food and sharing it with others, and it satisfies the soul the way no modern method can. For convenience, I’ve adapted this recipe to be prepared using a charcoal grill, as well as using your oven. But if you have the time, I encourage you to lean into tradition: build a fire, and settle in for a long, slow roast. It will be an experience neither you nor your guests will soon forget.