- 2 kg tomatoes
- 500 gr Garlic
- 500 gr Parsley
- 500 gr Onion
- 4 pcs anchovies saltedper person
Komiška pogača is one of the oldest Croatian recipes. According to some historical sources it was the seamen who brought the recipe for dough from India and enriched it with those ingredients they had on the island of Vis – tomatoes, onions and salted anchovies.
This perfect Dalmatian bite inspired me to create an a la carte dish that reflects the splendour of its simplicity. The biggest challenge was to prepare the dough that would reproduce that moment when the fresh and crusty cake is served.
Our dough is prepared in a several different steps: it is firstly cooked, then it is blended, rolled out, frozen, dehydrated and in the end it is fried. Common onion is replaced with onion marmalade, garlic is replaced with garlic cream, parsley is blended with parsley flavoured olive oil and instead of tomatoes I use tomato confit.
The outcome is a dish representing a modern interpretation of Komiška pogača that is hard to say no to.
How to Make it:
- Blanche tomatoes and clean them, chopped them and cooked them with thyme and garlic cloves, reduce till all water evaporate.
- Clean garlic and cooked them in chicken stock and when garlic is tender add some cream and blend it in a smooth cream.
- For onion marmalade cook onions, adding red wine and little bit of sugar, cook it until its caramelized and tender.
- Blanche parsley and put it in a cold water, infuse olive oil in the mixture and strain it.
On top of tomato confit put onion marmalade, set your anchovies, pipe some garlic cream and parsley olive oil at the end.
Photo credit: Damir Pačić