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PEKA
There are no vegetarians who will not capitulate when he taste a meal stored under the "peka". Food under a baking lid classified as excellent Croatian cuisine. Traditionally "peka" was made under the clay pots on a fireplace and real wood not from cola. In different parts of Croatia, depends from where it comes, "peka" have different name: črpnja, cripnja, lopiz. Under the "peka", with potatoes or vegetables, you can put all kinds of meat, squid or octopus. Usually "peka" is made on authentic fireplace in Dalmatia.
In a small shallow dish we put meat or fish, vegetables and spices and then we cover it with thin special desinged thick tin. On the tin we put live coals while on the other side we must maintian fire in case we need more live coals. Also for "peka" you'll need a heavy ceramic plate with good lid so it can cook well. The dish is simple to prepare, just needs to catch the "hand" for the right mix of ingredients, and success is guaranteed.
INGREDIENTS:
1.5 kg beef, 2 dl olive oil, 1kg potatoes, 2 zucchini, 1onion, 5 carrots, 2 peppers, 1 dl white wine, Salt, Pepper, Sprig fresh rosemary
PREPARATION:
All the ingredients except the wine to put in a flat round tray and put under cripnja (iron bell in fireplace), and left an hour under the embers. After an hour of baking stir the meat and vegetables and add a decilitre white wine, cover the cripnja again, and let it bake on the embers for another half hour.
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