Ingredients for Marinade:

1.5 kg beef silverside plain

1/2 head of garlic, sliced

50 g bacon, cut into slices

1/2 l of wine vinegar


2 gibber anions, each cut into four pieces

1 sprig rosemary

2 bay leaves



Beef, silverside plain good rub on all sides with 2-3 tablespoons of salt. Then with a sharp knife cut deep into the meat in which must be impressed chopped garlic and bacon.

When this is done, put the meat into enough deep dish, add the onion, pepper, bay leaf and rosemary and pour all the vinegar.

All capped and left in the refrigerator to marinate for at least 12 hours. The meat must be covered with the marinade – if the marinade on your taste is too strong you can add a little water.

Turn meat 3-4 times to be marinated from all sides.


Ingredients for Pasticada:

1/2 dl olive oil

1/2 head of garlic, sliced

onions from the marinade

2 large carrots cut into rings

1/3 stalk of parsley, finely chopped

rosemary and bay leaves from the marinade

2 dl prosecco

1/2 liter of red wine (the best Dalmatian)

6 dried plums, pitted

1-2 dried figs (if possible)

2 whole nutmeg, grated

3 cloves

a piece of lemon peel

1 tbl spoon of sugar (to caramelize)

salt and pepper


Remove meet from the marinade and drain it well. Strained marinade and onions, pepper, bay leaf and rosemary save. Vinegar from the marinade we do not need any more.

Take a deeper pot and heat up the olive oil. In heated olive oil fry the meat from the marinade on all sides to catch the color, and then remove it from the oil and put aside. Cover it with a cloth.

At the same oil then fried onions from the marinade and let the good turn yellow. Then add the garlic from the marinade, carrot into rings, prunes and figs. All together cook about 20-30 minutes until the vegetables are tender, stirring constantly to prevent burning.

During stewing vegetables pouring a little water. When done, add the meat, chopped parsley, bacon rind, grated nutmeg, cloves, pepper, salt, rosemary, laurel piece of lemon peel (lemon do not overdo it, it is sufficient to put only a small piece of crust). All pour the prosecco and red wine and cook over low heat for about 2 hours.

When the meat is cooked, remove it and slice thickness of 1.5 – 2 cm. The contents of vegetables in the pot mash, you can use blender, then put meat back into the pot with vegetables.

In pan caramelize 1 tablespoon sugar and carefully poured into a pot with meat and vegetables. Cook for another 40 minutes while stirring (taking care not to burn it) to soak up the juices from meat and vegetable sauces.

Before removing the meat from the fire, make sure there is enough salt and pepper, and most importantly – is there a balance of flavors!

Serve with gnocchi.


Ingredients for the gnocchi:

5-6 large potatoes (old, not young)

1 whole egg

50 g of lard or margarin

700 gr – 1 kg smooth flour



Wash potatoes and put them the whole to cook (unpeeled). Cook until the potatoes are tender.

When potatoes are cooked, remove them from the heat and drain the water. Let stand for 5 minutes to cool slightly, and then peel potatoes each of bark while they are still hot because it is easier to knead the dough for the gnocchi.

Put potatoes in a bowl, mash them as mashed potatoes and add 1 whole egg and 50 g of fat or margarine.

All nice kneading, then add the flour little by little until you get smooth soft dough that does not stick to your hands.

Spread a little flour on the work surface and put the dough on it. When done, divide the dough into several parts, roll them and make long rolled sticks of 2-3 cm thick.

Cut into small pieces then in a large pot put the water to boil, add salt and put piece by piece of gnocchi (max. 10 in once). Cook for 1-2 minutes.

Gnocchi are done when they rise to the surface, and then by using a strainer taken out, put in a bowl and pour a little sauce pasticada on them that they do not stick.

Serve gnocchi with pesticada and enjoy the traditional Dalmatian lunch.

Serve 6