Perkelt | Croatian Cuisine
Originally a traditional Hungarian dish, perkelt is widespread in eastern Croatia, Serbia, Slovakia and Czech Republic. It's a simple, quick and tasty meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.worldfoodstory.co.uk.
Cooking tools:
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring cup
- Measuring spoon
- Pot
- Skillet
- Saucepan
- Stove
- Wooden spoon
- Colander
Ingredients
- Basa or catfish fillets diced: 500 g
- onions chopped: 2 pcs
- Garlic cloves chopped: 3 pcs
- Smoked bacon lardons: 100 g
- Wine: 50 ml
- Tomato puree: 1 tbs
- Red paprika: 2 tbs
- Creme Fraiche: 100 g
- Wide or ribbon shape pasta: 300 g
- Olive oil: 2 tbs
- Bay leaves: 3 pcs
- Butter: 20 g
- Salt: 1 teaspoon
- Black pepper: a pinch
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