Dish

Kotlovina

Kotlovina is made by layering meat such as pork or beef with vegetables such as potatoes, onions, and carrots in a large pot. The pot is then placed over an open fire and slow-cooked for several hours until the meat is tender and the vegetables are cooked through. The dish is often served with a side of bread or polenta.

European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

Meat Dish

Origins and history

Kotlovina is a traditional Croatian dish that has been enjoyed for generations. It is often served at weddings and other special occasions.

Dietary considerations

Kotlovina is a high-protein dish that is low in carbohydrates and can be made gluten-free by using gluten-free ingredients. The dish is also high in sodium due to the use of broth and seasoning.

Variations

There are many variations of Kotlovina, including different types of meat and vegetables. Some recipes call for the addition of spices such as paprika or cumin to the dish. Vegetarian versions can also be made using a meat substitute such as tofu or tempeh.

Presentation and garnishing

Kotlovina can be presented in the pot it was cooked in or transferred to a large serving bowl. Garnish with fresh herbs such as parsley or thyme.

Tips & Tricks

Use a heavy-bottomed pot to cook the Kotlovina to prevent burning. Stir the dish occasionally to prevent sticking. Use a meat thermometer to ensure that the meat is cooked to the proper temperature.

Side-dishes

Bread or polenta are common side dishes for Kotlovina. A salad or pickled vegetables would also be a great accompaniment to the dish.

Drink pairings

A glass of red wine such as Merlot or Cabernet Sauvignon would pair well with Kotlovina. A cold beer or a glass of sparkling water with lemon would also be refreshing.