Dish

Teletina ispod peke

Veal under the Bell

Teletina ispod peke is a hearty and flavorful dish that is perfect for a special occasion or family gathering. The meat is typically veal or beef, but can also be lamb or pork. The marinade is made with garlic, rosemary, thyme, and olive oil, which infuses the meat with a rich and savory flavor. The vegetables and potatoes are cooked in the same dish, absorbing the juices from the meat and becoming tender and flavorful. This dish is typically served with a side of bread or polenta.

European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

Meat Dish› Veal Dish

Origins and history

Teletina ispod peke has been a staple of Croatian cuisine for centuries. It originated in the Dalmatian region of Croatia, where it was traditionally cooked by shepherds in the fields. The dish has since become popular throughout the country and is often served at weddings, festivals, and other special occasions.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of teletina ispod peke, depending on the region and the cook. Some recipes call for different herbs and spices in the marinade, while others use different vegetables or meats. Some cooks also add wine or broth to the dish to create a richer sauce.

Presentation and garnishing

Teletina ispod peke is typically served in the baking dish it was cooked in, with the lid removed. The meat and vegetables are arranged on a platter and garnished with fresh herbs, such as parsley or rosemary. The dish can also be served with a side of bread or polenta.

Tips & Tricks

To ensure that the meat is tender and juicy, it is important to marinate it for at least 24 hours before cooking. The baking dish should be covered tightly with the lid to trap in the heat and moisture. It is also important to check the dish periodically to make sure that the coals are still hot and that the meat is cooking evenly.