Tocati, pronounced toe-cha-tee, is the Croatian name for the bread used to sop up the juices in one’s plate. Last night, when Sandro and Branka shared with us the sensual home foods of the Dalmatian fishermen, sop them up, we did!
Many intriguing, absolutely delicious Croatian wines were generously introduced to us by our new friend, Frank Dietrich, of the Blue Danube Wine Company; my head still reeling with excited memories of the many bottles we sampled. And, perhaps, I’m kicking myself a little bit for not writing down any of the names; only remembering that one tasted of dried licorice and resin and that the complex and totally funky white just plain confounded me.
After our meal, and in good spirits, we played a few games; one was a rowdy little dice game traditionally played on ships and in pubs and the other was a comical, and quite random, game of comparisons.
Though the mountains were hidden by the night’s ink, the elegant pearls of the heavens seemed to be held out, just for us, as we walked up the hill and back to our homes.
15 January 2012
buzara or “shells”
mussels steamed with olive oil, garlic, bread crumbs, parsley and wine
a fisherman’s stew of scorpion fish, cod and shrimp with tomato, onion, capers, parsley, rosemary, sage and garlic
blitva i krupir
boiled chard and potatoes dressed with olive oil and pounded garlic
smokovnjak i nar
dried fig and walnut cookies served with pomegranate seeds