Žgvacet
Žgvacet with fuži is a traditional Istrian dish that combines a rich meat stew, usually made with veal or chicken, with homemade Istrian pasta known as fuži. This dish originates from Istria, where it has long been prepared as part of everyday cuisine, as well as for special occasions.
Žgvacet is slowly cooked in a sauce of tomatoes, onions, and spices, creating a flavourful dish that is perfectly complemented by fuži.
Serving:
6
Preparation time:
60 min
Calories per person:
Ingredients
Marodi Fuži: 400 g
Chicken (drumsticks and thighs): 800 g
Onion: 400 g
Garlic: 2 cloves
Olive oil: 50 ml
White wine: 100 ml
Chicken stock: 1000 ml
Canned tomatoes: 400 g
Fresh parsley, chopped: 30 g
Herbs: to taste
Salt: to taste
Pepper: to taste
Preparation instructions:
- Optionally, separate the drumsticks from the thighs, but you can also use them whole in this recipe.
- Sear the chicken on both sides in heated olive oil.
- Once the chicken is seared, add finely chopped onion and continue to sauté the onion and meat for about 7 minutes until the onion becomes translucent.
- Add the chopped garlic and sauté all the ingredients for another minute. Season the dish to taste at this stage.
- Deglaze the chicken with a little wine, and after a few minutes, add the chicken stock.
- Add the canned tomatoes and mix well, then let it simmer for at least 45 minutes, stirring occasionally.
- Cook the fuži according to the instructions on the package.
- Finally, add freshly chopped herbs (thyme, basil, sage) to the žgvacet and stir well.
- Serve the žgvacet with the fuži.
Nutritional value:
Carbohydrates: 62 g
Proteins: 44.2 g
Fats: 24.7 g
Origin of the recipe:
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