The Gourmet Corner


Chicken with prosciutto in a gorgonzola sauce


  • For gorgonzola sauce:
  • 100 g leek
  • 100 g gorgonzola
  • 200 ml cooking cream
  • ½ teaspoon of garlic granules
  • pinch of salt
  • little white pepper
  • ½ teaspoon of thyme
    For chicken fillet with sauce:
  • 440 g chicken fillet
  • 40 g Dalmatian prosciutto Voštane
  • 1 spoon of Vegeta
  • 2 spoon of olive oil
  • 100 g cherry tomatoes

Sprinkle the chicken fillet with Vegeta and pepper, wrap all the pieces with thinly sliced prosciutto. Heat up the olive in the pam and fry each side of meat for approximately 2 minutes. Remove the meat to a plate and cover while preparing the sauce. To make the sauce use the same oil, fry the thinly sliced leeks over low heat until it softens and changes color. Then add the gorgonzola smashed to pieces and slowly pour/instill cooking cream. Stir until cheese is melted and the sauce thickens slightly. Add garlic granules. If you need the sauce, season with salt, pepper and thyme. Rub the ceramic baking dish with half of garlic and grease with a little butter. Then add gorgonzola sauce and fried chicken fillet wrapped in prosciutto and halved tomatoes. Bake in preheated oven at 200 °C for 25-30 minutes.

Scones with prosciutto


  • 300g flour
  • ½ teaspoon salt
  • 1 baking powder
  • 75g butter
  • 160 g Gaude (or other cheese)
  • 70 g Dalmatian prosciutto Voštane
  • 220 ml milk

Mix flour (250 g), salt and baking powder. Add butter and mash with hands. Cut prosciutto into tiny pieces, and scrub Gauda. Add in the already made mixture: ham, Gouda cheese and milk and stir. Leave the mixture for 5 minutes an then add the remaining 50g of flour, and stir a bit more. Spread some flour on the working table and spread the dough. Try to keep the dough thickness at 7-10mm. Use the round cutter to extract the scone. Bake in the pre heated oven at 200°C.

Gnocchi with cheese and prosciutto


  • 60 dkg frozen gnocchi
  • 20 dkg cheese Edamer
  • 20 dkg d Dalmatian prosciutto Voštane
  • 2 dcl cooking cream
  • 30 dkg mushrooms
  • white wine, salt, pepper, oil, parmesan

Cut the prosciutto into strips, cut the mushrooms into slices and fry it in oil. Add some white wine, coocking cream, salt and pepper. Blanch gnocchi in boiling salted water until they float to the surface. Then decant, mix with sauce, and arrange in a greased ovenproof pot. Coat the gnocchi with cheese cut into slices and sprinkle with Parmesan cheese. Bake in the oven until the dish turn brown.

Cream soup of white beans with fried pancetta


  • 50 g white beans
  • 30 g carrots
  • 30 g onions
  • 0.01 l olive oil
  • 0.01 l sunflower oil
  • 20 g celery (root)
  • 30 g dalmatian pancetta Voštane
  • 5 g parsley leaf
  • 3 g beef cubes
  • 1 g fine salt
  • 5 g white pepper
  • rosemary

The beans should be soaked for a day in cold water. Clean and slice the onions, peel and slice carrots and celery root. Remove skin and cartilage on sliced pancetta. On sunflower oil fry pancetta on both sides so that it becomes crispy. Put the crispy pancetta on paper towel to absorb excess fat. Fry the skin of pancetta and root vegetables on olive oil with added salt and rosemary. Add water (0.4 liters per serving), add the beans, beef cubes and let it cook until beans are tender (about 45 minutes). Remove from heat, take out a quarter of the beans and pancetta skin. Add pepper and mix with hand blender. Put the whole beans into the soup, decorate with parsley and fried pancetta.

Salad with dalmatian smoke pork neck and dalmatian smoked pork loin


  • 30 g dalmatian smoked pork loin Voštane
  • 30 g dalmatian smoke pork neck Voštane
  • 10 g arugula
  • 80 g lettuce
  • 40 g port in vinegar
  • 100 g tomato
  • 0.01l olive oil
  • 0.01l sunflower oil
  • 0.01l apple cider vinegar
  • 1 g fine salt
  • 0.5 g black pepper
  • parsley

Slice into thin sticks the dalmatian smoke pork neck and dalmatian smoked pork loin. Clean the tomatoes and cut them into slices and port cut in half. Clean the lettuce, wash and cut into small pieces. Season such prepared lettuce with olive oil, vinegar, salt and pepper. Put the tomatoes, onions, dalmatian smoke pork neck and dalmatian smoked pork loin on seasoned lettuce.