EPISODE 2: THE RETURN

Faširanci (Croatian-style meat patties)

(for 4 people)

Ingredients:

- 250 g of ground pork
- 250 g of ground veal
- 1 large bread roll, cut into cubes
- 60 ml of sparkling mineral water
- 60 g of freshly grated Parmigiano-Reggiano cheese
- 1 red onion, finely chopped
- 1 bunch of fresh parsley leaves, finely chopped
- 1 egg
- salt and freshly ground pepper
- extra virgin olive oil
- breadcrumbs for coating the faširanci

Preparation:

Cut the bread rolls into cubes, pour sparkling mineral water over them and let them
soak for about 5 minutes. First, mix the Parmigiano-Reggiano, onion, parsley, egg, salt and
pepper well until combined, then add the pork and veal. Squeeze the soaked bread rolls in
your hand to remove excess water, then add them to the mixture. Shape faširanci into balls
with your hands, then flatten them slightly. After that, coat them in breadcrumbs, shake off
the excess and place them on a baking tray. Cover them with foil and refrigerate for at least an hour.
Fry them on each side in olive oil until they turn golden brown. Transfer them to a platter lined with
paper towels to drain the excess oil. Serve them warm or at room temperature.

Potato salad

(for 4 people)

Ingredients:

- 1/2 kg of red potatoes
- sea salt
- juice of 1 lemon
- 60 ml of extra virgin olive oil
- 15 ml of Dijon mustard
- half a bunch of spring onions, sliced
- a handful of watercress and/or arugula, for serving
- 100 ml of warm water
- freshly ground black pepper

Mix the lemon juice, Dijon mustard, olive oil, salt and warm water. Wash the potatoes thoroughly, then
cook them with the skin on until they are completely soft, about 30–40 minutes. Peel the potatoes while
they are still hot, then slice them into about 5 mm thick slices. Pour the dressing over the potatoes and
add the spring onions. Season to taste with more salt and freshly ground pepper. Before serving, mix fresh
watercress and/or arugula leaves into the potatoes. Serve the salad at room temperature.