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The Croatian delicacy - Neretva valley tangerines - might just surprise your palate if you find yourself in Dalmatia.
"Neretvanska mandarina" (Neretva tangerine) is an original Croatian product, rich in vitamins A and C, and carries a protected mark of origin at the EU level as well. A tangerine is a treasure trove of antioxidants and other health benefits.
Among Croatian regions, the Neretva valley is the best place to cultivate high-quality varieties of unšiu mandarins, which have been planted since 1934.
Its cultivation has fed the mouths of many Neretva families for decades, making it an emblem of the community. In this valley on the Dalmatian highway, travelers will find many stands selling local products that come direct from the farm to their consumers - 'from the farm to the table'.
In addition to its undeniable taste, it also has an intense smell that owes much to its sweet and juicy flesh. As a result, a tangerine is known as the 'queen of fruits' and is used in many dishes.
You can play around with it in your kitchen in a variety of ways!
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Tangerine Chocolate Tart
In order to explore this indulgent chocolate rhapsody you will need to take the following steps:
Ingredients:
- 400 g of butter
- 200 g powdered sugar
- 500 g of all purpose flour + 1 tablespoon
- 4 egg yolks + 4 eggs
- Salt
- 150 g of high quality chocolate (min. 70% cocoa)
- 180 g of regular sugar
- 3 tablespoons of golden syrup
- 8 tablespoons of cocoa powder
- 3 tablespoons of sour cream
- Zest of 4 tangerines + 200 ml of tangerine juice
- 100 ml of runny honey
Instructions:
1. First to make the pie crust mix 250 g of butter with 200 g of powdered sugar and a pinch of salt. Then add the egg yolks and flour and 4 tablespoons of cold water. Lightly knead the dough into a ball shape. The point is to knead as little as possible so it doesn't become elastic and tough. Cover in cling film and leave in the fridge for an hour.
2. Then cut the dough into small pieces and cover the baking tray with the pieces. Lightly press them in the tray to connect them. Prick with a fork and set in the freezer for 1 hour. Then bake for 15 minutes in an oven set to 180 degrees Celsius.
3. For the filling, place the rest of the butter (150 g) with 8 tablespoons of cocoa powder, chocolate and a pinch of salt in a bowl over the pan of boiling water. Lightly stir until everything melts and comes together.
4. In a separate bowl beat the eggs with 180 g of sugar then add 3 tablespoons of golden syrup and 3 tablespoons of sour cream. Grate in the zest of 4 medium tangerines and add 100 ml of freshly squeezed tangerine juice and 1 tablespoon of flour.
5. Mix together with the chocolate and pour on the crust. Place in the oven for 50 minutes at 150 Celsius degrees.
6. While the tart is baking, make the syrup. In a saucepan add 100 ml of runny honey along with 100 ml of tangerine juice and reduce for 10 minutes.
7. When the tart is done, leave it to cool for an hour then serve drizzled with tangerine syrup.
Arancini
Try out this traditional Dalmatian recipe for candied tangerine peel and treat yourself to a delicious snack!
Step-by-step instructions:
- Wash fresh oranges, dry them, cut them in half and squeeze out the juice.
- Using a soup spoon, we scrape the remaining fleshy part of the orange from the inside, so that we get a clean white inside.
- Cut the peels into 5 mm wide strips and leave them in water overnight to soak and become bitter. Drain the soaked strips of orange peel and dry them with a kitchen towel.
- Put enough sugar on the cold pan to cover the bottom of the pan and wait for lumps to form while stirring.
- Add strips of peel and mix gently until the sugar begins to stick to them (the sugar must not melt)
- Transfer the strips of sugar-coated bark to a bowl with the remaining sugar, mix well and place on the baking sheet, making sure they are not touching.
- Leave the crusts prepared in this way for up to a couple of days to dry well, and then serve.
Enjoy the taste of the Mediterranean at your home, and don't forget the main ingredient - lots of love!
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