Chef Marko Gajski

Chef Matija Bregeš
25. svibnja 2018.
Pastry Chef Robert Hromalić
25. svibnja 2018.


Serves 6
  • 1 kg tomatoes
  • 100 g flat parsley leaves
  • 300 g onion
  • 300 g garlic
  • 100 g salted anchovies
  • 300 g spaghetti
  1. Blanch tomatoes, peel them and dice finely.
  2. Cook until all moisture evaporates and consistency becomes jam like.
  3. Sason with salt, pepper and thyme.
  4. Sautee onion with sugar and red wine until you get a jam.
  5. Blanche parsley, drain, add olive oil and blend thoroughly.
  6. Leave to infuse for 12 hours and strain through fine gauze.
  7. Simmer garlic in a stock, and add new stock a few times when it starts to boil.
  8. Season and blend.
  9. Boil spaghetti, blend, stretch, freeze, dehydrate and fry.
  10. Plate all components to simulate Komiža pie with salted anchovies.