Ingredients with Measurements:
- 1 pound Njeguška Pršuta, sliced
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 can diced tomatoes (14.5 ounces)
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
Special Equipment Needed:
- Dutch oven or large pot with lid
Step-by-Step Instructions:
1. Heat olive oil in a Dutch oven or large pot over medium heat.
2. Add onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add carrots, celery, red and yellow bell peppers, and zucchini. Cook for 5-7 minutes until vegetables are tender.
4. Add diced tomatoes, chicken broth, dried thyme, and dried oregano. Stir to combine.
5. Bring the stew to a boil, then reduce heat to low and simmer for 20 minutes.
6. Add sliced Njeguška Pršuta to the stew and stir gently.
7. Simmer for an additional 5-10 minutes until the Pršuta is heated through.
8. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Medium heat for sautéing vegetables
- Low heat for simmering the stew
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 18g
- Protein: 20g
Substitutions for ingredients:
- Njeguška Pršuta can be substituted with any other cured ham or bacon.
- Chicken broth can be substituted with vegetable broth for a vegetarian version of the stew.
Variations:
- Add potatoes or sweet potatoes for a heartier stew.
- Use different types of vegetables, such as mushrooms or green beans.
- Add a can of chickpeas or white beans for extra protein.
Tips and Tricks:
- Be careful not to overcook the vegetables, as they should still have some texture in the stew.
- If the stew is too thick, add more chicken broth or water to thin it out.
- Serve with crusty bread to soak up the flavorful broth.
Storage Instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the stew in a pot over medium heat until heated through.
Presentation Ideas:
- Serve the stew in individual bowls with a sprig of fresh thyme or oregano on top.
Garnishes:
- Fresh herbs, such as thyme or oregano
- Grated Parmesan cheese
Pairings:
- Serve with a glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested Side Dishes:
- Crusty bread
- Roasted potatoes
- Steamed rice
Troubleshooting Advice:
- If the stew is too thin, simmer it for a few more minutes to reduce the liquid.
- If the stew is too salty, add a splash of vinegar or lemon juice to balance the flavors.
Food Safety Advice:
- Make sure to cook the stew until the vegetables are tender and the Pršuta is heated through to prevent any foodborne illnesses.
Food History:
- Njeguška Pršuta is a type of cured ham from Montenegro, traditionally made in the village of Njeguši.
Flavor Profiles:
- The stew has a savory and slightly smoky flavor from the Njeguška Pršuta, balanced by the sweetness of the vegetables and the acidity of the tomatoes.
Serving Suggestions:
- Serve the stew as a main course for a cozy dinner at home.
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Region: Montenegrin