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Manistra dry

Manistra reminds me of my childhood and the smells of my grandmother’s kitchen. One of the dishes that we all love in Dalmatia, especially in summer when we have fresh tomatoes and peppers, basil… Enjoy the sweetness!

Manistra usuvo my “none ”

500 g of spaghetti
2 medium-sized onions
2 cloves of garlic
4 bell peppers (bamboo, tomato)
7-8 ripe, juicy tomatoes
3 tablespoons of olive oil
2 teaspoons of sugar
2 basil leaves
finely chopped celery leaves
salt and pepper to taste

1. Remove the skin of the tomato using a grater by cutting the tomato in half, and rubbing the cut side with palm pressure on the grater into larger holes (as for apple strudel.)
2. Clean the onion and cut it into small pieces. Clean the peppers from the seeds and cut them into large cubes.
3. Place the diced onion on the cold olive oil and sauté it until it becomes glassy. Add peppers to the onion and continue sautéing for 2-3 minutes, then add tomatoes, crushed garlic, meat cube, salt and pepper.
4. Simmer over low heat, stirring occasionally, until the excess liquid evaporates, i.e. until you get the desired sauce thickness (about 1 hour). A few minutes before the stew is ready, add finely chopped celery leaves, 2 basil leaves and 2 teaspoons of sugar.
5. Drain the cooked spaghetti, mix it with satarasa and add more seasoning if necessary.
You can also serve it with rice, mashed potatoes, baguette or toasted bread.

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