Name: Avaliação de Komiška pogača por hurkanakbiyik em TAVERN MORE, Marina, Croácia
Item: Komiška pogača
Rating: 3.9
Author: hurkanakbiyik

Croatia

Komiška pogača is the savoury pie of Komiža, the fishing town on the western side of the Croatian island of Vis: a double layer of bread dough filled with slowly cooked onion, salted anchovies or sardines and tomato, baked in a round tray and cut into squares. It is the island's working food, taken on boats and into vineyards, and it exists in two closely guarded versions. The Komiža one has tomato in the filling and is cut square; the viška pogača of Vis town on the eastern side has no tomato, only onion and salted fish, and is cut in triangles, and the two towns treat the difference as a matter of identity. Bakeries in both sell it by the piece through the morning, and it is one of the few Dalmatian dishes that is bread, fish and vegetable in a single bite without cheese anywhere near it.

The dough is a plain bread dough of flour, water, yeast, salt and olive oil, left to rise and then divided in two and rolled thin. The filling takes longer than the dough: a large quantity of onion, roughly as much by weight as the flour, is sliced and cooked in olive oil over low heat for the better part of an hour until it is soft, sweet and reduced to a third of its volume, with no browning. Salted anchovies or sardines, rinsed and boned, are chopped and stirred in with parsley and a little pepper; in Komiža, peeled tomato or a spoon of tomato paste goes in as well and is cooked down so the filling is moist but not wet. The bottom sheet of dough lines an oiled round tray, the cooled filling is spread evenly, the top sheet is laid over and sealed at the edge, pricked, and brushed with oil; it bakes at around 200°C for thirty to forty minutes until the crust is deep gold. It is cut when lukewarm.

A good square has a thin, firm, slightly crisp crust on both faces, a filling layer at least as thick as the two crusts together, and a clear taste of sweet onion with the salted fish behind it, not in front; in the Komiža version the tomato should be a background note that keeps the filling moist and tints it, not a sauce. Mark down a thick, bready pogača that is mostly dough, a filling where the onion is undercooked and sharp or burnt and bitter, fish that is overpowering, which usually means it was not rinsed, a soggy base from a wet filling, and any version with cheese or with fresh fish, which is a different pie. It is eaten at room temperature and travels well; one that is still good at the end of a day on a boat was made properly.

Komiška pogača

TAVERN MORE

Really simple bur tasty bread to tey it with your cold plates.

They serve it hot so you could have the all taste 👌

Pretty cheap! I would it eat everyday.

Avaliação de Komiška pogača por hurkanakbiyik em TAVERN MORE, Marina, Croácia

Komiška pogača

TAVERN MORE

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