Lilies with ombola
Ombolo, the finest meat you will ever taste. If you haven’t yet, be sure to get some and treat your palate to an amazing experience. It is usually prepared with sauerkraut, but today we were in the mood for a softer variant, so we prepared it with pasta. We chose lilies from Klara Marić and it turned out great.
Preparation steps
- For a start, we need a wonderful piece of homemade Istrian ombola.
- Some unusual pasta goes best with homemade ombolo, we had lilies from Klara Marić at home.
- Saute the onion in olive oil, which we cut into slices, so not too much, because then it gets lost.
- We add broccoli, also sliced ... if you have problems with broccoli ... after this you will adore it.
- We add peas, preferably fresh, if there is no such then from the chest. The one from the can is not nice to me. Ours was from a chest ... from our garden.
- Add salt and pepper as desired.
- Put the cooked pasta on the pan where the vegetables are made, add a little liquid from the pasta and rub a little more on the pan.
- We declare the pasta ready and start with the ombola
- It tastes best to us when it is baked briefly in a pan. Cut into thin slices as in the picture and bake on each side for about half a minute. It's ready when it starts to get golden spots ... that's what ombolo is for. The only meat that gets a golden hue when you roast it. Kids know how to call it golden meat :)
- If you don't know what ombolo is, race to Istria heading to the first tavern and look for ombolo. And then find someone to sell you homemade. It's not cheap and they rarely want to sell it ... so good luck :)
- We serve each one a fetica with a fine fine pasta. Good apetite :)
