In Thuring's five-course menu, ingredients are repeated in courses – the white part of a leek might be used in one course, and the green part used to make an oil for another course. This low-waste ethos runs through the restaurant, from dishes that utilise the entire ingredient ("from head to tail") to composting. "You can add any vegetable you like – usually the sad looking ones in the back of your fridge that you have forgotten about, you will not go wrong, depending on the season and what you need to use up," Thuring said. The soup usually has a base of beans, potato and sour cabbage variations can include chickpeas, young corn, wild fennel, barley, lentils, split peas, sour turnips (fermented turnips), prosciutto bone or dried pork tongue. Maneštra is one of her favourite Istrian dishes. "The one place I felt at home was Istria." "My whole life, I've been searching for a place," Thuring said. Her personal life initially brought her to Croatia, and she recently put down roots in Istria, which she describes as "a small Tuscany" that is still unspoilt. Thuring has 24 years of experience as a chef and has worked in prestigious hotels, resorts and restaurants in Switzerland, Canada, England, Germany and Croatia (Dubrovnik, Rovinj and Zagreb). But the restaurant also stays true to the region's roots with homestyle dishes like maneštra, a staff favourite that will be on the menu during spring and summer 2023.Īt Restaurant Stara Škola, Swiss-born, Canadian-raised chef Priska Thuring has introduced a five-course menu based on seasonal Istrian ingredients. Restaurant Stara Škola ("Old School"), housed in a renovated old elementary school in the Istrian village of Krasica, is introducing diners to local ingredients used in surprising ways. A recently opened restaurant from the Croatian American Penavić family (who also own nearby Stanzia Baracija and Clai Winery) is elevating the peninsula's local cuisine. Now, some chefs are going back to basics and focussing on the bounty of the land. Historically, farmers would take the opportunity to sit together and eat a calorific meal made by the mother of the house so they could have the energy to finish a long, intense day labouring on their lands. During marenda – a ritual as important for Croatians as teatime is for Brits – workers across Istria take a break, usually around 10:00 or 11:00, and during this sacrosanct time, nothing much gets done. Maneštra is often served for marenda, a light, affordable meal eaten between breakfast and lunch. In Istria, it's maneštra, a thick and hearty bean-based soup that uses seasonal ingredients to make a healthy, uncomplicated lunch. To make this dinner fully vegetarian, replace the fish sauce with 1 teaspoon soy sauce.Renowned for its premium truffles, olive oil and wine, Istria – the largest peninsula in the Adriatic Sea, located in north-west Croatia – has a strong Italian influence and is known for its gastronomy.Ĭroatian cuisine varies greatly by region, but every part of Croatia has a dish served "na žlicu" – meaning "on the spoon". Top with the peanuts, a few small basil leaves and more Sriracha. Remove from the heat and stir in the torn basil.ĭivide the rice among plates and top with the stir-fry.
Return the tofu to the skillet along with the Sriracha mixture and cook, stirring, until well coated, about 30 more seconds. Stir in the garlic and cook until softened, about 30 seconds. Add the green beans and cook, stirring once or twice, until lightly charred, 3 to 5 minutes. Add the red onion and cook, stirring, until tender, 2 to 3 minutes. Heat the remaining 2 tablespoons vegetable oil in the skillet over high heat.
Add the tofu in a single layer and cook, turning occasionally, until browned and slightly crisp, 8 to 10 minutes. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Combine the Sriracha, soy sauce, sugar, fish sauce and 1 tablespoon water in a small bowl stir to combine. Cover and microwave until bright green and crisp-tender, about 5 minutes. Put the green beans in a large microwave-safe bowl with 1 tablespoon water. Meanwhile, cut the tofu into 24 pieces and gently press between paper towels to remove the excess liquid set aside 5 minutes to drain.
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