Konoba Boccaporta, Pula, Croatia
Konoba Boccaporta is a restaurant of old flavours that will without fail delight visitors of all generations. Offering authentic Istrian cuisine, prepared according to traditional recipes, they provide authentic Istrian delicacies made of local ingredients. The restaurant’s owner and main chef, Toni Draguzet, will impress you with his culinary expertise. He respects traditional cuisine but at the same time likes to experiment and create new dishes and flavours, something he is excellent at, as proven by the number of customers who keep coming back, looking forward to new traditionally inspired specialities, accompanied by a glass of premium Bagueri wine. At the 30th anniversary of Bagueri, they will teach you how to prepare a wild gilt-head bream with “pljukanci”, traditional Istrian spindle-shaped pasta, a dish, which pairs perfectly with Pinot Grigio Bagueri.
- 1 dcl of white wine
- tomato puree
- 1 clove of garlic
- 180 g of homemade pasta
- 0.5 l of fish or vegetable stock
- ½ of zucchini (optional)
- white fish fillet
- 1 tbsp of butter
- pinch of salt
- Wine: Pinot Grigio Bagueri
In a frying pan with olive oil, sauté zucchini, tomato puree, and prawns. Add a bit of cognac and white wine and after a few minutes pour in the fish stock. Add pasta/pokljukanci and a teaspoon of butter and cook until it thickens.
Slowly cook the mixture. In another pan with olive oil, cook the white fish fillet skin side down. Once pasta is cooked, transfer it to a plate, garnish, and top it with the fish.