
[ad_1]
The Bibich family saga is a great story of wine and food, terroir, vision, perseverance, commitment, devotion to family, courage, not giving up and the constant quest for better. Since this story cannot be expressed in a few letters, we have divided it into two parts. First, we dedicate this story to the main actors and families – Vesna and Alena Bibić, The second tells of their greatest wealth – For the children and the legacy they leave behind, and for their contributions to the winery and family restaurant.
That said, today the Bibić family is a real community, where everyone has their own mission, better described as a passion for their work. Vesna is in charge of the cuisine, but she is also the one who takes care of the entire immediate family, and the wider community, which includes the closest friends; Alan and his son Philip manage the plantation, the cellar, the wines and the wine products; Karla studied and worked in the hospitality industry; and Philip’s wife Ljubica strategically manages the shops.
Like any family, they love to spend time around the table. And then Vesna stands out through her work, because through the dishes of this woman, as our colleague Zoran Šimunić Šime beautifully and vividly describes in his text, you hear, but also feel some memories, events or smells of her, but also family life. So it is not surprising that everyone, as Šime says, says that she is one of the best cooks in our region. So after she prescribes Sipsibirima And the famous Chicken Saucewe brought another one that you can serve for the family or a more festive lunch.
Lamb knock
(Serves 4)
You will need:
4 lamb legs, 1 – 1.2 kg
400 g red onion, chopped
500 ml chicken stock
150 g butter
50 ml olive oil
400 ml red wine – Racine
5 cloves garlic
2 carrots, chopped
4 chopped celery stalks
3 bay leaves
2 sprigs rosemary
Papa is the only one
Thyme (Thymus vulgaris)
Prepare:
Sprinkle the lamb legs with salt and pepper a few hours before cooking (or even the day before). Melt the butter and olive oil in a large bowl. Once the butter has melted, add the chicken legs and fry until golden brown. Remove the shanks from the sides. Add the chopped red onion, carrots and celery. Sauté in the same fat until all ingredients are soft. Return the chicken legs to the container, add the spices and sauté everything together until the legs release their juices. After that, add the chicken stock and red wine and cook until the legs are tender. Once the legs are tender, remove them from the container and strain the sauce or, if necessary, reduce the sauce further until you reach the desired thickness. Serve with mashed potatoes.
[ad_2]
Source link