Serves 4

Ingredients:

600g young top shoots of nettles, well washed
salt
Butter for sauteéing
50g short-grain rice, cooked
2 potatoes, diced small
1 bunch spring onions, coarsely chopped
1 litre of water

How to prepare:

Pick the nettles wearing rubber gloves. Sweat the nettle tips, sprinkled with a little salt and water, in a lidded pan until just limp. Pound them to a paste in a mortar, or process to a puree with a food processor or stick mixer.
Saute the chopped spring onions and potatoes in a little butter until the potatoes start to color a little. Take off the heat, add th enettles: then gradually stir in the water. Stir well and simmer gently until the potatoes are cooked through.
Serve with a dollop of clotted cream.

Serves 4

Ingredients:

A carp weighing 2.5-3 kg
2 kg of onions
250 gr of dried plums
1 sour apple
1 quince
1 small spoon of paprika
125 gr tomato purée
1 spoon of sugar
4 tablespoons of wine vinegar
3 tablespoons of flour
2 glasses of water
salt as needed
Half a litre of oil

How to prepare:

Cut the carp on both sides, salt, and fry in oil. During that time, braise chopped onions in oil. After a while, gradually add 3 spoons of flour, 1 small spoon of paprika, tomato purée, 2 glasses of water, plums (dipped in hot water previously), a chopped apple and quince, 1 spoon of sugar, 4 spoons of wine vinegar. Add salt to taste.
When the carp is lightly fried pour this mixture over it and leave it in the pan over a low heat for half an hour.

Serves 6

Ingredients:

1 kg of collard greens (rastan in Montenegro – similar to kale)
500ml vegetable stock
400g of veal
20ml oil
150g of onions
80g of rice pepper and parsley as needed
Optional: 200g of cured meat (e.g. pastirma)

How to prepare:

Pick fresh, good and young rastan leaves from the stem and remove the thick part of the leaf. Wash in cold water and boil in vegetable stock for a couple of minutes. When the leaves are blanched, take them out and put immediately into cold water so as to preserve their natural colour. Keep in cold water until you use them again. Separate veal neck or shoulder-joint from bones, including the tough parts and fat and cut into small pieces. Clean onions, wash and chop. Clean and wash rice, and then strain well. If you choose to use pastirma or another cured meat when preparing japraci, it must be cut into small pieces. Fry chopped onions in oil. Add chopped meat to onions and fry all together. When onions and meat are fried, add the rice and fry all together. Season the mixture with a little salt, ground pepper and parsley. Let the prepared stuffing cool.
When the stuffing has cooled, place it in the rastan leaves and roll the stuffing into a cigar shape. Boil rolls in a pot for 2 hours. Serve with kisjelo mlijeko – yoghurt.