Glyn’s Šporki. What Dubrovnik eats on St. Blaise’s Day. 

4 Dec

Šporki is a slow cooked stew with pasta eaten in Dubrovnik on St. Blaise’s Day (3rd Feb.). Apart from using chinese 5 spice instead of cinnimon and ground cloves, and starting by frying bacon in lard, because I forgot lard is pig fat, I followed the recipe.

I may be forced by circumstance to stay very still and quite for a while. Leastways as quiet as I can manage whilst asleep (which witnesses claim is even louder than when I am awake!

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