Place of Origin: Croatia
In the heart of Gorski Kotar, mountain part of Croatia between Karlovac and Rijeka, at the very border of N.P. Risnjak, there is a village called Crni Lug (lit. Black Bosk(et)) – it got the name from conifer woods of the area). It is the home village of my dad's mum. Among many local specialties, there is a very old one that was once called Crnoluski zeludac (Crni Lug's stomach) – a traditional festive Easter dish made from eggs, cooked ham, bacon, spring onions and bread stuffed into a pig's stomach that was cooked or baked and, at the end, smoked. Later on, it became more common to stuff it into beef's intestine instead of pork's stomach. And nowadays, while some still make it like that, others use artificial intestines that can be found in supermarkets or bake it in a bread mold which is the easiest way as bread molds are practically available everywhere. And I will show you here how to make that version but using my great-grandma's old recipe from the end of 19th ct. Nowadays this dish is called Goranski nadjev. I'm not very sure how to translate this - it would be something like Mountainous stuffing. :-D
