Stories & Recipes
by tamara
September 3, 2021
šalša
If summer had a heart, it would be tomato shaped.
And if there's one summer addiction I'd recommend to anyone, it's homemade Šalša - Dalmatian fresh tomato sauce made of fragrant, sun ripened, juicy oxheart tomatoes. The tomatoes really need to be at their best, as they make šalša to what it is, so check the farmers' market or a good specialized greengrocer while they are in season.
Do hurry up, all the good toms might be gone before you learn how to pronounce šalša.
If you can, make a big batch, keep it in the fridge for a couple of days and use it any way imaginable - turn it into a tomato soup, add it to your stews, risottos and pastas or eat it with fried eggs and a piece of bread.
Serving tip #1:
With Pasta, obviously. Our favorite pasta shape to go with šalša is mafaldine, with grated Parmigiano Reggiano and a few fresh basil leaves on top.
TIP: warm up some pre-cooked cannellini beans with the pasta for a summery pasta e fagioli.
Serving tip #2:
With garlicky boiled potatoes and chard.
Peel the slightly starchy potatoes, cut them in chunks, add to the pan with cold water and bring to the boil. While the potatoes are cooking, wash and cut the chard. Leaves can be cut more roughly and the stalks a bit more finely so they can cook through evenly. After 15 minutes or so, when the potatoes are almost done, add the chard stalks and leaves to the pan and cook until soft. When timing, take into account that delicate young chard will probably be done in a minute or two, while it could take 3-5 minutes for older, sturdier chard. Strain and save some of the cooking water.
Add a generous splash of olive oil into the pan (you can use the same pan in which you have cooked your potatoes and chard), and throw in a couple of finely chopped garlic cloves. Heat it all up carefully over low to medium heat, until the garlic releases its aromas. Return the potatoes and the chard into the pan, followed by the saved cooking water and stir well for a couple of minutes. Season with sea salt and pepper and urn off the fire.
Combine with šalša. Serve at room temperature with a piece of good bread to dip in the juices, some feta or a slice or two of good prosciutto.
Serving tip #3:
With pan fried mackerel filets.
Clean and filet the mackerel or let your fishmonger do that for you. Make a few undeep incisions in the fish skin. Pat dry the filets, coat them in well seasoned flour and pan fry them in hot oil. Seasoning could be simply salt and cracked black pepper, but you could also add some spices like chili flakes to the flour. Fry the filets skin side down first, then flip carefully. The filets should be done in a few minutes, depending on their size/thickness.
Serve on top of šalša, drizzled with parsley and garlic olive oil or any green salsa of choice.
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