Montenegro and Njegus pizza

Through Montenegro 

Njegus Pizza

During my  travelling in September and October, I was most looking forward to visiting Podgorica, capital of Montenegro. I spent a few years of my childhood  there, starting primary school and carrying best memories from that city (it was called Titograd at that time).

On our way (from Korcula to Podgorica) scenery was unforgettable; especially around Boka Kotorska.

We stopped in a small city called Morinj for lunch. The restaurant ('Catovica Mlini') was set in an old mill with beautiful surroundings. The owner obviously had great eye for details and didn't mind spending a lot of money to fulfil his dream.

We arrived in Podgorica in the afternoon, had a quick shower and got out for an evening walk. I enjoyed seeing this beautiful city and sensing the smells from old conifer trees and Moracha river.

For dinner we had 'Njegus pizza' - with fresh local toppings like Njeguska prsuta, Montenegrin kajmak and olives. (Njegusi is a village where Petar Petrovic Njegos, great poet and philosopher of Montenegro  was born. I don't know if pizza got the name from that village and it's prosciutto, or from famous poet.)

Ingredients:

Pizza base

Passata (tomato sauce)

Oregano 

Prosciutto

'Kajmak' (very heavy cream-cheese-like salty spread)

Olives

Tomatoes

Method: 

Spread passata onto base, sprinkle with oregano; bake for 10-15 minutes. Place fresh ingredients on top, cut into wedges and enjoy!

Boka Kotorska

Restaurant  'Catovica Mlini' (Morinj) 

Podgorica

Crna Gora i Njeguševa Pizza

Za vrijeme moga putovanja u septembru i oktobru, najvise sam se radovala posjeti Podgorice. Tamo sam provela nekoliko sretnih godina moga djetinjstva, krenula u skolu i ponijela sa sobom divne uspomene. Tada se Podgorica zvala Titograd.

Prirodne ljepote (od Korcule do Podgorice) su bile nezaboravne, posebno oko Boke Kotorske. Zaustavili smo se u Morinju, nabasavsi na tablu na kojoj je pisalo Konoba 'Catovica mlini'. Bio je to restoran postavljen na divnom imanju nekadasnjeg mlinara. Sadasnji vlasnik ocito ima mnogo smisla za detalje i ne zali novac na izgradnju njegovih snova.

U Podgoricu smo stigli predvece, na brzinu se istusirali  i izasli u vecernju setnju. Uzivala sam gledajuci ovaj lijepi grad, i udisuci mirise starih cempresa i Morace.

Za veceru smo narucili "Njegusevu picu', sa lokalnim proizvodima: Njeguska prsuta, Pljevljanski kajmak i crne masline. (Njegusi su mjesto gdje je poznati Petar Petrovic Njegos bio rodjen. Nisam sigurna je li pica dobila ime po selu i prsuti ili po slavnom poeti i filozofu.)

Sastojci:

Pica podloga

Pasata / paradajz sos

Origano

Prsuta

Crnogorski kajmak (oko 60-70% masnoce, zasoljen)

Crne masline 

Paradajz

Nacin:

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