Mediterranean Croatian and Slovenian dish
Fritaja (Croatian ) or frtalja (Slovenian ) is a Mediterranean Croatian and Slovenian dish. Both are specialties in Istria and north from Trieste in Goriška Brda and in Soča and Vipava Valleys . They are especially common in the springtime, as at that time there are many plants and vegetables such as wild asparagus , wild hops , herbs as fennel , mint , feverfew and chicory , tomatoes , young garlic sprouts and spices available to add to egg and some other ingredients, as small parts of old bread.[ 1] Fritaje are many times prepared throughout the year with ham , mushrooms , sausages , bacon , white or red wine. The quantity of ingredients is never exactly defined.
Both the Croatian and Slovenian names come from the Venetian word fritaia , meaning 'fried'.
Variants
A similar dish, also known as fritaja or frtalja , is also popular in western Slovenia (Slovene Littoral ). Here, the asparagus variant is known, but different herbs are also added, especially nettle, chard, and melissa.
See also
References