Exploring Gnjecopašta Anon: An Ancient Croatian Mariner's Dish

Have you ever heard of gnjecopašta anon? It's an ancient Croatian mariner's dish. Should I post recept? pic.twitter.com/jyZIry6g9L

— Martin Erlić (@SeloSlav) March 25, 2023

Originating in the coastal regions of Croatia, gnjecopašta was a staple among mariners who needed affordable, easy-to-store, and nutritious meals. Ingredients like anchovies, capers, and olive oil were cheap and abundant, making it a go-to meal.⚓️ pic.twitter.com/RNtkCmAPJ1

— Martin Erlić (@SeloSlav) March 25, 2023

Ingredients:

400g pasta (preferably fusilli)
200g anchovies (canned or fresh, cleaned & filleted)
100g capers
150g chicken liver pate
1/2 cup olive oil
Salt & pepper to taste
Fresh parsley (optional, for garnish)
Paški sir ("Pecorino Romano"; optional, for garnish) pic.twitter.com/qyrJDJv6EG

— Martin Erlić (@SeloSlav) March 25, 2023

Boil a large pot of water with salt & cook the pasta until is overcooked and soggy (20 minutes). Reserve 1/2 cup of pasta water & drain the rest. Set aside. pic.twitter.com/5Umv7OZPK4

— Martin Erlić (@SeloSlav) March 25, 2023

In a large skillet, heat 1/4 cup of olive oil over medium heat. Add the anchovies and cook until they start to break down, about 3-5 minutes.

— Martin Erlić (@SeloSlav) March 25, 2023

Add the capers to the skillet & cook for another 2-3 minutes. pic.twitter.com/JkTZclSse9

— Martin Erlić (@SeloSlav) March 25, 2023

Lower the heat & add the chicken liver pate, stirring until it melts & combines with the anchovies & capers. Add the remaining 1/4 cup of olive oil & the reserved pasta water to create a sauce. Season with salt & pepper to taste. (I added my liver after as I forgot). pic.twitter.com/3yoV4tZ5qZ

— Martin Erlić (@SeloSlav) March 25, 2023

Add the cooked pasta to the skillet and gently mix it with the sauce until thoroughly coated. pic.twitter.com/GX80iUMpIK

— Martin Erlić (@SeloSlav) March 25, 2023

Keep in mind that gnjecopašta is intended to have a soggy texture, like oatmeal. As it cooks, the pasta will gain some crispiness; stir it occasionally to ensure an even consistency throughout the dish. Serve the gnjecopašta, garnished with fresh parsley and pecorino if desired. pic.twitter.com/7tfrEqy9pH

— Martin Erlić (@SeloSlav) March 25, 2023