I had eaten Blitva before my travels to Croatia. Traditionally served beside simple grilled fish, I basically deemed the dish as a means to disguise the taste of Swiss chard with an enormous amount of garlic and, as an after thought, adding potatoes to make it more palatable. It took a trip to the Dalmatian Coast and a small seaside café to change my view.
For several days, Luka, the café owner and resident chef, implored me to sample his version of Blitva. I was a reluctant participant at best but what is traveling without a bit of culinary adventure especially from one so convincing. How surprised I was with his version of a hearty side dish without the overpowering presence of garlic.
Luka chose only small potatoes and parboiled before quartering, with their skins intact, to allow the herbs he incorporated to meld into the white flesh. His Swiss chard was delicately sautéed with what I perceived as half the amount of garlic and much less olive oil than what I had experienced previously. It was his non-traditional addition of herbs, sage and rosemary, into the dish that created an amazingly incredible flavorful dish. I have been preparing versions of Blitva since and always think of Vodice, the sun and a rustic seaside café .
This version takes all of the ingredients of Blitva incorporated plus a few more and separates them into three distinct layers.
Using multicolored potatoes, a mash is created and then formed into small potato patties. Seasoned with sage, they are fried crisp in a blend of sage infused olive oil and butter.
The Swiss chard layer remains true to the traditional Blitva by simply searing the chard in olive oil and garlic with a final bit of sea salt and freshly ground black pepper.
Where the dish deviates entirely from a traditional Blitva is the addition of a third layer. Baby portobello mushrooms are sautéed in white wine until they release their moisture. Finished with heavy cream and rosemary, they create the perfect finishing sauce.
Potato Patties
1 pound multi-colored small potatoes
4 T butter, unsalted, room temperature
½ t sea salt
¼ t freshly ground black pepper
½ T dried rubbed sage
2 T sage infused olive oil such as Cucina Valentina Artisan Olive Oil
Swiss Chard
1 large bunch Swiss chard
¼ c olive oil
3 cloves garlic, minced
3 shallots, minced
Mushroom Sauce
2 cups sliced baby Portobello mushrooms, sliced
1 T rosemary infused olive oil such as The Gourmet Farm Girl Rosemary Infused Olive Oil
1 c dry white wine such as Nickel & Nickel Chardonnay Truchard Vineyard
½ c heavy cream
1 t dried rosemary
¼ t salt
pinch freshly ground black pepper