Both internationally and here, the arrival of the new season brings refreshment to the menus in our homes and in the restaurants: chefs add seasonal produce, experiment with aromas and textures, but stick to recognizable flavours.
In Paris and in Bergamo, seasonal plants and vegetables become the stars of the dishes, while in Scandinavia new annual cycle means the adjustment of menus to local produce and fish.
In Montenegro, new seasonal menus combine traditional with innovative: spring onion, asparagus, nettle, complementing usual recipes, while restaurants experiment with presentation and minimalist techniques. Seasonal menu is just a trend – it reflects the rhythm of nature and the quality of local produce, while guests with every bite get the opportunity to feel the spirit of the new season.
Nettle and spring onion – from the Adriatic to Paris
On the slopes of Montenegrin mountains, wild cabbage and young nettle sprout in the early spring. Spring onion comes out earlier than that. In Montenegro, spring onion is combined with homemade cheeses, creating simple, yet remarkable combinations which ooze spring.
Dishes which celebrate spring
Nettle in Montenegro is wild grown, yet it is almost invisible at the marketplaces, in the restaurants it is present in just a few carefully created dishes, in which it brings surprising freshness. In restaurants, nettle appears in the form of soup, pies, risotto with local traditional fresh Montenegrin cheese – or in pesto variation which envelops finely chopped vegetables and pasta. Chard becomes the base for cottage cheese tarts or gets blanched and served with fish, highlighting the texture and natural freshness.
In Bar, spring onion is combined with homemade goat cheese and thinly sliced prosciutto, spiced with olive oil and drops of mountain honey – simple, yet refined.
Asparagus, rare but carefully selected, often served in the restaurants as lightly grilled, with creamy polenta or, according to German tradition, with poached eggs and fresh herbs butter.
In Germany, especially in the Rhein region, asparagus is imperative during the season: white and green, served with almost every dish, from simple salads to sophisticated cream soups and risottos. That German rhythm of spring – careful harvesting, daily freshness and seasonal creativity – is inspirational for Montenegro, too. Although still rare at marketplaces, asparagus which reaches Montenegrin restaurants is used carefully, often in combinations with homemade olive oil, dairy products and fresh herbs. It suffices to have seasonal produce, and their natural freshness already tells the story of spring.
Spring, global inspiration and local identity
Spring on the plate in Montenegro shows that it is not necessary to travel for miles to taste global gastronomic trends. Inspiration comes from Paris, Bergamo, the Rhein and Spanish kitchens, but in the heart of every combination there are local produce: spring onion from mountain pastures, asparagus from Lake Shkoder, chard from village gardens, nettle from the mountain slopes… Every dish carries a story about the season and land, in a minimalist way, yet expressively, in a sophisticated manner and again sincerely. In that simple freshness and authenticity lies the luxury – the luxury of spring on the plate.
Caffe Montenegro recommends – nettle pie – traditional vs modern:
Nettle pie (traditional)
Ingredients for pastry and filling (for one larger pie):
500 g flour
200 ml lukewarm water
50 ml oil
pinch of salt
500 g fresh nettle
200 g cottage cheese (or mixture of cheese and kaymak)
1 egg
some oil for coating
Preparation:
Dough: mix flour, water, oil and salt to knead smooth dough. Leave it to rest for 20 minutes.
Filling: blanche the nettle for 2 minutes in boiling water, strain and chop finely. Mix the nettle with cheese and egg, salt to taste.
Making a pie: Roll out the dough into thin sheets. Every sheet is filled with the filling, rolled and placed in the oiled baking pan. The pie is then coated with some oil and baked in preheated oven at 180°C for about 30 minutes, until golden.
Nettle pie is excellent both warm and cold, ideal with yoghurt or sour milk.
Modern version with nettle and ricotta
Ingredients (for 4-6 persons):
Dough:
300 g flour (type 500 or semi-white)
100 g cold butter, cut in small cubes
1 egg
50 ml cold water
pinch of salt
Filling:
300 g fresh nettle, blanched and finely chopped
200 g ricotta or cottage cheese
50 g parmesan, grated
1 smaller red onion, finely chopped
1 clove of garlic, finely chopped
1 egg
1 spoon of olive oil
fresh chives (aromatic thin leaves give mild onion flavour), finely chopped
salt and pepper to taste
For decoration: and final touch:
Some olive oil
Several leaves of young nettle or edible flowers
Several drops of sour cream or light yoghurt (optional)
Preparation:
Dough: Mix flour and salt, add butter and work with the fingers until crumbly structure is obtained. Add an egg and cold water, quickly knead the dough. Form a ball, wrap it into cling film and put it into the fridge to rest for 30 minutes.
Filling: Briefly fry the onion and garlic on olive oil until soft, let it cool down. Mix with nettle, ricotta, parmesan, egg and herbs. Add salt and pepper.
Forming the pie: Roll out the dough into a thin rectangle or circle. Spread the filling and roll or shape as an enclosed pie/galette. Coat with olive oil and make small cuts on the top to let it “breathe”.
Baking: Bake in the preheated oven at 180°C for about 25–30 minutes, until golden and crispy.
Serving: It can be served with several leaves of young nettle or edible flowers.
Few drops of yoghurt or sour cream on the plate give it an elegant contrast of flavour and appearance.
Advice for a modern twist: you can add some fried pine nuts or almonds in the filling to obtain a crunchy texture. Adding lemon zest or drops of olive oil aromatized with garlic gives it a sophisticated “gourmet” effect.
