The World Cup final is this weekend. After a month filled with shocks, the two finalists have fought their way to the pinnacle of world soccer. The showdown between France and Croatia will be broadcast on Fox on Saturday, July 15, at 11 AM. Tune in to watch some of the world’s best athletes go head to head for the once-in-a-lifetime opportunity to hold the World Cup trophy aloft.
To celebrate the final, we’ve found the two national dishes of each country and are pitting them head to head. Which recipe do you think is better? If you’re looking for a team to support, this is the perfect way to find out!
France’s Pot-au-Feu
When Americans think of French cuisine, images of fancy restaurants with silk napkins and waiters with pencil mustaches named Garcon pop up. But France didn’t become one of the food capitols of the world by catering only to the fanciest among us. Like most countries, some of the most cherished food tends to be simple, family dishes. For France, this is the pot-au-feu, or pot on the fire.
That may seem utterly simplistic compared to the grand image many of us have of French cuisine, but this dish is beloved for a good reason.
Pot-au-feu is, essentially, meat and vegetables boiled in broth. Traditionally, this stew would be cooked throughout the winter, adding ingredients as needed. That may seem utterly simplistic compared to the grand image many of us have of French cuisine, but this dish is beloved for a good reason. It’s a rustic, delicious dish that anyone can make! The biggest debate is whether to add the meat when the broth is cold (which makes a more flavorful broth) or after it’s boiling (which makes a more flavorful meat).
It’s the quintessential peasants’ meal, made of whatever cuts of meat or vegetables are available. Sometimes, the pot-au-feu will have carrots or cabbage or potatoes. Often the meat will be beef, but other times it’ll call for rabbit or duck. Many recipes also call for a marrow bone. This dish has history and heritage behind it, sustaining and delighting French citizens for generations.
James Beard Foundation’s Pot-au-Feu Recipe
For the Broth
- 2 marrow bones
- 1 onion with 2 cloves
- 1 leek
- 1 large carrot
- 1 tsp of fresh thyme (½ tsp of dried)
- 1 sprig of fresh parsley
- 1 full bulb of garlic
- Salt to taste
For the Pot-au-Feu
- 2 ½ lbs of beef brisket
- 3 lbs of beef bottom round roast
- 2 ½ to 3 lbs of short ribs
- 1 onion with 2 cloves
- 8 leeks, trimmed and cleaned
- 4 sprigs of fresh parsley
- 3 to 4 sprigs of fresh thyme (½ tsp of dried)
- 8 small white onions, peeled
- 8 small turnips, peeled and quartered
- 12 to 14 medium carrots, peeled and quartered
- 1 small Savoy cabbage, cut into sixths
- 8 small red or white potatoes
- Salt and pepper to taste
- A pinch of tarragon, rosemary, or summer savory (optional)
Directions
Head over to the James Beard Foundation to learn how to turn these ingredients into a delicious Pot-au-Feu!
Croatia’s Crni Rizot
Unlike French cuisine, which conjures a crystal-clear image in the minds of Americans, when you discuss Croatian food, many draw a blank. In fact, some may not be able to find the country on a map. What you’ll find, once you start digging, is a rich food culture that draws influences from neighbors, the growing wine industry, and thriving countryside that provides meat and cheeses that are to die for.
One of the country’s most popular dishes, Crni Rizot, perfectly encapsulates many of the aspects of Croatia.
Oh, and did we mention the seafood? Croatia has a rich coastline that’s made Croatia such a vacation destination for much of Europe. This gives it access to some of the freshest seafood in Europe. If you’re a lover of food, add Croatia to your bucket list. It’s become a surprise foodie destination for us! One of the most popular dishes from Croatia, Crni Rizot, perfectly encapsulates many of the aspects of its parent nation. It takes the neighboring influences, the cheese, the wine, and the seafood and blends them into a perfect bite.
Also known as black risotto, crni rizot is influenced by Italian cuisine. The dish gets its signature color from squid ink and red wine, making it black. It still has all the other flavors a classic risotto has — the cheesy, chewy, savory flavor that makes our mouths water. Crni rizot reflects the Croatian coast by including Mediterranean staples like cuttlefish, squid, or octopus. This is usually complimented with fresh lemon to garnish and give a punch of freshness to cut through the rich, savory tones. If you’re ever lucky enough to venture to Croatia, you can find this dish anywhere along its beautiful coast or, after reading this article, in your own home!
Food & Wine’s Crni Rizot Recipe
Ingredients
- 2 tbsp of garlic, chopped
- 7 tbsp of extra virgin olive oil
- 1 medium brown onion (7 oz), chopped
- 2 lbs 3 oz of cuttlefish
- 1 tbsp of tomato paste
- 7 tbsp of white wine
- 2 ½ cups of fish stock or water
- ½ tbsp of cuttlefish ink
- 10 ½ oz of Arborio rice (a little over 1.1 cup)
- Salt and pepper to taste
Directions
Head over to Food & Wine to find out how to transform these into a beautiful Crni Rizot!
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So which dish wins? Who are you supporting for the World Cup final — the Pot-au-Feu or the Crni Rizot?
Further Reading
Croatia-Expert — Croatian Food
Serious Eats &mdash Pot-au-Feu: The Dish That Made Boiled Beef a French Classic
