DALMATINSKA KUHINJA / TASTE OF DALMATIAN FOOD
Delicies from Croatia
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| jelo / dish : ŠKOLJKE NA BUZARU / SAVOURY SHELLFISH A LA BUZARA |
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ŠKOLJKE NA BUZARU
Sastojci /
za 4 osobe
0.5 kg dagnji
0,5 kg kunjki
0,5 kg brbavica
biljno ulje, maslinovo ulje , prezle
3 režnja češnjaka
peršunov list
papar
1,5 dcl
kiselijeg bijelog vina |
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Priprema:
1. Dagnje oprati i očistiti sa njih travu.
2. Brbavice oprati pod vodom da iz njih iscuri pijesak.
3. Na zagrijanu mješavinu ulja staviti sitno sjeckani češnjak i odmah na to kunjke.
4. Nakon 10 minuta dodati brbavice i dagnje, posipati sa 1 žlicom prezli (krušne mrvice) i malo papra.
5. Nakon još 10 minuta doliti vino.
6. Nakon 5 minuta maknuti s vatre i posipati sjeckanim češnjakom.
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Posluživanje:
Naravno da školjke MORAJU biti friške. Kunjkama treba najduže pa se zato stavljaju prve. Buzara je gotova kad su se dagnje i brbavice otvorile. Kunjke se neće otvoriti – njima prilikom konzumacije treba skinuti čep i otvoriti rukama.
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SAVOURY SHELLFISH
A LA BUZARA
a Dalmatian cuisine
serves 4
preparation time 15 to 20 minut
500 g musseles
400 g baby clams
400 g Noah's Ark shellfish
400 g scallops
50 g olive oil
2 dl wine
5 cloves of garilc
40 g breadcrumbs (2 spoonfuls)
15 g parsley
Pepper to taste
8 slices of bread |
Preparetion:
Rinse and scrub the shellfish (mussels, baby clams , Noah's Ark, scallops) thoroughly. Remove the meat from the scallops and remove the black sac with sand and dirt.Slice the meat up and return to their shells. Place all the ingredients into hot oil; stir and cover the pot. Once the shellfish open,add finely chopped garlic and parsley and sprinkle with breadcrumbs. Stir, add the wine and pepper and simmer for a while longer.
Once the shellfish are cooked, put onto a platter and pour the sauce over them.The shellfish are served with toasted slices of bread sprinkled in olive oil and bread sprinkled in olive oil and finely chopped garlic. The shellfish should be served immediatly and hot to avoid them losing taste and becoming dry.
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| jelo/ dish : SALATA OD HOBOTNICE / OCTOPUS SALAD |
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SALATA OD HOBOTNICE (predjelo)
specijalitet dalmatinske kuhinje
Sastojci:
1 kg hobotnice
50 dag krumpira
1 glavica češnjaka
2 dl maslinova ulja
sol and
papar
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Opis:
Hobotnicu dobro istući batom, očistiti i oprati, a zatim kuhati oko 45 minuta. Istodobno skuhati krumpir u ljusci, oljuštiti ga i narezati na kockice. Kuhanu hobotnicu narezati na komadiće, dodati krumpir, sitno sjeckani češnjak, ulje, sol i papar. Dobro promiješati i poslužiti toplo ili hladno. |
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OCTOPUS SALAD
a Dalmatian cuisine
material:
1 kg octopus
50 dag potatoes
1 garlic
2 dl olive oil
salt,
pepper
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Prepare:
Hammer beat the octopus, clean and wash, then cook about 45 minutes. Meanwhile cook the potatoes in the shell and peel and cut into cubes. Boiled octopus, cut into pieces, add potatoes, finely chopped garlic, oil, salt and black pepper. Stir well and serve warm or cold. |
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| jelo / dish: CRNI RIŽOTO / BLACK RIZZOTO |
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CRNI RIŽOTO
1,20 kg sipe
30 dkg riže
1,5 dcl maslinovog ulja
20 dkg kapula
4 češnja češnjaka
1 žlica koncentrata rajčice
1 vezica peršina
10 dcl žlahtina
5 dcl prošek
1/2 l ribljeg temeljaca
1 žlica domaća kvasina
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Ukusan rižoto crn od sipinog crnila, uz malo vještine u čišćenju sipe, moguće je pripremiti i u amaterskoj kuhinji.
Sipe operati, očistiti, odvojiti vrećicu crnila, narezati na kockice.
Na ugrijanom maslinovom ulju pirjati sitno sjeckanu kapulu, sipu, kad malo omekša dodati pire od rajčice, sjeckani peršin, češnjak, podlijeti ribljim temeljcem, vinom, začiniti i kuhati 15-ak minuta. Dodati rižu, prošek i pred kraj vrećicu crnila. Još malo kuhati i maknuti s vatre. Pustiti da odstoji nekoliko minuta, pazeći da riža ostane al dente. Servirati uz dekoraciju od svejžeg peršina i limuna |
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BLACK RIZZOTO (CRNI RIŽOTO)
"This is a highly prized and unusual dish. If you are looking for a recipe to impress seafood-loving guests, this is definitely one to try. There is a certain restaurant in Toronto, Canada whose celebrity clientele raves about the black risotto served there. The restaurateur is a Croatian from Dalmatia who introduced the Canadian food-loving public to this delectable dish!
Serves 4
2 1/2 pounds cuttlefish
1/4 cup olive oil
1 large onion, minced
2 cloves garlic, minced
3 tablespoons finely chopped parsley
salt and fresh ground pepper to taste
1 small tomato, peeled and diced
water or fish broth
1 1/2 cups arborio rice
1 tablespoon olive oil (for rice)
lemon slices for garnish
parsley for garnish
Wash the cuttlefish under running water. Pat dry. Remove the dark outer skin and
cartilage from the cuttlefish. Next, very carefully, take out the ink sac and reserve for later use. Cut the cuttlefish into small pieces.
Heat a large, deep skillet with the olive oil over medium heat. Sauté the onion and
garlic. When soft, add the cuttlefish and parsley. Salt and add the pepper and tomatoes. Stir to mix and then add some water or fish stock to the skillet and sauté until the cuttlefish becomes partially tender. At the same time, bring water or fish broth, that you will be using to cook the rice to a simmering boil in a separate saucepan.
Rinse the rice, and then add it to the skillet along with the 1 tablespoon of olive oil. Stir to coat the rice in oil and skillet juices and sauté for about 1 to 2 minutes. Then add the simmering water or fish broth 1/2-cup at a time, stir until the rice absorbs the liquid and wipes the sides of the pot as you stir. When the rice dries out, add another 1/2 cup of the simmering liquid (reduce the additions of liquid to 1/4 cup after 20 minutes) and continue to stir-cook. Remember to stir well and always loosen the rice from the bottom of the pot so that it doesn't stick. Never drown the rice in the liquid, since risotto is not boiled rice. It will take the risotto about 25 to 30 minutes to cook if you are using arborio rice. The rice when done will be tender but al dente, or firm to the bite.
Close to the end of the cooking time and before removing the rice from heat, add the contents of the ink sac to the risotto. Stir to mix well. Remove from heat and place on serving platter. Garnish by surrounding with sliced lemons and sprinkling additional parsley if so desired.
Black risotto may be served on its own with salad and crusty bread or it may accompany grilled fish or squid including calamari. Actually, it is sinfully delicious with any seafood!
·Some fishmongers will clean the cuttlefish for you, just remember to ask them to reserve the ink sac! · Reduce the 1/4 cup of olive oil somewhat by using a nonstick skillet."
The best of Croatian cookinf, by Liliana Pavičić ˛& Gordana Pinker Mosher |
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| Hrvatska blagdanska jela |
USKRSNA JELA
Easter Dishes
BOŽIĆNA JELA
Christmas Dishes
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Hrvatska jela
Croatian dishes |
| JELO / DISH |
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TIKVICE U UMAKU
Stuffed Courgetes inCream |
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CRNI RIŽOTO
Black rizzoto |
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ŠKOLJKE NA BUZARU
Savoury shellfish a la buzara |
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| SALATE / SALADS |
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SALATA OD HOBOTNICE
Octopus salad |
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| JUHE / SOUP |
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Bosansk kuhinja
Bosninen dishes |
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