Local recipes

Preparation

Rinse and dry cuttlefish. Remove and discard the dark skin and cuttle bone, and carefully remove the ink sack, reserving it for later.

Cut the cuttlefish into small pieces.

Add oil to a heated pan, and cook the thinly chopped onion, parsley, garlic and cuttlefish, sprinkling everything with salt.

Sauté for a little while before adding tomatoes and covering with water. Let simmer until the cuttlefish softens.

Add rice and enough water or fish stock to cover the rice, occasionally stirring until the rice is al dente.

When the dish is almost cooked, add the ink from the ink sack and stir well to blend flavours. Let the dish cook a little longer before turning off heat.

If you want, before adding the rice you can pour some wine or prosecco into the dish.

Preparation

Cut the prosciutto, onions and tomatoes into strips, lightly whisk and salt the eggs, finely chop the parsley.

Heat oil in a pan, lightly fry the onions and prosciutto, adding the tomatoes and parsley. Sauté the vegetables shortly, pouring the whisked eggs over them.

Season with pepper and lightly stir until the eggs coagulate and form soft curds.

Serve warm.

Preparation

Use the 8 tablespoons of sugar to make caramel sauce. Pour the caramel into bowl where the rožata will be baking and swirl to coat bottom evenly.

Beat the rest of the ingredients, pour into the bowl with the caramel and bake 1 hour in a water bath.

Cool down completely and gently turn the rožata over onto a serving dish. Serve it.

Preparation

Pour a small amount of lukewarm milk into a bowl, add 1 tablespoon sugar and yeast to melt, and leave in a warm place to rise.

In another bowl stir together sifted flour, whisked eggs, raisins, chopped figs, brandy, olive oil, milk and orange or lemon zest.

Finally, add yeast to the other ingredients and knead dough, leaving it in a warm place to rise for 30 minutes.

Heat oil in a pan until hot. Scoop the dough with a spoon and put into the hot oil, frying the fritule on low heat until the fritule are golden brown on both sides.

Place the fried fritule in a serving bowl, dust with confectioners’ sugar and serve warm.

Preparation

Defrost, clean and rinse the deeply frozen octopus.

Place in a pot without adding any water, cover it and let simmer.

Turn occasionally. Simmer until all liquid vaporizes and the bottom of the pan is purple with residue. Remove from heat.

Wash the potatoes and without removing the skin, slice in half. Place the potatoes in a roasting pan; season with a small amount of salt and the halved onion. Place the octopus in the middle of the pan and drizzle olive oil over everything.

Cover with peka (iron lid) and scatter cinder from the fireplace on top of the lid. Bake for 40 minutes.

Add some olive oil to the pan in which we simmered the octopus and cook finely chopped garlic.

Add white wine, pepper and parsley. Salt is not necessary because the purple residue is actually sea sediment which evaporated from the octopus.

Simmer sauce for two minutes, uncover the iron lid from the peka, and pour sauce over octopus and potatoes and bake for another 2-3 minutes until the potatoes have absorbed the sauce. This recipe can also be applicable for baking the octopus in the oven, on 200°C.

Preparation

Clean the fish and cut into bigger pieces, place it in a stockpot and add 1 litre of cold water. Add oil, salt, garlic to the stockpot.

Cook approximately 20 minutes.

Remove the fish from the pot, straining the remaining broth and set broth to boil again.

Add rice and peeled tomatoes to broth and simmer for 15 more minutes.

Towards the end of cooking, season with pepper and finely chopped parsley.

Drizzle the fish pieces with oil and serve as the main dish.

Preparation

Rinse shrimp before cooking.

Heat the oil in a pot and add thinly chopped onions, garlic, parsley and diced tomatoes, letting it simmer.

Stir in salt, pepper, breadcrumbs, wine and shrimp, cover and let it bubble for 15-20 minutes.

Serve with polenta (yellow cornmeal) or corn bread.