Island cuisine recipes
Losinjski smokvenac
1 kg dried figs
20 dkg raisins
1 dl grape brandy
dash of fennel
laurel leafs
Crush dried figs and raisins, add fennel and brandy and stir up. Form a pyramid and cover it with laurel leafs. Serve this dessert with brandy. You can keep it for 3-4 months.
source:www.gastronaut.hr
Asparagus salad
For 4 persons:
0, 70 kg asparagus
2 eggs
salt
pepper
lemon juice
olive oil
Chop asparagus, cook them tender crisp and let them cool. Slice hardboiled eggs and mix with cooked asparagus. Spice up with salt, pepper, olive oil and lemon juice.
Mussels ''buzara''
For 4 persons:
2 kg fresh mussels
1 dl olive oil
2-3 dl dry white wine
5 garlic cloves
2-3 spoons of bread crumbs
chopped parsley
Clean the mussels with the scrubber. Heat the oil in a shallow pan, put the mussels and cook them until opened. Pour the wine; add bread crumbs, chopped parsley and grinded garlic. Cook aprox 3 minutes, then let it rest for a few minutes. Serve with bread. Throw away all shells that didn't open.
Fried sardines with Swiss chard
For 4 persons:
1kg sardines
2 dl oil
flour, salt
1,5 kg Swiss chard
0,5 kg potato
5 garlic cloves
1,5 dl olive oil
lemon slices
Clean the sardines and move the heads. Heat the oil in a shallow pan. Dredge the sardines in the flour and place them in the hot oil to fry. Turn them on the other side. Season the sardines with salt.
Wash the potatoes and cut into squares. Cook the potato and Swiss chard separately. Drain, mix together and savor with olive oil and grinded garlic. Serve with fried sardines and lemon slices.
