The secrets of preparing Mussels buzara is revealed to us by Sandra Ž.
Buzara is made from shellfish or shrimp. So called white buzara is prepared with garlic, onion, parsley, olive oil and wine, unlike the red one, which is prepared with the addition of tomatoes. When the buzara is nearly done, you can leave it unthickened with pure texture and flavor or thicken by adding breadcrumbs.
Turoš is specialty from Međimurje made of fresh cottage cheese, salt and paprika. Dried in the sun or next to a warm stove, shaped like a cone it was served with spring onions and home-made corn bread.
On the Island of Krk it is prepared from figs, Lozovača (grape rakia) and chopped walnuts. It is shaped into a roll and dried for about 20 days.
Summer is the perfect time to prepare squash strudel (bučnica). Young squash combined with cottage cheese, sour cream and eggs wrapped in homemade dough seems perhaps challenging to make, but their flavor returns the effort.
Historic notes mention Emperor’s presnac was served for the first time in Pula on 9th November 1856, when the empress Sissi, escorted by the emperor Franz Joseph I laid down the ground stone for the Arsenal district. Numerous renowned and unknown visitors enjoyed this particular dessert later in 15 coffee shops in Pula. Among them, first in Pula, and then later in Opatija, was also James Joyce.
In the spring it is time for Dalmatian lamb with fresh peas. Add some boiled potatoes and you get a full meal.
Strawberry season is an excellent opportunity to prepare jam. Adding only sugar, with light cooking you get a delicious treat that you can combine with bread, pancakes or use in the preparation of cakes.
The recipe for this potato polenta is brough to us by Lidia M.
Potato polenta was traditionally prepared in my family, and the preparation was passed on from generation to generation. Polenta used to be cooked every day, except Sundays. It was very appreciated, so that at one time it was even a means of payment. In our region corn does not grow very well because of the drought, but it arrived in bags from other regions or boats and would be ground at the mills on the river Rječina.
The recipe for Scampi buzara is brought to us Lydia M.
Simplicity of preparing shrimp by adding oil, onion, garlic, parsley and wine suggests that it was, at first, eaten by fishermen who quickly prepared in one pot. Today you can find such a prestigious dish in excellent restaurants. Serve it in Kvarner way, with polenta bread.
Elder blossoms dressed in beer batter and fried in oil used to be prepared in Zagreb households in between the two World Wars. It can be served as salty with added salad or sweet, sprinkled with powder sugar, along with apple compote.
