Stuffed Squid

Continental girl learning how to prepare seafood...

Ingredients:
4 larger (or 8 small) squids

3 garlic cloves, crushed

Parsley, small bunch, chopped

1/2 cup -3/4 cup bread crumbs

1/4 cup extra virgin olive oil

salt and pepper

olive oil and white wine (1/3 cup) for cooking

Lemon slices for serving

Method:
Clean the squid (peel the skin, take out 'plastic' bone, wash), cut off tentacles (above eyes) and fins, then chop them. Heat oil in a pan, add chopped parts and garlic; saute for 2-3 minutes. Take off of heat, mix in bread crumbs, and parsley - season to taste, mix well. Fill cavities of squid with this mixture, close it with a toothpick. Place each filled squid into a pan, that has been heated with some olive oil. Pour white wine over it and saute (covered) for for 6-10 minutes, turning once. If too much liquid has formed, boil uncovered for another 1-2 minutes. Take out and serve with Potato salad .

Punjene lignje

Kontinentalka uci kako da se spreme morski plodovi...

Potrebno:
4 velike ili 8 malih lignji (kalamari)
3 cena bijelog luka, protisnuta
Persinuvo lisce, manji svezanj, isjeckano
1/2 solje do 3/4 solje mrvica kruha / prezle
1/4 solje djevicanskog maslinovog ulja
so i biber prema ukusu
maslinovo ulje i bijelo vino (1/3 solje) za kuhanje
Limun , izrezan za serviranje

Nacin:
Ocistite lignje, ogulite ih i izvadite 'plasticnu' kost. Narezite peraja i vrhove glave (odrezane iznad ociju). Zagrijte ulje pa dinstajte ove izrezane komade sa bijelim lukom par minuta. Sklonite sa vatre, ubacite mrvice i persun; zacinite prema ukusu, promijesajte. Ovime punite lignje, zatvorite otvor sa cackalicama.
Zagrijte tavu sa malo ulja, smjestite lignje na tavu, prelijte bijelim vinom. Pokrijte i kuhajte 6-10 minuta, okrecuci jednom. Ako je previse tekucine ostalo, otkrijte i kuhajte jos 1-2 minute na jakoj vatri. Izvadite i 
servirajte sa Krompir salatom.

Korčula (Korchula) Island

Remember story about F. and N., both from Korcula, but apart for many years...him in Australia, her in Holand? Well, F. has returned to this beautiful island for good, and we  (my family and me) went to visit her. She was kind to offer her beautiful home for us to stay as long as we wanted, she took us all over the Island and she is responsible for all these awesome photos that I took.
By the way, N. (her darling), sold his house, packed his belongings and is on his way to Korcula,  literally as I'm writing!
Good luck to both of them - I couldn't ask for better friends!

Korcula is very beautiful island. It's got crystal clear waters, rich history and wonderful people.

I couldn't decide what I liked more - all charming little cities on edges of island, or inside the island and it's olive and fig trees, stone protected land parcels and vineyards.
The island was inhabited since pre-historic times and went through Greek, Roman, Venetian, English, Slavic and Austro-Hungarian empires. I would say, Romans left cultural and culinary impact more than others, so we enjoyed pasta, pizza and seafood prepared in Italian way mostly.
Next post -  recipe  from Žrnovo, Handmade Macarons (Zrnovski Makaruni)



           

 Otok Korčula

Sjecate se price o F. i N., oboje sa Korcule, ali razdvojeni mnoge godine- ona u Holandiji a on u Australiji? E pa, F. se vratila na rodnu Korculu, pa smo odlucili da je posjetimo. Bila je jako ljubazna i ponudila nam je svoj dom na raspolaganju onako dugo kako zelimo. Provela nas je preko cijelog otoka i ona je odgovorna za mnostvo divnih fotografija koje sam uspjela uhvatiti.
Jos nesto, N. (njen dragi) je prodao svoju kucu, spakovao svoje stvari i nalazi se na putu prema Korculi - bukvalnou ovom momentu kako ja pisem!
Sretno oboma - ne bih mogla pozeljeti bolje prijatelje!

Korcula je prekrasan otok. Ima kristalno ciste vode. bogatu istoriju i divne ljude. Nisam mogla da odlucim sta mi se vise dopalo - sarmantni mali gradovi na obalama otoka ili unutrasnjost sa maslinama i smokvama, kamenom ogradjena polja i vinogradi.
Otok je nastanjen od pre-istorijskog doba i isao je kroz ruke Grckih, Rimskih, Venecijskih, Engleskih, Slavskih i Austro-Ugarskih vladara. Ipak bih rekla da su Rimljani ostavili najveci pecat na njihovu kulturu i kulinarstvo, tako da smo uzivali u tjestenini, picama i morskim specijalitetima pripremljenim na Italijanski naci u glavnom.
Sljedeci post - Recept za Žrnovske Makarune (rucno napravljene makarone)

Grilled Mullet (Mugil Cephalus)

Another recipe of my Dalmatian friends. I used Mullet, but any similar fish can be used in the same way.

Ingredients:
2 Mullets (or other fish)
1 lemon, sliced
3-4 rosemary springs
salt
olive oil
Method:
Wipe dry cleaned mullet, make incisions where flesh is thickest. Salt it inside and out. Place some lemon slices inside along with some rosemary. Place tiny rosemary leaves into incisions. Tie 2 rosemary springs toghether, dip in olive oil. Brush each side of fish with this 'rosemary brush'. Place on very hot grill. During grilling, brush fish with rosemary/ olive oil again. Turn once with decisive movements, otherwise it can stick to plate. Brush other side too. It takes 7-12 minutes for each side to grill, depending on the size of fish. Serve with lemon wedges and salad.

Mugil Cephalus

Riba na gradele (grilu / roštilju)

Jos jedan recept mojih prijatelja sa Korcule. Ja sam koristila ribu prikazanu gore na slici (ne znam nas naziv - Mugil Cephalus), ali bilo koja slicna riba se moze upotrijebiti na isti nacin.

Potrebno:
2 ribe, ociscene
1 limun, izrezan
3-4 mlada vrha ruzmarina
so
maslinovo ulje
Nacin:
Obrisite ribu, posolite je i nasjecite nozem najdeblji dio ribe. Stavite kolute limuna u unutrasnjost, zajedno sa malo ruzmarina. Stavite po listic ruzmarina u svaki prorez na ribi. Zagrijte dobro rostilj. Od 2 izdanka ruzmarina napravite 'cetku' koju cete umociti u maslinovo ulje. Nauljite ovime ribu i stavite peci. Mazite ruzmarinom i uljem ribu nekoliko puta. Okrenite samo jednom i sa naglim pokretima, kako se riba ne bi raspala. Mazite i drugu stranu ruzmarinovom cetkom i uljem. Obicno treba 7-12 minuta svakoj strani da se ispece, u ovisnosti o velicini ribe. Servirajte sa reznjevima limuna i salatom.

Dalmatian BBQ Squid

My dear friend Maurice is from Korčula (Dalmatia) and makes best bbq squid. This is his recipe.

Ingredients:
4-6 squids (20-25 cm body length)
salt, pepper
olive oil
2-3 Rosemary brunches (15-20 cm tips)
Method:
Allow 1 squid for each person. They have to be very fresh - don't wash or clean them, just slightly wipe with paper towel. (I've washed them, and took that plastic bone out - guilty!) In each squid pour 1 teas of olive oil. Salt and pepper them.
Dip rosemary tips into oil, then brush each squid with it. Put squids on very hot bbq. Brush with rosemary/oil and turn after 3-4 minutes. Repeat brushing with oil. After additional 3-4 minutes they're ready.
Serve with boiled potatoes, dressed with wholegrain mustard, olive oil and chives.

Dalmatinske 'Lignje na Gradele'
Recept mog dragog prijatelja 'Marina' (Moris).

Potrebno:
4-6 lignji, duzine 20-25 cm (tijelo)
so, biber
maslinovo ulje
2-3 grancice Ruzmarina (15-20 cm duzine)
Nacin:
Za svaku osobu predvidite 1 lignju. Tajna je (po Marinu) da se lignje ne peru i ne ciste. Stoga moraju biti izuzetno svjeze.(Ja sam ih 'brzinski' oprala i izvukla onu plasticnu 'kicmu' - priznajem krivicu)
U svaku lignju naspite po 1 kasicicu maslinovog ulja. Posolite i pobiberite lignje.
'Gradele' / rostilj mora biti jako vreo. Grancice ruzmarina umocite u ulje, pa premazujte lignje. Pecite na svakoj strani 3-4 minuta, cijelo vrijeme premazujuci ruzmarinom umocenim u ulju.
Sluzite sa skuhanim krompirom, koji ste prelili mjesavinom maslinovog ulja, senfom u punom zrnu i sjeckanim divljim lukom.