http___lika-gastro.com_page_top-10-jela-koja-trebate-probati-na-primorju-i-otoku-pagu_1.xml
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Top 10 dishes you need to try on the coastline and the island of Pag 10 coastal and island Pag recipes On the coastal-island area, the tastes and the scent of the Mediterranean cuisine prevails abounding in vegetables and fish. Fish and seafood are prepared in various ways: boiled, baked, stewed, marinated or other, with plenty of spices and vegetables - mostly garlic, parsley, Swiss chard, broad beans, various filed cabbages and seasonal vegetables. Asparagus is a specialty prepared in various ways with various foods. Meat - mostly, veal, young beef, chicken, turkey and the particular specialty – lamb from Pag prepared in various ways, served with an abundance of side dishes. Macaroni on a needle is a specialty in Novalja, served at every feast along with larded baby beef or goulash. Among the traditional sweets are plain fritters (hrostuli), various cakes prepared with the old-time recipes, while the particular specialty is strudel with curd cheese. But the most famous product from this part of the region is the famous Pag cheese that owes its particular taste to the salt sprinkled grass grazed by the island sheep. Pag cheese Pag cheese, ham and olives added with olive oil from Lun on the island of Pag The lamb of the Pag Island Asparagus Saur Saur is a Pag specialty where smaller fish is used - gavun, štriga, picarels, as well as pilchards, tuna and other fish. First fry the fish on both sides in oil. Fry the onion in the same oil. Add garlic, parsley, pepper and water. Pour in a large quantity of wine vinegar. Stir and cook without fish for ten minutes. Leave to cool completely. Arrange the fried and cooled fish in layers in a deep pot. Leave it to cool completely. Sprinkle with a few small branches of rosemary at the top of the arranged fish. Pour a mixture made up of oil, water, vinegar and spices over the whole. Let it stay for a few hours and then it is ready to be served. Saur can last for a few days but it is best when left for one day. Fish plate (For 2 persons) 400 g grouper, 400 g dentex, 200 kg scampi, 500 g squid, 100 g mussel 300 ml olive oil salt lemon parsley Clean the fish. Wash, drain and cut it into pieces. Add salt and grill. While grilling add oil and turn gently so it gains colour equally on both sides. Grill well the scampi, squid and mussel. Place the grilled fish on a tray, add garlic, parsley and lemon. Potatoes or Swiss chard can be a side dish. Risotto from seafood fresh scampi, squid, mussel, clam onion, garlic rice olive oil peeled tomatoes (pelati) parsley a pinch of salt and pepper Fry scampi tails, squid, mussel and clam in olive oil. Add spices and braise slowly. Add rice, continue braising and sprinkle with fish soup. Stir continually while cooking. When the rice is cooked sprinkle with parsley and serve warm. Serve with grated cheese from Pag. Brodetto (fish stew) Various fish (conger eel, angler, grouper, sea bass, scampi) garlic, onion olive oil peeled tomato (pelati) a pinch of salt and pepper celery, parsley vinegar and white wine Cut the onion into thick pieces and fry in heated olive oil. When it droops add pelati, finely cut garlic, celery, parsley, salt and pepper. When it is brought to boil add the fish. Pour wine enough to let the fish “swim” and then add 1 dl wine vinegar for the fish not to crumble. Cook at moderate temperature for 1 hour. When ready, the food is served warm. It can be served cold with polenta (corn porridge) or macaroni as side dishes. Stuffed octopus under the baking lid 4 kg octopus 100 g prosciutto ham 200 g soft cheese (gouda) 100 g ham 100 g bacon a small onion 4-5 garlic cloves 1,5 kg potatoes salt, pepper, parsley, Mediterranean herbs (laurel, rosemary...) Clean and wash the octopus. Cut the thinner tentacles so that only the thicker part (umbrella) remains. Braise finely cut onion in a mixture of olive and sunflower oil. Add finely cut garlic to the onions and fry slightly. Add the cut pieces of octopus, parsley and Mediterranean spices. Add bacon cut into small pieces and continue braising. Leave to cool. When the substance is cool add prosciutto ham, ham and cheese cut into squares. Open the octopus umbrella and stuff it with the prepared substance. Salt the stuffed octopus and season it with Mediterranean herbs and parsley before placing it under the baking lid. Place the baking lid on hot coals. Bake it for one hour. In the meantime peel the potatoes, slice them and add a pinch of salt. Clear the coals and arrange the potatoes around the octopus and place the lid over it. Cover it with live coals and bake the whole for 1 hour. Take the baking lid away from the coals, place the octopus and potatoes in an oval and cut it into pieces ready to be served. Macaroni on a needle 1 kg flour 1 egg and 1 egg yolk salt 50 ml oil 100 g butter 150-200 ml lukewarm water Place the flour on a wooden board and in it form a dent in which you will place the egg, the egg yolk, salt, oil and slightly melted butter. Gradually add lukewarm water and form batter. Batter needs to be beaten well and it should result in a smooth form, not too solid and not too soft. Split the batter into few smaller pieces, cover it with a cloth and let it sit for a while. Form small cylinders from the batter, cut them into smaller pieces, place a knitting needle on each piece, form the macaroons with your hands and then remove the needle. Place macaroons on a board and let them dry for a while. Boil them in salty water, drain them while they're al dente and serve them with stew or veal. Sweets Hrostule 3/4 kg soft flour 250 g sugar 3 eggs 1 vanilla sugar 1 baking powder 120 g margarine lemon peel rum a pinch of salt milk Mix all the ingredients and leave the mixture for about half an hour. Knead the dough on floured working area and spread it until it becomes very thin. Cut it lengthwise and make knots of the cut pieces. Fry in hot oil.
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TOP 10 jela koja trebate probati na primorju i otoku Pagu 10 recepata jela primorja i otoka U primorsko-otočnom dijelu prevladavajući su okusi i mirisi mediteranske kuhinje koja obiluje povrćem i ribom. Riba i morski plodovi spremaju se na različite načine: kuhani (lešo), pečeni, prženi, na brudet, saur i drukčije, uz obilje začina i povrća – najviše se koriste češnjak, peršin, blitva, bob, različito poljsko zelje i sezonsko povrće. Najpoznatiji proizvod ovoga dijela regije čuveni je paški sir koji svoj jedinstveni okus duguje posolicom poškropljenoj travi koju pasu otočne ovce. Specijalitet su šparoge koje se spremaju na različite načine u kombinaciji s različitim namirnicama. Meso, osobit specijalitet – paška janjetina sprema se također na različite načine i poslužuju uz bogatstvo priloga. Poseban su specijalitet u Novalji, bez kojeg ne prolazi ni jedno slavlje, makaruni na iglu koji se poslužuju uz špikanu junetinu ili gulaš. Povrće se uzgaja na Novaljskome polju i zbog toga što su vrlo blizu kuhinje biži (grašak), pomidori (rajčice), krumpiri, kavul (cvjetača), kukumar (krastavac), paprika, bob, kelj, salata, blitva ne gube na kvaliteti pri transportu. Šparoge se beru po otoku tijekom sezone. Riba je plemenita i prvorazredna – oslić, arbun, zubatac, škarpina – i služi se uglavnom „iz mora na stol”. Odličan su primjer škampi koji se love u moru pod Velebitom i zbog bogatstva minerala i soli u tome dijelu Jadranskoga mora, kvalitetom se izdižu iznad ostalih. Zatim srdele i inćuni koji se sole i stavljaju u maslinovo ulje. Tu su i puževi koji se „beru” poslije prve jesenske kiše, zatim peku u pepelu ili kuhaju u moru s krumpirima na balicu. Od tradicionalnih slastica najčešće se spremaju frite, hrostuli, različiti kolači po starinskoj recepturi, a poseban je specijalitet štrudel sa skutom. Paški sir Paški sir s pršutom i maslinama s dodatkom maslinova ulja iz Luna na otoku Pagu Paška janjetina Šparoge Saur Saur se na Pagu uvijek priprema od manjih riba – gavuna, štriga, girica, ali i od srdela, tuna i drugih riba. Riba se najprije poprži na ulju, s obje strane. U ulju u kojem su se pržile ribe poprži se luk. Nakon toga se doda češnjak, peršin, papar i voda. Potom se u cijelu smjesu ulije dosta vinske kvasine (octa). Takva se smjesa najprije promiješa, a onda se kuha bez ribe oko deset minuta. Nakon toga se ostavi da se potpuno ohladi. Popržena i ohlađena riba složi se u što dublju posudu, a između svakoga reda ribe stavlja se nekoliko grančica ružmarina. Ružmarin se stavlja i na vrh složene ribe. Nakon toga se sve prelije smjesom ulja, vode, octa i začina. Tako pripremljen saur ostavlja se nekoliko sati, a tek je onda spreman za jelo. Saur je jelo koje može trajati nekoliko dana, a najukusniji je nakon što odstoji jedan dan. Plata od ribe za dvije osobe: 0,4 kg škarpine, 0,4 kg zubaca, 0,2 kg škampa, 0,5 kg liganja, 0,1 kg dagnja 0,3 l maslinova ulja sol, limun 1 vezica peršina Očistiti ribu, oprati, ocijediti i nasjeći je. Nasječenu ribu posoliti i staviti peći na zagrijan roštilj. Tijekom pečenja ribu podlijevati uljem i pažljivo okretati da se zarumeni sa svih strana. Na roštilju prepeći lignje, škampe i dagnje. Pečenu ribu složiti na oval, dodati češnjak, peršinov list i limun. Prilog je kuhani krumpir ili blitva. Rižoto s plodovima mora svježi škampi, lignje, dagnje, vongole luk, češnjak riža maslinovo ulje oljuštena rajčica peršin sol, papar po potrebi Repove škampa, lignje, dagnje i vongole pržiti na maslinovu ulju. Dodati začine i pustiti da se sve malo propirja. Dodati rižu, nastaviti pirjati i zalijevati ribljom juhom. Kuhati uz stalno miješanje. Kad je riža gotova, posuti peršinom i poslužiti toplo. Po želji poslužiti ribanim paškim sirom. Novaljski brodet s palentom 1,5 kg miješane ribe (škarpina, grdobina, grug, lastavica, sipa, škampi) 1 dl maslinova ulja 2 glavice luka 200 g svježe rajčice 5 režanja češnjaka 2 dl crnoga vina 1 svežnjić peršina list celera list lovora ružmarin 1 cijeli limun 1 žlica vinskoga octa sol i papar po potrebi Očišćenu ribu (škarpina, grdobina, grug, lastavica, sipa, škampi) narezati na komade. Ribu posoliti, popapriti, poškropiti limunom ili octom i ostaviti nekoliko minuta da očvrsne. Luk narezati na listiće i popržiti na maslinovu ulju da uvene. Luku dodati rajčicu i sve začine, sitno sjeckani peršin, celer i lovorov list. Na to dodati mariniranu ribu. Popržiti, uliti crno vino, vodu i malo octa te dodati sol i papar. Tekućine treba biti toliko da se riba u njoj ne utopi. Brodet se pirja poklopljen na štednjaku oko 20 minuta. Nije potrebno miješati, nego samo s vremena na vrijeme protresti posudu. Gotov brodet posuti sjeckanim peršinom i kao prilog poslužiti palentu. Punjena hobotnica pod pekom 4,00 kg hobotnica 0,10 kg pršuta 0,20 kg topljena sira (gauda) 0,10 kg šunke (može u ovitku) 0,10 kg pancete 1 kom mala glavica luka 4 - 5 režnja češnjaka 1,50 kg krumpira sol, papar, peršin mediteranski začini (lovor, ružmarin...) Hobotnicu očistiti i oprati. Tanje dijelove krakova (špiceve) prerezati tako da ostane samo deblji dio krakova. Sitno nasjeckati crveni luk i pirjati na mješavini od maslinova i suncokretova ulja. Na luk dodati sitno isjeckani češnjak i samo malo popržiti, zatim dodati sitno sjeckane krakove hobotnice, peršina i mediteranskoga začina. Dodati sitno rezanu pancetu i još malo pirjati, zatim ohladiti. U hladnu smjesu umiješati pršut, šunku i sir, sve izrezano na kockice. U debljem dijelu krakove otvoriti i napuniti pripremljenom smjesom. Napunjenu hobotnicu malo posoliti, složiti u posudu peke i posuti mediteranskim začinom i peršinom. Peku poklopiti i staviti u žar ložišta. Peći oko jedan sat. Za to vrijeme očistiti krumpir, narezati na kriške i malo posoliti. Odgrnuti žar, otvoriti peku, složiti krumpir oko hobotnice i ponovno poklopiti, zatrpati žarom i sve zajedno peći još jedan sat. Nakon toga izvaditi peku iz žara, staviti hobotnicu i krumpir na oval, izrezati na manje komade i poslužiti. Makaruni na iglu 1 kg brašna 1 jaje i 1 žumanjak sol 50 ml ulja 100 g maslaca 150 – 200 ml mlake vode Brašno stavite na dasku, pa u njemu napravite udubljenje u koje ćete staviti jaje, žumanjak, sol, ulje i omekšali maslac. Potom postupno dodajte mlaku vodu i umijesite tijesto. Tijesto je potrebno dobro razraditi da bude glatko, ni pretvrdo ni premekano. Tako izrađeno tijesto razdijelite na nekoliko komada i prekrijte ga krpom, pa neka neko vrijeme odstoji. Od tijesta oblikujte male valjke, izrežite ih na male komadiće, na svaki komadić stavite pletaću iglu i oblikujte dlanovima makarune, pa ih skinite s igle. Oblikujte makarune od svega tijesta i rasporedite ih po pobrašnjenoj dasci, pa ostavite da se malo posuše. Skuhajte makarune u kipućoj, slanoj vodi. Ocijedite ih dok su još malo tvrdi (al dente). Poslužuju se uz špikanu junetinu ili gulaš. Kolači fritule štrudel sa skutom