http___www.tz-baska.hr_gastro_specijaliteti__1.xml
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Chop the onions finely and fry them in oil until golden. Add meat cut in chunks with garlic, tomatoes and other spices. Simmer. Add a little flour and wine. Regulate the quantity of sauce, season to your liking. Valcići (šurlice) - flour 600 g - eggs 1- 2 - ground homemade cheese 150 g - oil 80 ml - water and salt as necessary Make dough out of flour, salt, eggs and water. It should be quite hard. Let it rest for a while. Roll it, cut into small pieces and form little cylinders using a knitting needle. They should be 7- 8 cm long, 10 at the most. Carefully remove them from the needle so that they remain hollow in the middle. Dry them a little and cook in salted water. Drain them and put into a bowl and pour the sauce over them. Sprinkle with grated cheese, set the meat beside them. Note You can serve this stew with potato dumplings, homemade noodles or similar side dishes. Clean the salted fish, lay them on a plate and cover with olive oil. Place the sliced onion by the fish and serve. Sauté the finely chopped onion in olive oil. When it turns golden, add the rice, cuttlefish ink and fish stock, sherry, salt and pepper. Cook until the rice becomes soft enough, and at the end add parsley and grated sheep’s cheese. Make a dough of all the ingredients (except the oil), roll out fairly thin and cut into various shapes, and fry until golden. Drain well. Sprinkle with sugar while still warm and serve.
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Luk sitno narežemo i pirjamo do zlatnožute boje. Na to dodamo na manje komadiće narezano janjeće meso te češnjak, rajčice i ostale začine. Lagano pirjamo. Dodamo malo brašna i vina. Odredimo količinu umaka te po potrebi dodamo još začina. Valcići (šurlice) - brašno 600 g - jaja 1 – 2 - ribani domaći sir 150 g - ulje 0,8 dl - voda i sol po potrebi Od brašna, jaja, soli i vode zamijesimo malo tvrđe tijesto. Kad se tijesto malo odmori, razvaljamo ga i režemo na manje komadiće koje rukama, uz pomoć pleteće igle, valjanjem oblikujemo u valciće 7 – 8 cm, najviše 10 cm. Pažljivo ih skinemo s igle kako bi ostali u sredini šuplji. Malo ih prosušimo i kuhamo u posoljenoj vodi. Ocijedimo, stavimo u zdjelu i prelijemo umakom. Pospemo ribanim sirom te poslužimo s mesom. Napomena Ovakav žvacet možemo poslužiti i s valjušcima od krumpira ili s domaćim rezancima i sličnim prilozima. Slana riba se očisti, poslaže na tanjur i prelije sa maslinovim uljem. Do nje poslažemo uzrezanu kapulu i serviramo. Sitnu izrezanu kapulu pržiti na maslinovu ulju. Kad požuti dodati rižu, crnilo od sipe i riblju juhu (postepeno dodavati), prošek, sol i papar. Kuhati dok riža ne omekša, a nakraju dodati peršin i ribani ovčji sir. masti, sol od navedenih namirnica zamijesiti tijesto, te razvaljati i sjeći u razne oblike, te pržiti do rumene boje u masti ili ulju. Dobro ocijediti. Tople kroštule pošećeriti i poslužiti (tople i li hladne).