Gastronomy

[Head for gourmet delight]

Sculpin is a premier white fish from the deep sea. Although it can often be purchased frozen, if you did not try a fresh one – you do not know how a real Sculpin taste. The best part of the fish, and that only experts know - is the head!

Sculpin INGREDIENTS:

1 kg of Sculpin
½ dl of olive oil
20 ounces of red onion
4 cloves of garlic
bunch of parsley
40 ounces peeled tomatoes or a can of peeled tomatoes
10 ounces black olives
salt
4 oz lastovo Maraština (white wine)

PREPARATION:

Clean Sculpin, wash and slice the body. In oil fry chopped onion, add chopped garlic, parsley and sliced and peeled tomatoes.

Srdele na ražnju

There are no translations available.

Pučki specijalitet Srdele na ražnju su izvorno lastovsko jelo, iako su ga prigrlili, pa ga čak i svojatajui na nekim drugim otocima. No baz obzira na to, svakako morate kušati tu jednostavnu, jeftinu ali opet vrhunsku jestvinu.

Pripremite

10-12 većih sardela po osobi
sol
drveni ražanj dugačak 50-tak cm, što plosnatiji to bolji i širok oko 2 cm

Riba na bijelo

There are no translations available.

Iz mora u lonac Riba na bijelo ili "na poparu" kako su je nekad zvali, jelo je koje se malo gdje može uživati. Zašto!? Jednostavno stoga što riba mora biti stvarno svježa. Zaboravite na onu iz zamrzivača ili sa leda. Samo sasvim svježa, ulovljena tek koji sat prije. A to je na Lastovu moguće! Zato ne propustite - uživajte u jelu bogatog teka i okusa u kojem se ne potiru brojni mirišljavi začini.

SASTOJCI

1 kg ribe(sanpjero, škrpina, ušata, salpa, cipal, veće bukve)
½ kg krumpira
½ dcl maslinova ulja
crveni luk
5-6 česna češnjaka
vezica peršina, lovorov list, papar u zrnu, sol, limun

Priprema...

Lobster with pasta

Premium gourmet delight. Lobster pasta is one of the most original entrees from Lastovo. Here's how to prepare:

INGREDIENTS

1kg lobster
½ kg prawns
1/2 kg of paste taqlitella
larger red onion
½ dl olive oil
tomato puree or canned peeled tomatoes or ½ pounds fresh tomatoes
2 dl of dry white wine
tablespoon bread crumbs, salt, pepper, fresh basil

PREPARATION
Cook Lobster 3-4 minutes in boiling water. It is best to carefully and quickly plunge a live lobster into boiling water and cover the pot. As soon it is cooked remove and cut it in large chunks.
In a deep skillet or shallow pot fry finely chopped onions in a 2 spoons of olive oil – just to make it yellow, add salt and pepper. Add the pureed tomatoes or a can of finely chopped peeled tomatoes, finely chopped basil and add fish stock as you please. This may not be necessary if you use potato sauce or fresh peeled and finely cut tomatoes that will add the aromatic "šug" sauce and texture to the mixture of lobster, shrimp and wine.

Gastro-užici

There are no translations available.

Lastovska jela. Lastovski arhipelag bogat je prvoklasnom ribom, pa se u konobama i restoranima uz more može doista dobro jesti. Najbolji riblji restorani su u Skrivenoj luci, Zaklopatici ili na Pasaduru, a sa mesnim jelima ispod peke sa domaćim kruhom i čašom vrhunske maraštine najbolje ćete se osladiti na seoskom gazdinstvu Podanje u samom središtu otoka.

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