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G A S T R O N O M I C K V A R N E R
13
When the squid arrive
around the island of
Susak, hundreds of
rowboats fill the waters,
even from neighboring
Italy. Squid are sautéed,
breaded
and
fried,
stuffed with a variety
of fillings or stewed in
brodet. Octopus, after
being boiled for a long
time, is most frequently
prepared with potatoes.
On the island of Rab,
octopus is dried and
then prepared with
eggs. The local people
call dried octopus mrkač
or štokalj. The most
common side dishes are
polenta, Swiss chard,
or potatoes with fennel.
Cuttlefish aremost often
used in the preparation
of black risotto because
their ink colors the risotto
and also gives itimparts a special
flavor. Among crustaceans, lobster
and crab are outstanding but certainly
the highest quality, most highly esteemed
andmost famous areKvarner lagostines (scampi).
Outside of Norway, the only place this species of
Norwegian crustacean (nephrops norvegicus) is
found in large quantities is in the Kvarner region.
They are firmer, larger and more delicious than
others. This is explained by the salinity and
clarity of the sea, together with the type of diet
they eat on the rocky sea bottom. Lagostines are
prepared in several ways. Larger ones are best
on the grill, and medium-sized and small ones
are prepared in the buzara style, with wine and
tomatoes. Gourmets also like them raw. They
simply clean the lagostines, remove the meat
from the tail, arrange the meat on a plate, season
with salt and pepper, pour olive oil and balsamic
vinegar over them, and sprinkle them with a few
basil leaves. Raw lagostines can be served with
toast and butter. The smallest lagostines are used
in risottos or pasta sauce.