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G A S T R O N O M I C K V A R N E R
7
habit and artistry. A seasoning should bring out
the characteristic flavor of a food but must never
be overpowering. It is also necessary to add the
precise amount because too much seasoning
not infrequently spoils the taste. Every dish,
as a rule, requires only one main seasoning,
but it is necessary to know which food
goes with which seasoning. Everything
else can serve as a supplement to the basic
seasoning. As
we
have already said,
many plants, spices
and seasonings are used
in the preparation of
foods in the Primorje-
Gorski KotarKvarner
region. Garlic and onions
enrich the flavors of fish, shellfish,
meat and game. Bay leaves and
rosemary are among the most commonly
used herbs. While bay leaves are used in
very small amounts (one to two leaves) in
soups, stews, sauces and some marinades;
rosemary is used as a seasoning for
roasts (meat, especially lamb, fish and
fish marinades). Sprigs of rosemary
have a special function when fish are
grilled. They are dipped in a mixture of
olive oil, garlic, parsley, salt and pepper,
and used to brush the fishfish, which in
order to prevent prevents them from
burning and impart imparts a special
flavor. Sometimes as many as twenty
different types of aromas and medicinal
herbs are used in the preparation of herb-
flavored brandy from Primorje, known as
travarica.. This brandy
is splendid as an aperitif,
promotes digestion and in
small amounts can be
used for medicinal purposes. In the
mountain region, plums, pears and
apples are used for making brandy, to which
blueberries are
often added.