The ecologically clean Kvarner region is the basis of the rich offer of healthy food and diet.
Thanks to the Mediterranean and maritime influences, the cuisine of the coastal area (Primorje) is based on fish, shellfish, crabs, mollusks, lamb, pasta, Mediterranean fruit and vegetables, spices, olives and olive oil, chestnuts (maruni) and wine, while the cuisine of the mountainous area (Gorje) is based on game, milk and cheese, meat and mushrooms, frogs, snails, freshwater fish, vegetables, especially potatoes and cabbage, wild fruit and spices, as well as hard liquors, brandy (rakija), juniper brandy (brinjevac) and honey brandy (medovača or medica).
Besides being divided into the cuisine of the Primorje region and the cuisine of the Gorje region, there are differences in the manner food is prepared within the micro regions as well. Each island and each village have their own distinct food preparation styles. Vrbnička žlahtina, an authentic white wine from the Island of Krk complements traditional Kvarner dishes perfectly.
Kvarner can boast numerous culinary specialties:
- Kvarner scampi especially appreciated by gourmets
- island lamb
- cherries and chestnuts (maruni) from Lovran
- first-class olive oil
- mushrooms, wild fruit, game and frogs from the inland
- cheeses: Grobnik cheese, goat cheese and škripavac (cow cheese)
- pasta specialty: šurlice from the Island of Krk
Šurlice
Ingredients for 6 servings:
1 kg flour, 2-3 eggs, water and salt as required
Knead a somewhat harder dough from the flour, eggs, salt and water, roll out the dough and cut it into pieces weighing about 1 dkg each. Use the hands and a knitting needle to shape 8-10 cm long šurlice by rolling the dough. Šurlice must be removed from the needle carefully to ensure that they stay hollow inside. Allow them to dry a bit and then cook in salted water until soft.
Žgvacet
Ingredients for 6 servings:
2 kg boneless beef shoulder, 45 dkg onions, 15 dkg fresh tomatoes, 18 dkg oil, 4 garlic cloves, 2 dl wine, parsley, salt and pepper, 20 dkg homemade cheese
Sauté the meat cut into chunks on onions, add the garlic, tomatoes, parsley and spices. If required, add some broth and finally pour in the wine. Serve ground homemade cheese with the dish.
Domestic Oven-baked Calamari
Ingredients for 2 servings:
0.5 kg calamari, 40 dkg potatoes, 1 dl white wine, 0.5 l olive oil, 2 garlic cloves, 3 dkg chopped parsley, salt and pepper
Clean the calamari and potatoes and place them in an oiled baking pan. Bake on the temperature of 180°C. When almost done (3/4), add sauce made from chopped garlic, parsley, wine and olive oil, and then bake for a while longer. Serve immediately. Recommended side dish: lettuce. Recommended wine: Vrbnička žlahtina.
Fanjki
Ingredients:
4 egg yolks, 3 tablespoons sour cream, 2 tablespoons powdered sugar, 3 tablespoons white wine, ½ teaspoon salt, 500 g flour
Mix everything except the flour well, then add flour and leave to rest for half an hour. Roll out the dough to make a thin layer, cut it into various shapes and fry in hot oil. Fried fanjki are served sprinkled with sugar and cinnamon.
Flat Bread Cake with Cottage Cheese
Ingredients for 6 servings:
Dough: 0.40 kg flour, 0.06 kg sugar, 0.06 kg butter, 0.04 kg yeast, 2 egg yolks, ground lemon peel, 0.3 l milk, some salt
Filling: 0.70 kg cottage cheese, lemon peel, 0.10 kg sugar, 0.10 kg raisins, 2 eggs, vanilla sugar
Mix the yeast with some milk, sugar and flour and leave it to rise. Mix the sugar, egg yolks, lemon peel, melted butter, salt, lukewarm milk and half-risen yeast with the remaining flour. Knead well and leave to rise in a warm place (it has to double in size). Filling: mix the cottage cheese with sugar, eggs, lemon peel and raisins. Divide the risen dough in three parts, roll out and place on an oiled round baking pan. Place the dough on the bottom of the baking pan, add the filling and then some dough again. Let it rise again. Before baking, poke the dough with a needle, smear egg whites over it, sprinkle with sugar and bake for 40 minutes.
Look for the brochure «Gastronomic Kvarner»