Clean the insides, the gills and scales of the fish. Salt the fish, dip it in oil and grill on a hot grill. During the grilling smear the fish with a small branch of rosemary dipped in olive oil. Grill ...
Remove the hard stem from the wild asparagus. Put the remaining asparagus into boiling salted water and cook until they become soft. Drain the water, season with oil, vinegar, salt and pepper. Serve cold ...
In a vessel covered with a lid, fresh white fish is cooked in salted water. Add to the water the same ingredients added to the fish stew. Once the fish is cooked, its eyes become transparent and just ...
Once the anchovies are cleaned place them in water to be cooked along with an onion, garlic, parsley, a pinch of salt and olive oil. After two - three minutes take them out and scatter thinly chopped ...
White fish such as dentex, sea bass, grey mullet and grouper are advised. A few spoons of olive, half a garlic cut into pieces, grains of pepper, parsley and two spoons of vinegar are added to the water ...
Bogastvo i vrijednost dalmatinske kuhinje leži u jednostavnosti tj. u još uvijek organski uzgojenoj hrani i njenoj ljekovitosti. Grad Zadar okružen ekološki čistim ekvatorijem, uz plodno tlo, bistro ...
Clean and wash a kilo of squid. Cut the tentacles into pieces and put them in boiling water with lemon for 5 minutes. Take them out of the water and roll them in breadcrumbs, parsley, salt, pepper and ...
One of the best places in the Old Town, not least for its romantic location with a wonderful terrace on the little Foša harbour, this restaurant is well respected among locals for great fish.
The Royal pearl of the Maraska Inc. production crown is, without a doubt, Maraschino - the original and noble liqueur originating from Zadar. At the beginning of the 16th Century, the pharmacists of the ...
