The today’s journey takes you to the Adriatic coast. The Croatian top campsite Zaton Holiday Resort is situated in a pinewood measuring 100 ha not far from Zadar. It offers lots of activities for the whole family with its 1,5 km long sandy and pebbly beach, such as various types of water sport as well as beach volley ball, archery and more. The excellent gastronomy ranges from a Dalmatian tavern to a stylish à la carte restaurant. One of the tasty dishes can already be cooked at home in order to get into a holiday mood:
• 1 kg. fresh scampi
• 1 kg. shellfish (mussels, clams, etc.)
• 150 ml. olive oil
• 250 g. tomatoes
• 6 cloves garlic
• 15 g. bread-crumbs
• 100 ml. Maraschino Brandy
• 400 ml. white wine
• very small chilli papper / finely choped
Wash and dry scampi briefly, clean the shellfish well, scraping the shells and washing them in plenty of fresh water. Fresh water will remove any of remaining sand or other dirt from the shells. It will also help to desalt them a bit. If you see any open or damaged mussel, you should throw them away. From each shell, you will need to remove what is known as “beard”. To remove a “beard” from the mussel, hold mussel in one hand, and pull a “beard” with another toward the hinge. It should come off easily.
Heat the olive oil in a broad pan add six gloves of white garlic, finely diced tomatos, salt, pepper and some parsley. Add scampi for 3 minutes and then flame them with 1 dl of Maraschino Brandy. After that add all shelfish. Gently stir the shellfish and scampi and then pour 4 dl of dry white wine. When the shellfish open – discard any that do not – add more chopped garlic, parsley, peeled and diced tomatoes and sprinkle with bread-crumbs. Stir again and sprinkle with pepper and salt. Simmer for 8 - 10 minutes. When cooked, sprinkle with more chopped parsley. Place the shellfish and scampi on a plate and pour the sauce over them. Serve this tasty buzara with toasted or garlic bread. We recommend a dry white wine with this dish, a good Pinot Grigio or Chardonnay, and if you are preparing this dish while on holiday in Croatia we recommend good Posip or Beljski Rizling. Wine used in our recipe is Posip Sv. Ivan 2009.
Note: Buzara is normally eaten with hands. Enjoy!
Further information: www.zaton.hr