Cook book

Preparation

Clean the squid, carefully removing and reserving the ink sac. Peel and slice the onion; finely chop the garlic and parsley. For the pasta, knead a dough of flour, eggs and salt, roll thin, let dry a little and cut into short thin ribbons (about 4 × 0.5 cm).

Method

1. Slice the squid into rings.
2. Fry the onion in oil, add garlic, parsley and squid; season with salt and pepper.
3. Sauté briefly, add water and simmer until the squid is half-tender.
4. Add the pasta ribbons and continue cooking, topping up with water or fish stock so the liquid stays above the pasta.
5. At the end, stir in the ink from one sac. Serve hot, with grated sheep's cheese if you like.

Method

1. Knead a dough of flour, eggs, water and salt.
2. Roll out and cut into small squares (about 4 × 4 cm).
3. Wrap each square around a finger and press the opposite corners together to seal; let dry a little.
4. Boil in salted water, drain and dress with olive oil.
5. Serve with brudet (fish stew) or žgvacet (meat sauce).

Method

1. Beat the egg, sugar, oil, milk, lemon zest and rum well.
2. Add baking soda and baking powder, then work in the flour gradually.
3. Roll out, cut into strips (about 20 × 2 cm) and tie into a knot.
4. Fry in deep hot oil until golden on both sides.
5. Dust the finished hruštulini with icing sugar.

Method

1. Boil and mash the potatoes.
2. Add the remaining ingredients to the mash and knead a smooth dough.
3. Shape the dough into little crescents.
4. Fry in deep hot oil until golden on both sides.
5. Dust the crescents with icing sugar; eat cold.