Croatian Cuisine/Scampi Buzara

Croatian Cuisine is actually considered heterogeneous or in other words “the cuisine of regions” since every region has its own distinct traditions. Croatian cookery dates back to ancient periods and there are notable difference between the mainland and coastal regions. However most Croatian dishes can be found across the country.

Typical foodstuff found in Croatian cooking includes meats, seafood, vegetables, spices and breads. Some meat dishes that are very traditional include duck, venison, turkey and ham and sausages. Seafood is very popular and traditional, octopus, squid, clams, catfish, carp and cuttlefish to name a few. Pasta’s, soups, and side dishes are commonly found on dinner menus and in traditional home cooking, as well as cheese, breads, pastries and sweet desserts. One traditional dish worth mentioning is called Scampi Buzara a wonderfully, beautiful but messy dish that consists of local prawns stewed in a tomato and white wine sauce. Istrian or dried ham is a point of local pride the pigs are fed a certain way, then cured in a local tradtion with spices passed down from generation to generation.

Cuisine from the Northwest region of Croatia is simple and very delisicous. What is so interesting about this cuisine and the traditions is that every holiday or special occasion has a certain dish that is always prepared. Christmas Eve and Good Friday a cod dish is prepared, for Easter boiled eggs and ham, pork and potato stew can be found at fairs and at times of pilgrimages. Some favorite traditional dishes enjoyed by most for any occasion include spit- roasted lamb or suckling pig, grilled fish calamari cooked in varying ways. Barbeque dishes like raznjici, cevapcici and mixed grilled prosciutto and sheep a cheese.

The Croatia people are very proud of their high quality wine the regions produce. In the Southern region people often drink bevanda with their meals, this is a heavy and rich flavored red wine mixed with plain water. In the north western region “gemisht is drank often and this is a dry flavored wine that is mixed with mineral water.

Scampi Buzara

• 2 pounds scampi washed
• 8 oz. olive oil
• 3 cloves of garlic minced
• 2 tablespoons tomato puree
• 4 oz. red wine
• 1 tablespoon cognac
• 1 tablespoon parsley chopped
• Bread crumbs
• 1 teaspoon black pepper
• Salt

Directions

Heat your olive oil in a large skillet, add garlic and sauté until a wonderful aroma is smelled. Add your scampi and cook for about 2 minutes. Season with salt and pepper, then add the wine and cognac. Boil slowly for ten minutes add your parsley and serve. If the sauce seems a little thin add bread crumbs to thicken.