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LAZANJE NA CRIKVENIČKI<br />
Širokih rezanaci ...............................................0,60 kg<br />
Filet slanih inćuna............................................0,15 kg<br />
Riblji temeljac ..................................................0,30 l<br />
Bijelo vino ........................................................0,10 l<br />
Maslinovo ulje..................................................0,20 l<br />
Kapula .............................................................0,10 kg<br />
Češnjak ...........................................................0,06 kg<br />
Crveni radić .....................................................0,06 kg<br />
Riga.................................................................0,06 kg<br />
Krušne mrvice..................................................2 žlice<br />
Vrhnje za kuhanje............................................0,20 l<br />
Acceto balsamico.............................................2 žlice<br />
Kapare.............................................................2 žlice<br />
Sol, papar, peršin<br />
<strong>AUTOHTONA</strong> <strong>CRIKVENIČKA</strong> <strong>JELA</strong><br />
Način pripreme:<br />
Na maslinovom ulju pržimo kapulu, kad požuti dodamo kosani češnjak i mrvice.<br />
Podlijemo ribljim temeljcem, bijelim vinom. Dodamo inćune, sol, papar, peršin i kapare i<br />
vrhnje za kuhanje. Kratko zakuhamo i dodamo acceto balsamico. Posebno u slanoj<br />
vodi skuhamo bijele rezance, ocjedimo, dodamo u gotov umak. Rigu i radić<br />
nasjeckamo na rezance i dodamo u gotovo jelo. Lagano protresemo u tavi i služimo.<br />
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