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BUZARA "DELLA MORLACCA"<br />
Dagnje.............................................................0,60 kg<br />
Vongole ...........................................................0,60 kg<br />
Grope ..............................................................0,60 kg<br />
Kunjke .............................................................0,60 kg<br />
Mušule.............................................................0,60 kg<br />
Škampi ............................................................1,00 kg<br />
Maslinovo ulje..................................................0,30 l<br />
Bijelo vino Žlahtina...........................................0,60 l<br />
Kapula .............................................................0,20 kg<br />
Krušne mrvice..................................................0,10 kg<br />
Češnjak ...........................................................0,06 kg<br />
Riblji temeljac ..................................................1,40 l<br />
Domaći vinjak ..................................................0,06 l<br />
Prošek .............................................................0,10 l<br />
Sol, papar, peršin, pola limuna<br />
<strong>AUTOHTONA</strong> <strong>CRIKVENIČKA</strong> <strong>JELA</strong><br />
Način pripreme:<br />
Školjke pojedinačno otvoriti na vrućoj pari da se iz njih ispere pijesak i more. Na<br />
maslinovom ulju pirjamo sitno sjeckanu kapulu i škampe. Kad malo požuti dodamo<br />
češnjak, krušne mrvice, zalijemo vinjakom i temeljcem uz dodatak svih navedenih<br />
začina. Kad zakuha dodamo školjke, bijelo vino i prošek, kuhamo 15-ak min na laganoj<br />
vatri. Pred kraj dodamo 2 ploške limuna.<br />
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