Dubrovnik Renaissance Time Shrimps Recipes

BUCATINI WITH ROSE RED PEPPER SAUCE AND SHRIMP

Steps:

• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Season the shrimp with a good pinch of salt and several grinds of black pepper. Add the shrimp to the hot skillet in an even layer and cook until pink and opaque throughout, about 2 minutes per side. Transfer to a plate.
• Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Stir in the bell peppers, onion, garlic, 2 teaspoons of the oregano, red pepper flakes, and 1/4 teaspoon salt. Cook, stirring occasionally, until vegetables are tender and browned in spots, about 5 minutes. Pour in the wine and cream, then scrape any brown bits from the bottom of the pan with a wooden spoon. Bring to a steady simmer, then continue to simmer until the alcohol has cooked off and the sauce has reduced by half, about 3 minutes. Transfer to a blender and puree until very smooth. Season with salt and pepper. Pour back into the skillet and keep warm on medium-low heat.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just al dente according to package directions; drain well. Add the pasta to the sauce along with the shrimp and 1 teaspoon of the oregano. Continue tossing until everything is well coated and warmed through.
• Transfer the pasta to a large shallow serving bowl and top with the remaining 1 teaspoon oregano.

RENAISSANCE DUBROVNIK CUTTLEFISH SOUP

Steps:

• Remove ink bags form cuttlefish, chop cuttlefish into small pieces and fry them just few minutes.
• Add minced onion, garlic and minced parsley leaves and sauté it not more than 10 minutes.
• Add fish stock and cook until all ingredients are soft.
• Add white wine and season with salt and pepper. Cook for about 20 more minutes.
• Strain the soup and cook the rice in it. When the rice is cooked, put back cuttlefish. Serve hot.

DUBROVNIK RENAISSANCE TIME ROASTED CAPON

Steps:

• Season capon with salt and pepper. Put smoked sausage for cooking inside the capon. Also put pancetta schnitzel, rosemary and cinnamon stick inside.
• Wash orange and pierce on several spots with fork. Close the capon back hole with the orange.
• Grease the baking pot with lard and put capon to bake on 200°C for about 110 minutes (1kg=1 hour, usually).
• Before end remove the capon from the oven, pour orange juice over capon and spread honey over to cover skin.
• Place BBQ sausages around capon and put back into oven and bake for 15 to 20 minutes (to finish the sausages). Serve.