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Secret Dalmatian Recipes

Secret Dalmatian Recipes Restaurant Gverovic-Orsan

Restaurant Gverovic-Orsan Chef shared with us some traditional Dalmatian recepies: Find out how to prepare complete Dalmatian seafood meal: tastefful lobster salad as an appetiser, black risotto as a main corse accompanied with rare Motar salad. For desert prepare Dubrovačka rozata.

Black Risotto

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready in: 30 Minutes

Serves: 6 people

500 g cuttlefish or whole squid

3 tablespoons extra virgin olive oil

salt to taste

pepper to taste

410g Arborio rice

810g fish soup

500 g shrimps

500g shells (different kind)

3 teaspoons chopped parsley

3 teaspoons chopped garlic

3 teaspoons tomato paste

1 dl white wine


Clean the cuttlefish by removing eyes, beak and transparent quill. Remove and reserve ink sac. Cut the cuttlefish into strips. Sauté garlic in the oil until translucent. Add the cuttlefish and cook over moderate heat until golden, stirring from time to time. Add salt, pepper, parsley, and tomato paste and reduce heat. Add the rice and stir briefly over high heat to blend flavors. Add the ink from the cuttlefish sac, and then little by little the fish soup. Reduce heat to low and cook for about 15 minutes, stirring constantly. Add white vine, stir briefly until the risotto boils. Stir once more and serve.


Lobster Salad

Prep Time: 30 Minutes

Cook Time: 15 Minutes

Ready in: 45 Minutes

Serves: 4 people


2 kilo lobster

2 medium head garlic

2 spring onion

salt to taste

2/3 cup olive oil

2 tablespoon vinegar

black pepper to taste

4 teaspoons cappers


1. Cook a lobster in a large bowl for 15 minutes. Cool it, cut its shell horizontally, take the lobster meat out (tail), chop it.

2. Chop garlic, spring onion, and cappers.

3. Place the lobster meat in a large bowl. Add garlic, spring onion, cappers, salt, olive oil, vinegar, and pepper; mix until ingredients are combined.

4. Put the mixture back into lobster shell. decorate and serve.


Motar Salad

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Cooling time: 120 Minutes

Ready in: 15 days

Motar is Adriatic plant that grows at the rocks near the Sea. It is served with Dalmatian smoked ham and cheese, or it can be served as a salad.


Wash motar and put it into salted water. Cook it for 20 minutes. Cool it and put into vase in which you previously added water and vinegar. Keep it for 15 days in a cold and dark place. After that time it is ready for serving.


Dubrovnik's Rozata

Prep Time: 15 Minutes

Cook Time: 50 Minutes

Cooling time: 120 Minutes

Ready in: 3 Hours 5 Minutes

Serving: 6 people


1 cup white sugar

1/4 cup water

6 egg yolks

1 liter of milk


1. Preheat oven to 350 degrees F (175 degrees C).

2. In a heavy saucepan over medium heat, cook sugar with water, stirring, until melted and light brown. Pour into a pan or cake mold, tilting to coat the bottom of the pan. Set aside.

3. In a bowl, gently whisk together evaporated milk, condensed milk, and egg yolks and mix.

4. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the baking dish.

5. Bake in preheated oven 45 to 50 minutes, until set. Let cool completely.

6. To unfold, run a knife around the edges of the pan and invert the rozata onto a rimmed serving platter. Refrigerate 2 hours and pour with Caramel Sauce before serving.

Caramel Sauce


1 cup granulated sugar

1/4 cup water

1 cup heavy cream


1. In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of thin syrup, 10 to 15 minutes.

2. Remove from the heat. Stir in the cream, return the saucepan to the high heat, and boil the sauce until it regains the consistency of thick syrup, about 2 minutes.

3. Cool it.




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