Ingredients
- 400 g pasta
- 20 g butter
- 50 ml locally-sourced olive oil
- 500 g shrimp
- 1 clove garlic
- 200 ml shrimp broth
- 200 g wild asparagus tips
- 2 tbsp grated parmesan cheese
- salt and pepper
Krk pasta (Surlice):
- 1 kg flour
- 1-2 eggs
- water and salt as needed
Preparation
For Surlice: Combine the flour, eggs, salt, and water to form a dense dough. Roll the dough and cut it into 10 g pieces. Use your hands and a knitting needle to roll each piece into a narrow tube (šurlice) between 8-10 cm in length. Remove each pasta piece from the needle while preserving the hole. Let the dough dry for a while, then cook the pasta in boiling salted water until soft.
For the Dish: Heat the butter in a saucepan over medium heat, add the shrimp and garlic, sauté briefly, and remove the shrimp from the pan. Add the asparagus to the pan, sauté briefly, top with broth and simmer shortly over low heat. Add in the shrimp, season as desired, and simmer for a few more minutes. Add the šurlice, simmer, and serve with homemade sheep cheese and olive oil.
Notes
Šurlice is a very popular dish on Krk; there are no celebrations, weddings, or other festivities without šurlice. Šurlice may be served with beef, veal, or sheep goulash. Homemade sheep cheese is consumed in large quantities and its role is to improve the taste of a finished dish.
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