Rosemary (chopped) Rosmarinus officinalis l.
Use: One of the basic seasonings of Mediterranean cuisine. We use rosemary to season tomato soups, sauces, marinades, brines, squid and various roasted chicken meat, mutton and venison. It is put on baked and roasted potatos. Rosemary twigs are used for dishes prepared on the grill; the twig is kept in the bowl with the olive oil and it is used to apply the oil to the fish or meat.
Stewed stuffed squid (for four people)
- 1 kg of squid
- 1 dcl dry white wine
- 0,5 dcl olive oil
- 1 lemon
- 3 cloves of garlic
- Salt and pepper
- Hvar Rosemary
Wash and clean the squid before chopping the body and tentacles. Add chopped parsley leaves, garlic and rosemary. Pour two to three tablespoons of oil, add some salt and pepper and mix. Fill the squid with this stuffing and squid openings are to be closed with toothpicks. Heat oil in a suitable pan over medium heat and fry the squids on each side for 1-2 minutes. Then pour the wine, cover and simmer it for 10 minutes. After that, pour the lemon juice and keep on simmering over medium heat for the next twenty minutes. Enjoy your meal!