European Cuisine XXXV

Hello to the great foodies today we are going to the country of...

MONTENEGRO

Montenegrin cuisine is a result of Montenegro's geographic position and its long history.The first large influence came from the Levant and Turkey, largely via Serbia: sarma, musaka, pilav, pita, gibanica, burek, ćevapi, kebab, đuveč, and Turkish sweets like baklava and tulumba, etc.Hungarian cuisine influences stews and sataraš.Central European cuisine is evident in the prevalence of crêpes, doughnuts, jams, myriad types of biscuits and cakes, and various kinds of breads.

Montenegrin cuisine also varies geographically; the cuisine in the coastal area differs from the one in the northern highland region. The coastal area is traditionally a representative of Mediterranean cuisine, with seafood being a common dish. The traditional dishes of Montenegro's Adriatic coast, unlike its heartland, have a distinctively Italian influence as well.

Buzara

All coastal Montenegrins grow up loving buzara. Shellfish, prawns and shrimps are cooked in either a red or white sauce. The red sauce is made with red wine, onions, tomatoes, herbs and spices. The white sauce is considered an art form and is made with white wine. Montenegrins love nothing more than to cook up a huge pot of buzara on a summer night and invite all their friends over.

Ingredients

• 100ml/3½fl oz olive oil, plus extra to serve
• 3 garlic cloves, finely chopped
• 3 shallots, finely chopped
• 1 tbsp tomato paste
• 2 large ripe tomatoes, peeled and chopped
• pinch chilli flakes
• pinch saffron strands
• 1 tsp salt
• 250ml/9fl oz white wine
• 24 large raw prawns, whole
• 2 tbsp breadcrumbs
• small handful roughly chopped flatleaf parsley
• crusty bread, to serve
• freshly ground black pepper

Method

Pour 70ml/2½fl oz of the olive oil in a frying pan and set over medium-high heat. Add the garlic and shallots.

When they are sizzling, stir in the tomato paste, chopped tomatoes, chilli flakes, saffron and ½ teaspoon of the salt. Cook for 5 minutes, stirring constantly to prevent the shallots and garlic burning, then add the wine and cook for a further minute.

Add 100ml/3½fl oz water and the remaining salt, bring to the boil. Stir, then reduce the heat and let the sauce simmer and reduce for 20 minutes.

Meanwhile, pour the remaining olive oil in another frying pan and set over a high heat. When the pan is really hot, fry the prawns for a minute, then remove from the heat.

With the sauce still bubbling, add the fried prawns and coat them well. Season well with black pepper, and add a tablespoon of the breadcrumbs. Use more crumbs if the sauce is too thin.

Cook for a further 2 minutes then turn off the heat. Drizzle over a little more olive oil. Sprinkle with parsley and serve immediately with crusty bread.

Doesnt that look delicous ladies and gents and as always have a chilled day from the Viking.