Sastojci: 600 g skarpine (ociscene), 150g pirinca (skuvanog), 4 sargarepe, 2 glavice crnog luka, 1 koren paskanata, 1 paradajz, 1 koren celera, 2 kašike maslinovog ulja, list lovora, biber, 1 kasika mediteranskog zacina i 2 kasike lista persuna (seckanog).
Priprema:
1. Sargarepu, koren paskanata i celera oljustiti i iseckati na sitno. Crni luk oljustiti i iseckati na kocke. Paradajz oljustiti i isecite na cetvrtine.
2. U dublju serpu sipati 1,5 L vode. Dodati povrce i maslinovo ulje, zacine, so i biber. Pustiti da prokljuca pa smanjiti na srednju temperaturu (4) i kuvati dok skarpina ne omeksa.
3. Dodati pirinac i kuvati jos 5 minuta. Posuti persunovim listom i pustti da prokljuca.
Ingredients: 600 g of carp (cleaned), 150 g of rice (cooked), 4 carrots, 2 onions, 1 root of parsnip, 1 tomato, 1 root of celery, 2 tablespoons of olive oil, bay leaf, pepper, 1 spoon of Mediterranean spice and 2 kasike leaf persona (chopped).
Preparation:
1. Peel and finely chop the carrot, parsnip root and celery. Peel the onions and cut it into cubes. Peel the tomatoes and cut them into quarters.
2. Pour 1.5 L of water into a deep pot. Add vegetables and olive oil, spices, salt and pepper. Let it boil, then reduce to medium temperature (4) and cook until the carp is soft.
3. Add rice and cook for another 5 minutes. Sprinkle with parsley and let it boil.
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