„Šurlice“ Traditional Pasta From The Island of Krk
The island of Krk can pride itself with a rich gastronomy heritage. There are lots of recognisable dishes from the island of Krk, such as Meat dish with vegetable side dish, Lamb goulash, Presnac (sweet dish) but the most famous and iconic dish of all are „Šurlice“
Šurlice are a rolled pasta speciality made with eggs and they are an absolute favourite for holidays and celebrations.
The dough is shaped on a knitting needle or a toothpick. The aim is to keep it hollow in the middle so it would catch the sauce better. It is because of that hollow in the middle how the pasta got its famous name. Šurlica means small trunk or „surla“ in Croatian, which is referred to the elephants trunk.
Today there are a lot of events and manifestation that aim to accentuate the value and quality of the island’s cuisine. One of the most famous manifestation trying to do so is now a traditional „Šurlice Days“ event in Vrbnik. For the duration of the manifestation visitors can enjoy in a rich gastronomy offer in Vrbnik restaurants, presentations of preparation of šurlice and an indigenous products fair.
Šurlice are most commonly prepared with lamb, beef or calf’s goulash, with a compulsory addition of domestic sheep cheese, which gives the dishes a specific taste. Part from the most common presentation today a lot of restaurants serve them with different sauces.
There are a lot of recipes on how to make šurlice but we decided to share this one with you if you decide to try and make them by yourself. This is a recipe that is used in Krk’s restaurant Maritim.
- 1 kilogram of soft flour
- 2 whole egg
- 2 egg yolks
- 2 deciliter of oil (usually olive oil or blend mixture)
- warm water if needed
Put the salt in to the flour and add eggs, egg yolks and oil. Lightly mix the dough by pouring hot water if needed. Let the dough rest for a while. After an hour or so shape the long rollers and then slice them into pieces. Shape them by rolling between the palms with the help of a stick or a toothpick. Boil them in minced and salted water for 5-10 minutes.