Ingredients:
350 g noodles
300 g prawns
1 onion
Marjoram
Thyme
Parsley
60 g butter
Cooking cream
Description:
Boil prawns for 2-3 minutes, drain them, peel them and remove the bowels. You can leave a few unclean prawns for garnish. Clean and cut the onion and sauté it in butter. Add the prawns, half a ladle of cooking cream and a bit of thyme and marjoram. Add salt and pepper, and then leave for about ten minutes on low heat to stiffen, stirring carefully. Drain the cooked noodles, put them in the frying pan (with the prawns) and stir on low heat. Garnish with parsley and serve without cheese.

Ingredients:
(Serves 4)
1 kg pilchards
2 dl olive oil
1 dl wine vinegar
3 garlic cloves
½ of a parsley bunch
½ of an onion
½ of a lemon
1 teaspoon sugar
1 rosemary sprig
3 bay leaves
Salt and pepper
Description:
Clean the pilchards from their bowels, cut off their heads, and then wash them and dry with a cloth. Roll them in oil, salt and pepper and then grill them. The pilchards can also be fried in hot oil, but previously rolled in flour. Place grilled or fried pilchards in a deep bowl and make the marinade. Fry chopped onion and garlic in hot oil, and then add parsley. Remove from the heat and add scraped lemon peel, sugar, rosemary and bay leaves. Pour the vinegar and stir. Pour marinade on pilchards, cover the bowl and leave it in a cool place. Marinated pilchards can either be left for few days, or can be served after 24 hours.

Ingredients:
5 kg freshly caught pilchards
3 kg large grain sea salt
Olive oil
Vinegar
Onion
Description:
The fish is salted whole and unclean. Put the fish, dense and well packed together, in small wooden or plastic buckets, and between each row put the rich layer of large grain sea salt - the surface should be levelled, and the stacked rows visible. The next layer is placed vertically, at a 90-degree-angle compared to the previous layer, and so on until you reach the top. After the last layer is salted, cut the bucket lid so it can enter the bucket and then cover the fish with it. In the end, put the weight on the lid (the weight should weigh just as much as the salted fish). As a weight you can use a stone or jar filled with water, which will match the diameter of the bucket. Leave this weight for the following 3-4 days. During this time, the level will demote, so if you want, you can place another three or four rows of fish and salt it, so it reaches the top again. When the fish shrinks and the level in the bucket demotes, there will be liquid, which is a mixture of dissolved salt and the juice from the fish. In case there is a lot of blood, this liquid should be spilt and pure solution of salt should be poured few inches above the lid. After this, reduce the weight on the lid to one third of the fish weight (about 1.5 to 2 kilograms). And that's all. The fish matures for at least 3-4 months (about 100 days) and only then is ready for consumption. It is finished if the meat easily separates from the central bone and if there is no bloody raw meat in the middle. Serve with the head removed, soaked in olive oil and wine vinegar (amount as wish), sprinkled with the small pieces of onion and with homemade bread.

Ingredients:
700 - 800 g anchovies
300 g flour
2 eggs and 1 egg yolk
1 leek
Chives
150 g Gouda cheese
Grated Parmesan cheese
Nutmeg
60 g butter
Parsley
Olive oil
Description:
Knead the dough made of flour and 2 eggs. Add 1 teaspoon of butter and a little salt. Form the dough into a ball let it rest for an hour in a dry place. Wash the anchovies under cold water, remove the heads and the central bones and cut them into filets. Clean the leek and chives and cut them into thin bars, and then wash and chop the parsley. Cut the cheese into slices. Roll not too thin sheet of short crust dough. Place three quarters of dough on the bottom and on edges of the baking pan (pan shouldn’t be too wide), which you previously smear with butter. Place the row of anchovies on the dough, spice it with a bit of oil and cover with already prepared leek, chives, parsley, salt, pepper and grated nutmeg. Place another row of anchovies and continue to stack the rows until you have used up all the ingredients. Cover it with the rest of dough, smear with egg yolk, close the edges well and bake for half an hour at 180 – 200 °C. The pastry is baked when it turns gold in colour. Serve warm.

Ingredients:
1 kg octopus
50 dkg potatoes
1 garlic bulb
2 dl olive oil
Salt, pepper
Description: :
Beat the octopus with a hammer, clean it and wash it, and then cook it for about 45 minutes. Meanwhile, cook the potatoes with the skin. After cooking, peel potatoes and cut it into cubes. Cut the cooked octopus into small pieces and add potatoes, chopped garlic, oil, salt and pepper. Stir well and serve warm or cold.

Ingredients:
Octopus
Seashells
Salt, pepper
Olive oil
Vinegar
Description:
Cook the octopus and seashells and add salt and peppercorns. While still warm, put together in the mould as follows: row of octopus and row of seashells all the way to the top of the mould. Cover the mould and put a weight of about 4 kg on the cover, and leave it for 24 hours to drain out the liquid. After that, remove it from the mould and serve by cutting it athwart. As spices, use olive oil and vinegar.

Ingredients:
12 artichokes (or 20 small)
Dry white wine
Vinegar
2 lemons
12 bay leaves
2-3 cloves
Oregano
Parsley
Peppercorns
Olive oil
Description:
Clean the artichokes and cut off their stalks. If they are too big, cut them into quarters, place them in a pot and pour the water, in which you add lemon juice so they wouldn’t darken. Add a pint of wine, half a cup of vinegar, cloves and salt and cook for 20 minutes. Take the cooked artichokes out and place them upside down on the cotton cloth to dry – the longer you leave them to dry (even the whole morning), the better taste they’ll have, because if the leaves remain wet, the oil will not be able to penetrate and savour the artichokes. Arrange the drained artichokes into jars, cover them with oil, spice with laurel leaves, oregano, two or three grains of pepper and chopped parsley (1 bunch). Hermetically close the jar and store it in a dark place for at least a week before serving.