SERVES:
10 salted sardines
100g olives
4 tomatoes
Oil, salt and pepper
PREPARATION TIME: 4 minutes
INGREDIENTS:
12 eggs
5  dl of milk
200g flour

Break the eggs, add a pinch of salt, the milk and mix together. Slowly add the flour and mix until a smooth paste is achieved. Remove the bones from the salted sardines (or rather cut into fillets). Fry the omelettes in a little oil in the frying pan, and before the mixture becomes thick, place three salted sardines and the olives cut into halves onto it. Clean the tomatoes and cut them into slices. Lay the tomatoes one beside the other onto each half of the omelette, and then do the same with the other half. Decorate the omelette by sprinkling chopped parsley or chives.

Mix the bread dough and leave it to rise.  Divide the dough into two equal parts.  Oil a frying pan with the margarine.  Roll out part of the dough and place the salted sardines and onion on top of it then pour a little olive oil over the top,  cover with the remaining dough and cook.
Cut the hot focaccia and serve it with a salad (green salad, radicchio, rocket).
Alternatively: as before except for the onion, which should be lightly fried adding a few fresh tomatoes
Recipe origin: traditional homemade dish from Crikvenica.

Ingredients for 4:
200g salted sardines (cleaned)
150g onions
100 ml olive oil
250g flour
10g yeast – fresh
Salt
A teaspoon of sugar

Ingredients for 4:
500g cleaned squid
70 ml olive oil
60g onions
1 clove of garlic
50ml Vrbnička Žlahtina wine
1 teaspoon breadcrumbs
50ml tomato puree
100ml fish broth
500g cooked “šurlice”
salt and pepper

Ingredients for 4:
Onion
Squid
2 cloves of garlic
Parsley
Red wine
Olive oil
Seasoning/spices
Polenta

Clean the squid taking care not to damage the ink sack, which you should put to one side.
Chop the onion and lightly brown it, add the squid, 2 finely chopped garlic cloves and chopped parsley.  Add the red wine and leave to cook for about 15 minutes.  Use good quality olive oil.
Enjoy your meal!
It is better if you use squid from the Adriatic.

Ingredients for 4:
1000g squid from the Adriatic
150g red radicchio (large leafed)
100g cured ham
100ml olive oil
1 clove of garlic
salt
pepper

Clean and rinse the squid.  Prepare the filling by cooking the squid tentacles which have been chopped into pieces, with the cured ham and the chopped garlic in a little oil, and add salt and pepper.
Once cooled, wrap the filling in a few radicchio leaves (like the “sarma”, a type of meat and rice pie, wrapped in cabbage leaves), then fill the squid and close using cocktail sticks.

6 eggs
7-8 salted anchovies or sardines
a teaspoon breadcrumbs
0.5dl olive oil
Parsley leaves

Boil the eggs, peel and cut them in half.  Remove the yolks and put them to one side.
On a medium heat, melt the sardines in a little olive oil.  Put the egg yolks into a frying pan and mash with a fork.  Add the parsley leaves, some breadcrumbs and the salted sardines.  Fill the eggs with this mixture.