Scampi alla busara

Scampi alla busara is a traditional dish of the Istro-Dalmatian cuisine, which is also highly appreciated in Venetian cooking, especially in Trieste. It refers to a method of cooking scampi in a tasty tomato and white wine sauce.

Ingredients

• 800 g of scampi
• 2 cloves of garlic
• Parsley to taste
• 300 g of peeled tomatoes or tomato purée
• 100 ml of dry white wine
• 4 tablespoons of extra virgin olive oil
• Salt to taste
• Pepper to taste (optional)
• Toasted bread or croutons to serve (optional)

Preparation

1. Clean the scampi by removing the legs, carapace, and intestine, but leave the tail attached for a more elegant presentation. Rinse and dry them.
2. In a large pan, heat the extra virgin olive oil and add the crushed garlic cloves. Once the garlic starts to sizzle, add the scampi.
3. Brown the scampi on both sides until they turn slightly red.
4. Deglaze with the white wine and let the alcohol evaporate over high heat.
5. Add the peeled tomatoes (if using whole, crush them with a fork first) or the tomato purée, a pinch of salt, and pepper if desired.
6. Cover and cook over medium-low heat for about 10-15 minutes, until the sauce has slightly thickened.
7. Towards the end of cooking, add the chopped parsley.
8. Serve the scampi alla busara piping hot, accompanied by toasted bread or croutons to fully enjoy the sauce.

Curiosity

The name “busara” likely derives from “buzara,” which in Croatian means “stew”. In this preparation, the simplicity of the ingredients and the freshness of the fish are crucial factors in enhancing the flavor of the scampi. In true respect for tradition, it is customary to use fresh and good quality scampi to achieve an exceptional result.

Buon appetito!