Scampi alla busara

Scampi alla busara represent a traditional dish of Istrian-Dalmatian cuisine, also highly appreciated in Venetian cuisine, particularly in Trieste. It is a method of cooking scampi in a tasty tomato and white wine sauce.

Ingredients

• 800 g scampi
• 2 garlic cloves
• Parsley to taste
• 300 g peeled tomatoes or tomato passata
• 100 ml dry white wine
• 4 tablespoons 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, shell, and intestine, but leave the tail attached for a more elegant presentation. Rinse and dry them.
2. In a large skillet, heat the extra virgin olive oil and add the crushed garlic cloves. When the garlic starts to sizzle, add the scampi.
3. Sauté the scampi on both sides until they become slightly pink.
4. Deglaze with the white wine and let the alcohol evaporate over high heat.
5. Add the peeled tomatoes (if using whole ones, crush them first with a fork) or the tomato passata, 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 hot, accompanied by toasted bread or croutons to best enjoy the sauce.

Trivia

The name “busara” probably 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 to enhance the flavor of the scampi. In full respect of tradition, it is customary to use fresh, high-quality scampi to achieve an exceptional result.

Enjoy your meal!