We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Recipe Scampi alla busara di of 21-05-2016 [Updated on 19-01-2017]
Shrimps alla busara are a simple and tasty main course of fish, a recipe of the culinary tradition Trieste. In this preparation the scampi they are cooked with a stew of tomatoes, white wine, grated bread, salt and pepper and can be eaten as an absolute main course or used to season pasta. Regarding the origins of the name of this dish, I read of some according to which the name derives from the iron pot in which meals were cooked on fishing boats, the busara precisely, for others the term derives from "busiara" which in dialect means cheat and refers to the fact that the recipe provides that the scampi are "cheated", that is, mixed with the tomato. In any case, as a lover of shellfish that I am, I couldn't help but try to make them Busara's Scamps and, despite having a bit of distrust (I was afraid that the delicate flavor of the fish would be covered by the presence of so many ingredients) the recipe was super approved by the whole family;) this is the recipe that I followed, if the try, then let me know, kisses: *
How to make busara shrimp
First clean and chop the garlic, onion and parsley and prepare the prawns.
Sauté the aromatic mixture in a large non-stick pan with plenty of oil, keeping aside just a little parsley.
Dissolve the saffron in the warm wine (I had the pistils, but the sachet is fine).
Add the prawns to the pan and season them for a couple of minutes on both sides.
Then blend with the white wine (if you used saffron in pistils you will need to filter it).
Also add the breadcrumbs and the peeled tomatoes mashed with a fork, season with salt and pepper and reduce over medium heat (it will take 10-15 minutes).
At the end turn off the heat, add the remaining parsley and mix gently.
You can serve shrimp alla busara in simplicity, as a main course, or use them to season a plate of spaghetti.
Scampi alla busara: origins of the name
The meaning of the term "busara" or buzara is not yet completely clear: there are those who attribute it to large iron pot or in crock used by fishermen to prepare meals on fishing boats, and those who associate this name with the word "busiara" which in the dialect of Trieste means cheating, lie. However, even on this interpretation there are two different explanations: according to some the cheat refers to the fact that the scampi are covered by the tomato, while according to others, the recipe would be a liar because in the past, the sailors used the scraps of fish and crustaceans. to prepare it, thus passing off a sort of soup made with leftovers as a refined dish.
first of all we clean the prawns and for this I refer you to the clear and exhaustive video attached. We place a large pan on the fire and sprinkle with extra virgin olive oil. When the oil is hot, drop the minced garlic and let it brown for a moment. We combine the sliced shallot and let it dry, add the chilli and chopped parsley. Now arrange the cleaned prawns in the pan, brown and blend with the white wine. Without batting an eye, add the tomato pulp and a glass of hot water, bring to a boil and season with salt. In the meantime that the sauce is cooking, we put the pot with the water for the pasta on the fire and when it boils we salt and drop the spaghetti. Now remove the prawns from the sauce and keep them aside, adjust the sauce with pepper and pour the spaghetti which in the meantime will be almost cooked. We finish cooking in the sauce. At this point we serve and & # 8230 & # 8230..good appetite
clean the prawns thoroughly (see video)
Cook the prawns in the sauce for a relatively long time to release their flavor
finish cooking the spaghetti in the saucepan to make them flavor to perfection.
If you want to follow me by receiving my recipes every day subscribe to messenger notifications, click here cook withpompeo open a recipe and accept messenger notifications, you will always be updated. If you want you can also subscribe to my youtube channel, click here youtube you will find the button to subscribe and clicking on the bell every time I insert a new video recipe you will be notified.
Spaghetti alla Busara
The Spaghetti alla Busara they are a delicious dish, typical of the Venetian and Istrian seafood cuisine.
In particular, the recipe is linked to Venice, whose cuisine has become a cornerstone.
Pasta alla Busara is so tasty that it will conquer even the most demanding palates.
The origin of the name "Busara" is controversial.
According to some, the term derives from the earthenware pot used on fishing boats by fishermen for the preparation of fish-based meals.
According to others, the term busara is connected to the Trieste word ”Busara & # 8221, the meaning of which is
The scam would consist in the tomato-based cover that in the past would have hidden the use of fish waste instead of scampi.
Still others agree in associating the term busara with cheating, but believe that it has the value of "concealing", "hiding from view", "concealing" the prawns by covering them with tomato.
The recipe for Spaghetti alla Busara requires the pasta to be seasoned with a sauce prepared with scampi, peeled tomatoes, white wine, parsley, garlic and the usual extra virgin olive oil, salt, pepper and chilli.
The Spaghetti alla Busara recipe is quick and easy.
Spaghetti alla Busara recipe
Category: FirstSpaghetti alla Busara
Traditional busara scampi
Scampi alla busera are part of the culinary history of Venice, made of simple recipes but always rich in flavor, handed down through the centuries.
The term busara or buzara does not have very clear origins. For some, the name derives from the big iron pot which was used on boats by fishermen to cook, which was called, precisely, busara.
For others it derives from the word busiara, which means liar, referring to the deception of Venetian fishermen.
The fisherman would, in fact, cook prawn scraps and scraps from other fish, add tomato and wine, and pass it off as a fancy, top-quality dish.
Very few ingredients for a great dish: excellent also as a condiment for pasta, especially spaghetti: perfect!
For more exciting recipes, don & # 39t forget to check out our recipes for lots of inspiration! For example, if you want more fish-y goodness, try our Grilled Shrimp with Smoked Eggplant and Tomato Cream, or the Ricotta Cheese with Grilled Shrimp and Crispy Italian Bacon.
Sign up below for delicious Italian recipes, wine news, and tips in the Mamablip newsletter.
The Busara's Scamps they are a second fish dish typical of Trieste cuisine. The scampi, cooked with a stew of peeled tomatoes, wine, oil, garlic and parsley, in their simplicity also represent a recipe of great taste and value, which has made this dish a real delicacy, a recipe to be preserved to appreciate more and more the taste of the sea.
The origins of the recipe for shrimp alla busara, as often happens for the recipes of quite distant tradition, seem to be debated between the regions of Veneto and Friuli. But despite the dispute about the true origins of the recipe, this dish seems to have become famous thanks to the popular cuisine of the city of Trieste. Similarly to the question of origins, it must also be said about the term "busara" there is a similar debate. According to some, in fact, "busara" seems to refer to iron pot in which the scampi were cooked on board the fishing boats, according to others instead it is necessary to trace the origins in the word "bisiara" what does it mean cheating, referring to the "hidden" way in which crustaceans are cooked, hidden by the tomato.
The escape it's a crustacean valuable that belongs to the family of the Decapods, that is equipped with ten legs. The body, which can reach a length of 25 cm, consists of a pink or light yellow armor with slightly thorny claws.
They are crustaceans widespread in all Italian seas, as well as in the rest of the Mediterranean and the eastern Atlantic. The demand is higher than the quantities fished in our seas, so the import is substantial: both of live scampi (mainly from Norway and Scotland), either chilled or frozen. Commonly the scampi specimens from 10 to 20 cm in length are caught and the size affects the sale price.
Fresh national ones have the highest price. Imported live prawns cost less due to the difference in price at origin and refrigerated or frozen ones have even lower prices due to lower transport costs. The fresh scampi they must have a pink or slightly orange carapace without dark spots, a bright black eye and no odor of ammonia. To best enjoy their delicate flavor, the advice is quick cooking, preferably steamed.
The pulp, which is obtained from the tails, is white and has a delicate flavor. The prawn should be tasted very fresh because it deteriorates very quickly. It can be used complete with shell or unshelled, for simple preparations (grilled, in a pan or fried) but also for haute cuisine recipes.
This typical Istrian recipe, I tasted it during a holiday in Croatia, I wanted to try to make it by finding various recipes and above all by remembering what I had eaten, so it is my version not the original recipe.
100 g of tomato puree
1 shallot, 1 clove of garlic, parsley, extra virgin olive oil, chilli
1/2 glass of white wine
2 slices of homemade bread
Heat a pan, add the clove of garlic and the oil, sauté the prawns for 2 minutes and deglaze with the white wine.
Remove the prawns from the pan and add a little more oil and fry the chopped shallot and the chilli pepper, add the tomato puree, salt and cook for about 10 minutes.
In the meantime, pass the bread through the mixer making it not very fine but coarse, toast it in a pan with a round of oil.
When the sauce is ready, add the prawns, leave to flavor for a few minutes
Cook the spaghetti and drain them al dente, throw them in the pan with the sauce from which you have removed the prawns.
Give a sprinkle of crispy bread and mix everything well on high heat, if necessary add cooking water, turn off the heat, add the parsley and serve, place the prawns on top and serve.
Shrimps alla busara are a typical recipe from Trieste, but originally from Dalmatia, that is, from the Slavic coasts of the Adriatic Sea, even if today both Veneto and Friuli-Venezia Giulia claim the authorship of the recipe. What the term busara means is not yet clear: according to some it was the pan (earthenware or iron) used by fishermen to cook on board their boats, for others it means "cheat", "jumble", "concoction", because scampi are "cheated", that is, hidden with the tomato. In any case, shrimp alla busara are a very tasty dish, simple and to be eaten strictly with your hands, if you want to enjoy them to the fullest.
First, wash 1 kg of prawns very well under running water. To facilitate the extraction of the pulp once cooked, you can make a vertical cut along the back or on the belly with a sharp knife or scissors, but if you prefer you can also leave them whole.
In a pan large enough to comfortably fit all the prawns (if you don't have such a large pan, I recommend making them in two separate pans), brown 1 clove of garlic and 1 whole fresh chilli in a little olive oil ( which will be eliminated at the end of cooking). When the garlic begins to brown, add 20 g of breadcrumbs and mix quickly to prevent it from burning, then add the prawns, without overlapping each other, and blend with 50 ml of dry white wine.
Let it evaporate for a couple of minutes, salt and then add 300 g of chopped peeled tomatoes. Stir, cover the pan with the lid and cook over medium heat for 15 minutes. Meanwhile, chop 20 g of fresh parsley.
When the prawns are cooked, turn off the heat, remove the chilli and garlic from the pan and serve, sprinkling with chopped parsley.
Just a couple of recommendations. If you don't like garlic, you can also do without using it, but please don't replace it with onion: scampi are already sweet in themselves and onion would ruin the recipe (in addition to making the Trieste DOCs pale). The tomatoes, on the other hand, you can also use them fresh (the copper or or san marzano ones, for example), blanching them slightly before peeling them.