Scampi alla busara: the recipe for the fish specialty of Trieste

He Shrimp Scampi I am a second tasty and very tasty fish typical of Trieste, although its birthplace is disputed between the regions of Veneto and Friuli-Venezia Giulia. A simple and delicious dish, which would take its name from it will be fullor the iron pot in which shellfish used to be cooked, perfect to take to the table at a dinner with friends or for a lunch based on fish

Preparing them is very simple. The prawns are left to aromatize for a few moments in a pan with a base of oil, garlic and breadcrumbs, then they are blended with white wine and finally cooked. in guazzetto, covered with a lid, along with the chopped peeled tomatoes. An authentic delight, to sprinkle the fire with some leaves of chopped parsley and serve together with some slices of toasted homemade bread, ready to receive all the sauce.

If you want, you can also make a bunch of them and then use the leftovers to prepare the next day. first espresso: simply boil the spaghetti, or another long format of your choice, in lightly salted boiling water and then sauté briefly, over low heat, along with the sauce.

When in season, you can replace the peeled tomatoes with fresh cherry tomatoes, sweeter and juicier or, if you don’t like spiciness, you can omit the chilli. The important thing will be to buy very fresh crustaceans, preferably in your trusted fishmonger, with bright eyes and a shell well attached to the body.

Find out how to prepare prawns alla busara by following the step-by-step procedure and tips. If you liked this recipe, try other shrimp dishes.

How to prepare prawns alla busara

Clean the shrimp: remove the antennae 1.

With a sharp knife cut the shell 2 and removes the dark filament from the intestine; then rinse the crustaceans under running water and let them drain well.

In a large skillet, brown the garlic clove in the extra virgin olive oil 3.

season with chili 4.

Combine the breadcrumbs 5.

Allow to aromatize for a few seconds, stirring constantly with a wooden spoon. 6.

Place the prawns in the pan, one next to the other and not overlapping. 7.

Shadow with white wine 8.

season with salt 9.

Add the chopped peeled tomatoes 10.

cover with lid eleven and continue cooking over low heat for about 20 minutes.

When the cooking sauce is well reduced 12remove from the fire.

Perfume with chopped parsley 13.

Arrange the prawns alla busara in a clay pot 14bring to the table and serve.

storage

Scampi alla busara can be kept in the fridge, in an airtight container, to 1 day Maximum.

Curiosity and origins

The etymology of the name. intelligenteither it will be fullit is quite uncertain. According to some sources, this term refers to a large flowerpot, made of iron or terracotta, used in the past by fishermen to prepare meals on board fishing boats. According to others, however, the word derives from the dialectal word busier which literally means to lie or cheat: this is because unsold shellfish remains were once “tricked”, or hidden by restaurateurs, under the tomato sauce, thus making what was actually leftover soup poorly valued, it will pass for delicious.

Linguistic issues aside, it seems that prawns alla busara, which have become an integral part of Trieste’s gastronomic culture, have clearly suffered from Dalmatian-Istrian influences. Also in this case the story is not very clear, but some would like this dish to have been born in the kitchens of the city of Riverso much so that already in the 19th century it was thought to praise it antonio papadopoliVenetian comedian and gourmet who, in his bizarre work dated 1866 and entitled experimental gastronomyhe exalted Fiume for its shrimps even more than for the beauty of its women.