Busara Recipe
Prawns or Langoustine (Scampi) in Busara's style.
Buzara or Busara (in Venice) is not originally from Venice itself, but from Istria. During the Middle Age Venice gradually dominated Istria (until 1797). The different food of the Istrian tradition have been influenced by the Venetian Dominion. Of course in Venice we have adopted many Istrian recipes. But this is a recipe that takes me back to when my mother Paola used to make this for me and my family a lot. She passed away many years ago, but she lives in my heart every day. Paola has shared with me this old family recipe. Now I want to share it with you! In Venice this dish is made traditionally with scampi, langoustine, but large prawns work very well. Prawns are gently simmered in wine, tomatoes, garlic and herbs,finished with breadcrumbs. This dish is a perfect “secondo piatto”, but it makes a great appetizer or a light meal when served with salad and toasted bread, and of course a good wine!!!!!
INGREDIENTS ( serve 4 people)
4-5 tablespoons of Extra Virgin Olive Oil
1/2 yellow onion, minced
16 large prawns, raw and without the head or a kilo of Scampi
2 garlic cloves, minced
1 tablespoon of dry bread crumbs
1-2 tablespoons of tomato paste
1 glass of white wine (good white wine, not cooking wine)
1 glass of fish stock
Fresh Italian Parsley, finely chopped
Black Pepper, freshly grounded
salt to taste
DIRECTIONS
Heat the evoo in a large pan. Add the onion and cook until translucent, then add the garlic and cook for a few minutes. Add the tomato paste and solve it.
Then add the white wine and let it evaporate. After add fish stock (hot) and seasoning with salt. Let it reduce over medium heat. Place the prawns (or scampi) and cook both sides until the prawns turn pink, about 2-3 minutes. Add the bread crumbs and mix.
Cook another minute, then sprinkle with fresh Italian parsley, chopped. Sprinkle black pepper and more extra virgin olive oil.
Serve immediately.
Buon Appetito!
Buzara or Busara (in Venice) is not originally from Venice itself, but from Istria. During the Middle Age Venice gradually dominated Istria (until 1797). The different food of the Istrian tradition have been influenced by the Venetian Dominion. Of course in Venice we have adopted many Istrian recipes. But this is a recipe that takes me back to when my mother Paola used to make this for me and my family a lot. She passed away many years ago, but she lives in my heart every day. Paola has shared with me this old family recipe. Now I want to share it with you! In Venice this dish is made traditionally with scampi, langoustine, but large prawns work very well. Prawns are gently simmered in wine, tomatoes, garlic and herbs,finished with breadcrumbs. This dish is a perfect “secondo piatto”, but it makes a great appetizer or a light meal when served with salad and toasted bread, and of course a good wine!!!!!
INGREDIENTS ( serve 4 people)
4-5 tablespoons of Extra Virgin Olive Oil
1/2 yellow onion, minced
16 large prawns, raw and without the head or a kilo of Scampi
2 garlic cloves, minced
1 tablespoon of dry bread crumbs
1-2 tablespoons of tomato paste
1 glass of white wine (good white wine, not cooking wine)
1 glass of fish stock
Fresh Italian Parsley, finely chopped
Black Pepper, freshly grounded
salt to taste
DIRECTIONS
Heat the evoo in a large pan. Add the onion and cook until translucent, then add the garlic and cook for a few minutes. Add the tomato paste and solve it.
Then add the white wine and let it evaporate. After add fish stock (hot) and seasoning with salt. Let it reduce over medium heat. Place the prawns (or scampi) and cook both sides until the prawns turn pink, about 2-3 minutes. Add the bread crumbs and mix.
Cook another minute, then sprinkle with fresh Italian parsley, chopped. Sprinkle black pepper and more extra virgin olive oil.
Serve immediately.
Buon Appetito!
TIP: Choose the best fresh prawns. They should smell fresh and clean, not fishy, and should look moist.
