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Škampi na buzaru
Scampi alla buzzara
Za 4 osobe: • 1200 grama škampi • 2 režnja češnjaka • 2 oguljene svježe rajčice • 2 dcl suhog bijelog vina • Krušne mrvice po potrebi • Kosani svježi peršin • Maslinovo ulje • Sol
For 4 people: • 1200 gr of scampi • 2 cloves of garlic • 2 pieces of peeled fresh tomato • 200 ml of dry white wine • Bread crumbs as necessary • Chopped fresh parsley • Olive oil • Salt
U zagrijanu padelu dodajte maslinovo ulje. Kad se ulje zagrije, ubacite cijele škampe i kratko popržite. Dodajte sjeckani češnjak, a čim zamiriši, ubacite sjeckane rajčice. Kad tekućina iz rajčica ispari, dodajte bijelo vino te poklopite na dvije minute. Potom otklopite i po potrebi zgusnite krušnim mrvicama, začinite solju, maslinovim uljem i na kraju pospite sitno kosanim svježim peršinom. Bitna napomena: škamp pripremljen na buzaru mora biti čvrste konzistencije poput pečenog na žaru, a ne kuhanog u umaku. tradicionalne buzare - na crveno ili bijelo, ovisno o dodatku rajčice - zatim rižota ili samo sa žara. S vremenom su prihvaćeni i novi trendovi u gastronomiji, no ljudi od mora i ljubitelji esencijalnih okusa vrhunac užitka pronalaze upravo u sirovom kvarnerskom škampu s tek par kapi limunova soka, što je ujedno i najdrevniji ritual kušanja snage i punoće života - naše pradavne hrane iz mora.
Pour the olive oil onto a heated platter. When the oil becomes hot, add the whole scampi and fry them briefly. Add the chopped garlic, and as soon as it begins to brown, add the chopped tomatoes. When the liquid from the tomatoes has evaporated, add the white wine and cover for two minutes. Then take off the cover and add the bread crumbs, salt, olive oil and finally sprinkle with the finely chopped fresh parsley. Important note: scampi prepared in a buzzara sauce should have a consistency like that of grilled scampi, and not like those boiled in sauce. accepted as a name of Venetian origin, but the best scampi live along the Dalmatian shores and on Kvarner.
The essence of the living sea The Venetian name scampo spread all over Italy and our country when English and French culinary dialect replaced their original names (eng. Norwegian lobster, fr. Langoustine), although the root of the word, as with most fish and crustaceans, is in fact Greek and the translation means bent, probably because of the scampi’s curved tail. Scampi has always been appreciated among real gourmets depending on their culinary environment, and are prepared in a number of ways, recounting the area from which they come from with their aroma and taste and even more importantly, revealing the actual quality of their flavour by the number of ingredients and additives from the recipe. The secret of Kvarner scampi lies precisely in the aforementioned particularity which resides in the ecologically clean Kvarner Bay, with its numerous springs of fresh water at shallow depths, easily reached by solar rays, providing the scampi with a habitat rich in quality food and minerals. Due to the lower sea pressure, its shell is thinner and softer, and its meat is very tasty, of a distinctive sweetness that is particularly noticeable in the simplest dishes, such as the traditional buzzara – prepared "red" or "white", depending on how much tomato is added – or a simple risotto or even just grilled. Over time, new trends in gastronomy have been accepted but people from the sea and lovers of essential flavours attain the most intense pleasure in raw Kvarner scampi with just a few drops of lemon juice, which is the most ancient ritual of tasting power and the fullness of life that is our ancient food from the sea.