Scampi e gambari aea Busara
This dish rightfully belongs to the most typical cuisine of Trieste, right by the sea. You can taste on its own as a main course or as a sauce for pasta: it is a very tasty and fragrant dish.
Why do we call it “alla busara”?
According to the story the name comes from the pot in which the fisherman cooked this dish, but some also say that the word derives from the dialect busiara (Venetian word for liar), because when sailors used to cook it with the remains of the fish which was not sold, therefore it was a pretend dish!
You can use this dish served also as a sauce for your pasta!
This is one of the favourite recipes in our cooking classes in Venice, we always make sure to get the best and freshest prawns and scampi from the Rialto Market!
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