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Busara mezzemaniche
Region: Friuli-Venezia Giulia
Difficulty:
Hard
Doses:
for 4 people
Ingredients
1 medium lobster,
200 g scampi tails,
200 g shrimp tails,
400 g mezzemaniche pasta,
200 g of coppery tomatoes,
1 shallot,
1 clove of garlic,
1 leg of celery,
½ leek,
1 tablespoon chopped parsley,
2 leaves of laurel,
4 tablespoons extra virgin olive oil,
1 teaspoon spicy paprika,
1 glass of white wine,
salt,
pepper.
Introduction
Lobsters and scampi represent the best of the shellfish that the Adriatic offers to fishermen. The preparation of the busara, of Istro-Dalmatian origin (in the 1700s sardines were prepared in Venice and scampi in Kvarner), is perhaps the one that best enhances them. The recipe offers a dish to taste without having to resort to the classic apron.
Preparing
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