Langoustines “alla busara”

Taken from: 'Il ricettario del Friuli Venezia Giulia'

Region: Friuli-Venezia Giulia

Difficulty: Medium

Doses: for 4 people

Ingredients

20 large langoustines,

1 onion,

2 garlic cloves,

4 tablespoons of

extra virgin olive oil,

½ glass of dry white wine,

2 Fiaschetto tomatoes,

salt,

pepper.

Introduction

The recipe, originally from Fiume, has now become a Trieste tradition in all respects. For some people, langoustine is a sort of scaled down lobster, which it resembles due to the long antennae, the almost round body section and the well-developed claws. However, a langoustine reaches a maximum length of fifteen centimetres, excluding claws and antennae.

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