Shrimp alla Busara is a traditional recipe which takes its origins from Istria, and which today is an integral part of Trieste cuisine. For some people, the local dialect term Buzara derives from the iron pot that was used by fishermen to prepare this dish on their fishing boats.
for 4 people
- 24 whole shrimp
- 4 cloves of garlic
- 50 gr of tomatoes
- 1 glass of dry white wine
- Chopped parsley
- 1 bouillon cube
- Salt and pepper
Shell the shrimp.
Boil the shrimp for 10 minutes in a saucepan holding one glass of water.
Filter the resulting broth and add to the crushed garlic.
Fry the garlic and the broth in 2 tablespoons of oil, add the tomatoes and cook for a few minutes. Add the shrimp, the white wine, salt, pepper and bouillon cube.
Cover and simmer for 15 minutes.
Remove the cover and cook on a high flame for 2 minutes, add the chopped parsley and serve.
If we think about Piedmont, we immediately think about a well-defined food culture full of history, and which utilizes high quality ingredients with a culinary tradition of strong, decisive flavors. What makes Piedmont cuisine so characteristic? Its red wines.
In 1999, the Morozzo Capon was declared the first Slow Food Presidium, which means deserving special protection as it embodies the identity and tradition of the Morozzo area.