Scampi alla busera are part of the culinary history of Venice, made of simple recipes but always rich in flavor, handed down through the centuries.
The term busara or buzara does not have very clear origins.
For some, the name derives from the big iron pot which was used on boats by fishermen to cook, which was called, precisely, busara.For others it derives from the word busiara, which means liar, referring to the deception of Venetian fishermen.
The fisherman would, in fact, cook prawn scraps and scraps from other fish, add tomato and wine, and pass it off as a fancy, top-quality dish.
Very few ingredients for a great dish: excellent also as a condiment for pasta, especially spaghetti: perfect!
For more exciting recipes, don't forget to check out our recipes for lots of inspiration! For example, if you want more fish-y goodness, try our Grilled Shrimp with Smoked Eggplant and Tomato Cream, or the Ricotta Cheese with Grilled Shrimp and Crispy Italian Bacon.
for 4 servings
Peel, and finely slice the onions into rings.
Line medium sauté pan with olive oil, and heat over medium flame.
Once heated, add onions and allow to cook gently.
Don't allow to brown, just enough cooking time to soften.
A small tip is to add a little bit of water to the pan to avoid over-cooking the onions.
Add the fish to the same pan with the onions, allow to cook 1 minute per side.
Add brandy or cooking wine, and allow to evaporate.
Add the tomato puree, adjust seasonings to taste with salt and pepper and tabasco sauce.
Move the pan in circles to combine the ingredients.
Continue cooking for several minutes, and remove from heat.
Allow to rest for at least 15 minutes. If necessary, the dish can be reheated prior to serving.
The dish is perfect served over couscous, corn pie or mashed potatoes.
Be sure not to add too much Tabasco, as the heat of the sauce will overwhelm the delicate taste of the prawns.
It has to be a balance of sweet and hot.