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Kvarner Scampi na Buzaru
A classic Adriatic seafood dish featuring langoustines (scampi) cooked in a flavorful white wine, garlic, tomato, and parsley sauce. 'Na buzaru' refers to the cooking method.
๐ง ์ฌ๋ฃ
- 1 kg Langoustines (Scampi)(cleaned, shells on)
- 4 tbsp Olive oil
- 6 cloves Garlic(thinly sliced)
- 200 ml White wine(dry)
- 400 g Canned crushed tomatoes
- 0.5 bunch Fresh parsley(chopped)
- 2 tbsp Breadcrumbs(optional, for thickening)
- to taste Salt
- to taste Black pepper(freshly ground)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Heat olive oil in a large pan or pot over medium heat. Add the sliced garlic and sautรฉ until fragrant, about 1-2 minutes, being careful not to burn it.
- 2
Pour in the dry white wine and let it simmer for 2-3 minutes to allow the alcohol to evaporate.
- 3
Add the crushed tomatoes, half of the chopped parsley, salt, and pepper. Stir well and bring the sauce to a gentle simmer.
- 4
Add the cleaned langoustines to the simmering sauce. Cover the pan and cook for 5-7 minutes, or until the langoustines turn pink and are cooked through. Stir occasionally.
- 5
If you prefer a thicker sauce, stir in the breadcrumbs during the last few minutes of cooking.
- 6
Stir in the remaining chopped parsley just before serving.
- 7
Serve hot, traditionally with crusty bread to soak up the delicious sauce.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUse fresh, high-quality langoustines for the best flavor.
- โDon't overcook the langoustines, as they can become tough.
- โAdjust the amount of garlic and parsley to your preference.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a pinch of red pepper flakes for a touch of heat.
- Some variations include a splash of brandy or cognac.
- Can also be made with shrimp or other shellfish.