This is a dish from the Trieste area, the very Nord of Italy. One story says that its name comes from the name of the cooking pan it was originally used by the fishermen to prepare it.
Another story though, tells us that “busara” comes from the Italian word “bugiarda = liar”, referring to the fact that it was prepared with any kind of fish but, concealed with a thick tomato sauce, was sold as first quality.
Whichever story you choose, one thing is sure: this dish is delicious and you’ve got to try it!!!
Ingredients for 3/4 persons:
- 1 kg King Prawns
- 500 gr pealed red tomatoes
- 1 onion
- 1 garlic clove
- 3 tablespoons evo oil
- 1 shot of Brandy
- ½ glass white wine
- 1 pinch chilly powder
- Flat parsley ar
- Salt ar
First thing rinse the prawns, take off the shells and remove the intestines by superficially cutting the back of each prawn and simply pulling the black string.
Put some evo oil in a frying pan, add the finely chopped onion, and a pealed clove of garlic. Put the heat on and let everything go golden. Now add the prawns and stir. After about a minute add the shot of Brandy and keep cooking and stirring for 3/4 minutes.
Now take the prawns off the pan and keep them warm. Add the chopped tomatoes to the pan and cook for 5 minutes. Add the wine, some salt and a pinch of chilly powder.
Cook for 20 minutes on a medium heat.
Put back the prawns, stir well. Turn the heat off and add the finely chopped parsley and serve it.