One off the reasons I simply adore summer is that my friends from all around the world come to Split for holidays.
Every time when my dear friend from Krakow are in Split, we perform our little ritual: Early in the morning we go to the fish-market. Meeting point: 7am in XM, local coffee shop. After espresso we are ready for our “great mission” -find the best fish, shrimps, shells…The offer is rich and it is not always an easy task to make a decision what to take home with us.
After the fish market the cooking class begins. It is always fun and great pleasure for me to cook with my diligent students and helpers Paulina and Gaby.
We start off with simple SHRIMP BUZARA.
Buzara is traditional Dalmatian way of preparing a sea food and a small fish, it can be red or white, the only difference is the tomato that we add inside of it.
INGREDIENTS: for 4servings
- 1 kg shrimps
- 400-500g spaghetti, optional with cuttlefish ink
- 6 cloves garlic
- 1 bunch parsley ( chopped)
- 1dl olive oil (garlic marinated even better)
- 1 dl dry white vine
- 2 teaspoons bread crumbs
- salt to taste
- pepper to taste
- You have to clean the shrimps: Heat the plain pan, and then put the shrimps inside of it.
- Stir just for 1-2 minutes until shrimps turn to yellow/brown color. Than put it on plate and clean only legs and half of the shell. Now, shrimps are ready for Buzara.
- Heat a olive oil on medium heat, than add garlic, tomato, parsley and shrimps. Stir it for 5 minutes, and than add wine and bread crumbs. Increase the heat and stir it for next 5-10 minutes until alcohol evaporates.
Finally add salt and pepper to taste (quantity depends on your preferences).
Buzara is ready!
- In the meantime you can cook spaghetti. Do it “al dente”, don’t overcook them.
- Once both Buzara and spaghetti are ready, mix them and stir gently.
Serving suggestion: Just before serving sprinkle a bit of olive oil over it.
Sweet taste of shrimps goes perfectly together with dry white wine, such as Sauvignon or Chardonnay.