Scampi in Tomato and Wine Sauce
Scampi in tomato and wine sauce or Scampi alla Busara is a classic seafood dish from the northern Adriatic coast, particularly popular in Trieste and along the Venetian coastline. Fresh scampi are gently cooked in a rich tomato, garlic and white wine sauce, finished with breadcrumbs and parsley. The result is a fragrant and slightly rustic seafood dish that perfectly captures the flavours of the Mediterranean.
Ingredients (Serves 4)
800 g whole scampi (Norway lobster)
3 tbsp extra virgin olive oil
2 garlic cloves, finely chopped
150 ml dry white wine
300 g crushed tomatoes
2 tbsp breadcrumbs
1 small chilli (optional)
1 handful fresh parsley, chopped
salt and black pepper
crusty bread for serving
Method
1. Prepare the scampi
Rinse the scampi under cold water. Using kitchen scissors, cut the shells along the back to help them cook evenly and absorb the sauce.
2. Cook the garlic
Heat the olive oil in a large pan over medium heat. Add the chopped garlic and chilli and cook gently until fragrant.
3. Add the scampi
Place the scampi in the pan and cook for about 2 minutes, turning them once so they begin to colour.
4. Deglaze with wine
Pour in the white wine and allow it to evaporate for about 2 minutes.
5. Add tomatoes
Stir in the crushed tomatoes and cook for 8–10 minutes until the sauce thickens slightly.
6. Finish the sauce
Sprinkle in the breadcrumbs and chopped parsley, then season with salt and black pepper.
7. Serve
Serve the scampi immediately with plenty of crusty bread to soak up the rich sauce.
Tips and Variations
For the best flavour, use fresh whole scampi rather than peeled tails, as the shells add depth to the sauce while cooking. Avoid overcooking them, as scampi become tough quickly; they only need a few minutes in the pan. A small amount of breadcrumbs is traditionally added to give the sauce a slightly thicker and more rustic texture.
History of Patate in Tecia
Scampi alla Busara originates from the fishing communities of the northern Adriatic, particularly around Trieste. The word busara is believed to refer to the simple cooking method used by fishermen, where seafood was quickly prepared in a pan with garlic, olive oil and wine. This style of cooking highlights the natural flavour of fresh seafood and reflects the coastal culinary traditions found throughout northern Italy. The region is also known for other comforting dishes such as Friulian Pan Fried Potatoes, while classic Italian desserts like Classic Tiramisu continue to showcase the rich and diverse culinary heritage of Italy.
