Buzara

- 23.01.2012.
Škampi, kozice ili školjke (miješane ili samo jedna vrsta, najčešće dagnje) polako kuhani na malo maslinovog ulja, bijelom vinu, češnjaku i peršinu. Ta se inačica zove «bijela», a dodate li malo pasirane rajčice, dobit ćete «crvenu» buzaru. Nije joj potreban nikakav prilog, samo dobar kruh za točanje u umak. Uspijete li namirisati more u ovom jelu, to mu je dodatni plus.
Shrimps, prawns or shellfish (mixed or just one kind, most often mussels) cooked slowly on some olive oil, white wine, garlic and parsley. This version is called “white”, and if you add some tomato puree, you get “red” buzara. It doesn’t require any side dish, only good white bread for dipping in the sauce. If you can smell the sea in this dish, that’s a plus.