Culinary heritage: Kvarner scampi “na buzara”

Connoisseurs consider the scampi from the Kvarner Bay to be the finest in the Mediterranean. Their meat is particularly sweet and tender. The “na buzara” preparation is the most authentic way to enjoy this treasure of the sea – pure, aromatic and convivial.

The ingredients (for 4 people)

• 1 kg fresh Kvarner scampi (whole)
• 100 ml high-quality olive oil (ideally from Krk)
• 3–4 cloves garlic, finely chopped
• 1 bunch fresh flat-leaf parsley, chopped
• 200 ml dry white wine (recommendation: Vrbnička Žlahtina)
• 2 tbsp breadcrumbs (to bind the sauce)
• Salt and freshly ground pepper
• Optional: 1–2 tbsp tomato purée or finely diced San Marzano tomatoes for a “red” buzara

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Preparation

1. Preparation: Carefully rinse the scampi under cold water and leave to drain. They are cooked whole in their shells, as these release their full flavour into the sauce.
2. Release the aroma: Heat the olive oil in a large, shallow pan or a wide pot. Briefly sweat the garlic and parsley in it until fragrant (the garlic must not brown!).
3. Searing: Add the scampi to the pan and sear them all over on high heat for about 2–3 minutes until they change colour.
4. Deglazing: Deglaze with the white wine. If you prefer a red buzara, stir in the tomato purée now. Season with salt and pepper.
5. Cooking: Put the lid on and simmer everything over medium heat for approx. 10–15 minutes. Shake the pan occasionally (don’t stir too much so as not to damage the scampi).
6. The finish: Shortly before the end of cooking, sprinkle the breadcrumbs over the scampi. They bind the wine and the released juices into a velvety sauce.

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Serving suggestion

Serve the scampi in a large bowl in the middle of the table. The best accompaniment is fresh white bread to soak up every last drop of the delicious sauce.

Local’s tip: Have plenty of napkins and a bowl of lemon water ready – scampi “na buzara” are traditionally eaten with your fingers!