MAIN INGREDIENTS
Škampi na buzaru or Scampi alla busara is a traditional dish that is prepared with scampi as the main ingredient. The scampi are cleaned, but the shells are not removed, then stir-fried a bit and cooked in a sauce of olive oil, white wine, garlic, and breadcrumbs, seasoned with salt, pepper, and parsley.
The dish is served with bread for mopping up the juices. However, if tomatoes, most commonly in the form of canned tomatoes or tomato puree, are included, we’re talking about the ‘red’ version of škampi na buzaru. Also, the dish can include onions, a splash of sweet dessert wine prošek and lemon.
Capesante gratinate is a classic Italian appetizer featuring scallops baked with a flavorful breadcrumb topping. This dish is particularly popular during festive occasions and special gatherings. The preparation involves placing fresh scallops in their shells, topping them with a mixture of butter, onion, and parsley, then sprinkling everything with breadcrumbs.
The assembled scallops are then baked until the topping turns golden and crisp, enhancing the delicate flavor of the scallops. This elegant and simple dish showcases the natural sweetness of the scallops complemented by the aromatic and textured crust.
MAIN INGREDIENTS
Bisato in speo is a traditional dish from Grado, featuring eel (bisato) that is skewered and grilled, a technique known as "in speo" in local dialect. It has been a staple for centuries in the area of Marano Lagoon. The eel is typically marinated in a mix of vinegar, garlic, rosemary, and bay leaves, giving it a fragrant and slightly tangy flavor.
After marinating, the eel is skewered and slowly cooked over an open flame or hot coals, which adds a smoky element to its rich, oily flesh. The slow cooking process helps to make the meat tender and flavorful, while the marinade highlights the natural taste of the eel.
MAIN INGREDIENTS
Boreto alla Graisana is a true culinary gem from Grado, a small city between Venice and Trieste that has always been strongly linked to the sea. Traditionally prepared by fishermen using the leftover catch of the day, this simple dish was flavored with olive oil, garlic, white vinegar, salt, and pepper – the absence of tomatoes is what differentiates it from a classic brodetto.
What started as a poor man’s meal is nowadays a true delicacy, especially when prepared with locally caught turbot fish. Boreto alla Graisana is usually accompanied by white polenta and a glass of red wine, preferably Merlot, Refosco, or Cabernet.
Ragù di fasolari is a traditional seafood pasta dish featuring smooth clams, tender mollusks from the Adriatic Sea, particularly the Marano Lagoon. These clams are sautéed with garlic, olive oil, white wine, and parsley to create a flavorful ragout.
The clam shells are then ground to achieve a ragù consistency and cooked with the reserved clam broth for depth. The ragù is tossed with al dente pasta, and the dish is garnished with additional carpet clams and queen scallops. It's typically paired with Ribolla Gialla wine.
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