Moja Buzara (scampi, prawns and pussies on buzara)
We love shrimp, pussies or pidoce / mussels on buzara! And I don't have any specific rcp how to make them but there are usually always olive oil, garlic, pretusimul, wine and a little hot pepper. I put bread crumbs sometimes and sometimes not. When we find scampi, it's a real feast for the palate! :)
Preparation steps
- First of all, you need to clean and wash these linden sea gems :) Use scamps and / or shrimp to separate the head from the last fleshy part of the tulle :) Shrimp heads are sweet for pacifier, ajme thick, E :) Shrimp heads used to make fish stock, etc., if we do not have time to deal with otin then store them nicely in the freezer. Pizdicama oliti pidocama triba ripad mustache i malo ih cetkicon di triba gragat Wash them well and leave for maybe 10-15 minutes in cold water, then drain and put in the fridge. I put more or less bread crumbs in both buzara, depending on what the day is on the menu. In buzara with scampi, I add them when I have wine. When I make buzara with bread crumbs, I fry it when I fry garlic. Tomatoes sometimes put and sometimes not, but that's why I almost always put a little hot pepper, without that it just doesn't work (at least we have to have a little buzara, but NOT too much anger)! We love both white and red buzara!
- # 1 Shrimp and / or Shrimps on Buzara Heat the oil in a wide pan and briefly fry the finely chopped pepper and garlic, add the pre-simul and fry briefly, taking care not to burn it. If you have decided to use a trade wind, add it now and let it fry a bit. Add the cleaned shrimp and / or shrimp and fry them briefly. Drizzle with white wine, add a spoonful of bread crumbs / pretzels, add freshly ground black pepper and salt as desired (carefully salt), cover and continue cooking. Cook the scampi for about 10 minutes, and the shrimp not so much because they are ready sooner. I would say that up to 5-6 minutes is quite enough for shrimp (you will see when their flesh turns white).
- # 2 Musule oliti pizdice na buzara (s friskim pomama) In a deeper bowl, heat the oil and fry the chili, add garlic (3 pressed + 1 on fetishes), chopped pretusimul and bread crumbs. Fry everything, taking care not to burn it. Add sliced tomatoes and mix well. Do not lower the temperature, but continue to think nicely so that it smells of garlic and madness outside the kitchen :) Add the cleaned pidoca to the pot, add a little fresh fresh parsley and wine. Covering the flow is a bit of a shake. Just cook briefly, as long as it takes for the pidos (olit pussies, mussels or mussels) to open.
- And then you know what the outside is doing; they flow and the plate surrenders, a beautiful bokun of bread in his hands and ajmoooo :)
Serving
In that hiding place from the oven, put a slice of bread, but that linden tree with a thick crown ... When the feta got a crayon, then rub them with fresh garlic for those who like it that way (and we all love it). Those who don't like it will get a fresh roof :)