3. Scampi Alla Busara
Who said cooking fish is difficult? In 30 minutes you can prepare a main fish dish, simple but rich in taste. To prepare the scampi alla busara, first wash them well under cold running water. Using a sharp knife or scissors, make a vertical cut on the back, in order to facilitate the extraction of the pulp once cooked.
In a large frying pan brown a clove of garlic in extra virgin olive oil; add the whole fresh chili. You can skew both the garlic and the chili with a toothpick, to facilitate the elimination at the end of cooking. When the garlic is golden brown, add 20g of breadcrumbs, which will serve to thicken the tomato sauce, and stir quickly to prevent it from burning. Immediately after, add the scampi, it is better not to overlap them to make the cooking uniform, and blend with 50ml of white wine.
Let it evaporate for a couple of minutes then add salt and add 300g of peeled tomatoes cut into small pieces, give a stir and cover with a lid the pan. Leave it to cook for about 15 minutes. Meanwhile, finely chop the parsley and, when cooked, sprinkle it on the scampi.