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RecipeFish and Shellfish / Pasta

Scallop & Adriatic Prawn Buzara with Crispy Black Gnocchi

IMG_9860
Chef
Stjepan Vukadin
Restaurant
il Ponte
Category
Fish & Shellfish / Pasta
Persons
2-4

Buzara belongs to the culinary language of the Adriatic — a dish built on simplicity, good ingredients and a sauce that carries the whole plate. Traditionally prepared with shellfish or crustaceans, this version brings both together through scallops and Adriatic prawns. The flavours remain deliberately familiar: olive oil, garlic, white wine, tomato, parsley and a deeply flavoured fish stock. At the heart of the dish is the sauce. Rich, glossy and intensely savoury, it is the part of buzara that usually calls for a piece of bread to catch every last drop.

Here, that role is taken by crispy black gnocchi. Made with cuttlefish ink, they are crisp on the outside and soft within, designed to absorb the sauce and become part of the dish rather than simply accompany it. It is a contemporary interpretation of a recognisable Dalmatian flavour — more precise in form, but still faithful to the character and soul of a classic buzara.

For the Scallop & Prawn Buzara

  1. Finely slice the leek and gently sauté in the olive oil until softened.
  2. Add the prawns and finely chopped garlic, followed by the breadcrumbs, and toast briefly.
  3. Deglaze with the white wine and allow the alcohol to cook off.
  4. Add the cherry tomatoes and fish stock, then reduce until the sauce is rich, glossy and well combined.
  5. Towards the end of cooking, add the sliced scallops and fresh parsley.
  6. Season with salt and pepper.
  7. Finish with finely grated lemon zest.
150 gscallop meat
100 gpeeled Adriatic prawns
100 gleek
2cloves
3-4cherry tomatoes
25 mlolive oil
50 ml dry white wine
150 ml fish stock
1 tbspfine breadcrumbs, sifted
1 tbspfinely chopped flat-leaf parsley
to tastesalt 
to tastefreshly ground black pepper
to finishfinely grated lemon zest

For the Crispy Black Gnocchi

  1. Bake the potatoes in their skins.
  2. Peel while still warm and pass through a potato ricer.
  3. Leave to cool, then add the egg yolk, cuttlefish ink, salt and flour.
  4. Gently bring together into a soft dough, taking care not to overwork it.
  5. Shape into small, round gnocchi.
  6. Rather than boiling the gnocchi, deep-fry them directly at 170–175°C until crisp on the outside and soft in the centre.
  7. Drain well and season lightly with salt while still hot.
400 g baked potatoes
100–120 g plain flour
1egg yolk
8–10 g cuttlefish ink
to tastesalt

Tomato Gel

  1. Season the tomato passata with salt, sugar and vinegar.
  2. Add the agar-agar, bring to the boil and cook for approximately 1 minute.
  3. Pour into a shallow container and leave to cool completely.
  4. Once set, transfer to a blender, add the olive oil and blend until perfectly smooth and glossy.
200 g tomato passata
20 ml olive oil
10 ml sherry vinegar or wine vinegar
5 gsugar or honey
2 g agar-agar
to tastesalt

Leek Oil

  1. Wash the leek thoroughly and roughly chop.
  2. Blanch in boiling water for 30–40 seconds, then immediately transfer to iced water.
  3. Drain thoroughly and pat completely dry.
  4. Place the leek and grapeseed oil in a Thermomix and blend for 6 minutes at 60°C, speed 6.
  5. Strain through a very fine sieve or muslin cloth without pressing.
  6. Allow the oil to drain naturally to keep it clean, clear and vibrant.
150 g green leek tops
150 ml grapeseed oil
to taste
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