La cucina triestina

The tastes, smells, and traditions of Triestina cuisine harmoniously blend the Austrian, Hungarian, Jewish, Slavic, and oriental experiences and influences forming an amalgam of great interest. The wide variety of sweet and sour dishes is very rich and there is a notable use of spices. Amongst the traditional dishes, there is a persistent use of "cren" (radishes), caraway, paprika, capuzi garbi (garbi cabbage), jota, Viennese luganeghe, and cevapcici (hot sausages cooked on a grill). Along side the traditional dishes are the seafood dishes such as the risotti or the famous scampi alla busara. There are also characteristic sweets like the strucolo and the putiza, the presnitz, the fave, and the crostoli.

JOTA Ingredients: serves 4 200 grams dried beans 200 grams brovade 2 tablespoons oil 1 tablespoon white four ¼ liter milk 100 grams cornmeal 200 grams mixed vegetables coarsely chopped: radicchio, lettuce, celery salt pestat 50 grams lard ½ onion several sage leaves 1 cucchiaio di farina bianca a handful of parsley and a clove of garlic finely minced

Preparation: Put beans to soak in warm water the night before. Drain and cook in unsalted water. When beans are fairly soft, brown flour in oil, add beans, ¾ liter of their cooking water, milk, the vegetables and the "brovade", cut in strips or mashed. Bring to a boil; add cornmeal and "pestat", check salt and cook for half an hour, stirring often. Serve. The "brovade" are fresh turnips marinated in wine dregs for at least 30 days. The "brovade" can be substituted with sauerkraut, and meat, bones, pork rinds and potatoes can be added.

SCAMPI ALLA BUSERA

Ingredients: serves 6
• 1 kilo shrimp
• tomato sauce
• olive oil
• ¼ to ½ cup dry white wine
• salt
• garlic
• paprika
• minced parsley
• bread crumbs

Preparation: Sauté 4 garlic cloves in a little oil, add shrimp, stir over high flame and remove garlic. Add wine, allow to evaporate, then add sauce, paprika, and salt. Wait a couple of minutes then add breadcrumbs and parsley, stirring constantly. Place in hot oven (about 200°C or 400°F) for 10 more minutes.