{"id":4047,"date":"2026-07-28T13:19:39","date_gmt":"2026-07-28T13:19:39","guid":{"rendered":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/skampi-na-buzaru\/"},"modified":"2026-07-28T13:19:39","modified_gmt":"2026-07-28T13:19:39","slug":"skampi-na-buzaru","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/skampi-na-buzaru\/","title":{"rendered":"\u0160kampi na buzaru"},"content":{"rendered":"\n<style>\n#recipe-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce{\n  --tsh-paper:#fff;--tsh-paper-warm:#fffdf9;--tsh-ink:#18201e;--tsh-copy:#46514e;--tsh-muted:#68726f;\n  --tsh-line:#e7dfd4;--tsh-line-strong:#d8cbb9;--tsh-gold:#a36b12;--tsh-gold-deep:#6d4307;\n  --tsh-sage:#176745;--tsh-blue:#285c9d;--tsh-rose:#994435;--tsh-violet:#6c5094;--tsh-night:#192622;\n  --tsh-shadow-sm:0 1px 2px rgba(38,32,24,.04),0 10px 28px rgba(38,32,24,.055);\n  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.tsh-card-head,#recipe-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce .tsh-close{background:#fff!important;color:#000!important}\n  #recipe-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce .tsh-title-accent,#recipe-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce .tsh-close-kicker,#recipe-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce .tsh-close-quote,#recipe-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce .tsh-close-copy{color:#000!important}\n  #recipe-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}\n}\n<\/style>\n<section id=\"recipe-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\" lang=\"es\" dir=\"ltr\" aria-labelledby=\"recipe-title-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\" aria-describedby=\"recipe-summary-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\">\n\n  <header class=\"tsh-masthead\">\n    <div class=\"tsh-title-wrap\">\n      <p class=\"tsh-main-kicker\">Cocci\u00f3n breve en una salsa de vino y ajo<\/p>\n      <h2 class=\"tsh-title\" id=\"recipe-title-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\">\n        <span class=\"tsh-title-main\"><b>\u0160kampi na buzaru<\/b> <\/span>\n        <span class=\"tsh-title-accent\">con vino blanco, tomate, ajo y salsa ligada con pan<\/span>\n      <\/h2>\n      <p class=\"tsh-lead\" id=\"recipe-summary-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\">\u0160kampi na buzaru cocina cigalas enteras en una salsa r\u00e1pida de aceite de oliva, ajo, vino blanco, tomate y perejil. Las migas de pan ligan los jugos sin volverlos pesados, mientras una cocci\u00f3n corta mantiene la carne jugosa y deja una salsa abundante para acompa\u00f1ar con pan.<\/p>\n      <ul class=\"tsh-tags\" aria-label=\"Clasificaci\u00f3n de la receta\">\n        <li>Plato principal<\/li>\n        <li>Cocina croata<\/li>\n        <li>Guiso r\u00e1pido<\/li>\n        <li>F\u00e1cil<\/li>\n      <\/ul>\n    <\/div>\n    <figure class=\"tsh-hero\">\n      <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Skampi-na-Buzaru-\u2014-Adriatic-Scampi-in-Tomato-Wine-and-Garlic-Sauce-3.webp\" alt=\"Cazuela amplia de \u0161kampi na buzaru con cigalas, salsa de tomate y pan al lado\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n      <figcaption>La imagen horizontal presenta las cigalas enteras en la cazuela, rodeadas de salsa y preparadas para servir.<\/figcaption>\n    <\/figure>\n    <dl class=\"tsh-facts tsh-facts--5\" aria-label=\"Rendimiento, tiempos y estimaci\u00f3n energ\u00e9tica\"><div class=\"tsh-fact\"><dt>Rendimiento<\/dt><dd>4 porciones<\/dd><\/div><div class=\"tsh-fact\"><dt>Preparaci\u00f3n<\/dt><dd>15 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Cocci\u00f3n<\/dt><dd>15 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Total<\/dt><dd>30 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Por porci\u00f3n<\/dt><dd>\u2248 685 kcal<\/dd><\/div><\/dl>\n  <\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Navegaci\u00f3n r\u00e1pida de la receta\"><a href=\"#panorama-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\">Panorama<\/a><a href=\"#ingredientes-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\">Ingredientes<\/a><a href=\"#preparacion-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\">Preparaci\u00f3n<\/a><a href=\"#control-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\">Control<\/a><a href=\"#servicio-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\">Servicio y conservaci\u00f3n<\/a><a href=\"#preguntas-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\">Preguntas<\/a><a href=\"#nutricion-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\">Nutrici\u00f3n<\/a><\/nav>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"panorama-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\" aria-labelledby=\"panorama-title-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-gold\">\n      <p class=\"tsh-kicker\">01 \u00b7 Contexto, sabor y t\u00e9cnica<\/p>\n      <h3 id=\"panorama-title-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\">Una buzara r\u00e1pida que conserva el sabor del marisco<\/h3>\n      <p class=\"tsh-head-copy\">La cazuela se construye en minutos: ajo sin dorar, vino reducido, tomate moderado y cigalas cocidas solo hasta que la carne se vuelve opaca.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Buzara nombra una forma de cocinar marisco muy extendida en la costa adri\u00e1tica croata. Las cigalas, mejillones u otros mariscos se cuecen en una base sencilla de aceite de oliva, ajo, vino y hierbas. En la versi\u00f3n roja se a\u00f1ade tomate. El plato llega a la mesa en la misma cazuela, con suficiente salsa para mojar pan y con las piezas enteras, ya que las cabezas y caparazones aportan gran parte del sabor.<\/p><p>Las cigalas deben oler a mar limpio y tener caparaz\u00f3n brillante. Se enjuagan brevemente bajo agua fr\u00eda solo para retirar arena superficial y se secan; no se dejan sumergidas. Un corte poco profundo en la parte inferior de la cola facilita comerlas y permite que la salsa entre, pero no es necesario separar las cabezas.<\/p><p>El ajo se cocina a fuego medio-bajo durante menos de un minuto. Si toma color oscuro, introduce amargor. El vino se a\u00f1ade antes del tomate y se hierve dos minutos para reducir su aroma alcoh\u00f3lico. La passata o tomate triturado debe ser moderado: la salsa acompa\u00f1a al marisco, no lo cubre como una salsa de pasta. Un poco de agua corrige la concentraci\u00f3n y ayuda a formar vapor bajo la tapa.<\/p><p>Las cigalas se colocan en una sola capa o en dos capas poco profundas y se giran una vez. Seg\u00fan su tama\u00f1o, necesitan entre 7 y 10 minutos. La carne se vuelve opaca y firme, pero a\u00fan flexible; si se dispone de term\u00f3metro, 63 \u00b0C en la parte gruesa de la cola es una referencia segura. Las migas se incorporan al final, en peque\u00f1a cantidad, y se deja reposar la cazuela dos minutos para que la salsa se adhiera.<\/p><\/div><div class=\"tsh-prose\"><p>La cantidad de sal se mantiene contenida porque los jugos de las cabezas se concentran al reducir el vino y el tomate. Conviene probar la salsa solo despu\u00e9s de que las cigalas se hayan cocido. Las migas tambi\u00e9n pueden contener sal. El perejil se divide: una mitad soporta el calor de la base y la otra se a\u00f1ade al final para conservar color y aroma. El aceite de oliva debe ser sabroso, pero no tan amargo que cubra la dulzura del marisco.<\/p><p>Una cazuela ancha favorece una cocci\u00f3n uniforme. En un recipiente estrecho, las cigalas se apilan, las inferiores reciben demasiado calor y las superiores se cuecen principalmente al vapor. Si no caben en dos capas poco profundas, resulta preferible trabajar en dos tandas y reunirlas durante el minuto final. El reposo de dos minutos no prolonga la cocci\u00f3n de forma agresiva, pero permite que las migas absorban el l\u00edquido y que la salsa se adhiera al caparaz\u00f3n.<\/p><p>El pan representa una parte funcional del plato y se calcula dentro del rendimiento. Rebanadas con miga abierta absorben la salsa sin deshacerse de inmediato. No conviene tostarlas en exceso, ya que una corteza muy dura dificulta comerlas con el marisco. Las cigalas se reparten con salsa de fondo y algunas cucharadas de la parte superior, donde queda el aceite arom\u00e1tico. Esta distribuci\u00f3n ofrece a cada porci\u00f3n vino, tomate y jugos del caparaz\u00f3n en proporciones semejantes.<\/p><div class=\"tsh-callout\" role=\"note\">Las cabezas no se retiran antes de cocinar: sus jugos enriquecen la buzara y permiten obtener profundidad sin un caldo largo.<\/div><\/div><\/div>\n      <div class=\"tsh-key-grid\" aria-label=\"Claves t\u00e9cnicas\"><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Ajo p\u00e1lido, no tostado<\/h4><\/div><p>Treinta a cuarenta segundos bastan para perfumar el aceite sin a\u00f1adir amargor.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Tomate contenido<\/h4><\/div><p>La salsa conserva el car\u00e1cter del vino, el ajo y los jugos de las cigalas.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Cocci\u00f3n de 7\u201310 minutos<\/h4><\/div><p>Las colas quedan opacas y jugosas; m\u00e1s tiempo endurece r\u00e1pidamente la carne.<\/p><\/section><\/div>\n    <\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"ingredientes-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\" aria-labelledby=\"ingredientes-title-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\">\n      <p class=\"tsh-kicker\">02 \u00b7 Cantidades y componentes<\/p>\n      <h3 id=\"ingredientes-title-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\">Ingredientes para 4 porciones<\/h3>\n      <p class=\"tsh-head-copy\">Las cantidades corresponden al rendimiento indicado y todos los ingredientes se incorporan en el orden descrito.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"grupo-1-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\"><h4 id=\"grupo-1-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\">Para las cigalas y la buzara<\/h4><ul><li><span class=\"tsh-amount\">1,5 kg<\/span><span>cigalas enteras crudas<\/span><\/li><li><span class=\"tsh-amount\">80 ml<\/span><span>aceite de oliva virgen extra<\/span><\/li><li><span class=\"tsh-amount\">30 g<\/span><span>ajo, picado fino<\/span><\/li><li><span class=\"tsh-amount\">250 ml<\/span><span>vino blanco seco<\/span><\/li><li><span class=\"tsh-amount\">250 g<\/span><span>passata o tomate triturado fino<\/span><\/li><li><span class=\"tsh-amount\">100 ml<\/span><span>agua<\/span><\/li><li><span class=\"tsh-amount\">50 g<\/span><span>migas de pan finas<\/span><\/li><li><span class=\"tsh-amount\">30 g<\/span><span>perejil fresco, picado<\/span><\/li><li><span class=\"tsh-amount\">5 g<\/span><span>sal fina<\/span><\/li><li><span class=\"tsh-amount\">1\/2 cucharadita<\/span><span>pimienta negra molida<\/span><\/li><li><span class=\"tsh-amount\">600 g<\/span><span>pan r\u00fastico, en rebanadas<\/span><\/li><\/ul><\/section><\/div>\n      <div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Al\u00e9rgenos.<\/strong> Contiene crust\u00e1ceos, gluten y sulfitos. El pan puede sustituirse por una versi\u00f3n certificada sin gluten; para ligar la salsa se usar\u00edan migas del mismo pan.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Seguridad.<\/strong> Cocinar las cigalas hasta que la carne sea opaca y alcance aproximadamente 63 \u00b0C. Desechar cualquier pieza con olor desagradable antes de cocinar.<\/aside><\/div>\n    <\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"preparacion-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\" aria-labelledby=\"preparacion-title-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\">\n      <p class=\"tsh-kicker\">03 \u00b7 5 pasos ejecutables<\/p>\n      <h3 id=\"preparacion-title-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\">Preparaci\u00f3n de \u0160kampi na buzaru<\/h3>\n      <p class=\"tsh-head-copy\">La preparaci\u00f3n sigue un flujo continuo; cada paso introduce una acci\u00f3n o un punto de cocci\u00f3n independiente.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><ol class=\"tsh-step-grid tsh-step-grid--flat\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Preparar las cigalas<\/h4><p>Enjuagar r\u00e1pidamente las cigalas bajo agua fr\u00eda y secarlas. Con tijeras, hacer un corte superficial a lo largo de la membrana inferior de cada cola sin separar el caparaz\u00f3n.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Perfumar el aceite<\/h4><p>Calentar el aceite en una cazuela amplia a fuego medio-bajo. A\u00f1adir el ajo y cocinar 30\u201340 segundos, removiendo, solo hasta que desprenda aroma.<\/p><span class=\"tsh-cue\">El ajo debe seguir p\u00e1lido.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Formar la base de la buzara<\/h4><p>Verter el vino, subir a fuego medio y hervir 2 minutos. A\u00f1adir tomate, agua, sal, pimienta y la mitad del perejil; cocer 3 minutos hasta que la salsa quede ligeramente integrada.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Cocer las cigalas<\/h4><p>Incorporar las cigalas, tapar y cocinar 4 minutos. Girarlas, volver a tapar y continuar 3\u20136 minutos seg\u00fan el tama\u00f1o.<\/p><span class=\"tsh-cue\">La carne de la cola debe quedar opaca y alcanzar unos 63 \u00b0C, sin volverse r\u00edgida.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Ligar y reposar<\/h4><p>Espolvorear las migas, mover la cazuela en c\u00edrculos y cocinar 1 minuto. Retirar del fuego, a\u00f1adir el perejil restante y dejar reposar 2 minutos. Servir de inmediato con el pan.<\/p><\/div><\/li><\/ol><\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"control-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\" aria-labelledby=\"control-title-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\">\n      <p class=\"tsh-kicker\">04 \u00b7 Se\u00f1ales de cocci\u00f3n y ajustes<\/p>\n      <h3 id=\"control-title-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\">Puntos de control y soluci\u00f3n de problemas<\/h3>\n      <p class=\"tsh-head-copy\">Las cifras se leen junto con las se\u00f1ales visibles, t\u00e1ctiles y arom\u00e1ticas de cada fase.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Ajo<\/p><strong>30\u201340 s<\/strong><p>Se perfuma el aceite sin llegar a dorarse.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Cigalas<\/p><strong>7\u201310 min<\/strong><p>El tiempo depende del tama\u00f1o y empieza cuando entran en la salsa caliente.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Punto seguro<\/p><strong>\u2248 63 \u00b0C<\/strong><p>La carne queda opaca y firme, todav\u00eda jugosa.<\/p><\/section><\/div>\n      <div class=\"tsh-table-wrap\">\n        <table class=\"tsh-table\">\n          <caption>Problemas frecuentes y correcciones<\/caption>\n          <thead><tr><th scope=\"col\">Problema<\/th><th scope=\"col\">Causa probable<\/th><th scope=\"col\">Correcci\u00f3n<\/th><\/tr><\/thead>\n          <tbody><tr><td data-label=\"Problema\">Carne correosa<\/td><td data-label=\"Causa probable\">Las cigalas se cocinaron demasiado o permanecieron en la salsa caliente.<\/td><td data-label=\"Correcci\u00f3n\">Retirarlas en cuanto est\u00e9n opacas y servir sin demora.<\/td><\/tr><tr><td data-label=\"Problema\">Salsa amarga<\/td><td data-label=\"Causa probable\">El ajo se dor\u00f3 en exceso antes de a\u00f1adir el vino.<\/td><td data-label=\"Correcci\u00f3n\">Empezar de nuevo la base; el amargor no se corrige con m\u00e1s tomate.<\/td><\/tr><tr><td data-label=\"Problema\">Salsa demasiado espesa<\/td><td data-label=\"Causa probable\">Se a\u00f1adieron demasiadas migas o hubo una reducci\u00f3n larga.<\/td><td data-label=\"Correcci\u00f3n\">Incorporar agua caliente, una cucharada cada vez, y mover la cazuela.<\/td><\/tr><tr><td data-label=\"Problema\">Salsa acuosa<\/td><td data-label=\"Causa probable\">Las cigalas liberaron l\u00edquido y falt\u00f3 reposo.<\/td><td data-label=\"Correcci\u00f3n\">Destapar 1\u20132 minutos, a\u00f1adir solo la cantidad indicada de migas y reposar.<\/td><\/tr><\/tbody>\n        <\/table>\n      <\/div><\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"servicio-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\" aria-labelledby=\"servicio-title-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\">\n      <p class=\"tsh-kicker\">05 \u00b7 Despu\u00e9s de la cocci\u00f3n<\/p>\n      <h3 id=\"servicio-title-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\">Servicio, conservaci\u00f3n y preparaci\u00f3n anticipada<\/h3>\n      <p class=\"tsh-head-copy\">Las indicaciones se ajustan a la textura, seguridad y forma de consumo de este plato.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Servicio<\/h4><p>Llevar la cazuela a la mesa y ofrecer un cuenco para los caparazones. El pan se sirve aparte y se a\u00f1ade a cada plato para mantener su corteza.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Conservaci\u00f3n<\/h4><p>El plato es mejor reci\u00e9n hecho. Refrigerar las sobras antes de 2 horas y consumir en 1 d\u00eda; recalentar suavemente hasta 74 \u00b0C, sabiendo que la carne perder\u00e1 ternura.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Elecci\u00f3n del vino<\/h4><p>Usar un blanco seco y sin madera dominante. Un vino muy dulce altera el equilibrio del tomate y el sabor salino del marisco.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Sin tomate<\/h4><p>Para una buzara blanca, omitir la passata y aumentar el agua a 180 ml. La t\u00e9cnica y el tiempo de cocci\u00f3n de las cigalas se mantienen.<\/p><\/section><\/div><\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"preguntas-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\" aria-labelledby=\"preguntas-title-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\">\n    <div class=\"tsh-card-head tsh-tone-gold\">\n      <p class=\"tsh-kicker\">06 \u00b7 Dudas pr\u00e1cticas<\/p>\n      <h3 id=\"preguntas-title-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\">Preguntas sobre \u0160kampi na buzaru<\/h3>\n    <\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>\u00bfPueden usarse gambas grandes?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>S\u00ed. Las gambas enteras necesitan menos tiempo; conviene empezar a comprobarlas a los 4\u20135 minutos.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>\u00bfPor qu\u00e9 se a\u00f1aden migas de pan?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Absorben parte de los jugos y ayudan a que la salsa se adhiera, sin recurrir a harina ni a una reducci\u00f3n prolongada.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">03<\/span><h4>\u00bfEs necesario pelar las cigalas?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>No. Cocinarlas enteras aporta sabor y protege la carne; el corte inferior facilita abrirlas en la mesa.<\/p><\/div><\/details><\/div><\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"nutricion-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\" aria-labelledby=\"nutricion-title-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\">\n      <p class=\"tsh-kicker\">07 \u00b7 Estimaci\u00f3n por porci\u00f3n<\/p>\n      <h3 id=\"nutricion-title-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\">Valores nutricionales aproximados<\/h3>\n      <p class=\"tsh-head-copy\">C\u00e1lculo basado en las cantidades completas y el rendimiento indicado; cambia con marcas, recortes, absorci\u00f3n y tama\u00f1o real de las porciones.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <dl class=\"tsh-nutrition\"><div><dt>Calor\u00edas<\/dt><dd>\u2248 685 kcal<\/dd><\/div><div><dt>Hidratos<\/dt><dd>\u2248 73 g<\/dd><\/div><div><dt>Prote\u00ednas<\/dt><dd>\u2248 42 g<\/dd><\/div><div><dt>Grasas<\/dt><dd>\u2248 25 g<\/dd><\/div><div><dt>Fibra<\/dt><dd>\u2248 5 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 970 mg<\/dd><\/div><\/dl>\n      <p class=\"tsh-nutrition-note\"><strong>Porci\u00f3n:<\/strong> 1 porci\u00f3n con pan. <strong>Al\u00e9rgenos:<\/strong> crust\u00e1ceos, gluten y sulfitos. Valores informativos calculados con referencias est\u00e1ndar, no mediante an\u00e1lisis de laboratorio.<\/p>\n    <\/div>\n  <\/section>\n  <footer class=\"tsh-close\">\n    <p class=\"tsh-close-kicker\">Resultado final<\/p>\n    <p class=\"tsh-close-quote\">Cigalas jugosas, ajo limpio y una salsa de vino y tomate suficientemente ligera para conservar el sabor del marisco.<\/p>\n    <p class=\"tsh-close-copy\">La receta se resuelve en media hora; el punto decisivo es retirar la cazuela cuando las colas est\u00e1n opacas, antes de que el calor residual las endurezca.<\/p>\n  <\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-es-hr-skampi-na-buzaru-adriatic-scampi-in-tomato-wine-and-garlic-sauce\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"\u0160kampi na buzaru con vino blanco, tomate, ajo y salsa ligada con pan\",\n  \"description\": \"\u0160kampi na buzaru cocina cigalas enteras en una salsa r\u00e1pida de aceite de oliva, ajo, vino blanco, tomate y perejil. 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