'Alla busara' means 'thrown together quickly' in Italian. @Cooking with Napolina 's Gamberi Alla Busara may be easy to make, but with juicy prawns and a ricotta ciabatta to mop up sauce, it's simple Venetian cooking at its bestIngredients (Serves 2)3 tbsp Napolina Extra Virgin Olive Oil plus a little extra to drizzle3 garlic cloves, finely sliced1 medium white onion, finely chopped400g large, raw whole prawns, deveined40ml dry white wine1 small chilli, finely chopped400g Napolina Selezione Speciale Cherry Tomatoes20ml Napolina Balsamic Vinegar1 tbsp sugarJuice of 1 lemonLarge handful parsley roughly, chopped (plus extra to serve)To serveToasted ciabatta sliced for dipping70g ricottaMethod Heat your Napolina Extra Virgin Olive Oil in a large, deep pan over a medium-high heat. Add the garlic, cook for 1 min stirring often. Reduce the heat to medium, add the onion and cook until soft and translucent stirring regularly. Add the wine and increase the heat to high and cook until the wine has evaporated. Reduce to a low-medium heat and add the chilli, Napolina Cherry Tomatoes, Napolina Balsamic Vinegar and sugar. Cook until broken down and a chunky sauce has formed. Remember to taste and season with salt and pepper. Lay slices of ciabatta bread on a baking tray, spread each slice with a little ricotta, drizzle with Napolina extra virgin olive oil and pop under the grill for a couple of mins. Add the prawns and cook for 5 mins stirring occasionally, add the lemon juice and stir through the parsley. Use your warm ricotta ciabatta for soaking up the sauce, and there you have it- a taste of Summer in only 30 mins!See more delicious recipes at http://www.napolina.com/recipes