Buridda

Buridda

Buridda of cuttlefish and peas, a typical Ligurian dish
Type Fish stew
Place of origin Italy
Region or state Liguria
Main ingredients Broth, tomato, onion, garlic, fish
Cookbook: Buridda  Media: Buridda

Buridda is a seafood soup or stew in Italian cuisine from Liguria in northern Italy.[1] Some preparations may be slow-cooked,[2] while others are cooked in a relatively short amount of time (9–10 minutes).[3] It has also been described as a stew,[2] or as similar in texture to a stew.[1][3]

Ingredients and preparation

Buridda's primary ingredients include seafood, fish broth, tomato, onion and garlic.[3] Traditionally, the soup was served with gallette del marinaio (dry, round bread buns), which would be soaked in it.[3] In contemporary times, toasted bread may be used.[3] It may contain several types of fish, and additional seafoods may include eel, squid.,[4] clams and mussels[3] Simple preparations may be cooked with only dried cod and potato.[4]

Varieties

Buridda alla Genovese is a variation that is prepared with the same base ingredients, and may also include shrimp and octopus.[5] It has been described as a "traditional dish from Genoa".[5]

See also

References

  1. 1 2 Perfect Order. p. 74.
  2. 1 2 Soup: A Way of Life. p. 260.
  3. 1 2 3 4 5 6 A Ligurian Kitchen. p. 105.
  4. 1 2 Fish stews. Saveur Magazine. p. 69.
  5. 1 2 DK Eyewitness Travel Guide: Italy. p. 180.
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