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

This article is issued from Wikipedia - version of the Thursday, December 24, 2015. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.