Buridda
Buridda of cuttlefish and peas, a typical Ligurian dish
|
|
| Origin | |
|---|---|
| Place of origin | Italy |
| Region or state | Liguria |
| Details | |
| Type | Fish stew |
| Main ingredient(s) | Broth, tomato, onion, garlic, fish |
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
- ↑ 1.0 1.1 Lua error in package.lua at line 80: module 'strict' not found.
- ↑ 2.0 2.1 Lua error in package.lua at line 80: module 'strict' not found.
- ↑ 3.0 3.1 3.2 3.3 3.4 3.5 Lua error in package.lua at line 80: module 'strict' not found.
- ↑ 4.0 4.1 Lua error in package.lua at line 80: module 'strict' not found.
- ↑ 5.0 5.1 Lua error in package.lua at line 80: module 'strict' not found.
