Boil burrida for 1.5 hours.
How to cook burrida
Cuttlefish – 500 grams
Potato – 2 tubers
Dried white mushrooms – 3 tablespoons
Carrot – 1 piece
Celery – 1 piece
Onion – 1 head
Salted anchovies – 1 piece
Anchovies in oil – 4 pieces
Garlic – 3 teeth
Dry white wine – 70 milliliters
Olive oil – 50 milliliters
Parsley – a bunch
Salt – to taste
Freshly ground black pepper – to taste
How to cook burrida
1. Soak dry mushrooms in a liter of warm water for 40 minutes.
2. Peel, wash and grind carrots, onions and celery together in a blender.
3. Clean the cuttlefish from films, tentacles, head and “wings”, rinse in cool water.
4. Cut the cuttlefish into strips about 1 cm thick and 4 cm long.
5. In a skillet with high sides over medium heat, heat the olive oil, fry the mixture of onions, carrots and celery for 7 minutes.
6. Add pieces of cuttlefish, fry for 10 minutes until the resulting water evaporates.
7. Peel the salted anchovy, cut the anchovies in oil into slices about 2 centimeters long.
8. Remove the mushrooms from the water and squeeze them out, cut into cubes 2 centimeters thick.
9. Add mushrooms and anchovies to the pan with cuttlefish, pour in white wine, leave to simmer for 10-15 minutes.
10. Peel and mince the garlic, add to the burrida.
11. Wash, peel the potatoes, cut into 2 cm cubes and place in the burrida.
12. Pour the water in which the mushrooms were soaked into the pan with the soup, add salt, pepper, cook over low heat for 30 minutes.
13. Wash and chop parsley, add to soup bowls.
Burrida soup is an Italian dish. It is believed that the recipe originated in the large port city of Genoa in the Liguria region. Genoa is the largest port in Italy; in ancient times, fishing settlements were common in Genoa.
– The main ingredients in a traditional burrida are fish broth, seafood, tomatoes, onions and garlic.
– Burrida is such a thick dish that it can be served as a first course at lunch or as a main course for dinner.
– Serve burrida with fresh white bread.