the dried cod, monkfish and squid in the buridda Genoa is one of three ways to spice up these types of fish, along with the marinara and the Stock Fish Stock Fish accommodated.
This preparation is distinguished by the absence of potatoes and olives and the presence of tomatoes but the presence of potatoes, however, enriches the dish as in this case ...
The name derives from the word buridda probably from Arabic which means small pieces. But
we look at the ingredients:
- already soaked dried cod, monkfish and squid-1 kg
- tomatoes - 200 gr
- dried mushrooms - 20 g
- fresh onion - 1 small
- garlic - 1 clove peeled
- parsley - 1 bunch
- pine nuts - 1 tablespoon
- salted anchovies - 1
- dry white wine - 1 / 2 cup
- olive oil - 1 cup
- salt and pepper - to taste
LA PREPARATION
Chop the onion, garlic, carrot, celery and parsley, sauté in a pan with oil and fillet anchovy fillet, chop and crush the threads. Clean the skin and seed tomatoes and chop them soak, squeeze and chop the mushrooms Add the fried anchovies, tomatoes and mushrooms stir any gathering with a tablespoon of flour. Clean the skin of the fish, then put it in the pan is seasoned qaundo and add the pine nuts and season with salt and pepper. Pour the wine and cook over medium heat for 20-30 minutes, possibly adding a little 'warm water flavored with a hint of nut.
Suggested Wine:
Tigullio Gulf WHITE STILL / SPARKLING
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