Burrida
Description
Traditional cuisine from Cagliari offers a flavorful and inviting seafood main dish, known and loved throughout Sardinia: burrida a sa casteddaia.
Like many fish preparations, burrida can also be served as an appetizer and is perfect for a convivial lunch.
In this recipe, a delicate garlic and walnut sauce enhances the flavor of small shark (gattuccio di mare), offering an elegant dish that is simple to prepare.
Ingredients
to recalculate the ingredient amounts
- Small shark (Gattuccio di mare) 500 g
- Walnuts 100 g
- White wine vinegar 500 ml
- Extra virgin olive oil 50 ml
- Garlic 8 g
- Bay leaves 15 g
- Salt 12 g
Instructions
- 1 Start by washing and cleaning the small shark, removing the liver and setting it aside.
- 2 Boil the shark in a pot of salted water with the bay leaves for 25 minutes. Drain, peel, remove the head, and cut the fish into small pieces.
- 3 Peel and finely chop the walnuts, place them in a bowl with the chopped garlic, then lightly sauté them in a pan with hot olive oil, adding the shark liver cut into small pieces.
- 4 Mash the liver with a fork and mix to obtain a creamy sauce, then deglaze with white wine vinegar and remove from heat.
- 5 In a large serving dish, place the shark pieces, pour the warm sauce over them, cover, and let the burrida rest for at least 24 hours before serving.
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