Buridda
Sign in to saveBuridda is an Italian seafood soup or stew originally from the Liguria region of Italy. Some preparations may be slow-cooked, while others are cooked in a relatively short amount of time (9–10 minutes). It has also been described as a stew, or as similar in texture to a stew.
Key facts
- Food.name
- Buridda
- Food.image
- Buridda di seppie 01.jpg
- Food.caption
- Buridda of cuttlefish and peas, a typical Ligurian dish
- Food.country
- Italy
- Food.region
- Liguria
- Food.course
- Secondo (Italian course)
- Food.type
- Fish stew
- Food.main_ingredient
- Fish, broth, tomato, onion, garlic
via Wikipedia infobox
Wikidata facts
- Image
- Buridda di seppie 01.jpg
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- Commons category
- Buridda
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Article
4 sectionsContents
- Ingredients and preparation
- Varieties
- See also
- References
Buridda is an Italian seafood soup or stew originally from the Liguria region of Italy. Some preparations may be slow-cooked, while others are cooked in a relatively short amount of time (9–10 minutes). It has also been described as a stew, or as similar in texture to a stew.
==Ingredients and preparation== Buridda's primary ingredients include seafood, fish broth, tomato, onion and garlic. Traditionally, the soup was served with gallette del marinaio (dry, round bread buns), which would be soaked in it. In contemporary times, toasted bread may be used. It may contain several types of fish, and additional seafoods may include eel, squid, clams or mussels. Simple preparations may be cooked with only dried cod and potato.