Burrida alla casteddaia, burrida alla cagliaritana

Burrida alla casteddaia, burrida alla cagliaritana

Traditional Food Sardinia - Italy


It is a dish served either as a main dish or as an appetizer, fish marinated in a sauce of white vinegar with walnuts, pine nuts, onions and other spices.
Serve cold.

Ingredients (serves 6 servings):
- 1.5 kg of dogfish (alternatively dogfish);
- 100 gr. white onions;
- 1 dl. of extra virgin olive oil;
- ½ l. of white wine vinegar
- 80 gr. of shelled walnuts;
- 2 cloves garlic;
- A few bay leaves, salt and pepper.

Preparing the fish:
Wash and peel the dogfish, empty the intestines and the liver to recover, which will serve to prepare the sauce, then cut the fish in small slices and pour in boiling salted water, when water starts to boil and the fish has changed color, drain and allow to cool.
Preparing the sauce: Peel the onions and brown them in a pan with oil, add the liver of the dogfish, after it is chopped, and fry a little longer 'the sauce.
Separately, or in a mortar with a chopper, finely chop the walnuts and garlic (some also combine the parsley and a handful of pine nuts), and add all'intingolo, to continue cooking over low heat for several minutes, stirring constantly sauce so that the whole is mixed well.
Pay, then the vinegar and simmer it all again for another couple of minutes.
In a bowl, pour on the bottom layer of the hot sauce over and arrange the slices of the dogfish garnish with bay leaves, cover with another layer of very hot sauce, continue in the formation of alternating layers of ingredients as before, cover the bowl with a lid, wait for everything to cool and refrigerate for at least 24 hours before serving.

Old traditional dish popular Cagliari, which once belonged to poor cooking and now served as a delicious appetizer of seafood restaurants in Cagliari, probably derived from Phoenician.
Of course, there is evidence that verbal and written, the recipe, in fact, can be found in texts of Sardinian gastronomy, published for over 25 years.