How much to cook burrida?

Cook the burrida for 1.5 hours.

How to cook burrida

Products
Cuttlefish - 500 grams
Potatoes - 2 tubers
Dried porcini mushrooms - 3 tablespoons
Carrots - 1 piece
Celery - 1 piece
Onions - 1 head
Salted anchovies - 1 piece
Anchovies in oil - 4 pieces
Garlic - 3 prongs
Dry white wine - 70 milliliters
Olive oil - 50 milliliters
Parsley - 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 carrots, onions and celery, wash and grind together in a blender.
3. To clean the cuttlefish from films, tentacles, heads and "wings", rinse in cool water.
4. Cut the cuttlefish into strips about 1 centimeter thick and 4 centimeters 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 cuttlefish pieces, fry for 10 minutes, until evaporated the resulting water.
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, cut into cubes 2 centimeters thick.
9. Add mushrooms and anchovies to a skillet with cuttlefish, pour in white wine, leave to simmer for 10-15 minutes.
10. Peel and chop 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, simmer for 30 minutes.
13. Wash and chop parsley, add to soup bowls.

Fusofacts

- Burrida soup is a dish of Italian cuisine. The recipe is believed to have originated in the major port city of Genoa in the Liguria region. Genoa is the largest port in Italy; in antiquity, fishing settlements were common in Genoa.

- The main foods in a traditional burrid are fish broth, seafood, tomatoes, onions and garlic.

- Burrida is so thick that it can be served as a first course at lunch, and for dinner as a main course.

- It is recommended to serve burrida with white fresh bread.

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Last update Author / Editor - Lydia Ivanova

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How much to cook › Soups › Burrida