The “buridda” of cuttlefish is a typical dish of Genoese cuisine: this recipe requires the use of peas, but it is not uncommon at certain times of the year to find one based on cuttlefish and artichokes.
Traditionally, this dish used a mixture of fish cut into small pieces, such as stockfish, grongo, palombo, today the Genoese restaurants offer mainly the one prepared with cuttlefish and peas.
It seems that the name comes from a Provençal dish called bourride (fish soup). There are many connections also with a Sardinian preparation called burrida, based on boiled fish.
This recipe with cuttlefish is a complete second course based on fish and vegetables, with a rather simple preparation.
“Buridda” of cuttlefish, Genoese recipe
- 2 lb cuttlefish
- 1 lb peas
- 0,5 lb tomate sauce
- 1 garlic clove
- half glass of white wine
- vegetable broth (celery, carrot, onion)
- extra virgin olive oil
Clean the cuttlefish by washing them under running water and removing the sand; cut them into strips. Then prepare the vegetable broth with celery, carrot and onion and shell the peas.
In a large and deep pan sauté the garlic and chilli with a little oil, then add the cuttlefish; cook for a few minutes until the cuttlefish dry and blend with the white wine. Add the peas and tomato puree and cook over low heat for about 30/40 minutes, half cooking use a lid. Check occasionally the texture of the cuttlefish: once they will keep you will have to put out the fire. Add salt and parsley and serve. A variation involves the use of dried mushrooms, very common in Ligurian cuisine: in this case they will be soaked in warm water, well wrung out and added together with peas and tomato sauce.