{"id":2342,"date":"2023-09-19T15:15:22","date_gmt":"2023-09-19T15:15:22","guid":{"rendered":"https:\/\/www.guidadigenova.it\/en\/guidaeng-staging\/?p=2342"},"modified":"2023-09-19T15:15:23","modified_gmt":"2023-09-19T15:15:23","slug":"buridda-cuttlefish-recipe","status":"publish","type":"post","link":"https:\/\/www.guidadigenova.it\/en\/what-to-eat-genoa\/buridda-cuttlefish-recipe\/","title":{"rendered":"Buridda of cuttlefish"},"content":{"rendered":"\n<figure class=\"wp-block-image alignleft size-full is-resized\"><a href=\"https:\/\/www.guidadigenova.it\/en\/wp-content\/uploads\/2023\/09\/buridda-cuttlefish-recipe.jpg\"><img decoding=\"async\" src=\"https:\/\/www.guidadigenova.it\/en\/wp-content\/uploads\/2023\/09\/buridda-cuttlefish-recipe.jpg\" alt=\"\" class=\"wp-image-2343\" style=\"width:550px\" width=\"550\" srcset=\"https:\/\/www.guidadigenova.it\/en\/wp-content\/uploads\/2023\/09\/buridda-cuttlefish-recipe.jpg 1018w, https:\/\/www.guidadigenova.it\/en\/wp-content\/uploads\/2023\/09\/buridda-cuttlefish-recipe-300x275.jpg 300w, https:\/\/www.guidadigenova.it\/en\/wp-content\/uploads\/2023\/09\/buridda-cuttlefish-recipe-768x703.jpg 768w\" sizes=\"(max-width: 1018px) 100vw, 1018px\" \/><\/a><\/figure>\n\n\n\n<p>The <strong>&#8220;buridda&#8221; of cuttlefish<\/strong> 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.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>It seems that the name comes from a Proven\u00e7al dish called <em>bourride<\/em> (fish soup). There are many connections also with a Sardinian preparation called <em>burrida<\/em>, based on boiled fish. <\/p>\n\n\n\n<p>This recipe with cuttlefish is a complete second course based on fish and vegetables, with a rather simple preparation.<\/p>\n\n\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image alignleft size-full\"><a href=\"https:\/\/www.guidadigenova.it\/wp-content\/uploads\/2023\/09\/icon-ricetta-red.png\"><img decoding=\"async\" src=\"https:\/\/www.guidadigenova.it\/wp-content\/uploads\/2023\/09\/icon-ricetta-red.png\" alt=\"\" class=\"wp-image-4651\" style=\"object-fit:cover\"\/><\/a><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">&#8220;Buridda&#8221; of cuttlefish, Genoese recipe<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><em>2 lb cuttlefish<\/em><\/li>\n\n\n\n<li><em>1 lb peas<\/em><\/li>\n\n\n\n<li><em>0,5 lb tomate sauce<\/em><\/li>\n\n\n\n<li><em><em>1 garlic clove<\/em><\/em><\/li>\n\n\n\n<li><em><em>half glass of white wine<\/em><\/em><\/li>\n\n\n\n<li><em>vegetable broth (celery, carrot, onion)<\/em><\/li>\n\n\n\n<li><em>salt<\/em><\/li>\n\n\n\n<li><em>chili<\/em><\/li>\n\n\n\n<li><em><em>extra virgin olive oil<\/em><\/em><\/li>\n\n\n\n<li><em><em>parsley<\/em>\u00a0<\/em><\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>In a large and deep pan saut\u00e9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This typical Genoa&#8217;s food with cuttlefish is a dish based on fish and vegetables, with a rather simple preparation. Here the Genoese recipe<\/p>\n","protected":false},"author":1,"featured_media":2343,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_editorskit_title_hidden":false,"_editorskit_reading_time":0,"_editorskit_is_block_options_detached":false,"_editorskit_block_options_position":"{}","footnotes":""},"categories":[67],"tags":[],"class_list":["post-2342","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-what-to-eat-genoa"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Buridda of cuttlefish | Eat in Genoa<\/title>\n<meta name=\"description\" content=\"This typical Genoa&#039;s food with cuttlefish is a dish based on fish and vegetables, with a rather simple preparation. 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