Ingredients for 4 people:
- 4 catshark, Scyliorhinus canicula
- 12 walnuts
- three cloves of garlic
- 50 g. of vinegar
- 150 g. of water
- extra virgin olive oil
- a pinch of grated nutmeg
- salt
Preparation:
The burrida is a typical traditional dish of Cagliari that uses a less valuable fish, a catshark and which enhances it and enhances its flavor making it a delicacy.
Scyliorhinus canicula is a species of shark belonging to the family Scyliorhinidae, commonly known as the catshark. These sharks have a streamlined appearance with a coloration ranging from gray to light brown. They are very common in the eastern Atlantic Ocean and in the Mediterranean Sea, where they live in rocky bottoms up to a depth of about 200 metres. They are nocturnal and feed on fish, crustaceans and molluscs.
Few ingredients are needed for its preparation, but it is necessary to balance the doses with skill. Ask the fish shop for advice if you have the opportunity to have a burrida expert. In any case, proceed as follows. Buy 4 dogfish, Scyliorhinus canicula, already skinned by the fishmonger, with the livers inside.
The recipe calls for the preparation of a sauce, made with livers, walnuts, garlic and a very small pinch of nutmeg, which will be used while still hot to cover the slightly blanched fish.
So prepare the sauce in a saucepan, over low heat, putting the very finely chopped catshark livers, the cleaned and chopped walnuts, the finely chopped garlic, a pinch of nutmeg, salt and a light drizzle of extra virgin olive oil.
Cook for a few minutes without letting the garlic burn and add 50 gr. of vinegar and 150 gr. of water.
Boil uncovered for 10 minutes, stirring frequently, until it reaches a thick, non-liquid consistency.
Cut the fish into 4 cm pieces and blanch in a saucepan with boiling water for a minute.
Drain the fish, put it in the casserole where you prepared the walnut sauce which will have to cover everything. Marinate with the sauce poured still very hot, cover with the lid and let it rest and let the flavors penetrate the fish.
If you want and it’s not loudly requested beforehand, you can keep it in the fridge for a day to get an even tastier result.
Serve heated or it is also excellent at room temperature.
It is a good second course, but it is excellent above all as an appetizer.
Serve the Burrida di Cagliari paired with a fresh and fragrant white wine, such as a Vermentino di Sardegna or a Nuragus di Cagliari, which will enhance the unique flavor of this traditional dish.
Enjoy your meal!
