Burrida a sa Casteddaia is a typical dish of Cagliari cuisine
Popular especially in the area of Cagliari and Pula, the Burrida a sa Casteddaia is a recipe that recalls the scent of the Sardinian sea
Among the most typical and popular dishes of the Cagliari area is the Burrida a sa Casteddaia. You can find this seafood appetizer in the restaurants of the Sardinian capital and in Pula, a nearby seaside town, served with boiled murex and strips of bottarga. However, the main ingredient is the small-spotted catshark, garnished with a tasty sauce with walnuts, vinegar and catshark liver.
Origins of the Burrida in sa Casteddaia
The Burrida in sa Casteddaia could date back to the Middle Ages. In fact, the etymology of the word derives from the Provençal bouride, or fish soup. The Genoese may have introduced this recipe to Cagliari, even if the Ligurian version of the Burrida is different from the Sardinian one. For example, in Liguria it is a real soup with different fish, while in Sardinia it contains only catshark.
But what does “Casteddaia” mean? The adjective derives from Casteddu, the Sardinian name of the city of Cagliari, which derives from the Latin castrum. The old name of the city refers to the presence of ancient protective walls and imposing towers. To date, only two of them are still standing: the Elephant Tower and the San Pancrazio Tower.
And now let’s find out the recipe for preparing this dish. The steps are few, but some require attention.
Burrida in sa Casteddaia: the recipe
On the internet you can find different versions of the recipe, which differ mainly in the cooking of fish livers. Some of them ask to boil them before adding the sauce, others say to cook them with all the ingredients. We prefer the latter version. In any case, we recommend that those who want to try this dish have the fish cleaned in the fish shop. In fact, it is a complex operation that requires experience.
Ingredients for 4 people:
- 700 g small-spotted catshar, including livers
- 160 g walnuts
- 1/2 glass of white wine vinegar, the quantity depends on the intensity of the vinegar and personal tastes
- 200 ml organic Sicilian extra virgin olive oil
- 2 cloves of Nubia red garlic, or more if you like
- 1 bay leaf
- ½ glass dry white wine
- 10 black peppercorns
- fine sea salt
First, put some water in a large pot and add the bay leaf, 1 clove of garlic, black pepper, parsley, white wine and a little salt. When the water boils, add the chopped fish and let it boil for 8-10 minutes.
Once cooked, put the fish to drain in a colander. Meanwhile, prepare the sauce by blending the other ingredients with a mixer: walnuts, raw livers, 1 clove of garlic, oil, vinegar and a pinch of salt. Then, transfer the sauce to a non-stick pan and cook it over high heat for 5-7 minutes. When it thickens a little, you can turn off the heat.
At this point, transfer the fish steaks – drained and cold – to a baking dish, leaving some space between them. Pour the sauce over the fish, let it cool and cover with plastic wrap. Finally, let the dish rest in the refrigerator for about 12-24 hours.
La Burrida in sa Casteddaia: the Sardinian cuisine at Osteria del Forte in Palazzo Doglio
Traditional Sardinian dishes, such as the Burrida in sa Casteddaia, are the pride of the cuisine of Alessandro Cocco, Executive Chef at Osteria del Forte in Palazzo Doglio. Young promise of the Italian cuisine, Alessandro Cocco grew up at Forte Village following great starred chefs such as Gordon Ramsay and Heinz Beck. His cuisine wisely combines tradition and innovation, and enhances the best seasonal local products.
The restaurant is located inside Palazzo Doglio, a luxury hotel in the heart of Cagliari, a stone’s throw from the ancient historic center. It is characterized by elegant classic-style interiors reorganized in full compliance with the new safety regulations. Outside, the exclusive dehors fit perfectly into the scenic setting of the elegant Palazzo Doglio and its wonderful courtyard.
Do you want to discover the tasty Sardinian cuisine and live a holiday full of charm and elegance? Discover Palazzo Doglio in Cagliari