| 词条 | Buridda |
| 释义 |
| name = Buridda | image = Buridda di seppie 01.jpg | image_size = 250px | caption = Buridda of cuttlefish and peas, a typical Ligurian dish | alternate_name = | country = Italy | region = Liguria | creator = | course = | type = Fish stew | served = | main_ingredient = Broth, tomato, onion, garlic, fish | variations = | calories = | other = }}Buridda is a seafood soup or stew in Italian cuisine from Liguria in northern Italy.[1] Some preparations may be slow-cooked,[2] while others are cooked in a relatively short amount of time (9–10 minutes).[3] It has also been described as a stew,[2] or as similar in texture to a stew.[1][3] Ingredients and preparationBuridda's primary ingredients include seafood, fish broth, tomato, onion and garlic.[3] Traditionally, the soup was served with gallette del marinaio (dry, round bread buns), which would be soaked in it.[3] In contemporary times, toasted bread may be used.[3] It may contain several types of fish, and additional seafoods may include eel, squid., clams and mussels[3] Simple preparations may be cooked with only dried cod and potato. VarietiesBuridda alla Genovese is a variation that is prepared with the same base ingredients, and may also include shrimp and octopus.[13] It has been described as a "traditional dish from Genoa".[13]See also{{portal|Food}}
References1. ^1 2 3 4 5 6 {{cite book | url=https://books.google.com/books?id=UKl8ZDOKAOoC&pg=PT110 | title=A Ligurian Kitchen | page=105}} [1][2][3][4]2. ^1 2 {{cite book | url=https://books.google.com/books?id=MEifqCLtyh8C&pg=PA260 | title=Soup: A Way of Life | pages=260}} 3. ^1 2 {{cite book | url=https://books.google.com/books?id=0ea-0q16T0EC&pg=PA74 | title=Perfect Order | pages=74}} 4. ^1 2 {{cite book | url=https://books.google.com/books?id=atNvDEiPzyQC&pg=PA180 | title=DK Eyewitness Travel Guide: Italy | pages=180}} }} 2 : Italian soups|Cuisine of Liguria |
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