Burrida di Cabras
Burrida di Cabras is a traditional dish from the Oristano coast that showcases gattuccio, a delicate sea fish. Its distinctive characteristic is a sauce based on walnuts and vinegar, which creates a savory and slightly tangy contrast that perfectly enhances the fish. An ancient recipe that reflects the culinary wisdom of the Sinis territory.
Preparation
- 1
Prepare the sauce by finely chopping the walnuts together with the garlic cloves. Add the stale bread softened in a little water and continue chopping until you reach a creamy paste.
- 2
Dilute the walnut mixture with wine vinegar and water, stirring well to reach the consistency of a fluid sauce. Adjust the seasoning with salt and pepper.
- 3
Pour a drizzle of extra virgin olive oil into a wide pan and heat over medium heat. Arrange the gattuccio steaks and brown them lightly for 2-3 minutes per side.
- 4
Pour the walnut and vinegar sauce over the fish, coating each steak well. Lower the heat and let it cook gently for about 30 minutes, stirring gently from time to time.
- 5
Check the cooking: the fish should be tender and the sauce dense and well blended. If too liquid, extend the cooking time; if too thick, add a little hot water.
- 6
Transfer to a serving platter, sprinkle with fresh parsley and serve hot. Burrida di Cabras is even more flavorful the next day, reheated gently.
Chef's Tips
Use a quality vinegar: its role is fundamental to balance the flavour of the sauce. Gattuccio can be replaced with other local fish such as hake. The dish improves significantly if prepared a day ahead and reheated gently.