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The taste of the sea
Buridda (Img: Provincia di Savona)


  • soaked stockfish 900 gr
  • dried mushrooms 15 gr
  • pine nuts 40 gr
  • 5 anchovy fillets
  • black olives 150 gr
  • onion 1
  • 1 carrot
  • 1 clove garlic
  • 1 stalk celery
  • parsley 50 gr
  • chopped tomatoes 400g
  • extra virgin olive oil as needed
  • Salt and pepper as needed
  • 1 cup dry white wine
  • 6 potatoes

Remove the skin and any bones to the cod, then cut into small pieces. Chop the carrot, onion, garlic, celery, anchovy fillets, mushrooms (which have previously been soaked) and fry them fo a short time in olive oil together with parsley, pine nuts and olives.
Pour in the white wine, let it evaporate, then add the dried cod. Let it brown for a few minutes, then add the tomatoes and potatoes cut into pieces. Add salt and pepper and keep on cooking, add hot water, if necessary, until the potatoes are tender.

Recipe courtesy of Istituto Migliorini Finale Ligure.

Design: Provincia di Savona | Credits e note legali