We spent our late Summer holidays in Sardinia. Before reporting on restaurants, a few thoughts on:
A traditional fish dish in the Cagliari region (more on its preparation later).
Here is what we had at when we ordered it at Trattoria Bachixeddu (in Pula, Cagliari):
And this is what we found at Trattoria ‘Zio Dino’ (also in Pula):
They look pretty similar, don’t they? That’s because this is what burrida is, how Burrida is prepared. The fish is ‘Gattuccio di mare’ (a type of small shark) boiled and then enlivened with a sauce made up of the fish liver and walnuts pulped together, and vinegar. Absolutely delicious (we think you can spot from the photos the better one, the one with the more satisfying sauce).
But at Theo Randall in London when you ask for Burrida…now what is that?
We wonder…we wonder…what did his parents tell him during his trips in Italy as a little child?
Talking about culture shocks, let’s also take a look at that great standard, Pasta con le vongole (clams):
and at Osteria dell’Arancio (at twice the cost):
A little sadder, a little meaner, no?