main dishes sardinian

Burrida Sarda Recipe

Sardinian burrida with dogfish, walnuts, pine nuts, and vinegar. A cold coastal antipasto that needs a full day to rest.

Pescatarian
Back to Recipes More Recipes
Prep 40 min
Cook 50 min
Total 1h 30m
Servings 6
Difficulty Medium

Ingredients

Fish

For Frying

Walnut Sauce

Seasoning

Need a different yield?

Open this recipe in the scaler to adjust servings and turn the ingredients into a grouped shopping list.

Scale this recipe

Instructions

  1. Cut the fish into chunks about 4 cm thick. Pat them dry with paper towels and season lightly with salt.

  2. Dredge the fish pieces in flour, shaking off the excess. You want a thin, even coating, not a thick batter.

  3. Heat the olive oil in a wide, heavy-bottomed pan over medium-high heat. When the oil is hot, fry the fish pieces in batches without crowding. Turn once, until golden on both sides, about 3 to 4 minutes per side.

    Tip: Do not overcrowd the pan. If the fish pieces are too close together the oil temperature drops and the fish steams instead of fries.

  4. Drain the fried fish on paper towels and transfer to a terrine or deep serving dish. Season with a little salt while still warm.

  5. Make the walnut sauce. In the same pan (do not wash it), add 2 tablespoons of olive oil over medium heat. Add the crushed garlic cloves and cook until they turn golden, about 2 minutes. Remove and discard the garlic.

  6. Pour the vinegar into the pan. Add the pine nuts, broken walnut pieces, breadcrumbs, a pinch of salt, and a few grinds of black pepper. Stir and cook over medium heat until the vinegar has reduced by about half, 4 to 5 minutes.

  7. Pour the hot sauce directly over the fried fish in the terrine. Make sure all pieces are coated.

  8. Let the burrida cool to room temperature, then cover and refrigerate for at least 24 hours before serving. Serve cold.

Storage & Meal Prep

Burrida must rest for at least 24 hours before serving. It keeps well refrigerated for up to 3 days. Serve straight from the fridge or let it sit at room temperature for 15 minutes. The flavor improves with each passing day.

Variations

  • With Extra Walnuts: Double the walnuts for a thicker, more intensely nutty sauce. This is how some inland Sardinian households prepare it, where walnuts are more plentiful than pine nuts.
  • With Raisins: Add a tablespoon of raisins soaked in warm water to the sauce for a sweet-sour note. This variation is more common around Sassari.
  • Using Monkfish: If dogfish is unavailable, firm white fish like monkfish or swordfish can be substituted. The texture will be different but the walnut-vinegar sauce works well with any meaty fish.

FAQ

What is burrida?

Burrida is a traditional Sardinian dish of fried fish marinated in a walnut, pine nut, and vinegar sauce. Along the Sardinian coast it is made with gattucci di mare, a small species of catshark. The dish is served cold after at least 24 hours of resting, which allows the sauce to penetrate the fish.

What kind of fish is gattuccio di mare?

Gattuccio di mare is a small catshark or dogfish common in Mediterranean waters. It has firm, boneless flesh that holds up well to frying and marinating. If you cannot find it, ask your fishmonger for spiny dogfish, or substitute monkfish or another firm white fish.

Why does burrida need 24 hours to rest?

The resting time is not optional. The vinegar-based sauce needs time to penetrate the fried fish and soften the exterior. Serving it too early means the fish tastes fried and the sauce tastes separate. After 24 hours the flavors meld into something cohesive.

Can I make burrida ahead of time?

It is designed to be made ahead. In fact, it tastes better on day two or three. Prepare it up to 3 days in advance and keep it refrigerated in a sealed container.

Interactive Nutrition Map

6 Servings

Customize Ingredients

Fish & Seafood
Dogfish / Catshark (Raw)
998 g
Vegetables
Garlic
6 g
Grains & Bread
All-Purpose Flour
30 g
Breadcrumbs (Dried)
6.8 g
Nuts & Seeds
Pine Nuts
34 g
Walnuts
300 g
Oils & Fats
Extra Virgin Olive Oil
108 g
Extra Virgin Olive Oil
27 g
Condiments
Red Wine Vinegar
161 g

Per Serving

764kcalCalories
40gProtein
13gCarbs
65gFat
4gFiber
Sodium
133mg6% DV
Potassium
832mg18% DV
Calcium
94mg7% DV
Iron
3.1mg17% DV
Magnesium
142mg34% DV
Vitamin C
1mg1% DV
Vitamin A
26µg3% DV
Vitamin K
18µg15% DV
Folate
67µg17% DV
Dogfish / Catshark (Raw)
All-Purpose Flour
Extra Virgin Olive Oil
Red Wine Vinegar
Garlic
Pine Nuts
Walnuts
Breadcrumbs (Dried)
Extra Virgin Olive Oil
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Cagliari and along the Sardinian coast, burrida is a make-ahead fish dish, not something I rush to the table. I build it around dogfish, a light flour coating, and a walnut-vinegar sauce that needs time to settle.

I cut the fish into chunks about 4 cm thick. I pat them dry with paper towels and season lightly with salt. I dredge the fish pieces in flour, shaking off the excess. I want a thin, even coating, not a thick batter.

I pour the vinegar into the pan. I add the pine nuts, broken walnut pieces, breadcrumbs, a pinch of salt, and a few grinds of black pepper. I cook it until the vinegar reduces and the sauce starts to cling.

I pour the hot sauce over the fried fish while both are still warm. Then I leave it alone. After a night in the fridge, the fish softens, the vinegar calms down, and the sauce tastes like one thing instead of separate parts.

Part of: Fish + Seafood Hub

Related: The Sardinian Kitchen | Sardinian Ingredients Guide