Despite its position perfectly between the sea and the hill, the village of Bosa also reflected in typical dishes maritime rooted. Precisely from the sea Bosa draws its more authentic gastronomic riches, first of all (how can we forget it?) the famous tuna of Bosa. But as often happens, especially in the villages, the most deep culinary traditions are found in very simple dishes, so-called poor, aggregators of that powerful cultural result, made of traditions and customs, handed down from generation to generation. In the case of Bosa then, where historically the lobster was considered even the fish of the poor (as times change..), the more interesting and evocative perfumes come from the Bosana style Soup, traditional dish that embodies the true soul of Bosa. Point of force of this dish based on lobster, shrimps, cuttlefishes and scampi is the perfect balance between the persistent and pungent flavor of the sea, given by the cuttlefishes and the delicacy of lobster, shrimps and prawns. To all this, add the fragrance and consistency of bread soaked in the brodetto (fish broth) that these sea treasures produce during the cooking and you'll be like throw yourself in front of the Bosa panorama, opened on the sea: a piece of marvelous Sardinia. Then match the Bosa style soup with a good Vermentino, a Torbato or, for the most sophisticated palate, experience it together with the Malvasia wine of Bosa, to even more mix the complete enograstronomic tradition of Bosa.
- ½ kg of lobster;
- ½ kg between shrimps, prawns and cuttlefish;
- 4 slices of bread;
- 1 onion;
- 2 garlic cloves;
- 200 ml extra virgin olive oil;
- 5 eggs (7/8 if you don't use bread);
- 50 grams of pecorino cheese (for the most delicate ones, use Parmesan cheese);
For lobster. Secure the lobster to a wooden lath (or a ladle) with twine, to avoid that becomes shrinked in cooking. Immerge it in a pot with 2 liters of boiling water slightly salted. Bake for about 15 minutes, drain saving the cooking water. Leave to cool, eliminating the head. Put the pulp into a medium bowl.
Cooking. Cut the cuttlefish into chunks and soak in the cooking water of the lobster cuttlefish cut into pieces and bake for 15 minutes. Join to the cuttlefish shrimp and prawns and cook for a further 5 minutes. Add the pulp of the lobster for about 3 minutes to make it insaportire.
Finely chop the onion with the garlic and the parsley and dilute with 4 tablespoons of oil. Remove the fish from the brodetto and put it in a bowl. Distribute the chopped herbs. Pour the hot broth on fish and garnish the soup with bread cut into slices.
Photo taken from buttalapasta.it