A fish soup that is not just a soup. The Boreto a la Graisana is a typical dish, delicious and spicy that enhances the flavor of the fish
 
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Recipe: the Boreto a la Graisana of the village of Grado

Recipe: the Boreto a la Graisana of the village of Grado

The Boreto a la Graisana is one of the most characteristic dishes of the village of Grado, in the province of Gorizia, Italy. With an ancient history and the easy preparation, this particular fish broth has an unmistakable taste that encloses the history of the whole city and its love for the sea.

This dish, poor in the tradition of fishermen, who used the unsold fish to prepare it, is not really a real soup or a broth as it is known in other parts of Italy, but almost a thick sauce that does not need of any garnish, if not, as tradition dictates, white polenta.

The main dish of the festival of the same name, which you will be able to experience in fall, during which the local restaurants will try out various variations of the traditional recipe. So much is the passion and the attachment to this dish that the inhabitants of the village say "Fà al boreto ze un’arte… e l’arte ze de i artisti, e artisti no se deventa, se nasse." - "To prepare the Boreto is an art... and the art is of the artists, and you cannot become an artist, you must be born an artist". But let's see how the Boreto a la Graisana is prepared.

Ingredients

For 2 people

  • 600 grams of turbot
  • 2 cloves of garlic
  • 50 ml of oil
  • Coarse salt to taste
  • Large ground black pepper to taste
  • Half a glass of white wine vinegar
  • Water to taste


...wanting to:
White polenta

Process

We start by cleaning the turbot by lifting the gills and cutting the fillets in slices, washed and dried, preserving the head. In a saucepan we put the oil and the garlic cloves which we will cook until they turn black. Let's remove the charred garlic and place the slices of turbot and the head making them brown for a few minutes. Let's turn them from time to time being careful not to break them. Add the salt, pepper and white vinegar. Once the vinegar has evaporated, add the water to cover the fish. Let it cook for 25 - 35 minutes (the times may vary depending on the size of the fish) and in the meantime prepare the white polenta.

Your Boreto a la Graisana will be ready when the liquid has shrunk to get 1 and a half tablespoons of boreto per person and should be almost thick.

Main photo from gastronomiamediterranea.com

...buon appetito!

By Redazione
COMMENTS :

Events in Grado

  • Forgiveness of Barbana
    05-07-2020 | Grado (GO)
    Forgiveness of Barbana
    Religious occurrences

    Add to calendar 2020-07-05 2020-07-05 Europe/Rome Forgiveness of Barbana Procession during which a statue of the Madonna degli Angeli is transported with an impressive procession of boats from the Basilica of Sant'Eufemia to the island of Barbana, where rises the ancient Marian shrine, crossing the lagoon. The origin of the pilgrimage dates back to 1237, when the population of the Grado made a vow to go every year in Barbana as thanksgiving for the end of a plague epidemic. The festival starts early in the morning and is preceded by a day of recollection and feast (the Sabo grando). The Perdòn name derives from the tradition of approaching, on the occasion of the pilgrimage, to the sacrament of reconciliation. Grado

    Procession during which a statue of the Madonna degli Angeli is transported with an impressive procession of boats from the Basilica of Sant'Eufemia to the island of Barbana, where rises the ancient Marian...

    Village of Grado | Know more


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