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.
For 2 people
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