FIRST
COURSE :
CULURGIONIS
(Potato filled Ravioli alla Ogliastrini)
Ingredients for 8 portions:
1kg of good quality potatoes
200ml of oil or 200gms of
pork lard
5 mint leaves; 2 cloves of
garlic
200gm of viscidu, or mature
cheese, cheese without crust in brine
600gms of flour
salt
300gms of fresh sheep’s
cheese
Preparation:
Wash and peel the potatoes,
boil and when cooked, drain off water and remove the potatoes
one by one ,using a spoon. Using a fork, mash with a fork,
until creamed and place in a large bowl.To the mash, add
a pinch of salt, half a glass of tepid oil, the cloves of
garlic, finely chopped, the freshly chopped mint leaves,
200gms of viscidu or a good handful of grated semi mature
sheep’s cheese. Quickly, mix together and put to one
side.
Meanwhile prepare the pasta.
To the 600gms of flour, add 3 or 4 dessert spoons of oil
and half a glass of water into which has been dissolved
a pinch of salt. Work together energetically, not too long,
until the required elasticity has been reached, roll into
flat layers. Use a round pastry cutter of roughly 6cm in
diameter to cut out the ravioli cases.
On one pasta disc, place
a suitable quantity of the prepared potato mix and cover
with another pasta disc. Seal the discs using your fingers
in a pinching mode, then refine the edges with the tips
of a fork. The finished ravioli should now resemble small
sealed packets. Add to a pot containing a good amount of
salted, boiling water for 6 to 7 minutes. When cooked, remove
with a large draining spoon. Draining well, cover a large
serving plate with the cooked ravioli, place small slithers
of fish, 2 by 2, or other ingredient you may prefer, around
the edges of the dish, slightly overlapping the ravioli
and decorate the middle with a splash of colour, using fresh
mint leaves or something else of your choice. Depending
on your choice, the dish may resemble a large fish or other
form. Sprinkle with an abundance of grated semi mature cheese.
SPAGHETTI ALLA BOTTARGA
Ingredients
for 4 portions:
400gms
of spaghetti
100gms
bottarga;
1 glass
of extra virgin olive oil
2 cloves
of garlic
Preparation:
Add
the pasta to a pot containing a large amount of boiling,
salted water and cook until just done,(al dante).
Meanwhile,
into a large frying pan, add the oil and the the crushed
garlic , mix well, on a medium heat, to make the most of
the flavour of the garlic absorbed into the oil. Add the
spaghetti with a little of the cooking water, toss and finally
sprinkle, liberally, with the bottarga, mix well and serve
hot, straight from the pan.
MACCHERONI
DI BUSA (FERRETTO)
Ingredients
for 6 portions:
300gms
of fine semolina
2 whole
eggs
2 dessert
spoons of olive oil
Tomato
sauce (not ketchup!)
Pecorino
cheese
A little
flour
A pinch
of saffron
Salt
Preparation:
Mix
300gms of fine semolina with the whole egg, a dessert spoon
of olive oil, a pinch of salt and a pinch of saffron. Work
together with gentle care until reaching a good doughy consistency.
Roll into a ball shape and leave to rest covered by a tea
towel.
After
about 1 hour, take off pieces, nut sized, roll into fine
layers and cut into square shapes of about 8cm long and
sprinkle with flour.Place a darning needle and place at
the top of the pasta and roll with the palms of the hands.
Once in a cylindrical shape remove the needle and repeat
the process with the other pieces of pasta. Place the finished
pasta stripes, sprinkled with flour, on a plate, in one
layer, otherwise the pasta stripes will stick together.
Place a table cloth over the plate and leave until ready
for cooking. When ready, place the pasta in a pot with plenty
of boiling, salted water, add a spoonful of oil, which will
stop the pasta sticking together.
Serve
with plenty of tomato sauce and grated mild Pecorino cheese.
GNOCCHETTI SARDI O MALLUREDDOS
(
a specialty, and above all, a homemade pasta)
The
pasta is made with flour, salt and water.. without eggs
as it is for rich sauces.
Ingredients:
500gms
of minced meat
250gms
of fresh sausage meat
100gms
of dried sausage
Rosemary
and garlic
1 onion
1 small
bag of saffron
To mix
flour, lukewarm water and salt and until the pasta it becomes
firm and elastic.
Make some rolled lengths and to cut them to cubes.
Crush with the thumb to give him the desired shape (for
this they also call maccherones de punzu = thumb macaronis)
Meat
sauce:
Brown the meat with the flavoured sausage of garlic and
rosemary, fifty-fifty, add onion cut thin and add to meat.
Add tomato sauce cook well. To finish, add the sausage cut
into strips and the saffron, heat , stir and when hot, turn
of heat. To season the gnocchetti with Sardinian flowers
(pecorino) or parmesan cheese.
SU
PANI FRATTAU
Ingredients:
flat bread carasau, Sardinian pecorino cheese, juice of
tomato, 1 egg in shirt.
Preparation:
Boil some water in a wide frying pan and dip for few seconds
the pieces of flat bread carasau, breaking into the correct
size for a plain dish. To season every piece with juice
of tomato and seasoned pecorino cheese. On the ready dish,
place a poached egg in the middle. Serve straight from the
pan..
SECOND
COURSE :
PIGLET
WITH MYRTLE
The
PIGLET is probably one of the most famous dishes of the
island.... so come and eat it in Sardinia and good appetite.
Premises
This dish is an invitation to take a plane and enjoy with
friends who can enjoy it with you.
Because
porchetto is not simple to find and because it must be cooked
in the open on a spit, it is not always possible to prepare
for you.
Ingredients:
A porchetto, must be cleaned internally and the bristles
must be burnt with a gas flame. The animal is traditionally
slaughtered with one "puncture to the heart" it
is cut into two halves lengthways, insert rod for cooking
on a long spit.
Preparation:
Prepare the fire, better to use aromatic wood, then place
on the spit with automatic rotator.
Place
the meat about fifty centimetres in length, starting with
the abdomen without starting the rotation. When golden,
begin to turn controlling the spit to assure cooking of
the thickest parts. Salt and coat with flaming lard. When
cooked place on a tray of cherries, better on a bed of myrtle),
leave to rest 5/10 minutes. You prepare your taste buds
for a sensation, and uncork some good red, type Cannonau
of Jerzu, better if left to breathe for about ten minutes,
or decant, a dish without comparison.
WILD
BOAR in CANNONAU
Ingredients:
wild
boar meat
red wine cannonau, vinegar, onion, garlic, laurel, dry tomato,
Sardinian olives, salt and pepper
In the
evening cut the meat as for a stew.
Place in a terrine and cover with marinated ingredients:
cannonau, little vinegar, onion, garlic, carrot, celery
and laurel and some grains of pepper.
Leave the meat to marinate overnight.
The
following morning, remove the meat from the marinate and
brown in a saucepan with a plenty of extra virgin olive
oil, at a high temperature.
Add the mixture of extra virgin olive oil, onion, garlic,
dryed tomato and some parsley.
Add the laurel leaves and two grains of pepper.
Lower the heat and cook in a covered saucepan sometimes
adding a ladle of the marinate.
Salt to taste and add the Sardinian olives.
GOAT
IN CAPERS AND OLIVES
Ingredients:
(for 4 people) - 1 kg of Sardinian goat, 2 cloves of garlic,
onion, parsley, 150 gms of black and green olives, 2 spoons
of capers in vinegar, salt and extra virgin olive oil
Preparation:
Cut the meat into large chunks and place in a casserole
dish with oil and the chopped onion. When golden brown pour
in the wine and allow to soak. Add the tomatoes to the meat
and continue cooking gently for about 40 mins. Add salt.
Then add crushed garlic, parsley, capers and olives, remember
to remove the stones, pour on the meat, stir well, and to
continue to cook for about 10 mins. Serve when ready.
HOUSEWIFE'S
LOBSTER
The ideal wine for this dish is without doubt a dry and
fresh Fermentino of Gallura, or, better still, the wine,
Lobster of Saint Maria La Palm
Ingredients: (for six people) a live lobster, at least 1kg;
a lock of tender parsley; about 1serving spoon of.virgin
olive oil; a glass lemon juice or a spoonful of vinegar;
salt and pepper to taste.
Preparation:
Tie, with a thin string, the live lobster holding folds
up in two with the tail towards the head in the ventral
part, in longitudinal sense, carefully collect in a terrine,
all the dark liquid that is found in the central part of
the body and the eggs of the female.
Add to the terrine, minced of parsley; abundant oil d' olive
and the lemon juice, remix until sauce is semi dense and
of burgundy colour,spinkle a veil of black pepper.
Cut the pulp of the lobster and to place them on a dish,
pour on the sauce and place the crushed legs around the
dish for ease of accessing the pulp.
Serve the shellfish an hour after preparation.
CRAYFISH
IN VERNACCIA
Ingredients:
- crayfish- garlic, parsley - vernaccia
Wash
the crayfish and prepare them in a baking-pan, season with
plenty of garlic and chopped parsley and salt. Put in a
hot oven and when half cooked, add the vernaccia. Finish
cooking and serve.
SAS
SEADAS SEBADAS
These
come in the form of circular buns filled with fresh, light
cheese, made with two thin layers of pasta and filled with
fresh, small pieces of cheese made from the milk of sheep
or cow, for two days, soak in warm oil and flavored with
a smear of bitter honey. Serve with a good Sardinian Muscat
or with a young Malvasia.
Ingredients
for 6 portions:
Around 400g. of white flour of Sardinian bran of hard wheat
(called "scètti");
a spoon of thin, soft pig lard; a pinch of salt; around
2 serving spoons water; 2 dessert spoons of oil extra virgine
olive oil; 100g. of bitter honey.
for the pasta, do as for ravioli, and pasta
PREPARATION:
Mix the flour with little lukewarm water, a pinch of salt
and a spoon of soft lard.With the well worked pasta, cut
out with a toothed small wheel into disks with the serrated
edges. On these, place a portion of warm, broken cheese.Seal
the edges and fry the sebàdases. For the stuffing,
take the fresh cheese, which has begun to acidify, reduce
to thin flakes and melt in a saucepan just dampened, stirring
again the mass with a wooden spoon to reduce to a mix, soft
homogeneous and elastic, allow to rest for at least a hour.
When the rustic bun is ready, fry in hot oil; remove form
the pan and spread with bitter honey. Place the warm pasta
in a tureen, add marrangaged eggs and sea Urchins stirred
well, and serve after a few minutes in capacious deep dishes.
Macaroons
(Amarettus)
Ingredients:
300gms.of sugar
1 lemon, 200 gms.of sweet almonds, 50 gms.of bitter almonds,
3 egg whites
Preparation:
Bring water to boil and to dip in the almonds for a few
minutes, drain, peel and grind. Add the sugar with the ground
almonds and the lemon until a dense paste. Add the whisked
egg whites, to the almonds and mix well. Squeeze the mixture
into small balls, lay on a floured baking-pan and to put
in the oven on a low heat for around 30mins. Just before
golden, remove and let cool.
ZEPPOLE
Ingredients:
500 gms.of flour
10 gms.of yeast of beer 4 shots of grappa, 3/4 litre milk,
1egg, Peel of orange, grated. Salt Sugar
Preparation:
Soak the yeast in a cup of lukewarm water. Put the flour
in a terrine with an egg, a pinch of salt, and the grated
orange peel. Mix gently slowly adding the lukewarm milk
and the grappa .Add the yeast, mixing well. When the mix
is fluid and elastic rest, covered with a wool cloth, to
prevent double ling in volume.
Fry in very hot oil, squeezing from a funnel with a circular
movement. Fry well serve warm sprinkled with honey or sugar.
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