The Sardinian cuisine has a gastronomic tradition that takes from the agricultural-pastoral world with genuine and simple products, and of easy preparation. In the Sardinian table the roast meats are at the first place as importance, followed by " is malloreddus ", " micchittus " (noodles) and " fregulas " typical first dishes, today even known out of Sardinia. The cheeses also, occupy a very important role in the Sardinian gastronomy, always accompanied by strong and resolute wines. Numerous varieties of different sweets are prepared, generally based on natural ingredients as almonds, honey, ricotta, sapa (concentrated of the must) and other genuine products, present in the agriWe now introduce some typical recipes that were, and are still prepared in the days of feast.
LAMB IN WHITE
Kg. 1,500 of lamb; 3 eggs; parsley; garlic; 1 lemon; olive oil; salt
Wash the lamb, cut it in pieces and dry it. Make it brown and gild in a saucepan in three spoons of oil, the garlic and the parsley minced, therefore mix the pieces of lamb and leave them color in every side. .
Prepared meanwhile a sauce, beating in a cup, the yolks of the eggs, the juice of lemon and a pinch of salt.
After a completed cooking of the meat, sprinkle it with the sauce obteined and mix it with delicacy until the eggs has not grown thick in a creamy sauce.
Flour of hard wheat, water, salt.
Work the bran awith some salty warm water untill you get a mix well soft. Make many canes rather thin cut them in pieces digging them with the index in the mean, therefore line up them on a floured cloth.
Ingredients for the meat sauce:
Fresh sausage, an onion, fresh tomato, salt and oil.
Mince the onion and after you brown it in the oil add the sausage. Let it brown adding the pulp of tomato. Let it thicken at slow fire and then, finally, salt it.
FRESH BROAD BEANS WITH MINT IS GARLIC
About 1 kgs of fresh broad beans, a small bundle of mint, three or 4 cloves of garlic, salt.
To put the water on the fire, when it comes to ebullition add the mint, the garlic and the salt. Let all the ingredients cook until the water take taste and for last add the broad beans. They will be cooked when pressing them will peel easily. Eat it warm and if you like you can eat them with oil and a drip of vinegar.
EELS AT THE SPIT
1 kgs of eels, leaves of laurel, salt.
Rub with a cloth the eels, with a lot of care. Roll them up interposing leaves of laurel. Insert them in the spit and salt them. Continually put them to the fire having cure to turn them. In Sardinia is used to taste them both warm, or cold.
LAMB IN THE SPIT
A lamb, lard, salt and pepper.
carefully clean the bowels, rinsing them more times, afterr washed dip them in the water for about an hour with vinegar with a bit of lemon to remove the smell of intestins. Later cut the coratella, trying to make as possible equal pieces and put them in a not too big spit. Alternate a piece of heart, liver, bread, lard and so on until you don't finish the pieces. When you finish this you have to wind everything with " Sa nappa ", omentus of fat with which you have to weave the bowels, until everything is covered; salt it and start cooking.
A "coratella" of lamb or kidskin with all the bowels, fresh lard, stale bread.
Carefully clean the bowels, rinsing them more times, afterr washed dip them in the water for about an hour with vinegar with a bit of lemon to remove the smell of intestins. Later cut the coratella, trying to make as possible equal pieces and put them in a not too big spit. Alternate a piece of heart, liver, bread, lard and so on until you don't finish the pieces. When you finish this you have to wind everything with " Sa nappa ", omentus of fat with which you have to weave the bowels, until everything is covered; salt it and start cooking.
CAMPIDANESI'S MACAROONS I
450 grs. of sweet almonds; 50 grs. Of bitter almonds; 500 gr. of sugar; six or seven whites of egg; half glass of orange flower's water, half glass of maraschino, the bark of a lemon. To decorate, fruit (cherries).
Mince the almonds, previously peeled and let them dry. Make the paste with all the ingredients, mix the sweet and bitter almonds with the sugar mixe slowly the egg whites, the lemon, a bit of orange flower's water and the liqueur. The paste doesn't need to be worked, but has to reach enough soft consistency for the macaroons to stay compact. Take a bit of paste at time bathing the hands with orange flower's water, put them in a dish in witch you will sprinkle them of sugar and for last, put them on the baking-pan, put above every macaroon a piece of candy. Put into an oven and let them cook at moderate fire for few minutes.
Data di ultima modifica: 21/03/2017