Recipes from Sardinia

Typical recipes and new ways to match ingredients and tastes. At the end of every recipe we suggest you a sardinian wine to pair!
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Carnival has arrived! And with it lots of fantastic pastries !!! Zeppole(donuts) are fried pastries typical of the Carnival period. The presence of the "ricotta" makes the donuts fluffy and soft, while due to the presence of orange and saffron these are deliciously flavored, and most importantly, are easy to prepare. The recipe, here in Sardinia, varies from municipality to municipality, here we suggest a version that uses ricotta instead of potatoes. Read more on…

Carnival has arrived! And with it lots of fantastic pastries !!! Zeppole(donuts) are fried pastries typical of the Carnival period. The presence of the "ricotta" makes the donuts fluffy and soft, while due to the presence of orange and saffron these are deliciously flavored, and most importantly, are easy to prepare. The recipe, here in Sardinia, varies from municipality to municipality, here we suggest a version that uses ricotta instead of potatoes. Read more on…

Papassini: Christmas Cookies ...Do not miss and ever-present the papassini, with or without icing, tasty cakes, with lot of raisin, walnuts and almonds and lightly flavored with orange peel and lemon and fennel seeds (in the north), the ingredients of which, as often happens, vary not only according to different areas of the island, but from family to family. See more on: www.themediterraneantastes.com/sardiniachristmas-papassini-christmas-cookies/

Papassini: Christmas Cookies ...Do not miss and ever-present the papassini, with or without icing, tasty cakes, with lot of raisin, walnuts and almonds and lightly flavored with orange peel and lemon and fennel seeds (in the north), the ingredients of which, as often happens, vary not only according to different areas of the island, but from family to family. See more on: www.themediterraneantastes.com/sardiniachristmas-papassini-christmas-cookies/

Seadas Cheese, honey and…   Seadas or sebadas (singular, less used, “seada”) are one of the most well-known sardinian pastries outside the island, and  originally these were a typical dish  of Easter. Now the seadas are currently produced in the whole Sardinia and during all the year, and being the cheese their main ingredient, their presence and their origin can be traced back to those areas of the island who lived by livestock farming. Visit us to see the recipe!

Seadas Cheese, honey and… Seadas or sebadas (singular, less used, “seada”) are one of the most well-known sardinian pastries outside the island, and originally these were a typical dish of Easter. Now the seadas are currently produced in the whole Sardinia and during all the year, and being the cheese their main ingredient, their presence and their origin can be traced back to those areas of the island who lived by livestock farming. Visit us to see the recipe!

Gazpacho - A cool recipe - July, almost forty degrees ... it's devilishly hot! We have a growing desire to eat something fresh and tasty, perhaps matched by a glass of good wine, fresh, and if possible to be eaten by the sea. So here we are today to suggest to you a truly summer dish, pleasant even when it is really hot ..... just like now! Read more on: www.themediterraneantastes.com

Gazpacho - A cool recipe - July, almost forty degrees ... it's devilishly hot! We have a growing desire to eat something fresh and tasty, perhaps matched by a glass of good wine, fresh, and if possible to be eaten by the sea. So here we are today to suggest to you a truly summer dish, pleasant even when it is really hot ..... just like now! Read more on: www.themediterraneantastes.com

Fresh Vegetables and Prawn A really delicious combination     Easy to do, fresh, excellent as main course, or as a special appetizer, "summer" because "summer is coming"! It doesn't want to be a real recipe, but an idea to taste, simple and tasty! Note: If you serve it as a main dish, you can enrich the velvet sauce with a slice of toasted bread and a drizzle of extra virgin olive oil. We then like to add a sprinkle of chopped fresh mint that makes it even cooler. Read more on...

Fresh Vegetables and Prawn A really delicious combination Easy to do, fresh, excellent as main course, or as a special appetizer, "summer" because "summer is coming"! It doesn't want to be a real recipe, but an idea to taste, simple and tasty! Note: If you serve it as a main dish, you can enrich the velvet sauce with a slice of toasted bread and a drizzle of extra virgin olive oil. We then like to add a sprinkle of chopped fresh mint that makes it even cooler. Read more on...

Cake of Ricotta A classic among the Sardinian desserts     Today we suggest to you one of those recipes suitable for all occasions, that you can prepare when you want to please everyone, easy to prepare and made of simple and typical ingredients. As I’ve already said it is suitable for all occasions, but I prefer it for breakfast with a good dose of jam (or nutella) spread on a piece of cake! Read more on: http://www.themediterraneantastes.com/sardinian-cake-with-ricotta-and-lemon/

Cake of Ricotta A classic among the Sardinian desserts Today we suggest to you one of those recipes suitable for all occasions, that you can prepare when you want to please everyone, easy to prepare and made of simple and typical ingredients. As I’ve already said it is suitable for all occasions, but I prefer it for breakfast with a good dose of jam (or nutella) spread on a piece of cake! Read more on: http://www.themediterraneantastes.com/sardinian-cake-with-ricotta-and-lemon/

Gueffos - Delicious pralines of almond paste - The Gueffus or Guelfus or Gueffos are pralines(cakes) made of soft almond paste, typical Sardinian pastries, very easy to prepare at home. As for the “sospiri”(from which those differ by the absence of the icing and the presence of the liqueur), the predominant flavor is that of almonds, with an aftertaste of liqueur. Read more on: www.themediterraneantastes.com/sardiniachristmas-gueffos-almond-cakes/

Gueffos - Delicious pralines of almond paste - The Gueffus or Guelfus or Gueffos are pralines(cakes) made of soft almond paste, typical Sardinian pastries, very easy to prepare at home. As for the “sospiri”(from which those differ by the absence of the icing and the presence of the liqueur), the predominant flavor is that of almonds, with an aftertaste of liqueur. Read more on: www.themediterraneantastes.com/sardiniachristmas-gueffos-almond-cakes/

Cheese Soup In the light version     Having revisited in vegan style the chestnut soup(see post), we also revisited the famous “Zuppa Gallurese“, a soup with bread and a cheese, with the intent to make it lighter and more easy to prepare. The original recipe includes the use of mutton broth, a softer version of beef or mixed meat, but today we will prepare the soup with a vegetable stock, less tasty but more digestible. Read more on: www.themediterraneantastes.com

Cheese Soup In the light version Having revisited in vegan style the chestnut soup(see post), we also revisited the famous “Zuppa Gallurese“, a soup with bread and a cheese, with the intent to make it lighter and more easy to prepare. The original recipe includes the use of mutton broth, a softer version of beef or mixed meat, but today we will prepare the soup with a vegetable stock, less tasty but more digestible. Read more on: www.themediterraneantastes.com

Spaghetti with botargo  Today we have a very simple recipe, but very tasty. The botargo is derived from the fish roe(eggs) of tuna or flathead mullet (also called caviar of the Mediterranean). The two products differ both in color and taste(stronger in the tuna). The origin of the product seems to have been Phoenician. The botargo of tuna has a color ranging from light pink to dark, while those of the mullet has an amber color. Visit our site to see details

Spaghetti with botargo Today we have a very simple recipe, but very tasty. The botargo is derived from the fish roe(eggs) of tuna or flathead mullet (also called caviar of the Mediterranean). The two products differ both in color and taste(stronger in the tuna). The origin of the product seems to have been Phoenician. The botargo of tuna has a color ranging from light pink to dark, while those of the mullet has an amber color. Visit our site to see details

Panadas: A tasty meat pie from Sardinia! Each province within Sardinia has its own tradition, and even within that area, that same dish will be prepared differently. A panada for instance, which is a pie filled with lamb(or pork or beef or also with eels), potatoes, sundried tomatoes, onions, garlic, saffron, etc, will taste very differently from one village to the next. Today we will prepare  a recipe with lamb meat!

Panadas: A tasty meat pie from Sardinia! Each province within Sardinia has its own tradition, and even within that area, that same dish will be prepared differently. A panada for instance, which is a pie filled with lamb(or pork or beef or also with eels), potatoes, sundried tomatoes, onions, garlic, saffron, etc, will taste very differently from one village to the next. Today we will prepare a recipe with lamb meat!


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Penisola del Sinis - Bottarga di Muggine

Penisola del Sinis - Bottarga di Muggine

The Nougat  When I was a kid one of the things that gave me more pleasure was to go to a local festival, whether they were the Candelieri or "La Calvacata Sarda", and to find a stand with the nougat. Yes, nougat! Here in Sardinia nougat is a product of tradition, only made with honey, almonds or hazelnuts. Finger-licking !!! The main features are its softness, his ivory color, and the intense flavor due to the honey. Follow us on: www.themediterraneantastes.com/tastes-of-sardinia-the-nougat/

The Nougat When I was a kid one of the things that gave me more pleasure was to go to a local festival, whether they were the Candelieri or "La Calvacata Sarda", and to find a stand with the nougat. Yes, nougat! Here in Sardinia nougat is a product of tradition, only made with honey, almonds or hazelnuts. Finger-licking !!! The main features are its softness, his ivory color, and the intense flavor due to the honey. Follow us on: www.themediterraneantastes.com/tastes-of-sardinia-the-nougat/

Taglietelle of the Grape Harvest Porcini, white grape, wine Vermentino ...   Autumn has officially begun, time of grape harvest, and then we suggest to you a dish with typical autumnal ingredients, made just with two protagonists of autumn: porcini mushrooms and white grape.

Taglietelle of the Grape Harvest Porcini, white grape, wine Vermentino ... Autumn has officially begun, time of grape harvest, and then we suggest to you a dish with typical autumnal ingredients, made just with two protagonists of autumn: porcini mushrooms and white grape.

Chestnuts Queens of autumn     We are in autumn, the days are getting shorter and starts to get cold … So why not warm up with a good plate of chestnut soup? Protagonists of the winter here in Sardinia, chestnuts are present in different recipes, but most of these involves the addition of lard and other legumes (beans, chickpeas ..). It is known the “pisu cun Castanza” as well as the recipe for chestnut soup of Aritzo, but the one that I propose...Read more on: www.themediterraneantastes.com

Chestnuts Queens of autumn We are in autumn, the days are getting shorter and starts to get cold … So why not warm up with a good plate of chestnut soup? Protagonists of the winter here in Sardinia, chestnuts are present in different recipes, but most of these involves the addition of lard and other legumes (beans, chickpeas ..). It is known the “pisu cun Castanza” as well as the recipe for chestnut soup of Aritzo, but the one that I propose...Read more on: www.themediterraneantastes.com

pastries-thm

pastries-thm

Panadas: A tasty meat pie from Sardinia! Each province within Sardinia has its own tradition, and even within that area, that same dish will be prepared differently. A panada for instance, which is a pie filled with lamb(or pork or beef or also with eels), potatoes, sundried tomatoes, onions, garlic, saffron, etc, will taste very differently from one village to the next. Today we will prepare  a recipe with lamb meat!

Panadas: A tasty meat pie from Sardinia! Each province within Sardinia has its own tradition, and even within that area, that same dish will be prepared differently. A panada for instance, which is a pie filled with lamb(or pork or beef or also with eels), potatoes, sundried tomatoes, onions, garlic, saffron, etc, will taste very differently from one village to the next. Today we will prepare a recipe with lamb meat!

Malloreddus with pumpkin A Plate Full of Tastes     Today we suggest you a recipe that combines typical Sardinian products, such as malloreddus, the "ricotta mustia" cheese(salted and lightly smoked), almonds, saffron, to get a tasty autumnal dish rich of flavors. Let's start with malloreddus, a typical pasta  of the sardinian cuisine, of which we had already proposed you some recipes, made with a simple flour from durum wheat semolina and water. Follow us on: www.themediterraneantastes.com

Malloreddus with pumpkin A Plate Full of Tastes Today we suggest you a recipe that combines typical Sardinian products, such as malloreddus, the "ricotta mustia" cheese(salted and lightly smoked), almonds, saffron, to get a tasty autumnal dish rich of flavors. Let's start with malloreddus, a typical pasta of the sardinian cuisine, of which we had already proposed you some recipes, made with a simple flour from durum wheat semolina and water. Follow us on: www.themediterraneantastes.com

As we promised in a previous post (see post), today we are here with a classic of the culinary tradition of Sardinia, the "Malloreddus alla Campidanese", or sardinian gnocchi with a tomatoes sauce with sausage, and if you want another idea for your lunch, put on the table a plate of pecorino cheese and pane carasau (or even "guttiau", that is pane carasau seasoned with oil and salt and golden in the oven) and ... Sardinia is served!

As we promised in a previous post (see post), today we are here with a classic of the culinary tradition of Sardinia, the "Malloreddus alla Campidanese", or sardinian gnocchi with a tomatoes sauce with sausage, and if you want another idea for your lunch, put on the table a plate of pecorino cheese and pane carasau (or even "guttiau", that is pane carasau seasoned with oil and salt and golden in the oven) and ... Sardinia is served!

Do you notice your moods fluctuating with the weather? How do you deal with it? I usually cook. Nothing fancy, with which I could complicate it further, but tasty, so as to awaken my senses. So here's one of my favorite ways to eat and cook vegetables: in the oven to bring out the hints of flavor characteristics of every type of vegetables, with only a little of olive oil and salt, or like today, with a bit of spices. Read more...: http://www.themediterraneantastes.com/roasted-vegetables/

Do you notice your moods fluctuating with the weather? How do you deal with it? I usually cook. Nothing fancy, with which I could complicate it further, but tasty, so as to awaken my senses. So here's one of my favorite ways to eat and cook vegetables: in the oven to bring out the hints of flavor characteristics of every type of vegetables, with only a little of olive oil and salt, or like today, with a bit of spices. Read more...: http://www.themediterraneantastes.com/roasted-vegetables/

Pane Frattau - Sardinia: This is a traditional recipe, involving the characteristic, unleavened Sardinian bread “pane carasau”, softened with mutton broth and transformed  into a sort of lasagna,  placing it in layers, with tomato sauce, pecorino cheese and a poached egg on top.  A light version can be prepared with the normal meat broth (or even vegetable) or again, only with salt water.

Pane Frattau - Sardinia: This is a traditional recipe, involving the characteristic, unleavened Sardinian bread “pane carasau”, softened with mutton broth and transformed into a sort of lasagna, placing it in layers, with tomato sauce, pecorino cheese and a poached egg on top. A light version can be prepared with the normal meat broth (or even vegetable) or again, only with salt water.

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