The Sardinian cookbook : the cooking and culture of a unique Mediterranean island

Sardinia, the isolated and majestic island off the southwest coast of Italy, has a rich and ancient history as home to different Mediterranean peoples whose customs have intertwined over the centuries. The result is an unparalleled richness of cuisine. __The Sardinian Cookbook__ captures these wonderful flavors, delivering more than 100 easy-to-make recipes that are as healthful as they are delicious.Sardinia is an island of many distinct landscapes and nationalities, from its rugged interior and breath-taking coastline to its diverse blend of Spanish, French, Italian, and Moorish cultures. From myrtle, saffron, and honey to lamb, seafood, and specialty cheeses, Sardinian food features a broad variety of flavors for any occasion. Many traditional Sardinian recipes are simple and straightforward — reflecting the peasant cuisine heavy on legumes, fresh vegetables, olive oil, and bread. However, it is common for Sardinians to celebrate holidays with lavish feasts and special delicacies: suckling pig, lobster, bottarga (Sardinian caviar), and the full-bodied yet natural flavorings of Sardinian sausages. Table of Contents 7 Foreword 13 Introduction 15 Beautiful Sardinia 17 Geography and Nature 22 Nuraghi 28 Invasions and Conquests: “He Who Comes from the Sea, Comes to Rob” 29 Sardinian Language (Sardo) 30 Murales 31 Sardinian Food 32 Foods of the Interior 33 The Sea and Its Bounty 36 Food as Tradition 37 Bread 40 Cheese 42 Sardinian Ingredients 46 Bottarga 46 Extra Virgin Olive Oil 47 Honey 47 Saffron 48 Sundried Tomatoes 48 Wine 50 Liqueurs 54 Antipasti 55 Artichokes with Bottarga 57 Burrida, Cagliari-Style 58 Burrida, Oristano-Style 59 Deviled Eggs 60 Focaccia Sarda 61 Fresh Fava with Mint 64 Herbed Breadcrumbs 65 Homemade Breadcrumbs 66 Marinated Olives 66 Mini Meatballs 67 Mullet Bottarga 69 Octopus in Tomato and Garlic Sauce (Agliata) 70 Octopus with Celery 72 Pane Carasau with Pecorino 74 Pane Carasau with Olive Oil and Sea Salt (Pane Guttiau) 75 Raw, Fresh Fava with Olive Oil 77 Shrimp Salad 78 Steamed Mussels 80 Sweet Pea Frittata 81 Tomato Bruschetta with Bottarga 82 Vegetable Fritters 83 Vegetable Panada 85 Primi 87 Pasta and Risotto 89 Baked Fregola with Pecorino 91 Baked Semolina Gnocchi with Meat Sauce 93 Corkscrew-Shaped Pasta with Zucchini Cream and Bottarga 95 Couscous with Vegetables 97 Fettuccine with Olives, Capers, and Tuna 100 Fregola with Clams 102 Fregola with Sausage and Pecorino 103 Lasagne with Tuna and Pesto 105 Linguine with Lobster 107 Lorighitas with Free-Range Chicken Sauce 109 Malloreddus (Gnocchetti Sardi) 111 Malloreddus with Fresh Fava and Pecorino 114 Malloreddus with Meat Sauce 115 Malloreddus with Young Pecorino 116 Malloreddus alla Campidanese (with Sausage) 117 Pane Frattau 119 Penne with Wild Fennel and Pancetta 122 Potato and Mint Ravioli 123 Potato and Mint Ravioli in Tomato Sauce 125 Potato and Mint Ravioli with Lamb Ragù 126 Ricotta and Greens Ravioli 127 Ricotta and Greens Ravioli with Wild Fennel 129 Ravioli with Eggplant and Sausage 131 Rigatoni with Wild Boar Sauce 132 Risotto with Bottarga (Mullet Roe) 134 Risotto with Wild Asparagus 136 Seafood Pasta 138 Spaghetti with Bottarga 139 Spaghetti with Clams 142 Spaghetti with Crushed Red Pepper 143 Spaghetti with Tuna and Olives 145 Spaghetti with Wild Asparagus 148 Spaghetti with Zucchini and Vernaccia di Oristano 149 Tagliatelle with Walnuts 150 Soups 152 Artichoke Heart Soup 153 Asparagus Soup 155 Bean Soup 157 Bean and Cabbage Soup 158 Beet Green and Fregola Soup (Lampazu) 159 Fava and Pork Stew (Favata) 161 Fennel Soup 162 Fregola in Cheese Broth (Fregola in Brodo) 164 Garbanzo Bean Soup with Wild Fennel 165 Lentil Soup with Potatoes and Beets 168 Minestrone with Fava 169 Minestrone with Garbanzo Beans 172 Pea Soup with Pasta and Ricotta 174 Seafood Soup 175 Zucchini Soup with Fregola 178 Zuppa Gallurese (Zuppa Quatta) 179 Secondi 180 Seafood 181 Baccalà with Tomatoes, Olives, and Wild Fennel 182 Calamari Stew 183 Fish in Salt Crust 185 Grilled Sardines 186 Octopus, Potato, and Green Bean Salad 188 Mussels in Spicy Tomato Sauce 189 Sardines with Lemon, Garlic, and Parsley 190 Sea Bream with Red Onion 191 Striped Bass with Vegetables 192 Swordfish with Peas 193 Poultry 194 Braised Chicken with Myrtle and Red Wine 195 Chicken with Capers 196 Chicken with Tomatoes and Olives 197 Chicken with Vernaccia di Oristano 198 Meats 200 Sanguinaccio (Blood Sausage) 201 Goat with Wild Fennel 202 Cordula 203 Lamb Stew 206 Lamb with Fennel and Sundried Tomatoes 207 Lamb Stew with Potatoes 208 Meatballs 209 Panadas 212 Pork Chops with Olives and Vernaccia di Oristano 214 Pork Roast with Mediterranean Herbs 215 Spring Lamb with Artichokes 216 Spring Lamb with Fava 218 Tripe Sardinian-Style 219 Veal Meatballs 221 Veal Porterhouse Steaks with Vernaccia di Oristano 222 Wild Boar in Red Wine 223 Wild Boar in Sweet and Sour Sauce 226 Contorni (Side Dishes) 227 Baked Artichoke Hearts with Cheese 228 Baked Eggplant 229 Endive with Extra Virgin Olive Oil 230 Fava 232 Fava Salad 233 Fava with Pancetta 234 Potatoes and Artichokes 236 Potatoes with Fennel and Capers 237 Potatoes with Mediterranean Herbs 238 Roasted Tomatoes 239 Sautéed Zucchini 240 Zucchini Salad with Tomatoes and Cheese 241 Dolci (Desserts) 244 Almond and Orange Brittle (Aranzada) 245 Amarettus (Amaretti) 247 Butter Cookies 248 Chocolate Mirto Truffles 249 Crema Catalana 251 Fig Tart with Sapa 252 Pardulas 253 Pecorino with Honey 255 Raisin Cookies (Pabassinos or Papassinus) 256 Ricotta Cake 258 Sebadas (or Seadas) 259 Sources 261 Acknowledgments 262 Index 265 About the Author 272 The author of The Puglian Cookbook heads to the Italian island of Sardinia for a unique twist on the Mediterranean diet. Sardinia, the isolated and majestic island off the southwest coast of Italy, has a rich and ancient history as home to different Mediterranean peoples whose customs have intertwined over the centuries. The result is an unparalleled richness of cuisine. The Sardinian Cookbook captures these wonderful flavors, delivering more than 100 easy-to-make recipes that are as healthful as they are delicious. Sardinia is an island of many distinct landscapes and nationalities, from its rugged interior and breathtaking coastline to its diverse blend of Spanish, French, Italian, and Moorish cultures. From myrtle, saffron, and honey to lamb, seafood, and specialty cheeses, Sardinian food features a broad variety of flavors for any occasion. Many traditional Sardinian recipes are simple and straightforward—reflecting the peasant cuisine heavy on legumes, fresh vegetables, olive oil, and bread. However, it is common for Sardinians to celebrate holidays with lavish feasts and special delicacies: suckling pig, lobster, bottarga (Sardinian caviar), and the full-bodied yet natural flavorings of Sardinian sausages. Praise for The Puglian Cookbook “We love that before cranking up the heat at the stove, Todorovska pauses to make sure we have a deep understanding of the ingredients that are the fundamentals of Puglian cuisine. She writes for the home cook, with no fancy tricks, no hard-to-find ingredients.” — Chicago Tribune “For those who want a taste of excellent, yet different Italian cooking, The Puglian Cookbook is not to be missed.” — Midwest Book Review Sardinia, the isolated and majestic island off the southwest coast of Italy, has a rich and ancient history as home to different Mediterranean peoples whose customs have intertwined over the centuries. The result is an unparalleled richness of cuisine. The Sardinian Cookbook captures these wonderful flavors, delivering more than 100 easy-to-make recipes that are as healthful as they are delicious. Sardinia is an island of many distinct landscapes and nationalities, from its rugged interior and breath-taking coastline to its diverse blend of Spanish, French, Italian, and Moorish cultures. From myrtle, saffron, and honey to lamb, seafood, and specialty cheeses, Sardinian food features a broad variety of flavors for any occasion. Many traditional Sardinian recipes are simple and straightforward — reflecting the peasant cuisine heavy on legumes, fresh vegetables, olive oil, and bread. However, it is common for Sardinians to celebrate holidays with lavish feasts and special delicacies: suckling pig, lobster, bottarga (Sardinian caviar), and the full-bodied yet natural flavorings of Sardinian sausages. A mouth-watering collection of healthful recipes from the unsung Italian island of Sardinia, this book is perfect for both simple everyday meals and special holiday delicacies, emphasizing unique spices, delicious meat and seafood, and cheeses, legumes, and fresh vegetables "Recipes from the Italian island of Sardinia, with information about Sardinian culture, history, geography, and cuisine. Includes photographs"--Provided by publisher