Table of Contents
Foreword 12
Introduction 14
Beautiful Sardinia 16
Geography and Nature 21
Nuraghi 27
Invasions and Conquests: "He Who Comes from the Sea, Comes to Rob" 28
Sardinian Language (Sardo) 29
Murales 30
Sardinian Food 31
Foods of the Interior 32
The Sea and Its Bounty 35
Food as Tradition 36
Bread 39
Cheese 41
Sardinian Ingredients 45
Bottarga 45
Extra Virgin Olive Oil 46
Honey 46
Saffron 47
Sundried Tomatoes 47
Wine 49
Liqueurs 53
Antipasti 54
Artichokes with Bottarga 56
Burrida, Cagliari-Style 57
Fregola with Clams 101
Fregola with Sausage and Pecorino 102
Lasagne with Tuna and Pesto 104
Linguine with Lobster 106
Lorighitas with Free-Range Chicken Sauce 108
Malloreddus (Gnocchetti Sardi) 110
Malloreddus with Fresh Fava and Pecorino 113
Malloreddus with Meat Sauce 114
Malloreddus with Young Pecorino 115
Malloreddus alla Campidanese (with Sausage) 116
Pane Frattau 118
Penne with Wild Fennel and Pancetta 121
Potato and Mint Ravioli 122
Potato and Mint Ravioli in Tomato Sauce 124
Potato and Mint Ravioli with Lamb Ragù 125
Ricotta and Greens Ravioli 126
Ricotta and Greens Ravioli with Wild Fennel 128
Ravioli with Eggplant and Sausage 130
Rigatoni with Wild Boar Sauce 131
Risotto with Bottarga (Mullet Roe) 133
Risotto with Wild Asparagus 135
Seafood Pasta 137
Spaghetti with Bottarga 138
Spaghetti with Clams 141
Spaghetti with Crushed Red Pepper 142
Spaghetti with Tuna and Olives 144
Spaghetti with Wild Asparagus 147
Spaghetti with Zucchini and Vernaccia di Oristano 148
Tagliatelle with Walnuts 149
Soups 151
Artichoke Heart Soup 152
Asparagus Soup 154
Bean Soup 156
Bean and Cabbage Soup 157
Beet Green and Fregola Soup (Lampazu) 158
Fava and Pork Stew (Favata) 160
Fennel Soup 161
Fregola in Cheese Broth (Fregola in Brodo) 163
Garbanzo Bean Soup with Wild Fennel 164
Lentil Soup with Potatoes and Beets 167
Minestrone with Fava 168
Minestrone with Garbanzo Beans 171
Pea Soup with Pasta and Ricotta 173
Seafood Soup 174
Zucchini Soup with Fregola 177
Zuppa Gallurese (Zuppa Quatta) 178
Secondi 179
Seafood 180
Baccalà with Tomatoes, Olives, and Wild Fennel 181
Calamari Stew 182
Fish in Salt Crust 184
Grilled Sardines 185
Octopus, Potato, and Green Bean Salad 187
Mussels in Spicy Tomato Sauce 188
Sardines with Lemon, Garlic, and Parsley 189
Sea Bream with Red Onion 190
Striped Bass with Vegetables 191
Swordfish with Peas 192
Poultry 193
Braised Chicken with Myrtle and Red Wine 194
Chicken with Capers 195
Chicken with Tomatoes and Olives 196
Chicken with Vernaccia di Oristano 197
Meats 199
Sanguinaccio (Blood Sausage) 200
Goat with Wild Fennel 201
Cordula 202
Lamb Stew 205
Lamb with Fennel and Sundried Tomatoes 206
Lamb Stew with Potatoes 207
Meatballs 208
Panadas 211
Pork Chops with Olives and Vernaccia di Oristano 213
Pork Roast with Mediterranean Herbs 214
Spring Lamb with Artichokes 215
Spring Lamb with Fava 217
Tripe Sardinian-Style 218
Veal Meatballs 220
Veal Porterhouse Steaks with Vernaccia di Oristano 221
Wild Boar in Red Wine 222
Wild Boar in Sweet and Sour Sauce 225
Contorni 226
Baked Artichoke Hearts with Cheese 227
Baked Eggplant 228
Endive with Extra Virgin Olive Oil 229
Fava 231
Fava Salad 232
Fava with Pancetta 233
Potatoes and Artichokes 235
Potatoes with Fennel and Capers 236
Potatoes with Mediterranean Herbs 237
Roasted Tomatoes 238
Sautéed Zucchini 239
Zucchini Salad with Tomatoes and Cheese 240
Dolci 243
Almond and Orange Brittle (Aranzada) 244
Amarettus (Amaretti) 246
Butter Cookies 247
Chocolate Mirto Truffles 248
Crema Catalana 250
Fig Tart with Sapa 251
Pardulas 252
Pecorino with Honey 254
Raisin Cookies (Pabassinos or Papassinus) 255
Ricotta Cake 257
Sebadas (or Seadas) 258
Sources 260
Acknowledgments 261
Index 264
About the Author 271