The Sardinian Cookbook: The Cooking and Culture of a Mediterranean Island

by Viktorija Todorovska

Overview

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

Product Details

ISBN-13:	9781572847309
Publisher:	Agate
Publication date:	11/24/2020
Sold by:	Barnes & Noble
Format:	eBook
Pages:	392
Sales rank:	746,497
File size:	15 MB
Note:	This product may take a few minutes to download.

About the Author

Viktorija Todorovska: Viktorija Todorovska runs Oliva Cooking, a cooking, wine, and travel company based in Chicago. She studied cooking at Apicius in Florence.
 

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

Editorial Reviews

PRAISE FOR VIKTORIJA TODOROVSKA'S PREVIOUS BOOK 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

"The region's flavorful cucina povera (peasant cuisine) is the subject of The Puglian Cookbook, a new book from Chicago-based Viktorija Todorovska, a passionate ambassador of the oft-overlooked area. Of Amazon.com's nearly 100,000 cookbooks, hers is one of only three focusing on Puglian cooking, and it catalogs the area's legume-, vegetable- and tomato-heavy dishes with great enthusiasm." —Tasting Table

"The Puglian Cookbook: Bringing the Flavors of Puglia Home, paints a vivid picture of the region and its culinary traditions." —WBEZ-FM, Chicago Public Media

"This is the kind of book you picture well-worn and loved, spattered with olive oil and maybe some tomato sauce. A cookbook that won't leave the kitchen." —Marcia Crawford, Nutrition Minute

"...a 157-page collection of the essentials of Pugliese cooking, with recipes ranging from a tomato-topped flatbread known as puddica to baked squid stuffed with cheese, breadcrumbs, and capers to the potato, rice, and mussel casserole tiella." —Mike Sula, Chicago Reader

"Arrivederci fast foods and trans fats! Viktorija Todorovska...[is] bringing the foreign experience to kitchens everywhere with her new cookbook, The Puglian Cookbook. The quick fix meals are simple, savory and, most importantly, healthy, with their basic pantry ingredients, fresh herbs, some cheese and olive oil." —Today's Chicago Woman

"...turns humble spuds into something still simple but very flavorful, and adds some veggies to your diet, too." —Pittsburgh Post-Gazette

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