Ingredients: Pane Carasau Alìa extra virgin olive oil salt rosemary or Erbì herbs and spices (for those who like it hot) Our recipe Put the sheets of pane Carasau on a baking tray, better still use our CARASU and add salt and a few drops of extra virgin olive oil. Then add your preferred...
Ingredients: 500 gms sweet almonds 35 gms bitter almonds 400 gms sugar 7 egg whites grated lemon and orange peel orange blossom water to taste. Our recipe Chop the almonds in a mixer together with the sugar until they form a homogeneous paste. Then beat the egg-whites (but not into a froth) and add...
Ingredients: A not very seasoned slice of goat’s milk or pecorino cheese per person abbamele. Our recipe On a hot plate or a well heated frying pan bake the cheese on both sides, put on a plate and add Abbamele di Sardinia according to taste, although it is also excellent with wild lavender or...
Ingredients: 200 gms. boiled potatoes 200 gms. Terre Libere goat’s milk ricotta 4 whole eggs 80 gms melted butter, saffron salt and pepper. Our recipe Put the diced potatoes together with the ricotta and eggs in a blender or mixer and blend them so they are as light as possible, then add the melted...
Ingredients for 4 people:
360 grammes of Risi di Sardegna Carnaroli, 300 grammes of peeled prawns, half of 1 white onion, 1 litre of fish stock, 30 grammes of butter, Alìa extra-virgin olive oil, salt and pepper to taste.
Heat a little olive oil in a frying pan and brown the finely chopped onion for about 1 minute. Add the rice and toast lightly, then add a little of the fish stock and cook the rice on a low heat, stirring and adding the stock as needed. When the rice is about half cooked, add the prawns. Continue to cook the rice stirring and adding the fish stock as necessary. When cooked, turn off the heat and add the butter and ground pepper. Enjoy your meal.
Ingredients: a whole bottarga, salted goat’s milk ricotta cheese, celery and cherry tomatoes, aromatic herbs. For a delicious aperitif, place pieces of salted ricotta cheese, slices of bottarga, celery and chopped tomatoes on a plate, garnish with aromatic herbs and a little imagination.
Ingredients: 1 kg. durum wheat semolina, water to taste, 100 gms lard, 1 egg, slices of fresh sheep’s milk cheese, grated lemon and orange peel. Mix the semolina with the egg and water, then add the lard a little at a time, work the mixture until it forms a compact and homogeneous dough. After...
Ingredients for 4 people:: 800 gms of veal fillet, 500 gms of potatoes, 250 gms of porcini mushrooms, 100 gms of dried porcini mushrooms, 100 gms of dried tomatoes, Frina (Breeze) white Vermentino wine, 80 gms of butter, rosemary, garlic, 10 gms of shallots, Alìa extra virgin olive oil Wash the potatoes and place...
Ingredients for 4 people: 200 gms Fregola, 1 litre vegetable stock, 1 sachet zafferì saffron, 80 gms peas, 200 gms broad beans, 40 gms olives, 60 gms butter, 50 gms shallots, 60 gms Terre Libere pecorino cheese.
Prepare the vegetable broth and separately blanch the peas and beans and then peel them. Simmer the shallots gently without browning them. Add the fregola and toast it as with rice and add the saffron. When well toasted slowly add the vegetable broth while stirring. When the fregola is three quarters cooked, add the peas and beans, leave to finish cooking, ensuring that it remains moist and when ready mix in the butter and pecorino.
Mirto is a light liqueur made from berries of the myrtle plant that, like citrus fruits, mature well in the winter sun. It is used as a digestif or liqueur and to cheer someone up after bad news, but also to celebrate after good news. Really, it’s so good that it can be drunk almost...