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Proposal indecent! |
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Region Sardegna |
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| SPAGHETTI WITH MUSSELS |
for 4 person:
1 lb spaghetti
1 1/2 lbs mussels
4 fresh ripe tomatoes
Garlic, basil, parsley, hot pepper
extra virgin olive oil
Salt to taste |
Scrub mussels thoroughly and steam them open on high fire (the water should be about a cup).
As they open, drain and shell them, saving the filtered broth.
In a separate pot, flash boil the tomatoes, peel them, and cut in stripes.
In a large pan sautee some garlic, parsley, and hot pepper chopped together with 1/3 cup of olive oil. Add the mussels first, then the tomatoes and broth.
Simmer for 5 minutes then add the chopped basil, and salt to taste.
When the spaghetti are "al dente", drain and add to the pan, sautee for one or two minutes stirring. Serve very hot. |
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| LOBSTER WITH WHITE WINE |
1kg. of lobster,
vernaccia (white wine),
onion,
oil extravergine of olive,
water,
salt,
pepper |
You to put the lobster in one pot with pepper and one onion.
Filled up the pot with half vernaccia and half water, salt and bring to boiling.
To cook in order at least three quarters of hour, drains it and toglietele the outer cover to you.
It cuts it to you to dadini and flavored with the oil extravergine of olive. |
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| ACCIULEDDI (MATASSINE DOLCI) |
250gr. of flour
2 eggs
1 egg yolk
30gr. of lard
1 sugar teaspoon
salt
oil in order to fry
2 honey hectogramses |
To paste the flour with eggs, the egg yolk, the lard, the sugar and know them, to work the compound and to render it compact.
To to leave to rest all, covered from a cloth for beyond an hour. To take a piece to the time and to form many long thinses approximately fifteen centimeters and thick a centimeter, to fold it in two and to coil it.
Heated the oil and a Pò of lard in a frying pan, you to put the little hank, fairies to us to to cook to medium fire without to make to color them; it makes you to drain them from the oil on absorbent paper.
In the same frying pan after to have removed the oil, we make to melt the honey, and we to put the little hank, we stir with a wood ladle, when they are very soaked, we to put them in the plate from capacity and to strew them of semolato sugar. |
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| BOTTARGA |
Eggs of mullet or tunny
It knows them |
You record the tummy of the fish and estraetene the eggs with delicacy.
In one low scato it of wood poured a layer of knows them fine and you to put eggs to us and ricopriretele with other it knows them. Therefore you cover with one tablet of wood of approximately 4 Kg.
The eggs will assume therefore the characteristic shape of lengthened sausage.
For the first days toed leave all to ambient temperature then mettetele in dry and fresh place, not in refrigerator, until to when they do not become of a beautiful amber color.
You will be able to serve it to flavored small slices thin with oil and lemon, advises itself to prepare it at least half hour before in order to make to take them taste. |
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| ANCHOVY AND ONION IN MARINADE |
1 1/4 lbs salted anchovies
(if not replace with anchovies in oil)
3 large white onions
(about 3/4 lb: sliced very thin)
2 tbsp white vinegar
3/4 cup extra virgin olive oil
8 peppercorns |
Clean the anchovies from the salt and any bones.
Slice the onions very fine.
Layer the onions and anchovies in a large, deep serving plate. Add the peppercorns and cover with the oil and vinegar.
Cover tightly with a plastic wrap and let it stand in a cool place. Serve the next day with bread and crudités.
It keeps for several days. |
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| LENT KEBAB |
2 lbs peasant bread, sliced
1 lb sheep cheese
(Caciotta sarda, not too aged)
Eggs, flour, bread crumbs, one pinch
of salt for breading
1 1/2 cups tomato puree
extra virgin olive oil.
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A tasty recipe with an advantage. You can have the kids help you! They'll love it so much that they will forget the TV at once.
Give the kids a cookie cutter (preferably a centered, symmetrical shape; like a star, a flower, or a diamond); they will have to cut the shapes into the bread and cheese slices.
Have them put the stenciled bread and cheese pieces on a kebab stick, alternated and starting and ending with the bread.
In the meantime you can prepare a light sauce with the tomato puree and the oil (you can add, if you like, a garlic clove and some basil leaves).
If everything is coming along smoothly, you can let the kids sprinkle the kebabs with flour and dip them in the eggs (that you'd have previously beaten with a pinch of salt), and then pass them in the bread crumbs.
They will love it. The last step is up to you: deep fry the kebabs in San Giuliano extra virgin olive oil. When they are golden crisp, serve hot, with the hot tomato sauce on the side for dipping. |
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| AMARETTI |
300 gr. of sugar
200 gr. of sweet almonds
100 gr. of almonds to love
3 egg whites
sugar to veil
white flour |
You dip for some minute the almonds in hot water; it drains them to you, it toes skin them to you and it fine steps on them in the mortar toing add little to the time a sugar to you, therefore to have one dense paste.
Mounted to firm snow the egg whites and aggiungeteli to I step on of almonds stirring delicately with the wood shovel.
Filled up with the compound the bag for cakies to which you will have toed put one smooth and round small opening. Distributed to the macaroons on a slab flour, very distances the uni to you from the others why they do not have to join during the baking. Dusted of sugar to veil and toed leave to rest cakies for two hours, then metteteli in furnace, to the lowest heat for 50-60 minuteren.
It detaches them to you with a small spatula when they are cold and metteteli on a plate from cakies, or if in case you want to conserve them in one scato it of can with watertight closing. |
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| FRIED BREADED SARDINES |
1 1/2 lb fresh sardines (8-10 inches)
2 egg yolks, beaten with a pinch of salt,
minced garlic, parsley and hot pepper,
optional salt to taste
1 cup San Giuliano extra virgin olive oil (or
more, if needed, for deep frying)
For the sauce:
1 lb peeled whole tomatoes
2 tbsp white winegar
4 tbsp San Giuliano extra virgin olive oil (for
the sauce)
1 pinch of hot pepper
Salt to taste. |
Sauce preparation:
In a pot, cook the peeled tomatoes with the extra virgin olive oil, the white vinegar and the hot pepper on a slow fire for about 20 minutes. When cooked add the salt and strain.
Fish preparation:
Clean and bone the fresh sardines. Pass them in the flour then in the yolks, then again in the bread crumbs to which-if you like and your stomach tolerates it-you have added minced garlic, parsley and hot pepper. Deep fry in abundant hot extra virgin olive oil and serve very hot with the sauce on the side. |
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