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Ingredients: Ray or skate (the liver is also used), onion, garlic, laurel, chilli, vinegar.
Preparation: Clean, skin, gut and chop up the fish. Boil it, together with the liver, in plenty of water and a little salt. Add garlic and laurel for flavour. Take the boiled liver, put in a mortar and reduce into a pulp. Independently, prepare a sauté with browned onions, finely sliced, in olive oil. Put the sauté together with the liver, chilli, some laurel leaves and the vinegar. Let it cook for a few minutes over a gentle flame, allowing the vinegar to evaporate and the sauce to form.
In the meantime, chop the boiled fish into little strips (we recommend no longer than 5cm and no thicker than 2cm for a finer flavour). Put the boiled fish into a terracotta pan and cover with the still hot sauce, bearing in mind that the fish chunks should be abundantly covered. Allow the dish to flavour in the open air, without mixing it again, for around 24 hours. Can be served either as a starter or as a main course.
Spaghetti ai ricci
Ingredients for 4 people: 400 grams of spaghetti, 40 sea urchins, extra virgin olive oil, garlic, chilli.
Open the sea urchins with scissors and remove the insides with a spoon. Chop the garlic and sauté in a saucepan with oil and chilli, allowing the garlic to turn golden. In the meantime, prepare a pot with boiling water and cook the spaghetti. As soon as the pasta is drained, tip it into a saucepan and add the sea urchins, mixing for a few minutes, though without letting it congeal too much.
Spaghetti alla capra marina
Ingredients for 4 people: 400 grams of spaghetti, 1 (quite large) crab, extra virgin olive oil, parsley, chilli, garlic.
Clean the crab thoroughly, break the shell and the legs with the help of pincers. In the meantime, put the garlic and chilli in a frying pan, add the pulp and the essential parts of the crab. After a few minutes, add the tomato pulp, and continue cooking for a further 10 minutes. Drain the spaghetti and tip it into the pan, dusting lightly with parsley before serving.
Spaghetti alla bottarga
Here's another easy-to-prepare typical dish of Sardinia. The secret lies in browning the garlic to just the right point and allowing it to lightly flavour the oil.
Ingredients for 4 people: 500 grams of spaghetti, extra virgin olive oil, 3 cloves of garlic, 2 chillis, mullet eggs (bottarga) or tuna eggs, as preferred.
Boil the water for the spaghetti. In the meantime, heat the oil and allow the garlic to turn golden in the pan along with the chilli, then lift off the garlic and chilli, drain the pasta and tip it into the hot oil. Simply add the grated bottarga and you will have a delicious dish.
Prepared with the liquid cream from sheep's milk, bran flour and, if preferred, honey. Tip the liquid cream into a terracotta receptacle and bring to boiling point, sprinkling the flour into the mixture in sufficient quantities to form a consistent mass, stirring with a wooden spoon. When it is fully amalgamated, add a lightly salted glass of water and continue to stir. Gradually, the dough will attach to the sides of the container, releasing a fatty liquid with a yellow colour (l'ociu casgiu), that is, a sort of cheese oil which is collected and stored in terracotta vases and used like butter as a sauce for pasta, in soups, and in the preparation of typical sweets. The dough from the sides is served while still hot, with honey, as a kind of sweet.
Wash the mussels (cozze) thoroughly and let them open in a pot over a live flame, then place in a heat-resistant dish. Set the oven to 180 degrees. Prepare a mixture of grated bread and cheese, parsley and sliced garlic, olive oil and a few spoonfuls of the liquid left over from the mussels. Cover the half shells of the mussels with the mixture and cook for 10 minutes.
Cozze alla marinara
Scrape the mussels, wash and wash again several times. Put them over a flame, adding wine, extra virgin olive oil, a little chopped parsley, garlic and pepper as preferred. Once they are totally open, the mussels are ready, so wait a few minutes for this to occur. Take the mussels from the pan, pass the water used for cooking through a gauze to filter out all impurities and the sand which is often present, tip out this liquid and serve the mussels hot.
Zuppa Gallurese and Zuppa Cuata
This is one of the typical dishes of Gallura and one of the most known and most beloved of tourists. The ingredients are very simple: for 4 people, you will need 400grams of stale bread, 300grams of fresh sliced cheese, 100grams of grated pecorino, 2litres of broth, lamb, chopped parsley, enough lard to grease the baking tin. Method: grease the baking tin with the lard, sprinkle the grated bread fairly finely on the bottom of the tin, on top of the bread, put the fresh cheese in and dust lightly with the pecorino, flavouring this with the herbs, alternate every two layers, filling the baking tin with abundant broth, enough to soak all the bread well. To the upper part, add plenty of cheese to create a beautiful crust, then put in the oven for about 40 minutes at around 180 degrees.