Transcript EATING IN SARDINIA - EST - European Shared Treasure

EATING IN SARDINIA
Typical bread
• Seasoned bread – Pani frattau
• Put boiling salted water in a
wide skillet, dip pieces of
“music paper in it, then place
them in a plate where you had
previously put some tomato
sauce, minced meat, parsley,
garlic and onion. Pour this
sauce on the first layer of bread
adding some grated pecorino
cheese. Go on until the plate is
full. Put on the top a poached
egg, break and blend it with the
bread. Serve in individual
plates.
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Music paper – pane carasau
Mix flour, semolina and yeast in
tepid water, make a ball of
medium consistency, coat it with
flour and keep it warm under a
cloth. Leave it to rise for 1 night.
Divide the dough into mediumsized balls and when risen roll the
dough into thin sheets, put them
one upon the other and press for
some hours so they can’t arise.
They are ready to be cooked when
put into the oven the sheet blows
and separates into 2 surfaces . Bake
the sheets, remove them from the
oven and separate the 2 surfaces
gently making a pile. Put a weight
on so that the sheets remain
stretched and don’t crumple up.
When they are cool, bake them
again until they are nice and crisp.
FIRST COURSES
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Little dumplings – malloreddus
Mix 500 gms. of fine semolina with
tepid water and salt, till it gets a
rather hard consistency. Remove a
piece of dough and add a pinch of
saffron, then form many 1 cm. long
sticks and press them with your
thumbs on a basket made of dry
hay stalks so that they can roll up
on themselves and appear ribbed
outside. Cook them in salted
boiling water and season with a
sauce made with fresh tomato and
fresh Sardinian sausage.
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Agnolotti filled with potatoes and
cheese – culingionis de patata
Cook 1,500 kilograms of potatoes,
peel and smash them. Mix the mash
with grated dry sour salted cheese.
Add onions fried in beef fat, 1
clove of garlic and chopped mint.
Form little balls and put them on a
dough made with 300 gms. of flour
with slightly salted tepid water.
Give each disk a cone form,
shaping the edges as an ear of corn.
Cook them and season with grated
pecorino cheese or with tomato
sauce.
FIRST COURSES
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Ravioli filled with swiss chard –
culingionis de era
Grate 1 kg of slightly sour fresh
cheese or ricotta cheese, add a pinch
of salt, 3 eggs, 1 kg of boiled swiss
chard, a pinch of saffron diluted in
water and 4 or 5 tablespoons of flour.
Form nut-like pellets. Then prepare a
dough with 200 gms of semolina, 200
gms of flour and tepid water with a
pinch of salt. Roll it into 2 thin sheets
and place the pellets on them. Turn
the sheets over the filling pellets and,
after pressing the 2 sheets one on the
other, cut the individual ravioli with a
half-moon pastry wheel. Cook the
next day in boling salted water and
season with tomato sauce and
Sardinian grated cheese.
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Eel pie – panada de anguiddas
Prepare a dough with 500 gms of
flour, 150 gms ogf lard and water, roll
out a sheet of dough and with it line
the base of a greased deep bowl, so to
have the dough up the sides of it.
Pound some dried tomatoes and place
a layer of raw eels on it. Prepare
several layers and finish sprinkling
some oil and ½ glass of water on the
lot. Roll out another sheet of dough,
cover the layers with it , remove the
excess dough and roll the edges of the
dough inwards. Pierce the surface of
the pie with a toothpick and bake.
SECOND COURSES - FISH
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Fish soup – Sa cassola
You need some assorted fish:
octopus, cuttlefish, gilt-head
bream, eeel and possibly some
shore crabs (about 1,500 kg). Fry 1
sliced onion and 2 or 3 cloves of
garlic in some tablespoons of oil.
Add 500gms of peeled tomatoes
without seeds, 1 tip of hot chilly,
salt and pepper. Cook for a few
minutes and then add the fish, first
of all the octopus and cuttlefish,
which need to be cooked for a
longer time. Leave to simmer
slowly and serve with toasted bread
slices.
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Dogfish with walnuts – Sa burrida
Cut 2 or 3 dogfish into pieces.
Skin, slice and boil them in salted
water together with their liver.
Then pound the boiled liver with 5
or 6 walnuts and fry in olive oil 2
cloves of chopped garlic and
parsley; add the pounded liver and
walnuts. Cook for a little and later
add it hot to the fish. When it is
cool, prepare a sauce with 1
tablespoon of white vinegar, and 2
tablespoons of bread crumbs. Then
pur it on the fish. Leave it to rest in
a covered pan for at least 12 hours
to get tastier.
SECOND COURSES - MEAT
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Lamb or pork stew with potatoes
– Ghisau e patatas
Melt 1 tablespoon of lard, fry 1
finely sliced onion in it. When the
onion gets a golden colour, add
about 1 kg of lamb or pork cut into
pieces (for 6 people). Add salt and
mix every now and then until the
meat is half done. Then take the
meat out of the pan and put 6
potatoes cut into pieces in it,
adding water, salt and tomato
sauce. When the potatoes are half
cooked, put in the meat again
adding a pinch of pepper. Cook till
it is done and serve it hot.
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Pig on skewer – porceddu a su
schironi
First of all, scrape the skin of the pig
and scorch the bristles, then wash
and clean the meat, skew it and place
it 50 cm over a fire made with special
wood (holm-oak, juniper), that gives
the meat a special aroma.At first
keep only the chest of the animal
towards the fire and only when it is
nearly done, start turning round the
skewer, add salt and leave to drip on
the meat a piece of lard previously
put in the skewer and heated on a
flame to melt. Serve it cut into pieces
on cork trays
Second courses - meat
• Buried wild boar – sirboni a
carraxu
• Dig a pit as big as to contain the
wild boar and heat it with a fire
of dried wood. Remove the ash,
clean the pit and line its bottom
with stalks of thyme, myrtle and
other aromatic herbs. Lay down
the skinned and cut wild boar,
cover it with other aromatic
herbs and a thin layer of earth,
where you have to lit a big fire.
The boar is ready after a few
hours.
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Thrush with myrtle – Pillonis de
taccula
Pluck the necessary amount of
thrushes, flame and wash them.
Then dip the birds into salted water
without removing their offals. Tie
together eight of them at a time
with a stalk passed round their
beaks; when done, before they get
cold, place them in cloth bags full
of myrtle. Eat them cool. They can
be kept for several days.
VEGETABLES
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Artichokes in sauce – canciofa cun
patatas
Trim away the outer tough leaves
of 6 rather big artichokes and wash
them carefully. Fry 1/2 sliced onion
in 2-3 tablespoons of oil. Add the
artichokes and leave them to cook
for about 15 minutes, adding some
water if necessary. When they are
half done add ½ glass of tomato
sauce and 7-8 potatoes cut into
pieces. Cook on a low flame,
adding 1 some chopped parsley,
salt and pepper.
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Fava broad beans – Faiada
Leave 500 gms of fava broad beans
in tepid water overnight. The
following day cut their peel
lengthways, season them with 500
gms of pork, 300 gms of cotechino
sausage, 300 gms of pork-rind, 1
tablespoon of lard chopped with 2
or 3 cloves of garlic and salt. Cover
the pan and cook until done
VEGETABLES
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Wild fennel soup – Suppa de
finigheddu aresti
Put 1 kg of wild fennels coarsely
cut into abundant boiling salted
water. In an earthenware pan
arrange a layer of toasted bread
squares, a layer of fresh cheese and
a layer of fennels. Prepare many
layers in this way. Cover with some
of the fennels’ cooking water and
bake. Serve very hot
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Stuffed egg-plant – perdingianu in
teglia
Cut into halves 6 rather big eggplants. Sprinkle salt over so they
loose their bitter taste. In the
meanwhile, put in a bowl 7-8 ripe
tomatoes (peeled, without seeds and
cut into pieces), together with 2 or 3
cloves of garlic, some basil leaves,
abundant oil and pepper. After some
hours, wash the egg-plants to remove
the salt and with the tip of a knife,
cut the flesh lengthways. Put the
prepared stuffing into these cuts, dust
with breadcrumbs, season with a
drop of oil and bake in the hot oven
for about 40 minutes
Desserts
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Cheese fritters – Sebadas
Mix together 1 kilo of flour, 100
gms of lard and tepid slightly salted
water. Knead 100 gms of grated
fresh cheese, adding some chopped
fresh mint. Shape it into medium
sized balls, then flatten them till
they are as big as a tea-plate. Roll
out a sheet of dough and place the
round shaped pieces of cheese on
it, cover with another sheet of
dough and press it all round the
cheese. Cut out these disks with a
pastry wheel. Fry them in hot
boiling oil and serve with melted
honey on top
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Almond sighs – Sospirus
Beat 4 eggs-whites until stiff, then
little by little add 300 gms of sugar
and 2 tablespoons of sweet peeled
and chopped almonds. Mix only
the necessary time to blend the
ingredients. Butter a baking tray
and dust flour on it.Put the mixture
with a table spoon on the baking
tray, giving each table spoon the
shape of an egg. Leave some
distance between each of them as
they rise durig cooking. Bake in
slightly hot oven for half an hour.