The Sardinian Cookbook · The Cooking and Culture of a Mediterranean Island by Todorovska, Viktorija -- Read -- Imperial Library of Trantor

Index

Title Page Copyright Dedication Table of Contents FOREWORD INTRODUCTION BEAUTIFUL SARDINIA

Geography and Nature

Nuraghi Invasions and Conquests: “He Who Comes from the Sea, Comes to Rob” Sardinian Language (Sardo) Murales

Sardinian Food

Foods of the Interior The Sea and Its Bounty Food as Tradition Bread Cheese

Sardinian Ingredients

Bottarga Extra Virgin Olive Oil Honey Saffron Sundried Tomatoes

Wine

Liqueurs

ANTIPASTI

Artichokes with Bottarga Burrida, Cagliari-Style Burrida, Oristano-Style Deviled Eggs Focaccia Sarda Fresh Fava with Mint Herbed Breadcrumbs Homemade Breadcrumbs Marinated Olives Mini Meatballs Mullet Bottarga Octopus in Tomato and Garlic Sauce (Agliata) Octopus with Celery Pane Carasau with Pecorino Pane Carasau with Olive Oil and Sea Salt (Pane Guttiau) Raw, Fresh Fava with Olive Oil Shrimp Salad Steamed Mussels Sweet Pea Frittata Tomato Bruschetta with Bottarga Vegetable Fritters Vegetable Panada

PRIMI

Pasta and Risotto

Baked Fregola with Pecorino Baked Semolina Gnocchi with Meat Sauce Corkscrew-Shaped Pasta with Zucchini Cream and Bottarga Couscous with Vegetables Fettuccine with Olives, Capers, and Tuna Fregola with Clams Fregola with Sausage and Pecorino Lasagne with Tuna and Pesto Linguine with Lobster Lorighitas with Free-Range Chicken Sauce Malloreddus (Gnocchetti Sardi) Malloreddus with Fresh Fava and Pecorino Malloreddus with Meat Sauce Malloreddus with Young Pecorino Malloreddus alla Campidanese (with Sausage) Pane Frattau Penne with Wild Fennel and Pancetta Potato and Mint Ravioli Potato and Mint Ravioli in Tomato Sauce Potato and Mint Ravioli with Lamb Ragù Ricotta and Greens Ravioli Ricotta and Greens Ravioli with Wild Fennel Ravioli with Eggplant and Sausage Rigatoni with Wild Boar Sauce Risotto with Bottarga (Mullet Roe) Risotto with Wild Asparagus Seafood Pasta Spaghetti with Bottarga Spaghetti with Clams Spaghetti with Crushed Red Pepper Spaghetti with Tuna and Olives Spaghetti with Wild Asparagus Spaghetti with Zucchini and Vernaccia di Oristano Tagliatelle with Walnuts

Soups

Artichoke Heart Soup Asparagus Soup Bean Soup Bean and Cabbage Soup Beet Green and Fregola Soup (Lampazu) Fava and Pork Stew (Favata) Fennel Soup Fregola in Cheese Broth (Fregola in Brodo) Garbanzo Bean Soup with Wild Fennel Lentil Soup with Potatoes and Beets Minestrone with Fava Minestrone with Garbanzo Beans Pea Soup with Pasta and Ricotta Seafood Soup Zucchini Soup with Fregola Zuppa Gallurese (Zuppa Quatta)

SECONDI

Seafood

Baccalà with Tomatoes, Olives, and Wild Fennel Calamari Stew Fish in Salt Crust Grilled Sardines Octopus, Potato, and Green Bean Salad Mussels in Spicy Tomato Sauce Sardines with Lemon, Garlic, and Parsley Sea Bream with Red Onion Striped Bass with Vegetables Swordfish with Peas

Poultry

Braised Chicken with Myrtle and Red Wine Chicken with Capers Chicken with Tomatoes and Olives Chicken with Vernaccia di Oristano

Meats

Sanguinaccio (Blood Sausage) Goat with Wild Fennel Cordula Lamb Stew Lamb with Fennel and Sundried Tomatoes Lamb Stew with Potatoes Meatballs Panadas Pork Chops with Olives and Vernaccia di Oristano Pork Roast with Mediterranean Herbs Spring Lamb with Artichokes Spring Lamb with Fava Tripe Sardinian-Style Veal Meatballs Veal Porterhouse Steaks with Vernaccia di Oristano Wild Boar in Red Wine Wild Boar in Sweet and Sour Sauce

CONTORNI

Baked Artichoke Hearts with Cheese Baked Eggplant Endive with Extra Virgin Olive Oil Fava Fava Salad Fava with Pancetta Potatoes and Artichokes Potatoes with Fennel and Capers Potatoes with Mediterranean Herbs Roasted Tomatoes Sautéed Zucchini Zucchini Salad with Tomatoes and Cheese

DOLCI

Almond and Orange Brittle (Aranzada) Amarettus (Amaretti) Butter Cookies Chocolate Mirto Truffles Crema Catalana Fig Tart with Sapa Pardulas Pecorino with Honey Raisin Cookies (Pabassinos or Papassinus) Ricotta Cake Sebadas (or Seadas)

SOURCES ACKNOWLEDGMENTS INDEX ABOUT THE AUTHOR