Recipes

Sa Fregula

Ingredients: 200 grams of durum wheat flour, saffron, stock, 100 grams grated pecorino cheese.

Place the flour in a wide, shallow pot, dissolve the saffron in little water and add a pinch of salt. Stirring in circles, keep on pouring the flour through your fingers and in a short time little grains, pepper corn size, will form. To remove the flour left over use a strainer and then place the fregola on a cloth under the sunlight or inside the oven to dry for a short time. When dry, cook them in the boiling stock. Serve with plenty of grated pecorino cheese.

Arselle (clams) A Schiscionera

Ingredients: 1 kg clams; garlic; parsley; oil; salt.

Rinse the clams well and put them in a pan to cook without adding water. Once open, drain the water and wait a couple of minutes o settle. In another pan, brown some garlic and parsley, both finely chopped, add 4 spoons of olive oil, then add the clams in their shells and the water as well. Cook for about 10 minutes. Place some fried bread (like making "bruschetta") in soup dishes and serve the clams on top. It is possible to prepare mussels or a combination of clams and mussels in the same way.

Gnocchetti with cockerels ("Malloreddus cun Cabonischeddus")

Ingredients for six servings: 2 cockerels 500/600 grams each; 500 grams of Malloreddus (small Sardinian gnocchi); 1.5 kg fresh tomatoes; ½ onion; 1 tablespoon extra virgin olive oil; 4 basil leaves; 50 grams grated pecorino cheese; salt to taste.

Chop the cockerels feet and heads off, wash them and cut into small bits. Use a large casserole dish and arrange the pieces of cockerel. Brown uniformly on all sides. Prepare a mince of onion, peeled tomatoes, mashed coarsely. When the meat is well browned, add the onions and tomatoes, stir delicately and salt to taste. Cover and cook over a low flame for about 20 minutes. In the meantime, boil the gnochetti in plenty of salted water, remove when "al dente" and sauté for a few seconds in the sauce. Add the basil leaves and sprinkle with plenty of grated pecorino cheese. Serve immediately.