Sardinia, the second-largest island in the Mediterranean Sea, is famous for its architecture, music, and cuisine. The fundamental ingredients of Sardinian cuisine include vegetables, dairy products, meat, and grains. When these ingredients get prepared in a special way, the result is a remarkable dish, with an exquisite flavor. Therefore, the following article contains the top 3 Sardinian recipes.
1. Pane frattau
The necessary ingredients are 1/2 onion, 3 tbsp of olive oil, 800g of passata, 12 sheets of pane carasau, fine sea salt, 4 eggs, 1 garlic, freshly ground black pepper, Pecorino Sardo, and 500ml of vegetable stock.
First, you should heat garlic, oil, and onion on medium heat for 10 minutes. Then you should lower the heat and add 60ml of water and passata. After you’ve done it, you should cook it for 30 minutes.
Secondly, the eggs should be poached using boiling water. The trick is to wait until the white is ready, despite the yolk still being runny. After doing this, you should drain the eggs with a slotted spoon and leave them aside.
In the final step, you should take a wide stockpot in order to heat the stock. After you have softened the bread by putting it in the pot for a few seconds, you are supposed to put it on a plate together with a tomato sauce grated pecorino. Do this with 3 more layers of bread. Eggs should be put on the final layer.
2. Sardinian seafood salad
In order to make this salad, you will need ingredients such as 1/2 kg of small squid, 1/2 kg of shrimps, 1 kg of mussels, 1/2 kg of octopus, 1/2 kg of cuttlefish, hot pepper, 1 lemon, salt, garlic, olive oil, parsley.
To prepare this dish you should first wash and slice the ingredients.
The second step is cooking them with the olive oil for about 30 minutes. After this, you should slice them again and mix them with pepper, garlic, salt, and parsley.
The key thing is to put it aside for a couple of hours so that all the flavors can mix together well.
3. Marinated Anchovies
When it comes to the ingredients you will need 5 dl of dry white wine, 1 dl of olive oil, 5 dl of white wine vinegar, powdered peperoncino, 1 spoon of brandy, salt, 2 bunches of rucola, 500gr of the freshest anchovies, 300gr mature salad tomatoes, 1 white onion.
The first thing to do is to remove the bones from the anchovies. Then leave them in the vinegar for about 2 hours. When they are soaked, you should add a bit of white wine to the top.
Secondly, you are supposed to make a sauce using the peperoncino, a ‘spruzzata’ of brandy, salt, olive oil and a few drops of vinegar. Mix the fish with the sauce via a wooden spoon. The last step refers to putting the anchovies on a bed of rucola together with tomatoes and onion rings.