Download E-books The Sardinian Cookbook: The Cooking and Culture of a Mediterranean Island PDF

By Viktorija Todorovska

Sardinia, the remoted and majestic island off the southwest coast of Italy, has a wealthy and historic historical past as domestic to various Mediterranean peoples whose customs have intertwined over the centuries. the result's an remarkable richness of food. The Sardinian Cookbook captures those superb flavors, supplying greater than a hundred easy-to-make recipes which are as healthy as they're delicious.

Sardinia is an island of many specified landscapes and nationalities, from its rugged inside and breath-taking beach to its different combination of Spanish, French, Italian, and Moorish cultures. From myrtle, saffron, and honey to lamb, seafood, and distinctiveness cheeses, Sardinian meals incorporates a vast number of flavors for any party. Many conventional Sardinian recipes are easy and easy — reflecting the peasant delicacies heavy on legumes, clean greens, olive oil, and bread. although, it's normal for Sardinians to have a good time vacations with lavish feasts and designated food: suckling pig, lobster, bottarga (Sardinian caviar), and the full-bodied but common flavorings of Sardinian sausages.

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Yield: four servings 2 tablespoons additional virgin olive oil 2 oz. (57 g) pancetta, finely chopped 1 clove garlic, thinly sliced half cup (44 g) finely chopped complete wild fennel or the vegetables of normal fennel overwhelmed purple pepper, to flavor (optional) 1 gallon (3. eighty L) water 1 tablespoon sea salt, plus extra, to flavor four cups (11 oz [312 g]) entire wheat penne or different brief pasta 0.5 cup (50 g) freshly grated pecorino, for sprinkling 1. In a wide (6- to 7-quart [5. 7- to six. 6-L]) sauté pan, hot the oil over medium warmth. 2. upload the pancetta and prepare dinner for three to four mins, till the fats has rendered and the pancetta is beginning to brown. upload the garlic and prepare dinner for two mins, till the pancetta is brown and crunchy. three. upload the fennel and overwhelmed crimson pepper (if using), stir good, and cook dinner for three mins, until eventually the fennel wilts. four. In a medium (8- to 12-quart [7. 6- to eleven. 4-L]) stockpot, carry the water and 1 tablespoon of salt to a boil. upload the pasta and prepare dinner until eventually virtually al dente, 1 minute lower than the package deal directions. five. Drain the pasta, booking 1 cup (237 mL) of the cooking water. move the pasta to the sauté pan with the fennel and pancetta. 6. Toss the pasta and cook dinner for 30 seconds, including many of the reserved cooking water, if important. modify the seasoning to flavor. 7. move the pasta to a serving bowl. Serve sizzling, sprinkled with the pecorino. T H E S A R D I N I A N C O O ok B O O okay 121 Potato and Mint Ravioli Potato and mint ravioli, referred to as culurgiones, are loved in Barbagia, in Sardinia’s inside, and Ogliastra, one of many least populated elements of Sardinia at the jap aspect of the island. The mint provides the ravioli freshness and makes the flavour extra attention-grabbing. In Sardinia, those ravioli are frequently served with an easy tomato sauce. I favor them with a better sauce with extra advanced flavors, akin to my Lamb Ragù (see recipe on p. 125). Yield: four servings (about 24 ravioli) For the Dough: 11/2 cups (210 g) semola rimacinata* 1/4 teaspoon sea salt 1 huge egg 2 cups (474 mL) chilly water For the Filling: 1 pound (454 g) russet potatoes, peeled and cubed 1 teaspoon sea salt, plus extra, to style 1 huge egg, calmly crushed 2 tablespoons freshly grated pecorino 2 teaspoons minced clean mint Pinch nutmeg To make the Dough: 1. In a medium bowl, mix the semola rimacinata, salt, and egg. upload 1 cup (237 mL) of the water and stir. proceed including water till the dough comes jointly and isn't too enterprise to be kneaded. If the dough is simply too company, upload a bit extra water. If the dough is just too delicate and sticks for your arms, upload a bit extra semola rimacinata. (The dough can be made in a meals processor or a stand mixer. ) 2. Take the dough out of the bowl and knead it on a fresh operating floor for 10 mins. three. Wrap the dough in plastic wrap and refrigerate it for a minimum of 20 mins. To make the Filling: four. In a medium (8- to 12-quart [7. 6- to eleven. 4-L]) stockpot, conceal the potatoes with water. upload 1 teaspoon of salt. deliver to a boil and cook dinner until eventually the potatoes are performed and a fork is going via them simply.

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