Traditional sardinian cuisine is a poor cuisine, but very tasty. Typically, of the earth, even though there is no shortage of fish dishes being an island, but is focused heavily on meat, especially pork. We will discuss in this article of the traditional bread from sardinia, pane CARASAU, known however also on the continent, and indeed known in many parts of the world. As appetizers, the MAZZAMURRO that is cooked in the whole island where they make several variants, and the PANADAS, a sort of small pies fried depending on the place get filled differently. And aside from the first dishes are many as not to mention of the famous suckling pig sardinian said "PORCEDDU" (that is the recipe that best reflects the sardinian cuisine in the world. Do not miss the fish dishes such as cod with a sauce of nuts and sweets.
The original recipe sardinian is that of a bread unleavened, kneaded with water, flour of wheat, or of barley, crispy and light, thin discs, for this is also called carta da musica, because it arrotolavano like the music paper. Preserved for a long time unaltered, and was used mainly for inzupparlo in water, in broth or in milk. According to tradition, this is the traditional bread of the shepherds and the sailors. Consumed preferably with goat's cheese or ewe's cheese, or with ricotta cheese. A curious thing is that the sheet of CARASAU BREAD was used as a plate during the meal, he consumed a little at a time, together with the pottage.
To make CARASAU BREAD takes only two ingredients:
durum wheat flour
For this reason, the doses are the moments in which we decide how many sheets to make.
Mix the flour with water only, so as to obtain a smooth paste rather significant and soda.
The dough is flattened with a rolling pin until reduced into sheets of extremely thin circular shape. Then these plates must be fermented, separated one from the other linen cloths, all covered by a wool cloth. After a few hours, must be cooked in the oven already hot, wait for it to rigonfino, remove them from the oven, open them all the way around the edges with a sharp knife, then put them on one another to cool down. For the last put them back in the oven for dorarli and abbrustolirli.
This is the original recipe for sardinian as was done once, now, unfortunately, with the modern taste has changed for the addition of yeast or salt, causing it to lose the characteristic of the unleavened.
grams 800 of stale bread
grams 500 tomato sauce
milk, pecorino cheese, freshly grated, and salt to taste.
After you cut the stale bread in slices, dip in milk and arrange in a baking dish in layers, alternated with tomato sauce, grated pecorino cheese and a pinch of salt.
Put the pan in the oven already hot at 180 degrees for five minutes, then serve hot.
grams 600 flour
grams 160 of lard
grams 600 pecorino cheese
a few leaves of fresh mint
salt, oil for frying as needed
Mix the flour with the lard on the pastry, with a little lukewarm water and a pinch of salt. Dough must be smooth and compact that must be made to rest covered with a cannovaccio for at least an hour.
In the meantime, prepare the filling grattugiando in a bowl the cheese and add the mint leaves chopped with the hands .
Roll the dough with a rolling pin and prepare lots of thin sheets with a diameter of about 8 -10 centimeters. With the filling, make little balls, not too big to crush, and lay down in the middle of one half of the pastry. The other half is used to close. Welded now the two parts with a toothed wheel.
In a frying pan rather large, heat up the sunflower oil and as soon as it is up to temperature fry lePANADAS, for a few minutes turning halfway through cooking.
This is one of the first traditional sardinian dishes that was cooked generally for fat Thursday.
grams 300, dry beans
grams 250 of sardinian sausage
grams 300 cabbage or savoy cabbage
grams 40 of sun-dried tomatoes
a small bunch of wild fennel
grams 250 of pork rind
a rib of celery
a clove of garlic
slices of toasted bread
salt to taste
Soak the beans already from the night before. The day after drain them, cut and peel in a large pot with about 3 liters of water. Cook over a low flame with the pot incoperchiata and add the diced meat, leaves of cabbage, chop the tomatoes and the smell of the chopped. Leave to simmer for about an hour and add the fennel to the cooking, leaving it to cook only 5 minutes. : The traditional dish is left to cool completely for some hours.
Before bringing it to the table, heated on the fire, put on the bottom of the bowls of toasted bread slices, then pour over the soup and serve hot, accompanying it to taste with grated pecorino cheese.
The CICIONES are the dumplings typical of the province of Sassari.
for the gnocchi:
grams 500 bran
a tip of saffron powder
for the sauce
grams 400 of lean pork or veal, chopped
100 grams of chopped bacon
a small chopped onion
grams 600 of peeled tomatoes in pieces
pepper, salt, and grated pecorino cheese as needed
Knead on a pastry board the flour with a pinch of salt and the saffron dissolved in a tablespoon of warm water. Add as much water to the dough until the mixture is smooth and compact, of a certain consistency. With your fingers work the pieces of this mixture to obtain cylinders and thin, about one-half of a finger, cut in pieces long about an inch.
Meanwhile, prepare the sauce by putting on the fire a saucepan (preferably earthenware), lard, finely chopped in which to sauté the chopped onion. Add the meat and after about 30 minutes of slow cooking, add the chopped tomato. Adjust the salt and pepper and let it cook about twenty minutes.
Cook in the meantime, the ciciones in salted water and serve topped with meat sauce and a sprinkling of grated pecorino cheese.
The pig, sardinian, or "PORCEDDU" is according to the sardinian tradition, a small suckling pig that still takes milk from the mother, then the rule does not exceed kilograms 5 or 6.
The cooking of the pig, involves a ritual done with special care, according to the traditional customs. For example, at the time of slaughter, when you extract the inner, it keeps the blood. The rind outside, go loose quickly to the fire making sure not to burn the bristles. The stored blood need to grease and clean the scooter. The spit is the ideal wood as well as are the details of the woods used for the fire. Featured are the juniper, the myrtle, and the bay leaf, to flavor best the meat.
a pig from the milk of the kilogram 5 or 6
a bit of lard
just enough salt.
The pig goes cooked very slowly, because after having it shoved the spit, this should be positioned about 2 metres from the fire. During cooking, the pig go, the one anointed with the lard, by pouring the grease from the slices previously warmed. Add salt only at the beginning of cooking and at the end. After the meat is browned and then it starts to cook, then after a couple of hours from the start, given the skewer by placing it near the embers, after which it is sprinkled with ash. The suckling pig so we will bake to perfection, taking a red-brown color and biscottando the rind outside. To be eaten hot, sliced and with the rind..
pounds 1 pork chops to pieces
2 cloves of garlic, minced
a tablespoon of chopped parsley
3 bay leaves
two glasses of dry white wine
grams 300 black olives
olive oil, salt and pepper, to taste
Stone the olives and cut them into small pieces, very fine. In a saucepan, sauté with a few tablespoons of olive oil, the pork ribs into pieces. As soon as browned, add the chopped garlic and parsley and the bay leaves into small pieces. Put salt and pepper and the white wine that goes left to evaporate completely over a slow fire, and the flesh of the olives. . Finish the cooking adding a little water if needed. It will take about an hour. Before removing from heat, adjust salt and pepper and serve very hot.
A second fish, very particular,
kilograms 1 cod
2 cloves of garlic, finely chopped
grams 130 walnut kernels
a teaspoon of chopped parsley
olive oil, salt and pepper to taste
The cod is to be found almost everywhere, ready and soaked and it is advisable to use the one already prepared as the procedure with the cod seasoned it is rather long.
The salt cod already soaked, cut in small pieces rectangular, not too big.
In a large pan, fry in oil the chopped garlic and parsley. As soon as the garlic is golden brown add the pieces of cod, and adjust the salt and pepper and cook on a slow fire, turning the pieces occasionally. About three-quarters cooked, add the walnuts that you have chopped coarsely, mix and finish cooking. This recipe you prefer to enjoy the almost warm.
Let us now turn to sweets
These treats are sweet typical of the pastoral life to the memory of the return of transhumance. Are specialities of the province of nuoro. They are very easy to make, but you need to start the preparation at least the day before, if you have the cheese already sour. Otherwise, the cheese fresh, go, wrapped in a towel and left to rest in a dish at least two days. The time to acidify.
For the dough
grams 600 flour
grams 60 of lard
a pinch of salt
For the filling
grams 600 fresh cheese and the already sour
grams 30 semolina
the zest of a lemon or an orange
olive oil for frying.
honey or strawberry tree
In a saucepan, melt the cheese with a little hot water, add the salt and the grated lemon rind.
Mix continuously to obtain a sauce rather liquid, to which go, adding the semolina to dry. Let it cook until the water is all absorbed and the cheese has created a thick cream. With this cream the packaging of the discs of about 4 - 5 cm of diameter and high of a centimeter. These records should be kept for a day separated by towels or cloths, in the refrigerator.
Prepararare now the dough by working the flour with a little water salt, to which add the lard, as soon as the dough is firm and smooth pack lot of discs of thin at the center of which put the disks of cheese. Cover with another disc of dough and seal the two ends. Fry now the SEADAS in plenty of olive oil. As soon as they are browned on both sides remove them from the oil and let them dry on a paper towel. Frost cupcakes with honey and serve warm.