Sardinian cuisine, rich in flavors and genuine products .....

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Prawns Vernaccia
Finely chop the parsley together with the garlic . Oil mix them in a bowl and make an emulsion . Arrange the shrimp next to each other in a baking dish obtaining a single layer and no gaps ...
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Shrimp Filu e'Ferru
Engrave the back of the shrimp to devein black and wash them under running water. Wash and chop the parsley together with the garlic and mix in a bowl with the shrimp. In a large pan heat ...
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Red Snapper with Tomato and Olive Potatoes
Wash and peel the potatoes thick , cut them into slices of about 2 mm . Arrange them on the baking sheet . Clean the red snapper , eliminating the entrails and wash it under running water . Dry with a kitchen towel and season ...
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Macaroons with hazelnuts
Peeled and chopped hazelnuts with flour and almonds. Quickly stir the egg whites in a bowl andsugar, add the hazelnuts and almonds. Cover the container with plastic wrap...
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amaretti
Bring the water to a boil and dip the bitter almonds and sweet, drain and spellatele. Arrange on a baking sheet to make them drying at 150 °. The almonds are dry without taking…
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Mullet with Vernaccia
Scaled mullet and sventratele . Wash them in cold water and dry . Now switch the mullet in the breadcrumbs , sprinkle with grated lemon zest and allow to sauté for a few minutes ....
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Cordula cun prisucci ( braid with peas )
Cook the braid in salted water for about an hour , at the end , drain and cut into slices of equal thickness( but not too thin ). Chop the onion finely and let it dry in a pan ...
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Rivea
Wash the lamb intestines . Cut into pieces the heart, lungs and liver . Strung the heart and lungs liver pieces on the spit , taking the intestines and the retina of lamb and wrap ..
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Sa trattalia o coratella
Coarsely chopped entrails of the goat and infilzatele the spit alternating between the different parts . Put to roast in the fire with glowing embers for about 20-30 minutes, by turning ...
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Sea bass with potatoes Tomatoes and Saffron
Squamate bass, sventratela and wash in cold water . Peel the potatoes and cut into chunks . Cut the tomatoes into wedges and add salt . Brown the sea bass in a large frying pan ...
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Cuttlefish with peas
Clean the cuttlefish and cut into rings. Sauté with a little oil the clove of garlic and chopped parsley . Remove the garlic as soon as it reaches a golden color and add ...
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scampi Gratin
Wash the prawns and pat dry. Spaccateli in two opening them on the side of the back and trying not to completely divide the two sides. Eliminate black gutted. Chop the parsley and garlic ...
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sausage Roast
strictly sausage stops with the wooden skewers arranged in a radial pattern, giving it the shape of a wheel by inserting a few bay leaves ...
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Purpuzza
Trimmed the meat depriving nerve parts, then cut into small pieces and place in a bowl with the garlic. Salt and pepper the meat, stirring with your hands ...
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Baked fish Capone
Clean the capon. Peel the potatoes, cut into thin slices and place them in water cold. Cut into thin rounds even tomatoes that will be needed to cover the fish. In a roasting pan ...
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