A week of holiday in Sardegna, let’s explore the typical cuisine of the island

The cuisine in Sardegna is originally a cuisine with cheese and meat, and not at all fish as ingredient. However, with a beautiful sea view fresh fish or a dish with the local bottarga, from tuna or mullet sounds great. Sardegna has a typical pasta, malloreddus (a rather small shape, looking like a larva) and is also the producer of fregola, a large couscous.

Let’s start with the pasta and bottarga.

Boil 160 grams of the pasta. Fry 4 chopped garlic cloves and 1 onion. Add 500 grams of beautiful vongole. Add the pasta. Add pepper, 40 grams of grated bottarga, zeste of a lemon and some salt by the taste. Serve with a tomato salad. Pure and delicious!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s