The Sardinian Cookbook

Name: The Sardinian Cookbook | The Cooking and Culture of a Mediterranean Island
Brand: Agate Surrey
Price: 22.49 EUR
Availability: OnlineOnly

The Cooking and Culture of a Mediterranean Island

Viktorija Todorovska(Autor*in)

Agate Surrey (Verlag)

Erschienen am 16. September 2013

288 Seiten

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978-1-57284-730-9 (ISBN)

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Inhalt

Cover
Title Page
Copyright
Dedication
Table of Contents
FOREWORD
INTRODUCTION
BEAUTIFUL SARDINIA
Geography and Nature
Nuraghi
Invasions and Conquests: "He Who Comes from the Sea, Comes to Rob"
Sardinian Language (Sardo)
Murales
Sardinian Food
Foods of the Interior
The Sea and Its Bounty
Food as Tradition
Bread
Cheese
Sardinian Ingredients
Bottarga
Extra Virgin Olive Oil
Honey
Saffron
Sundried Tomatoes
Wine
Liqueurs
ANTIPASTI
Artichokes with Bottarga
Burrida, Cagliari-Style
Burrida, Oristano-Style
Deviled Eggs
Focaccia Sarda
Fresh Fava with Mint
Herbed Breadcrumbs
Homemade Breadcrumbs
Marinated Olives
Mini Meatballs
Mullet Bottarga
Octopus in Tomato and Garlic Sauce (Agliata)
Octopus with Celery
Pane Carasau with Pecorino
Pane Carasau with Olive Oil and Sea Salt (Pane Guttiau)
Raw, Fresh Fava with Olive Oil
Shrimp Salad
Steamed Mussels
Sweet Pea Frittata
Tomato Bruschetta with Bottarga
Vegetable Fritters
Vegetable Panada
PRIMI
Pasta and Risotto
Baked Fregola with Pecorino
Baked Semolina Gnocchi with Meat Sauce
Corkscrew-Shaped Pasta with Zucchini Cream and Bottarga
Couscous with Vegetables
Fettuccine with Olives, Capers, and Tuna
Fregola with Clams
Fregola with Sausage and Pecorino
Lasagne with Tuna and Pesto
Linguine with Lobster
Lorighitas with Free-Range Chicken Sauce
Malloreddus (Gnocchetti Sardi)
Malloreddus with Fresh Fava and Pecorino
Malloreddus with Meat Sauce
Malloreddus with Young Pecorino
Malloreddus alla Campidanese (with Sausage)
Pane Frattau
Penne with Wild Fennel and Pancetta
Potato and Mint Ravioli
Potato and Mint Ravioli in Tomato Sauce
Potato and Mint Ravioli with Lamb Ragù
Ricotta and Greens Ravioli
Ricotta and Greens Ravioli with Wild Fennel
Ravioli with Eggplant and Sausage
Rigatoni with Wild Boar Sauce
Risotto with Bottarga (Mullet Roe)
Risotto with Wild Asparagus
Seafood Pasta
Spaghetti with Bottarga
Spaghetti with Clams
Spaghetti with Crushed Red Pepper
Spaghetti with Tuna and Olives
Spaghetti with Wild Asparagus
Spaghetti with Zucchini and Vernaccia di Oristano
Tagliatelle with Walnuts
Soups
Artichoke Heart Soup
Asparagus Soup
Bean Soup
Bean and Cabbage Soup
Beet Green and Fregola Soup (Lampazu)
Fava and Pork Stew (Favata)
Fennel Soup
Fregola in Cheese Broth (Fregola in Brodo)
Garbanzo Bean Soup with Wild Fennel
Lentil Soup with Potatoes and Beets
Minestrone with Fava
Minestrone with Garbanzo Beans
Pea Soup with Pasta and Ricotta
Seafood Soup
Zucchini Soup with Fregola
Zuppa Gallurese (Zuppa Quatta)
SECONDI
Seafood
Baccalà with Tomatoes, Olives, and Wild Fennel
Calamari Stew
Fish in Salt Crust
Grilled Sardines
Octopus, Potato, and Green Bean Salad
Mussels in Spicy Tomato Sauce
Sardines with Lemon, Garlic, and Parsley
Sea Bream with Red Onion
Striped Bass with Vegetables
Swordfish with Peas
Poultry
Braised Chicken with Myrtle and Red Wine
Chicken with Capers
Chicken with Tomatoes and Olives
Chicken with Vernaccia di Oristano
Meats
Sanguinaccio (Blood Sausage)
Goat with Wild Fennel
Cordula
Lamb Stew
Lamb with Fennel and Sundried Tomatoes
Lamb Stew with Potatoes
Meatballs
Panadas
Pork Chops with Olives and Vernaccia di Oristano
Pork Roast with Mediterranean Herbs
Spring Lamb with Artichokes
Spring Lamb with Fava
Tripe Sardinian-Style
Veal Meatballs
Veal Porterhouse Steaks with Vernaccia di Oristano
Wild Boar in Red Wine
Wild Boar in Sweet and Sour Sauce
CONTORNI
Baked Artichoke Hearts with Cheese
Baked Eggplant
Endive with Extra Virgin Olive Oil
Fava
Fava Salad
Fava with Pancetta
Potatoes and Artichokes
Potatoes with Fennel and Capers
Potatoes with Mediterranean Herbs
Roasted Tomatoes
Sautéed Zucchini
Zucchini Salad with Tomatoes and Cheese
DOLCI
Almond and Orange Brittle (Aranzada)
Amarettus (Amaretti)
Butter Cookies
Chocolate Mirto Truffles
Crema Catalana
Fig Tart with Sapa
Pardulas
Pecorino with Honey
Raisin Cookies (Pabassinos or Papassinus)
Ricotta Cake
Sebadas (or Seadas)
SOURCES
ACKNOWLEDGMENTS
INDEX
ABOUT THE AUTHOR

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