cookbook.goingtosardinia.com
The Sardinia cookbookYour complete food guide to the cuisine of Sardinia. Recipies, ingredients and Sardinian wines explained.
http://cookbook.goingtosardinia.com/
Your complete food guide to the cuisine of Sardinia. Recipies, ingredients and Sardinian wines explained.
http://cookbook.goingtosardinia.com/
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The Sardinia cookbook | cookbook.goingtosardinia.com Reviews
https://cookbook.goingtosardinia.com
Your complete food guide to the cuisine of Sardinia. Recipies, ingredients and Sardinian wines explained.
cookbook.goingtosardinia.com
The Sardinia cookbook - starters - Sardines
http://cookbook.goingtosardinia.com/starters/sardines.htm
1kg of very fresh sardines (not too large). 3 ripe tomatoes, peeled and deseeded. 4 cloves of garlic (crushed in a mortar). 80g of black olives (stones removed). A bunch of parsley. Extra virgin olive oil. For best results this recipe should be prepared two days in advance. You now need to select a fairly deep dish remembering that it has to fit in the fridge. Allow the dish to cool and then place in the fridge for two days. Serve the sardines at room temperature with some of the marinade on the side.
The Sardinia cookbook - Focaccia and bread
http://cookbook.goingtosardinia.com/focaccia_bread.htm
From the oven to the table. A Tradition of bread. As in other parts of Italy, Sardinia has its own speciality bread types that are particular to the region. As well as bread though there are many focaccias and tortes that can be enjoyed that are particular to certain areas. A speciality of Sardinian bakers are intricate sculptures that are made from bread for festivities. During weddings crowns of this delicately crafted bread are made to sit on the heads of young children. The miracle of bread.
The Sardinia cookbook - Meat
http://cookbook.goingtosardinia.com/meat.htm
The true flavour of Sardinia. Take a look at the recipes in the sub menu on the left for some carnivorous dishes from Sardinia. But man is a carnivorous production. And must have meals - at least once a day;. He cannot live, like woodcocks, upon suction,. But, like the shark and tiger, must have prey.
The Sardinia cookbook - vegetables
http://cookbook.goingtosardinia.com/vegetables.htm
Alone or in accompaniment. Served either as accompaniments or as dishes on their own the vegetable recipes you will find here are simple yet delicious. Once again the quality of ingredients is key, only use organic produce and if you have a garden grow your own! Take a look through the sub menu on the left for some vegetable recipes that are typical of Sardinia. There is in every cook's opinion. No savoury dish without an onion:. But lest your kissing should be spoiled. The onion must be thoroughly boiled.
The Sardinia cookbook - fish - Stuffed squid
http://cookbook.goingtosardinia.com/fish/stuffedsquid.htm
1 kg of medium sized squid. 2 cloves of garlic. A bunch of parsley. Extra virgin olive oil. Before you begin you must prepare and clean the squid. The easiest way to do this is under a running tap. Remove the tentacles and set to one side then discard the inner sac and be sure to remove the piece of cartilage that runs along the length of the squid. When you are finished you should be left with clean soft squid sacks. Roughly chop the tentacles and place in a bowl.
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The Sardinia cookbook
First and Last Name:. A way of life. Food lovers should not miss the artichoke festival that takes place on the second Sunday in March in Uri. A gastronomic event centred on artichokes, including the preparation and tasting of the many recipes. Uri is not far from Sassari and Alghero in the North-west of Sardinia. I, like many others love food so if you know of any other Sardinian based recipes that you would like to find on this menu then feel free to drop me a line. Serves 4 - 6. 5 sun dried tomatoes.
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