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From fresh seafoods, breads, olives and wine to suckling pigs, cheeses and ice cream, Sardinia is a food-lover's paradise. Sardinia is an island, and consequently has a lot of seafood in the cuisine, but it also has a rich and varied history means that there is little resemblance to the traditional idea of Italian cooking. Many traditional Sardinian dishes include lamb which is farmed in the mountainous interior of the island. Sheep's milk and fennel are also used extensively in local recipes. Stews and roasts are also popular choices for local inhabitants. The mussel stews and roasted lobster dishes are well worth tasting and 'Malloreddus' a Sardinian pasta can be found in many stews and pasta dishes accompanying chicken or rabbit basted in either fennel or saffron. Malloreddus is a grooved pasta which resembles gnocchi in taste and texture, and is made from semolina flour and sometimes seasoned lightly with saffron, compared to gnocchi which is made with potato. These popular stews and other meat and poultry dishes are served in rich cooking sauces that often resemble soups which is why crusty bread or a side portion of potatoes usually accompanies the main ingredients and makes for a very filling meal. The pastas of Sardinia are more closely associated with Middle Eastern cuisine. Thus hearty grains and fusilli more often accompany the dishes of Sardinian regional cuisine, whereas lasagna, tagliatelle and spaghetti usually go with mainland Italian dishes. Chestnuts also feature prominently in Sardinian cuisine and a typical dessert recipe is given below. 450g/1 lb sweet chestnuts Use a sharpened knife to cut a slit in the rounded side of the shell of each chestnut, then place them in a large saucepan. Add cold water to cover and bring to the boil. Boil for about 5 minutes then remove with a slotted spoon. When cool enough to handle, but still warm, remove the shells. The inner skins should easily peel off at the same time. Place the chestnuts in a clean, heavy-based, saucepan, pour in the milk and add the bay leaf, cinnamon, and half of the caster sugar. Bring to the boil whilst stirring to dissolve the sugar. Lower the heat, cover and simmer gently for about 40 minutes with occasional stirring; until the chestnuts become very tender. Remove the saucepan from the heat and put to the side to cool. Remove the bay leaf and cinnamon stick and throw away. Transfer the saucepan contents to a food processor/blender. Process the mixture into a smooth puree. Beat the egg yolks with the remaining sugar until pale and fluffy and the whisk leaves a trail when lifted. Stir in the run and vanilla essence, and the gently fold in the chestnut puree. Whip the cream in a separate bowl until it forms stiff peaks. Gently fold it into the chestnut mixture. Lightly grease six oven-proof moulds with butter and spoon the chestnut mixture into each mould. Stand the moulds on a baking sheet and bake in a pre-heated oven at 180 deg C/gas mark 4 for 10-15 minutes until just set. Set the moulds aside to cool down to room temperature. You can also cover the moulds and chill them until required later. To serve, turn out each mould onto a plate and put some double cream around the border through a pipe, or just pour some cream around. 2 finely chopped garlic cloves Put the garlic in a pan with the olive oil and chilli, and fry for a few minutes. Add the fresh tomatoes and tomato pulp. Stir briefly then bring to a simmer and cook gently for 15 to 20 minutes. Add the torn basin and season with salt and pepper to taste. Whilst this is being prepared cook the pasta in a large pan of boiling slated water until ‘Al Dente’. Drain and toss the pasta with the sauce. Serve covered generously with the grated Pecorino cheese and a few scattered basil leaves. |
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