CABBAGE AND PECORINO CHEESE ROULADE
It is a typical dish of
the island of Sardinia, a genuine heritage of a long historical and cultural
tradition of the island together with sheep breeding, that plays a role in the
Mediterranean diet. It consists of local produce including the PDO pecorino
which is produced with original Sardinian sheep's milk cheese. Cabbage is also
part of this heritage; poor but versatile food, it is used for the preparation
of various dishes. Due to its bitter taste, it can be useful mainly to
accompany dishes of the land. The dish is low in caloric content; actually, it
provides only 252,10kcal each 100gr (3.527oz) due to its ingredients, except
for the cheese that brings a substantial
value of calories and fat.
Serves: 6
Difficulty: easy
Preparation time: 20-25 mins
Ingredients:
·
Savoy cabbage 1,5kg ( about 3 pounds)
·
Grated Pecorino
cheese 300g (35 ounces)
·
Onion 200g (27 ounces)
·
Red wine 20ml/ (about 1 fluid ounce)
·
Salt and ground
pepper to taste.
Method: Boil for a few minutes the
leaves of the cabbage until they soften; drain and let them cool. Stir fry the
onion finely chopped in E.V.O. , then add red wine; let it evaporate and cook until
the mix gets creamy. Take the leaves of the Savoy cabbage and place the mix
with a slice of Pecorino cheese and a pinch of ground pepper , at
its centre. Wrap well and place into the oven with little oil to avoid
sticking. Cook for a few minutes or as long as required until the cheese melts.
Remove and serve it warm.
This is
a typical Sardinian first course. The dumplings are made with semolina flour. Serve
it with Monica Wine ( at 16°C/F). A portion provides: 78,90 gr of protides;
28,90 gr of lipids and 59,4 gr of carbohydrates; the total amount of the
caloric intake of the dish provided is 451 kilocalories.
Difficulty: medium
Serves: 6
Preparation
time: about 45
minutes
·
Ingredients: FOR 600 GR OF DUMPLINGS: Semolina
flour 450gr/
1 pound(lb)
·
Water as
needed
·
Salt to
taste
·
FOR THE SAUCE:
Veal and pork 200gr/0,475 pound(lb)
·
Lard 100gr/ 3,3 ounce (oz)
·
Extravirgin
olive oil 0,20dl/ 1 teaspoon
·
Onion 30gr/ 1 ounce(oz)
·
Tomato
sauce 300gr/0,700
pound(lb)
·
Salt
and pepper to taste
·
Chopped
Parsley and rosemary
·
“Pecorino Sardo” cheese a handful
Method:
To prepare
Malloreddus: mix the
semolina flour with water and knob continuously in order to create some smooth
dough.
To make the dumplings:
roll small parts of the dough into long strips . Cut each strip into small
pieces of 2cm/half inch max and pass them on a polished smooth glass.
Separately,
prepare the sauce with veal and pork in equal quantities, minced and browned
with the lard, the chopped onion and
oil. Add tomato sauce, parsley,
rosemary, salt and pepper and cook slowly. When ready, boil the Malloreddus in
hot water until they float onto the surface, drain them and season with the
sauce.
Complete
with a generous sprinkling of spicy Pecorino cheese and serve.
SPIT-ROASTED SUCKLING
PIG
This
is typical meat dish from Sardinia and it is well known everywhere in Italy. It
can also be served cold. It is let cool wrapped in myrtle leaves until eating
it. A good matching is with Cannonau wine, a full bodied red wine typical of
the region. As a side dish, classic baked potatoes are highly recommended but
also peppers and vegetables grilled over
the flame are a great accompaniment.
Servings : 12 people
Difficulty : medium
Preparation Time : 1/2 hours
Ingredients:
·
Pork 4kg/8,8 Pound
·
Myrtle twigs to
Taste
·
Salt
a pinch
·
Ground Pepper to taste
·
Extra Vergin Olive Oil to taste
Method:Take a piece of “porceddu” according to the size of your
oven; the piece of the head or leg at your choice. 2 kg/4 oz is enough. Preheat
the oven at 180 °C/F and take a well-cleaned baking tin. Grease the rind, season
with salt and pepper, lay the pork with the rind side down, on the baking tin
without adding other seasoning. Roast for an hour and thirty minutes without
turning. Then, remove the tin from the oven, turn the pork with the rind up and
continue cooking for further thirty minutes. Prepare a large cold tray and
cover accurately the pork with myrtle. When the rind is
crisp, the suckling pig is ready to eat. Place on a tray, decorate with the
myrtle and serve.
PAPAI BIANCU
Blancmange
or Papai Biancu is a typical dessert included in the list of traditional food
produce of the Italian Ministry of Agriculture, Food and Forestry. It is a
common recipe, especially in Sardinia. Blancmange was a dish already prepared since
Medieval times. This is also reported by Pellegrino
Artusi in his famous book of recipes “ La scienza in cucina e l’arte di mangiar
bene”(Science in the Kitchen and the Art of
well Eating ”
Serves: 12 people
Difficulty: easy
Preparation
time: about 15 mins
Ingredients:
·
Castor sugar 200g /27 ounces
·
Wheat starch powder 100g /3 ounces
·
Milk 1L/2 pints
·
One lemon
·
Orange blossom water as needed
Method: In a saucepan, stir the starch in all the milk by avoiding
the making of lumps. Add sugar, half
glass of orange blossom water and some lemon zest. Mix well and thicken on the
fire by stirring continuously. Remove the zest and pour the mixture into a
pudding mould previously wet with water. Let it cool and overturn on a plate. Guarnish
and serve.
