Sardinian menu

SARDINIAN MALLOREDDUS 58261 MENU with Fava Beans and MULLET INGREDIENTS for 6 PERSONS 500 g of gnocchetti sardi (malloreddus) buckets, 3 cloves garlic, 8 Tablespoons extra virgin olive oil, 600 grams of ripe but firm ppomodori, 500 g of shelling beans, 2 sprigs basil, 60 g of mullet botargo in one piece, 8 tablespoons of coarse salt, salt, pepper.

Bring to a boil 3 litres of water in a saucepan, add salt with 3 tablespoons coarse salt.

Plunge the tomatoes washed 30 seconds.

Transfer with a slotted spoon into a bowl full of cold water.

Sbucciateli with a knife, divide them into quarters and strizzateli.

Place the meat on a chopping board and setting into cubes.

Place in a colander with peeled and crushed garlic and some basil leaves.

Season with salt and pepper.

Shelled broad beans, pour in the boiling water of the tomatoes.

Boil 5 minutes, drain and place them in the bowl with cold water.

Remove the skin covering the beans, a wooden spoon with your fingers.

Bring to a boil 5 l of water into the pot, salted with coarse salt.

Bake the dumplings 14 minutes.

Reduce Meanwhile the bottarga in thin slices with a vegetable peeler.

Heat half the oil in frying pan, saucepan 1 minute garlic off the tomatoes.

Add the tomatoes, after eliminating the Basil.

Cook over high heat 2 minutes, stirring gently.

Add beans and basil leaves into small pieces.

Drain the pasta, put it into the Pan, season a minute, stirring.

Put it on a pportata platter, remove the garlic.

Completed with the bottarga, olive oil, plenty of pepper and Basil sprigs.

Serve immediately.

Complete the menu with dishes with flavors and aromas of the Mediterranean island.

IMPANADAS of Chopped anchovies and CHEESE 80 g of salted anchovies, cleaned and cut fillets and mix in a bowl, 300 g of pecorino cheese not too sragionato, diced.

Add a spoonful of frozen chopped onion, a pinch of thyme leaves, 1 tablespoon extra virgin olive oil and plenty of pepper.

Roll with a rolling pin 600 g of leavened bread dough on a floured work surface, drawing sheets thick about 2 1/2 cm.

Place on a sheet and spaced dollops of stuffing.

Cover with the ' between browse, clipped the impanadas with a pasta about 8 cm in diameter.

Please join the edges, pizzicandoli and rialzandoli with two fingers slightly upwards.

Move disks on rivetsite plates with oven paper, brush the surface with egg yolk diluted with 2-3 tablespoons oil.

Cook in the oven at 220° until the cheese is golden.

Serve at room temperature.

SKEWERS of MYRTLE BERRIES MULLET bought by 3 small mullet fishmonger, emptied, cleaned and divided into slices.

Toss with olive oil and let them rest for 60 minutes in the refrigerator with Myrtle berries and crushed peppercorns, Bay leaves and lemon juice.

Then clean and infilzateli slices on skewers, alternating with bay leaves and slices of lemon.

Ungeteli with extra virgin olive oil and cook on a hot plate 20 minutes, voltandoli 2 times.

Sprinkle the pretzels, pepateli and decorate with extra virgin olive oil in which you have kept to soak at least 1 hour a Myrtle Berry spoons crush.

Served hot kebabs.