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Unterkunft
in Sardinien |
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Sardinien |
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beforderung |
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STARTERS, SIDE DISHES
STARTERS
MARINATAED EELS
INGREDIENTS
-eels - onion - garlic - basil - laurel - mint - oil - vinegar - salt
PREPARATION
Take eels of the same size, wash, clean, cut into pieces salt and fry them.
Lightly fry thinly slice an onion and crushed two cloves of garlic.
Put plenty of oil in a pan and lightly fry the onion and the garlic.
Add half a glass of white wine and bring to the boil. Add the basil,
the laurel, a sprig of mint and leave to cook for a few minutes. Put
the cooked eels in a large bowel and cover with the marinade. Leave
the eels at least two days to make tasty before serving them.
BOTTARGA (mullet eggs)
INGREDIENTS
- bottarga - oil - lemon
PREPARATION
Cut bottarga into thin strips, put them on a plate and season with oil and
lemon.
SIDE
DISHES
CARDOON ALLA SARDA
INGREDIENTS
- 1 kg. of cardoon - lemon - bread crumbs - the yolks of 4 hard-boiled
eggs - parsley - oil or butter - salt - pepper
PREPARATION
Clean the cardoon stripping away the outer part, cut into pieces and rub
with lemon or add lemon juice and then cover with cold water. In a
saucepan put water and salt and bring to the boil. Add the cardoon
pieces and slowly cook for 2 hours. Strain the cardoon pieces well and
put them on a plate. Chop the hard-boiled eggs yolks and the parsley
and cover the cardoon with them. Melt the butter and mix with the
bread crumbs. Cover the cardoons with the butter and the bread crumbs
and serve.
SMALL BROAD BEANS WITH BACON
INGREDIENTS
- 600 gr. of small fresh broad beans - 150 gr. of streaky bacon - lard - 1
small onion - salt - pepper
PREPARATION
Cut the bacon into small pieces and lightly fry in the lard and add the
chopped onion. Add the small broad beans and season with salt and
pepper. Cover with water and cook. Serve very hot straight from the
pan.
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