5 Sardinian recipes that you must know

 5 Sardinian recipes that you must know

Among the best things you can do in Sardinia is, certainly, eating. Apart from that, if you like cooking and you miss the taste of the island, below you will find 5 Sardinian recipes that you must absolutely know.

1. Malloreddus

Ingredients for 6 people

  • 1kg cooking tomatoes
  • 100 g sausage meat
  • 100 g minced beef
  • beef stock
  • 1 onion
  • 3 basil leaves 1 clove of garlic
  • 2 tablespoons olive oil
  • grated Pecorino cheese
  • salt and pepper

Fry the chopped onion and whole garlic clove in the oil. Remove the garlic, add the sausage meat and the minced beef and brown well.

Add tomatoes and the beef stock cube diluted in a little water, salt and pepper. Cook fo approximately 40 minutes, sitting often to prevent sticking.

Add the basil at the end of cooking time. Cook the pasta in plenty of salted boiling water, drain and add the meat sauce. Sprinkle with the grated cheese and serve immediately.

2.Sardinian style cabbage and beans

Ingredients for 4 people

  • 300 g white haricot
  • cannellini or butter beans
  • 100 g tomato sauce
  • 100 g bacon
  • 1 onion, chopped
  • 2 pieces of wild fennel, chopped
  • 2 cloves of garlic
  • half a spring cabbage
  • salt
Melis Family Minestrone
Souce: Today

Slice the cabbage and place it in a large pan with the beans, onion and wild fennel, cover with plenty of water and bring to the boil. Lower the heat and leave to cook slowly for 2 and a half hours.

READ Slow food and slow life: how to live and what to eat in Sardinia

Half an hour before the end of cooking add the tomato sauce and a pinch of salt. Add the chopped bacon and crushed garlic a few minutes before removing from the heat. Serve piping hot.

3. Zuppa Gallurese

Ingredients for 4 people

  • 1 litre of meat and vegetable stock
  • 400 g of sliced crusty bread
  • 400 g of fresh Pecorino cheese
  • a handfuls of chopped flat-leaf parsley
  • nutmeg
  • grated Pecorino cheese

Heat the oven to 180°. Bring the stock to the boil wash and dry parsley, cut the bread into thick slices and slice the fresh Pecorino cheese thinly. Place a layer of sliced and narrow earthenware casserole dish, cover with cheese slices, sprinkle with parsley and little grated nutmeg and slowly ladle over a little broth.

Zuppa Gallurese

Repeat this operation until all the ingredients are used up. Sprinkle some grated Pecorino cheese over the tip and bajke in the oven for about 20 minutes until a light crust forms on the top. Serve directly from the oven in the casserole dish.

4. Lobster soup

Ingredients for 6 people

  • 1 lobster
  • 300 g scampi
  • 500 g tomatoes
  • 1 clove of garlic
  • bunch of flat-leaf parsley finely chopped
  • 1 onion
  • 1 tablespoon of capers
  • 100 g of pitted green olives
  • 1 bayleaf
  • 1 sprig of thyme
  • olive oil
  • salt and pepper

Boil the lobster in salted water with the bayleaf for 20 minutes, then remove. Cook the scampi in the same water for 5 minutes. Plug the tomatoes in boiling water, peel, chop and deseed them. Fry the onion and garlic in 4 tablespoon of olive oil, add the tomatoes, capers, thyme, salt and pepper.

Cover and cook for 20 minutes. Slice the lobster flesh, peel the scampi and add to the tomato sauce. Sprinkle with parsley and heat through for 2 minutes. Serve with crusty toasted bread.

5. Seadas

Ingredients for 6 people

  • 500 g plain flour
  • 400 g fresh pecorino cheese
  • 50 g lard
  • grated rind of half a lemon
  • 1 tablespoon semolina
  • a pinch of slat
  • oil for deep frying
  • wild honey

Put the cheese in a saucepan, add half a pint of water, the semolina and the grated lemon rind. Cook over a low flame, stirring continuously with a wooden spoon, until the cheese has melted and a dense and smooth cream is obtained.


Remove from the heat and with wet hands, break off small pieces and press down well to obtain rounds about 5/10 cm in diameter. When they’re all done leave to dry out and preparare the pastry. Serve the flour onto a worktop and rub into the lard.

Mix in the salt and add warm water to get a firm dough. Roll out into 2 very thin sheets. Place the cheese rounds on one sheet, keeping them well apart, then place the secondo sheet over the top and cut into squares with a pastry cutter pressing the edges well together.

Deep fry in very hot oil until golden and drain onto a sheet of absorbent paper. Spread with the honey when still hot and serve warm. To learn more about Sardinia, visit our Facebook and Instagram page and tag us on you marvelous pictures!


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