Cheese’s appetizers

Cooked cheese

Ingredients (for 4 people): 500 grs. of “Desiderio”, homemade bread.

PREPARATION:
Cut the “Desiderio” into slices about an inch of thickness and remove the crust.

Put the slices of Desiderio cheese in the grill and make it brown from both the sides. Put the toasted “Desiderio” into bread’s slices.
Do you remember: you have to not cut the slices too much thin. It should be served immediately!
Enjoy your meal with our “Desiderio”!

Sweets

Tart of ricotta and chocolate

Ingredients (for 6 people): To make pasta: 300 grs. of flour, 120 grs. of honey, 150 grs. of butter, 3 yolks of eggs, 20 grs. of butter to butter. For the stuffing: 450 grs. of ricotta, 8 spoons of milk, 150 grs. of melting chocolate, 50 grs. of sugar, 1 spoon of rum.

PREPARATION:
To make pasta: mix the flour with the eggs, the butter and the honey to get an homogeneous kneading. Wrap the kneading in an aluminum sheet and leave it rest in refrigerator for about 30 minutes.

For the stuffing: split the ricotta and put it in two different bowls. In a bowl work the ricotta, adding the chocolate previously fused in a pan (if necessary add a drip of milk), and 4 spoons of milk. Put the remained ricotta in the other bowl and try to dissolve it with the 4 spoons of milk remained, put the sugar and the rum.

Butter a baking pan from the diameter of 24 centimeters and cover it with flour.

Line the baking pan with a stratum of shortcrust pastry and smear on it the ricotta with chocolate, then spread the white ricotta cheese. Finally, take the advanced pasta, stretch it and cut some forms of it, then put it in the surface of stuffing.

Cook in an already warm oven to 180/190 C for about 50 – 60 minutes, up to make the pasta gilded. Let the tart cold before tasting.
Enjoy your meal with our “Ricotta cheese”!

First Dishes

Fregola with sausage

Ingredients (for 4 people): 200 grs. of fregola, 150 grs. of sausage, 150 grs. of ciccioli (small pieces of fat of pig), garlic, onion, basil, a pinch of salt, 500 grs. of “Brundu” grated.

PREPARATION:
Brown the ciccioli (small pieces of fat of pig) with the minced onion, garlic and basil.
Add the sausage already cut in dices, water and a pinch of salt. Make the fregola boil and mix the condiment little by little to prevent the formation of clots.
To completed cooking, flavor with grated “Brundu”. Serve well warm.
Enjoy your meal with our “Brundu”!Buon appetito con il nostro “Brundu”

Ricotta & “capretta” dumplings with asparagus

Ingredients (for 4 people): 250 grs. of “Ricotta”, 150 grs. of flour, 90 grs. of “seasoned Capretta”, 100 grs. of asparagus tips, 50 grs. of butter, 2 eggs, salt.

PREPARAZIONE:
In una pentola con acqua salata e portata a ebollizione, lessare per 10 minuti le punte di asparagi, scolarle, frullarle ed aggiungere del burro ammorbidito.
Lavorare con cura l’impasto di burro ed asparagi, con un cucchiaio di legno, fino ad ottenere una crema.
Coprire con una pellicola e conservare in frigorifero. Su una spianatoia, impastare la “Ricotta” con 60 gr. di “Capretta stagionato” grattugiato, la farina, un uovo intero e un tuorlo, e aggiungere un pizzico di sale.
L’impasto deve essere morbido e soprattutto non appiccicoso.
Formare un rotolo sottile e tagliarlo a pezzetti di lunghezza variabile dai 2 ai 3 cm.
Bollire gli gnocchi di “Ricotta” e “Capretta stagionato” in abbondante acqua salata e, non appena vengono a galla, scolarli e condirli con il burro agli asparagi e il “Capretta stagionato” grattugiato rimanente.
Servire subito.
Buon appetito con la nostra “Ricotta” e il nostro “Capretta stagionato”…..

Malloreddus with sauce

Ingredients (for 4 people): For the pasta: 400 grs. of durum wheat flours (or bran and white flour), a little sachet of saffron, a spoon of extra-virgin olive oil, a pinch of salt. For the sauce: 100 grs. of beef’s lean meat, 100 grs. of ground pork, 4 spoons of extra-virgin olive oil, a minced onion, 500 grs. of fresh peeled tomatoes or whole peeled preserved tomatoes, some sage leaves, minced basil, salt and pepper (as required), grated “Juncu”.

PREPARATION:
To make pasta: on a pastry board mix the flour with the salt, the oil and dissolve the saffron in a little of water.
Try to obtain an homogenous mixture with the addition of the necessary water. Make many canes big as pencils, cut them in dices, crush them with the thumb and pass them on the sieves.
For the sauce: Fry lightly the onion with the sage in the oil, brown the meat and as soon as dry, pour the tomato, put salt, pepper and make cook to slow fire for about 20 minutes.
At completed cooking, remove the sage and add the basil. Boil the malloreddus, drain them al dente (cooked until just firm), season them with the sauce and sprinkle them generously with grated “Juncu”
Enjoy your meal with our “Juncu”!Buon appetito con il nostro “Juncu”….

Pastoral spaghetti

Ingredients (for 4 people): 320 grs. of spaghetti, 80 grs. of black olives backed to the oven, a small red pepper, a small green pepper, 50 grs. of “salty ricotta”, 4-5 stems of chives, 4 spoons of extra-virgin olive oil, salt, pepper.

PREPARATION:
Stone the olives and chop them coarsely, wash the peppers, dry them and split them in four pieces, remove the seeds and the white filaments that you can find inside the pepper and cut them in dices.
In the meantime cook the spaghetti in abundant salty water, drain them al dente and season them immediately with four spoons of oil.
Mix olives and peppers. Season them with a pinch of salt, abundant pepper and chives shredded too thin. Put all in a platter well warm and grate in it the “Ricotta salata”. Blend it and serve immediately.
Enjoy your meal with our “Ricotta salata”!

Bread

Frattau bread

Ingredients (for 4 people): 8 sheets of “Carasau bread”, 4 eggs, 150 grs. of “Casu sardu”, 400 grs. of tomato’s sauce, 1 liter of broth of sheep (or salty water with an addition of some spoons of olive oil).

PREPARATION:
Divide the broth in two saucepans, plunge some sheets of “Carasau bread” in the first pan for few seconds, drain them and put them in a platter in different stratus alternating them with tomato sauce and grated “Casu Sardu”.
Finally cook poached eggs in the remained broth and put them in the bread which will be served hot with a last sprinkle of “Casu Sardu”.
Enjoy your meal with our “Casu Sardu”!

Pizza

Sardinian pizza

Ingredients (for 4 people): 500 grs. of flour, 40 grs. of fresh yeast of beer, 300 mls. of milk, 2 pinches of salt, 2 teaspoons of sugar, 10 salty anchovies, 350 grs. of peeled tomato’s pulp, half onion, 200 grs. of mozzarella, 100 grs. of grated “Capretta”, oregano, salt, extra-virgin olive oil.

PREPARATION:
Mix the flour with the salt and the sugar and place the mixture in a pastry board, melt the yeast of beer with a lukewarm milk (30°Cs) and add it little by little to the flour.
Work the dough; when the mixture is soft and elastic, cover it with a napkin and keep it leaven for about two hours or at least when it doubles the volume.
When the dough is leavened, stretch it in a pan.
Distribute in the surface the mozzarella cut in slices, well drained tomatoes, without seeds, cut in braids and washed anchovies without fishbone.
Spill the minced onion, grated “Capretta”, salt and finally bathe with olive oil.
Put the pan in the oven previously brought to around 240° Cs. When the pasta will be gilded, remove it from the oven and serve it warm.
Enjoy your meal with our “Capretta”!