Halloween Recipe: Bones of the Dead

In Italy, Halloween is often seen as the American festival that took over our culture, but only a few know that actually our pagan traditions are very similar to this spooky holiday. This Halloween recipe, in dialect called Ossus de Mottu, is representative of what Sardinians called Is Animeddas, a tradition that occurred during the night between…

Cauliflower with olives – A simple recipe

While it’s in season and at its best, I’m proposing a recipe with cauliflower. In Sardinia this dish is called cavolo soffocato, literally meaning suffocated cauliflower, and it’s called like that because you let it steam in the pot by closing the lid. Apart from the quality of the ingredients, you only need a bit…

Pancake Day Recipe: Zeppole Sarde (Zippuas)

Shrove Tuesday, also known as Pancake Day, is traditionally the day before the beginning of Lent. During this Catholic holiday lasting forty days, followers of Lent should avoid eating meat and other fatty or sweet foods, which is why Shrove Tuesday is the day they feast and treat themselves to a special meal. You might…

Sardinian pasta (Malloreddus) with asparagus and sea urchins

During the Easter break, I went to visit my father who at the moment works in Belgium. Even though he works around the world, he always brings with him a stock of Italian ingredients so he can cook his favourite Sardinian food wherever he is. To make this recipe, he used canned sea urchins, which…

Thanksgiving recipe – a Sardinian take (pudda prena a sa sarda)

This traditional Sardinian recipe will be a great alternative to your classic Thanksgiving roast. Instead of being cooked in the oven, this bird is boiled, instead of giving you turkey sandwiches as leftovers, this will give you succulent tender meat to add to your salads and a rich stock for your risottos, soups or meat…

Treasures from the sea: Linguine alla Bottarga

A classic of Sardinian cuisine, pasta alla bottarga will be one of the first dishes you will try or be offered when visiting Sardinia (or a Sardinian friend). Bottarga is the gold of Sardinia: like a parmesan of the sea, this delicatessen, made of dry fish roe, will give that extra flavour to any seafood meal,…

Bottarga: the Sardinian Gold

Bottarga (also called bottargo or bottariga…) is a delicacy widely used in the south of the Mediterranean: several cuisines have this fish roe amongst their ingredients, but it is commonly associated with Sardinian cuisine. Hence, it is an indispensable element of my cooking. The preparation of this magical ingredient is rather simple: the fish roe…