ITALY
MYRTLE LIQUEUR
CAGLIARI TRADITIONAL RECIPES
CULURGIONIS (Ravioli of potatoes)
Ingredients:
1 kilogram of potatoes
4 tablespoons of olive oil
2 cloves of garlic
Mint leaves
200 grams of viscidu (salty cheese)
6oo grams of flour
Pinch of salt
300 grams of pecorino cheese (fresh sheep cheese)
Water
How to do it:
Boil the potatoes after cleaning and peel them when cooked. Mash them and put them in a bowl.
Add chopped garlic, finely chopped mint leaves, and the viscidu. Add the oil and mix all the ingredients.
Prepare the dough with the flour with a little oil and a pinch of salt and knead well. Prepare small disks of dough using a small glass. Fill each disk with a tablespoon of the potato mash mix. Give each disk a cone form, shaping its edges as an ear of corn or else folding the disk on itself. Cook them as usual (boiled) for ravioli and season with abundant grated pecorino cheese. You can also season them with tomato sauce.
LAMB WITH ARTICHOKES
Ingredients:
6 artichokes
1kg of thigh of lamb
Parsley
1 onion
1clove of garlic
3 dried tomatoes
1 lemon
1 halfspoon of salt
Water
How to do it:
Clean the artichokes removing the external leaves and thorns, divide them into 4 parts and leave them to soak into water with lemon.
Cut the lamb in large portions and let them brown in a saucepan with a cup of oil. Turn them often until they are browned on both sides. When they are cooked remove them from the pan and set them aside. Chop finely onions, garlic, dried tomatoes and parsley: put the ingredients and the artichokes in the saucepan from which you removed the lamb. Fry on high flame mixing often. When the liquid has evaporated add 2 cups of water and boil for 5 minutes .At this point put the lamb in the pan adding halfspoon full of salt and cook for 1/2an hour.
PARDULAS
Ingredients:
600 grams of flour
80 grams of lard
6 whole eggs
600 grams of ricotta (cottage) cheese
300 grams of sugar
1 grated lemon rind
½ teaspoon saffron
How to do it:
Prepare these typical sweets by making the dough with 600 grams of flour, a little water and the lard. Knead it well and roll it out as thin as possible. Prepare the filling by beating the eggs and mixing them with the ricotta cheese, sugar, grated lemon rind, saffron and 2-3 table spoons of flour. The mixture should reach a right consistency. With a glass cut the dough into disks. On the centre of each disk place 1 teaspoon of the filling, then lift the disk edge giving it a wavy shape.
