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Sardinian food

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HEARTY SHEEP RAGÙ - OUR COOKING JOURNEY
This is Sardinian sheep / mutton ragù! The process is very similar to other meat ragù, although this recipe has a much more intense and wild flavour. Once the ragù is made it can stay in the fridge for up to 3 days or it can be frozen in small batches for up to 3 months. It will taste even better from the day after you make it as it will have cooled down properly overnight and the flavours will have combined all together to make a very tasty ragù! If you can’t find sheep / mutton mince you can
Francesco Mattana
Francesco Mattana
MUTTON RAGÙ - Sardinian sheep ragù
This is Sardinian sheep - mutton ragù! The process is very similar to other meat ragù, although this recipe has a much more intense and wild flavour. Sheep meat is also much fattier and gamier in flavour than lamb meat. It's often eaten in Sardinia on special occasions and you can find many delicious recipes using this type of meat.
Francesco Mattana
Francesco Mattana
MUTTON RAGÙ - Sardinian sheep ragù
This is Sardinian sheep - mutton ragù! The process is very similar to other meat ragù, although this recipe has a much more intense and wild flavour. Sheep meat is also much fattier and gamier in flavour than lamb meat. It's often eaten in Sardinia on special occasions and you can find many delicious recipes using this type of meat.
Francesco Mattana
Francesco Mattana
SPIZZULUS - Sardinian pasta shape
You might not have seen this rare pasta shape before. It's called spizzulus and it's a traditional fresh pasta from Orroli in Sardinia, a very small town in the south of the island. The name comes from our dialect and it literally means "to pinch" referring to the pinching method used to seal the ropes of dough together into a loop. Because of the way they are shaped, the pasta stays thick giving the final dish a good bite. We used a classic semolina and water pasta dough here but in Orroli t
Francesco Mattana
Francesco Mattana
SPIZZULUS - Sardian pasta shape
You might not have seen this rare pasta shape before. It's called spizzulus and it's a traditional fresh pasta from Orroli in Sardinia, a very small town in the south of the island. The name comes from our dialect and it literally means "to pinch" referring to the pinching method used to seal the ropes of dough together into a loop. Because of the way they are shaped, the pasta stays thick giving the final dish a good bite. We used a classic semolina and water pasta dough here but in Orroli t
Francesco Mattana
Francesco Mattana
PANE FRATTAU - SARDINIAN LASAGNA - OUR COOKING JOURNEY
This is Pane Frattau! Layers of pecorino cheese, tomato sauce and music paper bread gives this dish the idea of being a kind of lasagna. This signature dish from Sardinia, literally called Pane Frattau in Sardininan language, it is pesant food at is very best, cheap ingredients but with a very rich flavours when combined together.
Francesco Mattana
Francesco Mattana
Layers of pecorino cheese, tomato sauce and music paper bread are what make this dish appear to be a kind of lasagna to people outside of Sardinia. This signature dish, called Pane Frattau in the Sardininan language, is peasant food at its very best! Full written recipe here : https://www.ourcookingjourney.com/recipe-pages/pani-frattau-sardinian-lasagna Peasant Food
PANE FRATTAU - SARDINIAN LASAGNA
Layers of pecorino cheese, tomato sauce and music paper bread are what make this dish appear to be a kind of lasagna to people outside of Sardinia. This signature dish, called Pane Frattau in the Sardininan language, is peasant food at its very best! Full written recipe here : https://www.ourcookingjourney.com/recipe-pages/pani-frattau-sardinian-lasagna
Francesco Mattana
Francesco Mattana
No Yeast Bread, Music Paper, Types Of Bread, Thin Crust, Artisan Bread, Dry Yeast, Quick Bread, Flavors
MUSIC PAPER BREAD - PANE CARASAU - OUR COOKING JOURNEY
Francesco Mattana
Francesco Mattana
PANE CARASAU - MUSIC PAPER BREAD
Francesco Mattana
Francesco Mattana
FOCACCIA SARDA - SU MUSTAZZEDDU
Francesco Mattana
Francesco Mattana
Ravioli Foodies, Pasta, People, Face, Evan, Homemade, Closure, Shape, Type
SARDINIAN CULURGIONES - OUR COOKING JOURNEY
Culurgiones are one of the most famous signature dishes from Sardinia and they are easily recognisable by their characteristic shape that looks like a wheat ear (spiga or spighitta in Sardinian language). The biggest difficulty people face when making this type of stuffed pasta is the closure of the pastry, which is what gives the culurgiones their distinctive appearance. Full written recipe here: https://www.ourcookingjourney.com/recipe-pages/culurgiones
Francesco Mattana
Francesco Mattana
SARDINIAN CULURGIONES
Francesco Mattana
Francesco Mattana