Fresh gnocchi
The menu tonight was a tomato soup homemade gnocchi alla burro e salvia and baked ricotta. The gnocchi turned out very nice but unfortunately we dropped 1/3 of them (together with a bowl of water…)
Author: zera
Aubergine caviar and poor man patatoes
With the pulpo we served poor man potatoes (cooked with pepers and bay leaves) and aubergine caviar.
Pulpo alla Locatelli
Pulpo alla Locatelli was on the menu yesterday. Very simple and incredibly nice. Heat some olive-oil add 3 whole garlic cloves, a handful of flat leaf parsley and the pulpo. Let it simmer on very low heat for a good hour – et voila. Tender…
Strozzapreti
For primi fire made these lovely strozza preti with a sauce of carcofi and porcini. Strozzapreti by the way means “priest strangler” the story goes that once a priest died because he ate to many to quickly.
Fish soup
With all the leftovers from yesterdays grill evening we had plenty of material to recycle. Boiled with bay-leaves, celeriac, fennel, white wine and pepper corns they made a fantastic broth. On their last evening in sardinia fire and marianne made a delicious fish soup for…
Apple pie
Easy, fast and yummy. Use readymade filo dough, put the apples on, brush with melted butter and off to the oven for 20 min. Serve with ice-cream or whipped cream.
Fried egg with pecorino sardo
We’ve been introduced to this breakfast treat by firlee. It might sounds strange and looks a bit disgusting but it’s actually fantastic. Add a lid to let the cheese melt over the egg. Serve it spicy with chilly flakes and black pepper.
Our welcome to sardinia dinner
For starters we had squid marinated in garlic and olive oil. Then we had grilled spigole. a figues and buffala mozzarela salad and a caponata
The art of Risotto
Talking about risotto: Risotto is probably my favourite dish. We have it at least once a week. I have to say I’m mighty proud on my risotto, I would even say I do one of the best risottos 🙂 Then again the it’s based on…