| If you are wondering what to prepare for
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| | three cups cooked).
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| dinner tonight, then you can always try
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| | Other Itallian Meals
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| these easy recipes. It's quick and
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| | The island of Sardinia perhaps most
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| affordable.
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| | quickly conjures up the idea of sardines.
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| Menu
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| | A small island off of the western coast
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| Meal: Chicken Spaghetti
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| | of Italy, it certainly incorporates
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| Salad: Spinach Salad
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| | seafood in to much of its regional
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| Dessert: Lemon Sorbet
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| | cuisine. However, Sardinia has such a
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| Chicken Spaghetti
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| | rich and various history that it bears
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| Ingredients:
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| | little resemblance to the traditional
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| 1 cup Chopped onion (about 1 large)
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| | idea of Italian cooking. Like many other
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| 1 cup Water
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| | Italian regional cuisines, Sardinia's
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| 1 tsp Dried oregano leaves
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| | regional taste is often a surprise for a
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| 3/4 tsp Dried basil leaves
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| | palette that is expecting red sauce and
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| 1/2 tsp Dried marjoram leaves
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| | parmesan cheese to be the beginning and
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| 1 tsp Sugar
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| | end of traditional Italian cooking. While
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| 1/4 tsp Dried rosemary leaves
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| | it is a region of Italy, Sardinia's
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| 1 clove Garlic, crushed
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| | history is shared with explorers of many
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| 1 Bay leaf
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| | European nations, such as Greece, France,
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| 1 (8-ounce) can Tomato sauce
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| | and Spain. This diverse history of people
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| 1 (8-ounce) can Tomato paste
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| | shows in the traditions and culture of
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| 1-1/2 cups Cut-up cooked chicken or
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| | this isolated island destination.
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| turkey
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| | While, being an island, seafood,
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| 4 cups Hot cooked spaghetti
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| | especially shellfish, plays a large part
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| Instructions:
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| | in the regional cuisine of Sardinia, very
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| Heat all ingredients except chicken and
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| | few Sardinian meals do not incorporate
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| spaghetti to boiling in 10-inch skillet;
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| | lamb, a rich resource in the mountainous
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| reduce heat. Cover and simmer 30 minutes,
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| | inland of the island of Sardinia. In
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| stirring occasionally. Stir in chicken.
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| | addition to the lamb's meat, a favorite
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| Cover and simmer 30 minutes longer,
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| | of Sardinian chefs, very few meals are
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| stirring occasionally. Remove bay leaf.
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| | complete without the company of sheep's
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| Serve sauce over spaghetti.
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| | milk and wild fennel. Stews and roasts
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| Note: All three Italian recipes in this
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| | are popular choices for the people of
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| article yield 6 servings.
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| | Sardinia. Looking at any Sardinian
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| Spinach Salad
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| | recipe, it is easy to see that the
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| Ingredients:
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| | cuisine of this hilly island is a
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| 2 or 3 cups Raw spinach
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| | veritable stone soup of the many
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| 3 slices Bacon
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| | different cultures that have passed
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| 1 whole Avocado, sliced
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| | through the island over the years.
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| 12 strips Pimiento
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| | The seafood traditions of the Greek isles
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| Salt and pepper, to taste
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| | can be found in the mussel stews and
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| 1/2 cup Italian olive oil
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| | roasted lobster dishes that keep the
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| 1/4 cup Vinegar
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| | island's fishermen busy. Malloreddus is a
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| 1 cup crumbled Gorgonzola cheese
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| | Sardinian pasta that can be found in many
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| Instructions: Wash spinach well, and
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| | stews and pasta dishes accompanying
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| remove stems. Dry. Fry bacon crisp and
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| | chicken or rabbit basted in fennel or
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| then drain. Chop or crumble into small
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| | saffron. Malloreddus is a grooved pasta
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| bits. Toss the spinach with remaining
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| | that very much resembles gnocchi in taste
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| ingredients.
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| | and texture, and is made of semolina
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| Lemon Sorbet
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| | flour and sometimes seasoned lightly with
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| Ingredients:
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| | saffron, while most gnocchi is made with
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| 2-1/4 cups Fresh lemon juice
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| | potato.
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| 1-1/2 tbsp Grated lemon zest
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| | Stews are very popular in the regional
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| 4-1/2 cups Simple syrup
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| | cuisine of Sardinia, and even meat and
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| Simple Syrup:
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| | poultry dishes are served in rich cooking
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| 3 cups Sugar
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| | sauces that could just as easily be
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| 6 cups Water
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| | served as soups. For this reason,
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| Instructions: Combine the ingredients and
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| | accompanying a Sardinian entre with a
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| freeze in an ice cream maker.
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| | hearty crusted bread or a side of
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| Alternatively, place in a bowl set within
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| | potatoes makes for a very filling meal.
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| a larger bowl holding ice cubes and
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| | Pasta, in the traditional sense is not as
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| salted water. Beat the mixture with a
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| | large a part of Sardinian cooking as in
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| portable mixer or wire whisk for several
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| | other regions of Italy. The pastas of
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| minutes until it begins to be thoroughly
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| | Sardinia are more commonly associated
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| chilled. Cover and place in the freezer
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| | with Middle Eastern cuisine. Hearty
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| until frozen, stirring occasionally.
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| | grains and fusilli more commonly
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| Simple Syrup: Place the sugar and water
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| | accompany the dishes of Sardinian
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| in a stainless steel or enameled saucepan
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| | regional cuisine, as opposed the lasagna,
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| and boil for 5 minutes. Strain through a
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| | spaghetti or linguine that Americans more
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| sieve lined with a damp cloth. Cool.his
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| | commonly associate with Italian cooking.
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| is gonna seem so simple that you won't
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| | Between the diverse history of Sardinia's
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| believe that it will work, but it does.
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| | people, from France to the Middle East,
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| The thing with rice cooking is that folks
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| | and the various different landscapes and
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| tend to make it too hard. Get out a nice
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| | resources that can be found throughout
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| heavypan with a tight fitting lid.
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| | the island, it is hard to put Sardinian
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| (Visions is nice for this cause you can
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| | cuisine into one category. One thing is
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| see what's going on inthe pot.) Get a bag
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| | for sure though, while you will find many
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| of normal ol' long grain rice++not
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| | different types of food on the island of
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| Rice-A-Roni or Uncle Ben's or anyof that
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| | Sardinia, it is unlikely that you will
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| "converted" stuff. Dump as much into the
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| | find anything like it anywhere else in
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| pot as you like (one cup dry makesabout
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| | the world.
|
