At A Casa di Nonna restaurant in Pula in the South of Sardinia I enjoyed Fregola al ragù di pecora con vino rosso, which is fregula/fregola with a mutton ragù with red wine. Fregula is a Sardinian version of couscous, … Continue reading Fregula with Mutton Ragù (Fregola al Ragù di Pecora)
At agriturismo “Il Muto di Gallura” we enjoyed Zuppa Gallurese con ghisatu. This is a local dish from the area of Gallura in the North-West of Sardinia. It is actually the combination of two dishes. Zuppa Gallurese is a kind … Continue reading Zuppa Gallurese con Ghisadu
Wild game is the ultimate ‘free range’ meat with more flavor and benefits from a sustainability perspective. Wild boar cheeks are one of my favorite cuts because they are cheap, very flavorful, and easy to prepare sous vide. They have … Continue reading Pulled Boar Cheeks Sous-Vide
When we had dinner at Michelin-starred restaurant S’Apposentu in Sardinia (read about our experience there in my review), one of the dishes that I decided right away I wanted to try at home was an unbaked lasagna with a mutton … Continue reading Unbaked Lamb Lasagna
Dorgali is a town in the mountains on the east coast of Sardinia. We were staying at the seaside resort of Cala Gonone, but drove up to Restaurant Ispinigoli in the mountains to try the local cuisine. (If you ever … Continue reading Ravioli alla Dorgalese (Pecorino and Mint Ravioli with Meat Ragù)
I did not have any cinghiale al mirto in Sardinia, but I did bring home dried myrtle berries. In Sardinia they may also use the greens and fresh berries, but those are hard (if not impossible) to come by here … Continue reading Wild Boar with Myrtle Berries Sous-Vide (Cinghiale al Mirto)
At Trattoria La Saletta in Alghero, Sardinia, I enjoyed some delicious mutton ravioli (ravioli di pecora) with crunchy vegetables. Since mutton (the meat of a mature sheep) is not available in the Netherlands, I decided to make something similar using … Continue reading Lamb Ravioli with Crunchy Vegetables
Stefan's Gourmet Blog 