Pane Frattau

Quantity for 4 persons: 8 sheets carasau bread  4 eggs  150 gr. grated Pecorino cheese  400gr. tomato sauce 1 litre broth
Divide the broth in two pans. In the first on dip for a few seconds the Carasau bread sheets. Arrenge them in strata on a dish alternating with tomato sauce and grated pecorino. At last cook the poached eggs in the remaining broth and put them on the bread. It must be served hot with a last sprinkle of pecorino.

Bottarga with artichokes

Quantity for 4 persons: 40 gr. grated mullet Bottarga  70 gr. Artichokes cream  Extra-Pure olive oil  Chilipepper.
Brown in olive oil the artichoke cream with some chili-pepper. for a few minutes. In the meanwhile pour the bottarga in a bowl and work it with a few drops of olive oil. Add it to the artichoke cream and mix the composed with a few more olive oil drops and a bit of salt until obtaining a thick sauce that will go well with your dishes.

Spaghetti with Bottarga

Quantity for 4 persons: 350 gr. spaghetti 50 gr. grinding bottarga Extra-pure olive oil  Garlic Salt
Cook the spaghetti in abundant salted water. In the meantime brown the garlic in a few spoon of the olive oil. Add the grinding bottarga and cook it for few minutes . Drain the spaghetti underdone and put together the light fried mixture. Fry lightly for few seconds and serve hot.

Malloredus a Casu Furriau

Quantity for 4 persons: 450 gr. Malloredus 300 gr. fresh Pecorino Saffron, salt and pepper.
Cook the malloredus in abundant salted water. Meanwhile, cut into small cubes the pecorino and melt it in a bain-marie togegher with the saffron. Drain the pasta and put together the melted cheese. Serve hot with a last sprinkle of pepper.

Malloreddus alla campidanese

Quantity for 6 persons: 1\2 kg. Malloredus  400 gr. fresh pork sausage  Extra-pure olive oil  1 onion  400 gr. tomato purèe 150 gr. grated pecorino cheese Salt.
Chop thinly the onion and brown it with the sausage cut into small pieces in the olive oil. Add the tomato purèe and the salt and cook gently until the sauce is thick. In the  meantime cook the malloredus in abundant salted water, drain them underdone and  season them with the redy sauce and grated pecorino. Serve hot.

Fregola with mussles and clams

Quantity for 6 persons: 500 gr. Sardinian coarse Fregola 500 gr. clams 200 gr. mussles Extra-pure olive oil 2 garlic cloves 600 gr. fresh tomatoes or peeled ones Parsley and basil
Wash mussles and clams and keep apart in their shell. Meanwhile, brown the garlic and parsley in the olive oil. Add the mussels, clams and the tomatoes. Cook the whole for few minutes. Add a litre water with a pinch of salt and go on cooking until boiling. Now add the fregola and cook it for ten minutes stiring the whole from time to time. Serve hot after adding a tablespoon of olive oil.

Pane Guttiau

Quantity for 4 persons: pane carasau (about one sheet or more per person) Salt Extravirgin olive oil
Difficulty: very easy
Time: 5 minutes
Just take a sheet of carasau bread and put a thread of oil and some salt on it. Then put it in  your stove (not too hot) or on the barbecue for some minutes. And it's done!

Pane Frattau

Quantity for 4 persons: Pane carasau (2 whole sheets per person) Tomato salse (about 2 cups) grated pecorino (sheep cheese) One egg per person
Difficulty: easy
Time: about 15 minutes
Put some salted water to boil, and when it boils dive half (or a quarter, it depends on how big is your pot!) sheet of carasau bread into it and then put it on a dish (you just have to dive once and take it out, in/out!). Repeat it with about 10 sheets (it depends on how many people are going to eat!).
Then take the dish you'll present at table and begin covering it with a sheet of wet bread. Then add tomato sauce and spread it equally, then add pecorino grated, repeat it for about ten times, and over it put an not well cooked egg. Eat immediately!

Broth

Quantity for 4 persons: about 4lb of boiling meat (better using a marrow-bone) One onion Tomato concentrated Parsley Salt Pecorino cheese
Difficulty: very easy
Time: with the pressure pot about 45 minutes, with normal pot, about 3 hours.
Put into cold and salted water the piece of meat, the entire onion, two spoons of Tomato concentrated and parsley. If you have a pressure pot, close it, and after you begin to hear the sound, leave it for about 35 minutes. In a normal pot, it'll last for about 2 hours and a half (the meat must be very well cooked). When it's done, drain it to another pot, and add small pasta and leave it cook by its time (normally about 7 minutes). Then put it on the table and add pecorino cheese...and have a good time! The boiled meat can be eaten as a second plate with green salad.

Pinzimonio

You'll need:extra virgin olive oil (about a cup), Lemon juice (2 tbspoons), Salt , Pepper
Difficulty: very easy
Time: a few minutes
Put the lemon juice in a small bowl and begin to beat it with a fork, then always beating, add salt and pepper. Then, always beating, add a thread of extravirgin olive oil until you feel the sauce is more dense. Then you just have to put it on the table and put a tray with all vegetables  (lettuce, carrots, tomatoes, celery, peppers, etc) cut in portion pieces and begin to dip them into the pinzimonio and eat them. It's also a way to have a friendly atmosphere between your guests! You can also use more small bowls, one for each guest, if you prefer.

Risotto Sardo

Quantity for 4 persons: 2 1/2 cups of rice  1/2 onion  extravirgin olive oil  1/2 cup of white wine  grated pecorino cheese  a spoon of butter broth (also done with Knorr or Maggi cubes)
Difficulty: easy
Time: about 1/2 hour at all
Cut the onion in thin slices and pieces. Put the oil in a pot, and when it's warm put the onion inside. When it gets transparent, add the rice. Mix for a while, and when it begins to fry, add the wine. Let it evaporate, and then add the broth, but not all together. Once in a while, mix it and add broth when necessary. When it's done, "al dente" (right cooking time, as written on the pack), then turn off the gas and add a couple of grated pecorino cheese and a spoon of butter. Mix it all and leave it for a while. Then you can bring it to the table…and have a nice time!

Spaghetti alla Bottarga

Quantity for 4 persons: 500 gr(1,10 lbs) of spaghetti alla bottarga 200 gr (0,44 lbs) of decorticated schrimps 4 peeled tomatoes 1 small minced onion 1 minced garlic clove 2 leafs of basil  minced parsley extra virgin olive oil 1/2 cup of cognac
Difficulty: easy
Time: 15 minutes plus the time to boil the water to cook the pasta.
Pour pasta into boiling salted water (keep in mind that the spaghetti alla bottarga needs 6 minutes to cook!). In a frying pan put extra virgin olive oil, onion and garlic. Then add the schrimps with basil, parsley and cognac. Add the tomatoes and let cook ten minutes. Pour drained spaghetti into the frying pan and mix it all in high gas for a minute. Enjoy it!

Spaghetti with cuttlefish Ink

Quantity for 4 persons: 500 grs (1,10 lbs) of black spaghetti 4 spoons of extra virgin olive oil 2 cloves of garlic minced parsley a pinck of little pepper 3 or 4 anchovies 1/2 cup of white wine 4 fresh tomatoes 150 gr (about 0,40 lbs) of cuttle fish Difficulty: easy
Time: about 30 minutes
Fry garlic and pepper in extra virgin olive oil for a moment. Then add the cuttlefish cut in pieces, anchovies and fry it all slightly. At half cooking put the white wine and let it evaporate. Add tomatoes and lety it cook for about 15 minutes. In the meantime cook the black spaghetti, drain it and add the sauce.

Shrimp Cocktail

Quantity for 4 persons:1 tsp of lemon juice salt pepper 1 cup of mayonnaise 1 cup of beaten cream 3 tablespoons of ketchup 2 tablespoons of Worcester sauce 1 tsp of cognac thin sliced lettuce (optional)
Difficulty: very easy
Time: 10 minutes
Mix all the ingredients and then prepare some thin sliced lettuce and put into the individual serving cups. Then add the shrimps (previously cooked) to the cream and mix it all. Put the cream on the lettuce and...enjoy! It is a very easy recipe for Shrimps cocktail that pleases all.