Malloreddus a mazza frissa and soups among the typical dishes of Anglona

Malloreddus a mazza frissa: gnochetti (dumplings) of semolina (hard seed corn), generally handmade. According to the the typical dish of Martis, Malloreddus are boiled in salted water, then flavoured with a creamy sauce, separately prepared with thin semolina and double cream.

Spaghetti alla bottarga (fish eggs): bring the spaghetti to the boil, then pass them into a pan where had been warmed some olive oil with bottarga (dried mullet eggs). Pan-fry them for a minute and now they are ready to eat.

Spaghetti ai ricci (sea-urchins): savory version of spaghetti in tomato sauce, use sea-urchin fresh pulp roasted with olive oil and basil. The spaghetti have to be drained “al dente” , then pan-fry them with the sea-urchin and basil sauce.

Fregola: thick semolina usually handmade (with water and salt) made into small balls: tried in the hot oven for few minutes. The fregola can be combined with meat 's stock or with clams and garlic or fresh tomatoes, garlic and chopped onion.

Zuppa alla castellanese (Soup of Castelsardo): called like this because it is a speciality of Castelsardo. It is a delicious soup of fish. Slightly fry in olive oil: red chilly peppers, chopped onion and parsley, then add fresh tomatoes pulp purée, after about then minutes add the gutted and scaled fishes: position them according to their cooking time (preferred are normally eel, red/rose fish, grey mullet, black-tail, mullet, cuttlefish, octopus, mackerel, red mullet, crabs, magnosa). Then add a couple of cookwares of water, a little bit of white wine, depending on the quantity. Serve hot with toasted bread or the typical tarts, traditionally eaten by sailors and fishermen that could not preserve the bread for long time.

Minestra con casu axedu (suer cheese soup ): meat's stock and pastina (tiny type of pasta, for example “stelline”, little stars). After the boiling, add pieces of casu axedu (suer cheese) melting in tasty strings.

Minestra di ceci e finocchi (chickpeas & fennel soup): leave chickpeas in salted water for a whole day, then peel and cook them adding pieces of fennel (preferably wild varieties), salt and chopped onion fried in olive oil. Some people add pastina ( tiny type of pasta ) and fresh tomato pulp.

Culurgiones: the Sardinian ravioli, called culingionis in other zones of Sardegna, are prepared with a dough of seed corn or flour, eggs, salt and olive oil and a filling of soft cheese or ricotta, chard or spinach, eggs, butter and saffron. All dressed in tomato sauce and grated Sardinian cheese. Very tasty is also the variation filled with potatoes, lard, fresh mint, onion and garlic chops.

Panàda di anguille (eels panada): puff pastry of flour and lard filled with tiny slices of marinate ell, garlic, sun-dried tomatoes and parsley. The lamb version is also tasty.

Ricci di mare (sea-urchins) : during fishing authorized time, the sea-urchins are ready to eat, you just need a knife and a teaspoon. The pulp varies in color from orange to purple red, tastes sweet and can be used as a sauce, for example to flavor spaghetti (look at Spaghetti ai ricci).
Sea-urchins can be enjoyed along with a dry white wine.