Marghine-Planargia cuisine, from the Bosa sea to the farm food
Zuppa di pesce (fish soup): fry in a pan olive oil, garlic, chopped onion and parsley, sun-dried tomatoes, 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.
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.
Malloreddus: gnochetti (dumplings) of semolina (hard seed corn), generally handmade. This is one of the typical Sardinian “primi piatti” (first dishes). Malloreddus are usually served with tomato sauce and grated cheese (Fiore Sardo, Pecorino Sardo or Pecorino Romano). In the Campidano, it is flavoured with additional pieces of fresh brown sausage, chopped onions and basil.
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, chopped onion and garlic.
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.
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 a chopped onion fried in olive oil. Some people add pastina ( tiny type of pasta ) and fresh tomato pulp.
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.
Aragosta (lobster crab): boiled lobster crab in salted water, cut in an half and simply dressed in olive oil and lemon sauce. Some people like to add fresh onions chopped in small pieces. Crabs and scampi are cooked following a similar recipe.
Polpo all'agliata: boiled octopus, chopped, and left immerse for 12-18 hours into a sauce of sundries tomatoes (some fresh tomatoes are added to mitigate the hot spicy) red small chili peppers, olive oil, garlic and vinegar. The dish is best served cold.
Rost sausage: the fresh sausage from low fat meat of pork and small pieces of lard. The mince is mixed with salt, pepper, fennel (or anise seeds or other aromas), and it is often soaked in wine. The all is then made into thin roll of sausage. Cook it at the flame, it is a simple but tasty dish. It is preferably served with toasted bread (olive oil and salt) and red wine. The Sardinian matured sausage is also quite appreciated (with cheese, bread and brine olive, base of the typical Sardinian started “di terra”), especially in the area of Macomer.
