A wide selection of earth and sea food in the Sarrabus cuisine
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. In Sarrabus, as in other mountain areas, it is prepared a soup with fregola, wild herbs, pork and casu axedu (sour cheese), and matured (goat or sheep) cheese grated on the top.
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.
Malloreddus: gnochetti (dumplings) of semolina (hard seed corn), generally handmade. This is one of the typical Sardinian “primi piatti” (first dishes). Usually served with tomato sauce and grated cheese (Fiore Sardo, Pecorino Sardo or Pecorino Romano, Goat cheese).
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. These are considered a speciality of San Vito. Very tasty is also the variation filled with potatoes, lard, fresh mint, onion and garlic chops. In Castiadas, during the month of August, is held a the culurgiones and malloreddus festival..
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). Serve with white dry wine.
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.
Còrdula: lamb intestine, carefully washed in both internal and interior side, it is then left in water and vinegar. Once dried, it is tied with a string and it is put on a grill over the flame.
Porchetto arrosto (roast suckling pig): spit-roast suckling pig is one of the typical Sardinian dishes, but it is not easy to prepare. The cooking procedure is long and lot of attention is required to obtain savory meat not dried with a crunchy rind. The pork has to be turned over at the right distance from the flame, and it has to be oiled with the shortening of the fused lard. Su porceddu (this pork) is usually presented in every farm-house, trattoria, restaurant, according to the culinary tradition of Sardinia .
Interiora allo spiedo (spit-roast offal): intestines, liver and heart of kid or lamb, washed carefully and immersed in water and vinegar, then entrenched with little juniper branches and broiled.
Arrosto di capra (roasted goat): goat meat is very popular in Sarrabus, where this animal is widely bred. Regarding the cooking procedure, it is the same of the (look at) “Porchetto arrosto”. In San Vito, it is held in July the festival “Sa pezza de craba” ( “goat meat”), that attracts many visitors and gourmets.
