Ricotta-filled “Culigionis”

Prepare a mixture whit the fresh ricotta, the two eggs, the sugar, finely chopped parsley, grated peel of one orange.
Prepare separately a dough of wheat flour, semolina, three eggs, sugar, a pinch of salt and lard; when it is all well kneaded roll out the pastry. Put spoonfuls of the ricotta mixture on it. Separate one from the other as with the ravioli; turn over the pastry; cover the ricotta and divide the “culigionis” one by one with a pastry wheel.
Put a frying pan with plenty of oil on the heat and fry the culigionis, being careful to turn them over during the frying.
Place on a serving tray and sprinkle with icing sugar.

Ingredients (4 portions):

For the dough:
g 500 Wheat flour
g 500 Semolina
g 100 Sugar
g 100 Lard
3 Eggs
Salt

For the filling:
g 500 Fresh ricotta
g 150 Sugar
2 Eggs
1 Bunch of parsley
Grated peel of one orange
Olive oil
Icing sugar


Roast “Tataiu”

Take the guts of lamb or kid and cut them into not too small pieces; then thread them on a spit made of wild olive or bay tree or iron.
When the spit is ready, tie up a well washed bowel around it, salt and, at last, wrap it all with the nappa.
Place the spits on a roasting pan and roast like meat.
You eat the “tataiu” well cooked and hot, being careful only not to dry them up during the cooking.

Ingredients (4 portions):
Kg 1 Guts of lamb or kid
1 Bowel of lamb
1 Nappa of lamb
Salt


Marinated anchovies

Bone, wash in running water and thoroughly dry the anchovies. Place them in the vinegar for approximately 2 hours. When you take them out of the vinegar, rinse them in a dry white wine. Aside, prepare a cold sauce from salt, chilli pepper, a few drops of vinegar, a splash of brandy and extra virgin olive oil. Lay the anchovies on a bed of roughly chopped rocket, cover that with cubed tomatoes and the onion cut into round slices. Serve with the previously prepared cold sauce.

Ingredients (4 portions):
500 g fresh anchovies
300 g “Camona” tomatoes
100 ml. Extra virgin olive oil
2 bunches of wild rocket
1 large white onion
dry white wine
brandy
white wine vinegar
salt
chilli pepper 

Suggested wine:
Torbato di Terre Bianche by Sella & Mosca wineries

Oleificio San Giuliano

Cantine Sella & Mosca


Barbecued spiny lobster

Choose lobsters that must not be big.
Then prepare a fair fire and let the embers go down, then place the lobsters on them after having made a little hole in the carapace so that they will not crack.
Turn them on the embers for a complete cooking and, before removing them, flavour the embers with sprigs of  “mançanella” (helichrysum).
Crack them into two parts longwise, remove stomach and guts and season only with a drop of extra-virgin olive oil.

Ingredients (4 portions):
2 Spiny lobsters
dl 0,5 Extra-virgin olive oil
Helichrysum


Traditional spiny lobster

Put a big enough pot with water on the heat. Salt and bring to the boil. When the water is boiling, plunge the spiny lobsters and let them cook for about 15 minutes, remove from the water, let them cool a little. Crack the carapace into two parts longwise, remove the stomach and save the liver and coral (if there is any) in a bowl. Cut the spiny lobsters in irregular pieces along the carapace and mix them with the tomatoes, onions, and the biscuits, all chopped roughly. Aside, prepare a cold sauce with oil, vinegar, salt, the liver and eggs and season the spiny lobster with it. Let it rest for some hours. Serve with white pepper.

Ingredients (4 portions):
2 spiny lobsters, 500 g each
80 ml Extra virgin olive oil
1 kg salad tomatoes
2 medium size onions
4 biscuits
White wine vinegar
White pepper

Suggested wine:
Le Arenarie by Sella & Mosca wineries

Oleificio San Giuliano

Cantine Sella & Mosca


Spiny lobster Alghero style

Put a big enough pot with water on the heat. Salt and bring to the boil.
When the water is boiling, plunge the lobsters one at the time and let them cook for about 15 minutes.
Remove the lobsters from the water, let them cool a little.
Crack the carapace into two parts longwise, remove the stomach and place in pieces (halves or quarters) in a large dish.
Season it all with extra-virgin olive oil, salt and white wine vinegar.

Ingredients (4 portion):
Kg 1 Spiny lobster
dl 0,6 Extra-virgin olive oil
dl 0,2 White wine vinegar
Salt


Squid with parsley sauce

You can also eat squid raw if they are fresh.
They are excellent when grilled, fried in rings or, in a very practical and tasty way, cooked in olive oil with garlic and parsley.
Remove the central bone, the ink and the mouth from the squids.
Cut into not too small rings and place them in a low saucepan with olive oil, chopped garlic and parsley and a pinch of salt.
They will cook in a few minutes.

Ingredients (4 portions):
Kg 1 Fresh squids
dl 0,5 Olive oil
1 Garlic clove
Parsley
Salt


Squids with Young Broad Beans

Remove the central bone, the ink and the mouth from the squids.
Cut into not too small rings and place in a low saucepan with olive oil, chopped garlic and parsley and a pinch of salt.
Half way through the cooking, add the shelled young broad beans and stew for a couple of minutes in the covered saucepan.
Season before serving with fresh mint leaves.

Ingredients (4 portions):
Kg 1 Fresh squids
g 500 Fresh broad beans
dl 0,5 Olive oil
1 Garlic clove
Parsley
Mint
Salt


Catalan crème brûlée

Stir the cinnamon bark, the caster sugar and the lemon rind in the milk. Take a small coffee cupful aside and heat the rest in a pan. Separately beat the egg yolks and mix the cornstarch to the milk of the coffecup put aside. When the milk begins to boil, stirring gently, pour the beaten egg yolks and the milk with the cornstarch very slowly into it. As soon as the mixture starts boiling again, remove the pan from the heat for good, remove the lemon rind and the cinnamon and pour into small bowls. Let them cool. Sprinkle the surface with the brown sugar, caramelize and serve.

Ingredients (4 portions):
600 ml milk
100 g caster sugar
4 egg yolks
25 g cornstarch
One lemon rind
1 cinnamon bark
25 g brown sugar

Suggested wine:
Monte Luce by Sella & Mosca wineries

Cantine Sella & Mosca


Pond crab salad

For this preparation you can use either pond crabs or other types of crabs. Boil the crabs in water with little salt for about 5 minutes. Remove them from the water and let them cool. Pull out the legs and open them in two parts. Place them in a dish and season with olive oil, parsley, white wine vinegar and a pinch of white pepper.

Ingredients (4 portions):
Kg 1 Pond crabs
dl 0,5 Olive oil
dl 0,2 White wine vinegar
1 Bunch of parsley
White pepper
Salt