Recipes

Traditions should not just be protected and respected but also have to be handed down. For this reason the Al Tuguri restaurant has decided to post a recipe each month from the actual house menu, allowing you to replicate the dish at home. In many cases it will be a traditional Mediterranean recipe, Catalan in particular, while at other times it will be a rediscovery of forgotten traditions from the past. But all of them will be chosen from the point of view of ease of implementation and availability of fresh ingredients from the market, because what is fresh and in season is vital to a healthy dietary balance. Centuries of progressive adaptation to the environment, in the history of our evolution, have produced that the substances indispensable to our organism are those the nature offers in its seasonal cycles. Respecting these cycles in the choice of ingredients is therefore central to obtain the best results from the organoleptic point of view.

Red tunafish in nut crust

Select a tuna fillet, approximately 800 gr. in weight, possibly from the lower part of the abdomen. Rub gently with extra virgin olive oil, salt and black pepper. Finely chop the pine nuts, hazel nuts, unsalted pistachios and a few fresh mint leaves. Add the breadcrumbs and the black and white sesame seeds. Mix well. […]

Bonorva “Pane Zichi”

Dice the courgettes and briefly sauté them in very little extra virgin olive oil. While simmering, add a few wild fennel seeds and a pinch of salt. Cooking time must be brief so that courgettes maintain their bright green colour. Coarsely break the zichi bread and poach in a meat broth. When the broth begins […]

Tufellas in smoked barracuda sauce

Mix durum wheat semolina with two egg yolks, a little warm water and the turmeric to give the fresh pasta a bright yellow colour. Leave to stand. Roll out the dough and cut into two-centimetre wide strips. Cut again into six-centimetre long pieces, roll up and shape into spirals. This shape is reminiscent of the […]

Black and white linguine with stingray

Prepare one dough with 125 gr. 00 flour and 125 semolina, one egg and a little warm water. Prepare another dough like the first, adding a tablespoon of fresh squid ink. Leave dough to stand. Roll out both doughs and place one on top of the other while still damp. Roll out again. Roll up […]

Sea bass marinated in seasoned salt and brown sugar

In a container place a grill, colander, or other slotted utensil so that the marinade juices can drain off. Fillet the sea bass and place on the grill, skin downwards. Cover it completely as if to form a crust with the seasoned salt, brown sugar and some finely minced orange zest. Massage briefly and place […]

Mussels catalan style

After washing and scraping the mussels clean, place in a skillet. Add oil, diced fresh tomatoes, puréed tomatoes, helichrysum and thyme. Cover pan and cook for about 10 minutes. Remove cover and deglaze pan with the wine. Check that mussels have opened and sprinkle with a little chopped parsley. Ingredients (4 portions): 1.5 kg. Fresh […]

Octopus in garlic-and-vinegar sauce

Put an octopus of two kilos to boil in a saucepan with plenty of water without salt. When cooked, let it cool and, subsequently, cut it into small pieces and place it in a low salad bowl. Separately prepare a generous “agliata”, putting in a saucepan some well rinsed dry tomatoes, from which the salt […]

Lamb cutlets with wild fennel

Season the cutlets with salt and pepper. Then brown both sides with olive oil in a very hot pan. Add the wild fennel, which previously have been blanched and cut into pieces, cooking for at least five minutes. Afterwards soften with half a glass of dry white wine and remove the cutlets from the pan […]

The vine-dresser’s “cassola”

This is the soup of summer, when there is an abundant production of vegetables, the garden products are particularly fragrant and when you add the taste of snails to the vegetables. Blanch the snails for a couple of minutes. Then, in a saucepan, prepare a sautéed mixture of olive oil, garlic, chopped  parsley, fresh tomato […]

Onion “Copatza” with eggs

Onion soup is one of the many poor dishes of the Mediterranean cuisine. In the gastronomic tradition of Alghero you can find several versions, one of which with eggs. Slice the big golden onions (if it is time of long fresh onions, prefer them!), add finely chopped dried tomatoes, after having soaked them in fresh […]

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. […]

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 […]

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 […]

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 […]

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 […]

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 […]

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 […]

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 […]

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 […]

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, […]

Octopus salad

Octopus salad is one of the typical dishes of the Alghero seamen’s cuisine. Take a not too small octopus (the ideal weight is between one and one and a half kilo), cut the tentacles into cubes, slice the head and put all in a saucepan or a pan. Let it all cook at a low […]

Baked aubergines

Select preferably medium-small aubergines, because they will make the cooking easier. Cut them into two parts longwise and, on the white side, make diagonal cuts in one direction and the other. Place the seasoning made of tomato pulp and chopped garlic, chilli pepper and parsley inside the cuttings. Add a drop of olive oil and […]

Pardulas

For the filling cut down in sliver fresh cheese, which should have at least two days of maturing, put it in a earthenware pan, cook it on a low heat and, stirring continuously, add following this order: the semolina, the grated peel of lemon, the powdered saffron and the sugar. Mix whit a wooden spatula […]

Polenta and Sausages

Put the sausage in a pan and fry lightly with little oil and half a glass of white wine. When it starts browning, add the sliced onion, some bay leaves, tomato sauce and water. When it comes to the boil slowly add the polenta meal and continue to stir with a wooden spoon until the […]

Farmer’s ravioli

Amalgamate the ricotta with a hand whisk, mixing the eggs, half of the yellow saffron and minced parsley. Fix the salt and work the whole until to get a well consistency of the mixture. Put it in the refrigerator and prepare the dough with corn flour and water mixed with the remaining saffron. Obtained a […]

Ravioli with onion

First prepare a dough with 125 g of fine-ground flour, 125 g of semolina, one egg and lukewarm water. Then prepare a dough with the same ingredients adding a spoonful of fresh sepia. Let the dough stand. Meanwhile put the not too finely cut onions and 150 g of butter in a saucepan. Cook gently […]

Ricotta-filled ravioli

Prepare a dough with the fine-ground flour, the semolina, the eggs and lukewarm water. Let the dough stand and, meanwhile, prepare the stuffing mixing well the fresh sheep’s ricotta and the boiled, well drained and chopped Swiss chards. Add salt. Roll out the pastry and put at regular distance small knobs of stuffing. Place the […]

Breaded and fried sardines

Scale the sardines, remove the heads and guts and rinse in running water; then divide them into two parts removing the bone. When you have opened all the sardines, beat the eggs (whites and yolks), dip the sardines into the mixture and then into breadcrumbs. Put an iron pan on the heat with plenty of […]

Spaghetti with crabs

For the sauce take half a kilo of pond crabs, better if small. Rinse them in fresh water, remove the legs, separate, if possible, the upper part from the lower part, so that the sauce becomes tastier, and place them in a pan or a saucepan. Brown them whit finely chopped onion, chilli pepper and […]

Torta de ‘menjar blanc’

The filling — In a sauce pan, stir the cornstarch into the milk. Add the sugar, the lemon zest and, stirring constantly, bring it to boil over a moderate heat. Once it has reached the desired thickness, take it off the heat and leave it to cool. The pastry — Arrange the flour into a […]

Apple pie

Beat the eggs with the sugar; then add the melted butter. Continue to stir, adding gently the flour softening it with half a glass of milk while stirring. Then add a sachet of baking powder. Separately prepare three apples, peeled and sliced, adding them to the mixture. Then pour into a cake tin, being careful […]

Bean Soup

Prepare a sautéed mixture of oil, onion and chilli pepper. Add water and the beans put to soak the night before. When the beans are cooked, put about a quarter of them aside and mash them. Now cook the pasta (the ideal thing would be home-made fettuccine). Finally, add the bean purée in order to […]

Spaghetti with Spiny Lobster

Take a spiny lobster that does not weigh more than a kilo or, still better, two of half a kilo each, possibly females (with our without the coral, depending on the period). Crack it into two parts longwise, take out the stomach and entrails and, finally, cut it into peaces. Place them in a pan […]

Roast eel

The ideal would be to prepare a fair fire of olive wood and let the embers go down or alternatively fair embers of charcoal. When the embers are ready, place the eel on the grill or on the spit, after having removed the guts. Turn the eel on the embers possibly just once, being careful […]