RECIPE OF THE MONTH
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.
NOTE: some of these recipes
has been translated in German
[click here]
apple pie
baked aubergines
barbecued spiny lobster
bean soup
breaded and fried sardines
catalan crème brûlée
farmer’s ravioli
fish soup
lamb cutlets with wild fennel
marinated anchovies
octopus in garlic-and-vinegar sauce
octopus salad
onion “copatza” with eggs
pardulas
polenta and sausages
pond crab salad
ravioli with onion
ricotta-filled ravioli
ricotta-filled “culigionis”
roast eel
roast “tataiu”
spaghetti with crabs
spaghetti with spiny lobster
spiny lobster alghero style
squid with parsley sauce
squids with young broad beans
the vine-dresser’s “cassola”
torta de ’menjar blanc’
traditional spiny lobster
Other recipes by Maestro Carbonella are available in
I sapori della Sardegna / La cucina (Zonza Editori, 1999)
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