Ristorante Al Tuguri

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. Briefly toast the mixture in a dry skillet. Add a little salt. Pressing firmly, coat the tuna on all sides. Pre-heat oven to 150° C. Place the tunafish on wax paper and bake for 10 minutes so that it is crusty outside and bright red on the inside. Serve thickly sliced and sprinkle with a few drops of reduced balsamic vinegar.

Ingredients (4 portions): 800 gr. red tunafish fillet 100 gr. breadcrumbs 100 gr. chopped nuts (pine nuts, hazel nuts, unsalted pistachios) Black and white sesame to taste Extra virgin olive oil Reduced balsamic vinegar Fresh mint leaves Salt Pepper

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 to reduce in volume and the pieces of bread start to curl up, add two tablespoons of soft “Fiore Sardo” cheese, the crushed ripe tomatoes and the previously prepared courgettes. Cook for a few minutes more. If necessary, add a ladleful of broth. Drain the zichi and place on a plate adding some diced smoked ricotta (known as “mustia”) and crumbled fresh mint leaves.

Ingredients (4 portions): 400 gr. Bonorva zichi bread 500 cl. Meat broth 100 gr. Crushed ripe tomatoes 50 gr. Mustia ricotta 2 medium sized courgettes Extra virgin olive oil to taste Fiore Sardo cream cheese Wild fennel seeds Fresh mint leaves

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 shells that house hermit crabs, which in Algherese dialect are called “tufellas”.

Fillet the barracuda and in a smoker, place it – skin downwards – on a bed of juniper leaves and berries and green coffee beans. Once it is cured, coarsely crumble and add to the desalted capers. Leave to stand in a bowl with half of the olive oil. Cook the tufellas in boiling salted water and drain “al dente”. Briefly sauté in a pan with the remaining oil, salt, diced tomatoes, capers and the smoked barracuda. Serve garnished with julienne orange and lemon peel.

Ingredients (4 portions): 400 gr. Durum wheat semolina 2 eggs 10 gr. Turmeric 700 gr. Mediterranean barracuda 200 gr. Diced tomatoes 20 gr. Salted capers 20 cl. Extra virgin olive oil Orange and lemon peel Salt

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 the black and white dough and slice to obtain tagliolini. Steam stingray wings for fifteen minutes after scraping clean under running water. Peel and fillet. Add to some crushed San Marzano tomatoes. Season with salt. Gently heat in a skillet with a few drops of olive oil. Cook the linguine in boiling salted water, drain “al dente” and briefly sauté in the sauce. Top with a few torn fresh basil leaves and freshly ground back pepper.

Ingredients (4 portions): 250 gr. 00 Flour 250 gr. Durum wheat semolina 2 Eggs 1 tablespoon Fresh squid ink 500 gr. Stingray wings 150 gr. Crushed San Marzano tomatoes Extra virgin olive oil Fresh basil Salt Pepper

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 in the refrigerator for at least six hours. Scrape off crust and thinly slice. Place slices in the extra virgin olive oil and serve on small pieces of carasau bread.

Ingredients (4 portions): 800 gr. Sea bass 300 gr. Kosher salt 100 gr. “Mascobado” raw cane sugar 30 gr. Finely minced spices (cinnamon, cloves, star anise, pink pepper corns, wild fennel seeds) Orange peel 2 dl. Extra virgin olive oil Carasau bread

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 mussels 0.5 dl. White wine 50 ml. extra virgin olive oil 100gr. Diced tomatoes 50 gr. Puréed tomatoes 10 gr. Flowered helichrysum a twig serpillo thyme Parsley

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

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

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

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