Ristorante Al Tuguri

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

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

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 heat, without any seasoning, not even salt, only with the liquid that the octopus leaves during cooking.
When cooked, add olive oil and chopped garlic and parsley.
Be careful not to overcook the octopus, which always has to keep a certain texture.

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

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 a pinch of salt.
Place the aubergines on a roasting pan and put in a hot oven.
Try them before removing from the oven because the cooking time can vary.

Ingredients (4 portions): 2 Medium aubergines g 200 Fresh tomato pulp dl 0,2 Olive oil 1 Garlic clove Parsley Chilli pepper Salt

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 until you obtain a sufficiently dense mixture. Remove from the fire and let it cool. Add the yolks one at a time, mixing carefully. Put aside the eggs white. Once the filling done, sieve the flour into a circle, make a well in the middle and add the white eggs (lightly beaten), the lard and a pinch of salt. Knead everything carefully and for a long time. Roll out the pastry into a thin sheet. Using a pastry cutter, cut out some circles of about eight centimetres of diameter. Put in the middle of every circle a knob of stuffing, flat it lightly and hold it with pinches to the sheet of pastry. Bake in the oven at 180°-200° until the stuffing achieve a soft amber colour.

Ingredients (4 portions): 1 kg fresh cheese gr 500 flour gr. 300 sugar gr. 50 fine grain semolina gr. 50 lard gr. 1 saffron 5 eggs grated peel of two lemons salt Suggested wine: Anghelu Ruju by Sella & Mosca wineries

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 cooking is completed. Add salt. For every 200 g of polenta meal you need a litre of water.

Ingredients (4 portions): g 200 Polenta meal g 200 Sausage 1 Onion g 100 Tomato sauce dl 0,2 Olive oil ½ Glass of white wine Bay leaves Salt

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 smooth homogeneous mixture draw a fine sheet of pastry then put half courgette flower and one knob of stuffing. Cover it with another sheet of pastry and with a small ring cut the pastry and get the ravioli. Cook them in a boiling water and flavour all of them with small tomato pieces scorched with thyme leaves and sweet marjoram. Sprinkle with a little bit of seasoned pecorino cheese.

Ingredients (4 portions): 300 gr. fresh sheep ricotta 400 gr. corn flour 500 gr. fresh chopped tomatoes 10 courgette flowers 1 small saffron bag 3 yolks salt pepper minced parsley Suggested wini: Cannonau Riserva by Sella & Mosca wineries

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 for about 15 minutes. Then thicken with the grated cheese (ideally you should use pecorino).
Add salt and liquidize with a mixer in order to obtain a cream thick enough to stuff your ravioli. Roll out the two pastries. The white one will be the base on which you will put down at regular distance small knobs of stuffing. Seal with the black pastry and cut the ravioli into the shapes you prefer. Cook in plenty of salted water. Strain and serve the ravioli with melted butter and sage.

Ingredients (4 portions): g 200 Fine-ground flour g 250 Semolina 2 Eggs 1 Spoonful of fresh sepia g 500 Onions g 230 Butter g 100 Grated cheese Sage Salt

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 second pastry on top of the other and cut the ravioli into the shape you prefer. Cook in plenty of salted water. Strain and serve the ravioli with tomato sauce and grated pecorino cheese. Garnish with fresh basil leaves.

Ingredients (4 portions): g 250 Fine-ground flour g 250 Semolina g 500 Sheep’s Ricotta g 200 Boiled Swiss chards g 250 Tomato sauce g 100 Grated pecorino cheese 2 Eggs Basil Salt

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 olive oil and, when the oil is hot, fry the sardines, being careful to turn them in order to brown them on both sides.
Remove from the heat and put them on blotting paper to let the oil drain.
Serve hot.

Ingredients (4 portions): Kg 1 Fresh sardines 2 Eggs g 100 Breadcrumbs l 1 Olive oil Salt