Ristorante Al Tuguri

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 a garlic clove in olive oil.
When the crabs have become red, add mashed tomatoes and continue to cook on a low heat for fifteen or at the most twenty minutes.
Flavour with basil and pay attention not to thicken the sauce too much.
Cook the spaghetti (or other type of pasta) apart in abundant salted water. Drain the spaghetti “al dente” in a large salad bowl, sprinkling above finely chopped fresh parsley as a finishing touch.

Ingredients (4 portions): g 500 Pond crabs g 300 Spaghetti g 200 Mashed tomatoes g 50 Onions dl 0,2 Olive oil 1 Garlic clove Chilli pepper Basil Parsley Salt

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 with some finely chopped onion, a pinch of salt, a piece of chilli pepper, two whole garlic cloves and olive oil. Keep it all on a low heat until the lobster becomes red while browning. At this point, pour some mashed tomatoes into the pan and reduce on a low heat, adding, if necessary, half a glass of water. Before removing from the heat, finally, flavour with fresh basil. Cook the spaghetti apart in abundant water and salt and, when they are cooked, season them with the lobster sauce in a large dish.

Ingredients (4 portions): Kg 1 Spiny Lobster g 300 Spaghetti g 500 Mashed tomatoes g 50 Onion dl 0,2 Olive oil 2 Garlic cloves Chilli pepper Basil Salt

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 obtain a more creamy soup.

Ingredients (4 portions): g 500 Borlotti beans g 50 Chopped onion dl 0,5 Olive oil g 100 Pasta Chilli pepper Salt

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 before you put it in the oven, to garnish with some apple slices and caster sugar to form a thin caramel.
Bake at about 180 degrees for 35-40 minutes.

Ingredients (4 portions): g 350 Plain flour g 150 Sugar g 120 Butter 3 Apples 1 Sachet of baking powder 3 Eggs ½ Glass of milk

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 circle on a board. Make a well in the middle and put into this the egg, the sugar, the softened lard and the warm water. Mix and knead until the dough is smooth and elastic.

Roll the dough into two sheets. Use one of them to fold a non-stick mould. Pour the filling into. Cover with the second sheet. Spring the surface with a little caster sugar. Bake for about 25 minutes at 180° (C).

Ingrediens (4 portions): The filling: 1 litre of milk 150 g sugar 110 g cornstarch Lemon zest The pastry: 500 g flour 125 g lard 1 Egg 1 Tablespoon of sugar Warm water Suggested wine: Monte Luce by Sella & Mosca wineries

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

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 has been removed in fresh water and which have been finely chopped with a mezzaluna knife on a chopping board. Add some olive oil to the tomatoes, plenty of chopped garlic, chilli pepper to taste, two bay leaves if it is winter, a few basil leaves, on the contrary, if it is summer, and at last a little water.
When the “agliata” is cooked, add half a glass of white wine vinegar, continue the cooking in order to evaporate the vinegar and, as soon as it is ready, pour it over the octopus until it is covered.

Ingredients (4 portions): Kg 2 Octopus g 500 Dry salted tomatoes 5 Garlic cloves 2 Chilli peppers dl 0,5 Olive oil dl 0,5 White wine vinegar Bay leaves

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 immediately. Reduce the cooking juices on a low heat for a couple of minutes and wet the meat that you have placed in a dish on a bed of wild fennel.

Ingredients (4 portions): Kg 1 Lamb cutlets 1 Bunch of wild fennel ½ Glass of dry white wine dl 0,5 Olive oil Pepper Salt

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 pulp and chilli pepper.
Add the snails and vegetables cut into pieces and water.
Cook on a low heat for 45 minutes and, before turning it off, flavour with basil. Serve in  plates on a few slices of stale bread.
In ancient times, in the vegetable gardens and vineyards it was served on prickly pear leaves and, to taste it people used forks made of reed.

Ingredients (4 portions): Kg 1 Snails g 200 Peppers g 200 potatoes g 300 Aubergines g 200 Turnip cabbage g 200 Courgettes g 200 Tomato pulp dl 0,2 Olive oil 1 Garlic clove Parsley Basil Chilli pepper Salt

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 water in order to remove the salt, and brown it all for a short time in olive oil.
Season to taste with chopped parsley, basil and chilli pepper, adding enough water for the broth that
must become concentrated.
When the broth is a little reduced, add an egg per person. Put a pinch of salt on the eggs and cover the pan for two minutes. Serve hot in the plates where you have put a few slices of  stale bread.

Ingredients (4 portions): g 500 Golden onions 4 Eggs 3 Dried tomatoes dl 0,5 Olive oil Chilli pepper Salt Parsley Basil