First Plates   

Sardinian to the polizzana

  Gr. 800 of Sardinians oil extravergine of bread crumb olive gr. 120 three anchovies under know them gr. 40 of grape pass gr. 40 of pinoli a some of leaves of prezzemolo leaves of bay a succosa orange know them Preparation Put the grape pass to bath in the lukewarm water. Washed, dried and, diliscate the anchovies and tritate threads with the prezzemolo. You remove the head to the Sardinians, you open them from the part of the ventre eliminating to viscere and lisca they centers, but leaving joined them on the back. She rinses them to you, she dries them to you and she supports to you opened them on the job plan. You ignite the furnace to 180°. Rosolate the bread crumb in a frying pan with 3-4 oil spoons, transferred approximately two thirds party in a tureen, adds the grape passes, anchovy and and pinoli trito one prezzemolo; amalgamated well, regulated of knows them and farcite with this compound the Sardinians. Disponetele on the bottom of one teglia, one beside the other, putting in them with average leaves of bay. The remaining Cospargete the Sardinians with bread crumb, sprays them to you with the filtered juice of the orange and irroratele with an oil thread; they for approximately 30 minuteren put into an oven to you and uses them warm.

 Risotto to the Duffle-coat

 Time of Preparation and Baking: 60 minuteren approximately

 Ingredients and Doses for four persons: 500 gr of rice 1/2 liter of brodo butter vegetable 50 g. 1/2 onion 300 gr of vongole 500 gr of cozze 300 gr of gamberetti without shell 1 nettato squid 500 grams of tomatoes peels four segments to you of garlic. Procedure: Prepared two casseroles, placing in ciascuna 3 spoons of oil and two segments of crushed garlic. Washed the cozze in salata water with to the vongole. You while place one of the two casseroles on the fire and fairies to cook the garlic without to make scurire it. You throw the vongole and the cozze and rigirate finchè they are not opened. Bathed with a part of the wine and fairies to evaporate. You remove the molluschi from the shell and metteteli from part, therefore filtered theirs brodo of baking. While cut the squid to small pieces and together throws them to you to the gamberi in the other casserole. To this point united the tomatoes peel to you, drain and fairies to you to cook for 15 minuteren to moderate fire. Joined the vongole, cozze and theirs brodo. Pepate, salate and cuocete for others stirred 15 minuteren to the lowest fire. You put on the fire one casserole with butter and the most fine tritata onion and fairies to soffriggere, irrorando with the other wine amount. Joined the rice that you will make to cook diluting little to the time with the brodo. To three quarters of baking united the sauce and continued the baking. Dusted finally with prezzemolo tritato.

Spaghetti "To the Carrettiera 

the Ingredients and Doses for 4 persons: 

400 Gr. di Spaghetti - 50 Gr. di Fresh Pancetta - 60 Gr. di fresh Salsiccia - 300 Gr. di Peperoni - 70 Gr. di Cipolla - 200 Gr. di Pomodori Peels to you - 2 wine Spoons dry white man - 2 grattugiato Grain Spoons - 2 Oil Spoons extravergine of Olive - 30 Grams of know them Large - 1 pizzico of sufficient to knows them until - black Pepper. Procedure: Mannered the onion, cut to small dadini the bacon, cut listelli to the Capsicum, and eliminated the skin the sausage. In a casserole poured the oil and fatevi to rosolare the onion. Joined the bacon and the sminuzzata sausage. Fairies to gild for 5 minuteren, sprayed with the wine, then add the listelli of capsicum and the tomatoes peel to you drain to you from their liquid. Salate and left to cook for 20 minuteren approximately to medium fire. Poured the spaghetti cooked to the tooth, in one soup dish and conditeli with the ready gravy, the grattugiato grain and milled black pepper at the moment. Stirred accurately in order to amalgamate well and served.

 MINESTRA OF POTATOES, EGGPLANTS And CAPSICUM

 Ingredients:

 quattro.Melanzane potatoes three. Three capsicum yellow and red garlic three segments. Oil origano vergine of olive 1 dl. knows them. Preparation: In a pot with the oil fairies to soffriggere the garlic, as soon as imbiondito it eliminates it to you, you add potatoes, the eggplants and the capsicum to pezzetti. You pour a po' of water, salate and fairies to cook to slow fire, often stirring. To fine baking you put a pizzico of origano.