Posts Tagged 'Sardinia'
The sweet, perhaps best known by tourists for a short vacation can be found exploring the beautiful Sardinia is the Seada, also known as sebada or Seatta. The sweet fried, topped with sugar or honey has known its origin probably in pastoral areas as one of its key ingredients is just the cheese. The tradition of seada binds to the area of Barbagia and Logudoro, even if the dish is known by different names the many regions of the island.
Today mainly served as dessert at one time had represent a rich main course, presented without any seasoning. The ingredients that make up this sweet unexpected and delicious taste are simple as always happens in Sardinia: flour, sour cheese called sa Pischedda in Gallura, grated rind of lemon and honey or sugar for final packaging. Only in rare cases the mixture is enriched with the addition of eggs and lard.
Seadas the typical round shape are fried in hot oil and then covered with honey, sugar less commonly. Are commonly accompanied by excellent wines such as liqueur muscat the pleasant room.
In a not too distant past, the ricotta was daily food of the shepherds who were usually accompanied to carasau. It was a poor food, obtained by cooking the whey , come condimento di saporiti e gustosi primi piatti o utilizzata nel confezionamento di eccezionali dolci that was obtained after the cheese, while today it is mainly to food when fresh, served as an appetizer, as a condiment for savory and tasty pasta dishes or used in the packaging of exceptional cakes characteristic of the Sardinian land.
The quality of cheese produced in Sardinia are numerous, although most cases are linked with the sheep dairy industry. This does not mean that the taste of the finished products may vary considerably depending on the type of treatment the serum.
The type of cheese consumed is perhaps the most gentle, white and fine texture, with a smooth texture and characterized by a very sweet flavor. , o spalmata sul pane con una spruzzatina di sale. That's why it is often used in confectionery, but often is consumed at the table accompanied in some cases simply by a few tablespoons of honey, or spread on bread with a sprinkling of salt.
But it can also be seasoned ricotta, assuming not only forms but also tastes totally different. In the case of curing the cheese is in fact more consistent with a higher degree of flavor.
Another type of smoked ricotta is especially popular, which has characteristics similar to those of salt. Whether smoked or salted ricotta, however, give the idea of being a crumbly cheese more often particularly spicy grated over pasta dishes. Give you a great tasting and typical to the flow.
Among the special pasta that perfumed and has created original Sardinia never forget the Macarrones de busa, something very similar to our own large bucatini.
Do not always have the good fortune to taste them, but certainly once tested one is struck by this first truly original dish.
The dough base, as usual, made with durum wheat flour and the addition of water and salt, but there recipes, some less traditional for the preparation of the dough also use eggs
and some extra oil.
These newly created options that give a taste, however, add to pasta.
Once you create the mix that should be left to rest for a few hours and then continue with the original processing macarrones.
It will use a bra to stretch the dough is divided into chunks, or know busa ferrittu in the Sardinian language means precisely bra.
It may be a crochet hook or iron the shirt.
And 'this thing of the pasta takes not only the shape but also the name.
The busa becomes a kind of rolling pin around which the dough is wrapped and packaged once a
macacarrones, the wire is pulled and we will proceed with the preparation of another.
They are typically served with meat sauce, pork, or lamb or wild boar or a simple tomato sauce and pecorino cheese.
In some areas are served with soup or served with sheep cheese and a sprinkling of black pepper.
Whichever way you will be surprised by some of this full-bodied and large typical Sardinian pasta.
Land of farmers, but especially pastors, Sardinia proved to be a major producer of cheese. Perhaps the best known and loved the cheese is produced in every corner of the beautiful island. Once you have enjoyed this excellent product of the child rearing can not help but love him for life. Suffice it to say that the pecorino is depopulated not only throughout Italy but also in distant markets such as the American one which is saturated and particularly the French.
In 1996, this Sardinian specialty has been awarded the warranty, becoming a product of Protected Designation of Origin, PDO. Because the cheese friezes of this title shall be produced entirely with whole sheep's milk and must follow precise parameters and conditions that will make the cheese a work of art for the palate.
Often particularly strong, the pecorino ddolcito may be also due to the association of cow's milk, dairy specialties that will make valuable even by those who do not like the taste too strong and determined.
At the time of pecorino cheese, you can choose between that and the fresh taste two totally different products. The paste of pecorino cheese has a straw yellow color, is said not by chance, strong, and will mature for a minimum of 120 days. Its main use is the seasoning, often decide to embellish the example of the Danish fields to Malloreddus with a sprinkling of cheese abundant.
Choose the fresh pecorino cheese, you choose also called sweet, which will be ready with a rest period of 20 / 60 days. The appearance is very different from the cheese as it will be lighter and softer.
The bread in Sardinia has always been the food par excellence, just think that the etymology of one of the most popular, the C ivraxiu precisely, should remember the ancient name cibarium, food. Its shape is round and large and tasty already inviting in appearance, and comes with a hard crust, and feature sturdy, very close to a protective bark and crisp.
His brown dome shape, with an interior of soft bread and tasty has meant that the bread is civraxiu now known and loved throughout the island although native to the southern regions such as the Campidano Marmilla, Trexenta, Sulcis and Sarrabus. It was yesterday of regions with strong agricultural, knew that not only produce abundant quantities of grain, but they were able to turn it into loaves exceptional, just like the civraxiu.
It is made with flour and yeast to sourdough and brings joy in all the tables in which it is presented. Civraxiu is characteristic of his long life, as once the conditions had to apply. Today it is customary to slice the bread also called Civargiu in long and thick slices which are then seasoned with olive oil and salt. The final touch is slight, baking bread, making this already perceived as exceptional unforgettable. In other cases, it is placed on the bottom of trays that will contain the tasty meat sardines, the pig, the goat, lamb. The bread soaked flavors of the meat will be a spectacle for the palate.
When we speak of malloreddus we refer to a of the most famous Sardinian pasta. Are often referred to rightly Sardinian gnocchi though far from reality since the island's main ingredient in the preparation of malloreddus is once again the durum wheat flour that is mixed with warm water and salt to taste.
Malloreddus are traditionally the dish of the feast, known in every corner of Sardinia.
In Sassari are called cigiones ciciones or, in Macaronesia Logudoro Caídos or de punzu cravaos and Nuoro.
The name by which it is easier to recognize, however, is precisely malloreddus, valid for all Campidano.
The literal translation of the name should mean calves from malloru in Sardinia is just bull.
To address this similarity in the form of rounded malloreddus striped when packaged using the basket, when obtained with a smooth surface with slight pressure on a wooden board.
In people this small island had to remember the little round pasta and nice fat calves.
Hence the name.
The dough is very similar striped shells about 2 cm long, is often accompanied by Campidanese sauce, enriched with Sardinian sausage, olive oil, onion and often saffron.
The whole is then flooded with pecorino.
The bread culture in Sardinia is very heartfelt, and often it takes many forms and features that are more like sculptures than anything else enviable. Each region of the island has at least one characteristic bread, but as you can imagine the variety as any other field of gastronomy, it is surprising. Particularly popular with tourists visiting Sardinia and Sardinia is the Bread Carasau. This is a typical bread of the heart of the island, characterized by particularly fine pastry cooked and crisp, round and light in color.
The basic ingredient as many other types of bread is wheat, which must be mixed with water and salt. Requires a complicated preparation and women more often prepare it at home show great dexterity. Its resemblance to a scroll earned him the name of music paper, a name which does not receive a great reputation on the island. Served as an accompaniment for appetizers and main, now is rediscovered in its seasoned with olive oil and salt. In this case the bread will be called Carasau Guttiau bread, brushed or dripped with the flavorful local olive oil and made toast.
Often the bread Carasau is used to prepare the famous frattau breads, lasagna of local bread as a base have involved interspersed with sauce, grated cheese and meat broth. To overcome the pot already in itself a delicious poached egg. A different way to eat bread as tasty.
This is a typical local cheese, not suited to the palates are too delicate. Known throughout the island and loved by many for its intense spiciness, is known as casu frazigu, casual Modde, casual fattittu, but mostly as a casu casu Becciu Marzu.
The pungent cheese is conferred by the presence of fly larvae in the cheese that the vast majority of cases it is capable of ruining entire production, but when it comes to pecorino will only create a cream with a meticulous work valuable and tasty.
The creation process of the cheese is obvious: the sheep will be affected by the fly will only deposit their larvae on the form. These will feed the hearty meal, making it nothing less than an exceptional cream typically characterized by a yellow paste.
The procedure closely resembles the one used in the production of German Milbenkäse German and French Mimolette both with a unique taste and intense.
It 'easy to imagine that the production of this particular lot of cheese infringes Community hygiene rules and therefore not to lose the tradition of this sport today its production and placed under strict control of biologists and researchers who attest that the best time is spring production .
When the work is concluded by the larval form of the sheep will be deprived of the top, now a simple plug and after a few hours of exposure to the sun all the larvae have left the nest and will not only taste the delicious cream cheese, needless to say in the company of a nice glass of Cannonau.
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