400 gr of Fregola
5 Artichokes
1 Pocket of Saffron
300 gr of meat of Lamb
1 Bunch of Parsley
Chili Pepper
Extra Vergin Olive Oil
White Wine or Vernaccia
Salt t.t.
Clean the artichokes, cut finely (see introduction) and put them in the solution.
Cut the flesh of lamb into small chunks and prepare a pan with olive oil and garlic and when the oil is hot lie down on the pieces of lamb and make them brown. Once browned, sprinkle with white
wine and cook for 15-20 minutes.
Bring water to a boil and then dip the fregola into the rut. Meanwhile fry the artichokes with a little oil. Make a pesto with parsley, garlic and chilli pepper and once ready place it in a
cool place. Drain the fregola, preserving a little 'cooking water which will be used to dissolve the saffron and in the meantime, in a frying pan heat the oil with a clove of garlic (which then
tear off once you will be golden). Pour the fregola in the skillet and add gradually a part of the lamb and a side of artichokes, cook well. Always with the fire lit add the pesto and
saffron dissolved and cook. Turn off the heat and serve in a dish with the fregola in the center and the remaining pieces of lamb and artichokes all around.
350/400 gr of Sardinian Gnocchi
4 Artichokes
Extra Vergin Olive Oil
Parlsley
2 Cloves of Garlic
Chili Pepper (Optional)
Clean the artichokes and cut it as explained in the introduction and dip them in the soluction. In a mixer whisk the parsley, the chili pepper and one clove of garlic with the oil and until get a thick pesto, put it in a blow and keep it in a fresh place. Prepair the whater for the pasta, make it boil and at the same time warm the oil with the other clove of garlic (Leave it whole, so you can remove it easly after) in a pan. Drain the artichokes properly, put them in the pan and cook on high heat and put the salt. Pay attention, the artichokes don't have to cook completely, but just soften!! Meanwhile put the pasta in the hot water, when it is cooked drain it and put it with the artichokes. Cook on low heat and join the pesto. Serve likr that pr dust a little bit of pecorino chease or mullet bottarga.
4/5 Artichokes
4/5 Medium Potatoes
300/400 ml Fresh Cream Liquid (Preferably Sheep)
Salt t.t.
Pepper t.t.
Peel the potatoes and cut into fairly thick washers take artichokes already cleaned and cut (see the introduction) from the solution of water and lemon, ascugateli well and put them in a bowl with the potatoes. Season with salt and pepper and then place the whole in a baking dish and cover with the cream. Put it in the oven at 180 ° C for about 30 minutes, depending on your oven. When you see that the cream has formed a crust means that your gratin is ready. Remove from oven and serve hot.
350/400 gr of Spaghetti
4 Artichokes
2 Cloves of Garlic
1 Jar of Sea Urchins
1 Bunch of Parsley
Chilli t.t.
Extra Virgin Olive Oil
After cleaning the artichokes, as explained in the introduction, put the water on to boil for the pasta. In a pan heat a little 'oil with a clove of garlic and the red pepper and the garlic is golden when you remove it, add the artichokes, drained and dried well and cook on a high heat. When the water boils, cook the pasta when ready and join the artichokes, season with salt and pepper. Turn off the heat and add the curls, stir and let stand. Serve hot with a drizzle of olive oil. Alternatively you can use spaghetti to the types of typical Sardinian pasta, the result is excellent and authentic.
For the dough:
500 gr of Regrind
1 teaspoon of Salt
Water t.t.
For the stuff:
500 gr of Artichokes
2 Potatoes (optional)
1 Bunch chopped Parsley
Half Onion
1 Egg Yolk
For the dressing:
4 Artichokes
Parsley q.b.
Chilli q.b.
1 Clove of Garlic
Extra Virgin Olive Oil
For the dough...
Knead the flour with water and salt by hand or in
the mixer until the mixture is smooth, let rest wrapped in
plastic wrap in a cool place.
350/400 gr Rigatoni
4 large artichokes
500 ml Béchamel
70 gr of Pecorino
70 gr of Parmesan
70 gr of Gruyere or Dolce Sardo
2 Cloves of Garlic
1 Bunch of Parsley
Chilli Pepper or Pepper t.t.
Extra Virgin Olive Oil