Sardinian Cookery Class & Meal Recipes
We hope you loved your cookery class. You’ll find your recipes below, ready to bring to life and enjoy all over again.
Fregola con Le Arselle
alternative protein options. Chicken thighs or Closed cup mushroom
Serves: People
Ingredients
- 150 g Clams OR 150 g Chicken thighs, cut into chunks or 200 g Closed cup mushroom, sliced
- 4 tbsp Vegetable oil for cooking
- 150 ml Dry white wine
- 2 clove Garlic minced or grated
- 5 g Fresh Parsley 1 tbsp, chopped
- 150 g Fregola
- 200 ml Passata
- 1 tbsp Capers
- 30 g Olives sliced
- 250 ml Fish stock warm
- Sea salt to taste
- Cracked black pepper to taste
Method
- Place the Clams in a bowl of cold salted water and leave for 1 hour to remove any sand. Drain and rinse thoroughly.
- Heat 2 tbsp vegetable oil in a pan over medium-high heat. Add the Clams and Dry white wine, cover and cook for 3–4 minutes until the clams open. Discard any that remain closed.
- Remove the Clams from the pan. Remove three-quarters from their shells and reserve. Leave the remainder in their shells for serving.
- Strain the cooking liquid through a fine sieve and reserve.
- Heat the remaining 2 tbsp Extra virgin olive oil in a pan over medium heat.
- Add the Garlic and cook for 30 seconds until fragrant.
- Add the Fresh Parsley and cook for 1 minute.
- Add the Fregola and toast for 1–2 minutes, stirring regularly.
- Add the Passata and reserved clam cooking liquid.
- Gradually add the Fish stock, stirring occasionally, until the Fregola is tender but retains a slight bite, approximately 12–15 minutes.
- Stir through the Capers, Olives and shelled Clams.
- Cook for 1–2 minutes to warm through.
- Season with Sea salt and Cracked black pepper to taste.
- Serve immediately, topped with the reserved Clams in their shells.
For a chicken option
- In Step 2, cook the Chicken thighs skinless and boneless in the oil for 6–8 minutes until cooked through. Add the Dry white wine and simmer for 1 minute.
- Add 150 ml Fish stock instead of the clam cooking liquid.
For the mushroom option
- Cook the mushroom in the oil for 5–6 minutes until browned and excess moisture has evaporated. Add the Dry white wine and simmer for 1 minute.
- Add 150 ml Vegetable stock instead of the clam cooking liquid.
Culurgiones
Alternative Proteins: Pecorino, Chicken thighs skinless and boneless or Closed cup mushroom
Serves: People
Ingredients
For the Filling
- 50 g Maris Piper potatoes
- 1 tbsp Vegetable oil
- 1 clove Garlic minced or grated
- 70 g Pecorino Romano grated
- 5 g Fresh Mint 1 tbsp, chopped
- Sea salt to taste
- Cracked black pepper to taste
For the Dough
- 150 g Plain flour
- 100 g Semolina Rimacinata
- ¼ tsp Sea salt
- 145 ml Water
- 1 tbsp Olive oil
For the Tomato Sauce
- 300 ml Passata
- 1 tbsp Vegetable oil for cooking
- 1 clove Garlic minced or grated
- 5 g Fresh Basil 1 tbsp, torn
- Sea salt to taste
- Cracked black pepper to taste
Method
- Place the potatoes in a pan of cold water. Bring to the boil and cook for 15–20 minutes until tender. Drain, peel and mash while still hot.
- Heat the Vegetable oil in a pan over medium heat. Add the Garlic and cook for 30 seconds.
- Stir the Garlic oil through the mashed potatoes.
- Add the Pecorino cheese, Fresh Mint, Sea salt and Cracked black pepper. Mix well. Cover and refrigerate for at least 1 hour.
For the dough
- Combine the Plain flour, Semolina Rimacinata and Sea salt in a bowl.
- Add the Water and Olive oil and knead for 8–10 minutes until smooth and elastic. Cover and rest for 30 minutes.
For the sauce
- Heat the Vegetable oil in a pan over medium heat. Add the Garlic and cook for 30 seconds.
- Add the Passata and 60 ml Water. Simmer gently for 20–30 minutes.
- Season with Sea salt and Cracked black pepper.
- Roll the dough to approximately 1 mm thickness. Cut into 8 cm circles.
- Place a small spoonful of filling in the centre of each circle.
- Seal the dough by pinching and folding the edges together to create the traditional culurgiones shape.
- Place on a lightly floured tray.
Cook the Culurgiones
- Bring a pan of salted water to the boil, cook for 3–4 minutes, or until they float to the surface. Remove with a slotted spoon.
- Spoon the Tomato sauce onto serving plates and top with the Culurgiones.
- Finish with the Fresh Basil and serve immediately.
Chef Notes
- Keep the dough covered while shaping to prevent it drying out.
- The filling should be completely cold before shaping.
- If the dough becomes difficult to seal, lightly dampen the edges with water.
Seadas
Serves: People
Ingredients
For the Pastry
- 125 g Semolina Rimacinata
- 18 g Lard
- 62 ml Water warm
For the Filling
- 125 g Pecorino Romano grated or 125 g Ricotta or 125 g Mascarpone
- 1 Lemon zest
To cook and serve
- 500 ml Vegetable oil for cooking
- 2 tbsp Honey
Method
- Place the Semolina Rimacinata and Lard in a bowl.
- Gradually add the Warm water and mix until a dough forms.
- Knead for 8–10 minutes until smooth and elastic.
- Cover and rest for 30 minutes.
- For the filling, place the Pecorino cheese in a pan over low heat.
- Cook gently, stirring regularly, until melted. Add a splash of water if required.
- Stir through the Lemon zest.
- Spread the mixture onto a lined tray to approximately 5 mm thickness and allow to cool completely.
- Once set, cut into 6 cm rounds.
- Lightly dust the work surface with Semolina Rimacinata.
- Roll the dough to approximately 2 mm thickness.
- Cut out 12 circles approximately 7 cm in diameter.
- Place a round of filling onto half of the pastry circles.
- Top with the remaining pastry circles and press the edges firmly to seal.
- Heat the Vegetable oil in a pan to 180°C.
- Fry the Seadas in batches for 2–3 minutes per side until golden brown.
- Remove with a slotted spoon and drain on kitchen paper.
- Warm the Honey gently.
- Drizzle the Honey over the Seadas and serve immediately.
Chef Notes
- Traditional Seadas are made with young Pecorino cheese for a sweet and savoury contrast.
- Ensure the pastry edges are well sealed to prevent the filling escaping during frying.
- Serve immediately while hot with warm Honey.
- For a more traditional Sardinian finish, use a floral honey such as acacia or wildflower honey.
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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