Sardinian Cookery Class & Meal Recipes
We hope you enjoyed your class with us, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.
- Fregola con le arselle
Fregola con le arselle
This fregola con le arselle recipe hails from Sardinia, where clams are a firm favourite. Arselle are a type of clam local to Sardinia, but using regular vongole will work just as well in this stunning dish.
- 150g clams
- 4 tbsp of extra virgin olive oil
- 150ml of dry white wine
- 2 garlic cloves, peeled and crushed
- 1 bunch of flat-leaf parsley, small, finely chopped
- 150g of fregola
- 200g of passata
- Sea salt
- Ground black pepper
Additional Ingredients that you can add – Capers, Olives, Fish Stock
- Place the clams in a cold salted bath for an hour to flush out. Next, drain and rinse them thoroughly under cold running water.
- Place 2 tablespoons of the oil in a large skillet set over a medium heat. When hot, add the clams; pour in the wine, cover and cook for about 3-4 minutes, shaking the skillet to help the clams open up. Shell ¾ of the clams and leave the rest in the shell for garnishing. Strain the cooking liquid through a muslin or a fine sieve and reserve it for later.
- Place the remaining oil with the garlic in a large saucepan. Add the parsley and let it infuse the oil for a couple of minutes, then stir in the fregola. Toast it for one minute, stirring often, then pour over the tomato sauce and the clam juice. Carry on cooking the fregola, adding water as needed, until soft but al dente. Season to taste.
- At the very end, stir in the shelled clams, capers and olives. Cook the clams with the fregola for a minute or two before serving. Serve the fregola right away topped with the clams in their shells.
For a true taste of Sardinian cooking, you can’t get better than this culurgiones recipe. A simple pasta dough is stuffed with potato, pecorino and mint, before being shaped into ears of wheat and briefly boiled. Serve with a simple tomato sauce for a fantastic Italian main.
- 50g of floury potatoes
- 3 tbsp of extra virgin olive oil
- 1 garlic clove, peeled and crushed
- 70g of Pecorino Sardo, grated
- 8 mint leaves, finely chopped
- fine sea salt
- freshly ground black pepper
- 150g of plain flour
- 100g of semolina flour
- 1 pinch of fine sea salt
- 145g of water
- 1 tbsp of extra virgin olive oil
- 300g of passata
- 2 tbsp of extra virgin olive oil
- 1 garlic clove, peeled and crushed
- Place the potatoes in a large pan and cover with cold water. Bring to the boil and cook until the potatoes feel tender all the way through when pierced with a fork. Drain, peel, place in a bowl and mash with a fork or a masher while still hot.
- While the potatoes are cooking, put the garlic in the oil and leave it to infuse. Next, discard the garlic and add the infused oil to the mashed potatoes. Add the grated pecorino, mint and a generous dash of salt and stir to combine. Wrap with cling film and place in the fridge to cool for at least 1 hour.
- Make a dough by combining the flour, semolina and the salt with water and oil. Knead until you have an elastic, smooth ball. Wrap it in cling film and allow it to rest for 30 minutes.
- While the dough and filling are resting, prepare the sauce. Place the oil and the garlic in a medium saucepan set over a medium heat. Add the passata and 60ml water, cover and allow the sauce to cook for 30 minutes, stirring often. Taste and season.
- Remove the filling from the fridge. Unwrap the dough and roll it out over a well-floured working surface to about 1mm thickness. (You can use a pasta machine, too.) Cut out 8cm rounds of dough. Place a knob of filling at the centre of each round, then pinch and fold the base to seal it on one side. Keep pinching and folding the extremities to seal the top of the dumpling, working as you would a braid, first on one side and then on the other, until you’ve reached the other side. Place the finished culurgiones on a floured tray while you work.
- Bring a large pan of salted water to a rolling boil. Working in batches, cook the culurgiones in batches for 4 minutes, or for 2 minutes from when the come back afloat. Drain them with a slotted spoon and ease them on warmed-up plates over a bed of tomato sauce. Serve right away with roughly torn basil leaves.
A unique dessert that feels quintessentially Sardinian, seadas (also known as sebadas) are one of the best-known dishes from the region. It’s a dish of humble origins hailing from the pastoral areas at the core of the region – areas in which sheep’s milk cheese and honey were widely available.
FOR THE PASTRY
- 125g of semolina flour, plus extra for dusting
- 18g of lard, at room temperature (or use olive oil if preferred)
- 62ml of warm water, or as needed
FOR THE FILLING
- 125g of young Pecorino cheese, shredded or ricotta cheese
- 1 unwaxed lemon, zested
- In a large bowl, make a dough by combining the flour with the lard and the water – add it bit by bit – until it reaches a workable, elastic texture. Knead the dough until you have a smooth ball. Wrap it in cling film and let it rest for at least 30 minutes.
- Make the filling by melting the cheese in a small saucepan set over a low heat. (Add a tablespoon of water if you see that the cheese has a hard time melting.) Once melted, stir in the lemon zest, then pour it out onto a large chopping board or a baking tray lined with parchment. Spread it out to about ½ cm thick using a spatula; leave it to cool and set completely, then cut out 12 circles using a 6cm cookie or round pasta cutter (or, alternatively, a cup of the same size)
- Dust a working surface with semolina flour. Roll out the dough to about 2mm thickness. Cut out 24 7cm wide circles. Place a round of cheese over a round of pastry, then top it with a second round of pastry and press the edges to seal the seada. (You can use a fork, too.) Repeat with the remaining cheese and pastry.
- Fill ¾ of a high-edged skillet with oil and set over a medium heat. As soon as the oil reaches 180°C, fry the seadas in batches until deeply golden on both sides. Drain with a slotted spoon and transfer to a platter cover with kitchen paper.
- Drizzle the piping-hot seadas with warm honey and serve right away.
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