Healthy Mediterranean Cooking at Home

Category Archives: Sausage

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When the children come for a visit, they are not interested in experimental dishes. So, I don’t make recipes that I am testing, when they are here. Tried and true – old favorites –  is what they look for. I have shared some of their favorites in the past and here are a few more. Hope you like them, also.

Roasted Chicken and Potatoes

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Serve this dish with a green vegetable or salad.

Ingredients

Chicken

4 chicken breast halves, bone-in and skin removed
1 slice sandwich bread
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon garlic powder
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper

Potatoes

1 pound medium baking potatoes, cut into ¼ inch rounds
One lemon, juiced
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

Preheat oven to 400 F.

In a roasting pan or baking dish, combine the sliced potatoes, lemon juice, olive oil, salt and pepper. Spread mixture evenly over the bottom of the baking pan. Set aside.

Place the slice of bread in the food processor and process until bread into crumbs.

In small bowl, combine the mayonnaise, mustard, garlic powder and tarragon.

Season the chicken with salt and pepper. Brush the mayonnaise mixture on top of the chicken breasts and spread evenly to coat.

Sprinkle each breast with 1/4 of the bread crumbs, pressing them to adhere to the chicken.

Place the chicken on top of the potatoes in the baking pan. Place the pan in oven and roast for about 45 minutes, or until a meat thermometer registers 165 degrees F.

Oven Fried Fish with Tartar Sauce

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I have found that heating the baking pan in the oven before placing the fish on it, will make the fish extra crispy.

Serve this dish with broccoli or spinach and macaroni and cheese.

For every 2 servings, you will need:

Ingredients

1 lb white fish fillets
1 tablespoon fresh lemon juice
1/4 cup buttermilk
2 drops hot pepper sauce
1 teaspoons minced fresh garlic
1/4 teaspoon white ground pepper
1/4 teaspoon salt
1/4 teaspoon onion powder
1/2 cup panko bread crumbs
1 tablespoon olive oil for the baking pan
Tartar Sauce, recipe below

Directions

Preheat oven to 475 degrees F. Spread the olive oil in a baking pan and place the pan in the oven when you turn it on.

Dry the fillets with paper towels. Combine the lemon juice, buttermilk, hot pepper sauce and garlic in a shallow dish.

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Combine the white pepper, salt and onion powder with panko crumbs and place in a second shallow dish.

Let fillets sit in the buttermilk mixture for a few minutes. Then coat the fillets on both sides with seasoned crumbs, pressing the crumbs onto the fish.

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Place the coated fish on a plate and refrigerate for several hours.

When ready to cook, place the fillets on the hot baking sheet and bake 12 minutes on the middle oven rack. Using a wide spatula, turn the fillets over after 6 minutes. Serve with tartar sauce, if you like it.

Homemade Tartar Sauce

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Ingredients

½ cup mayonnaise
¼ cup sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon minced shallot
1 teaspoon minced capers
Few drops of hot sauce
½ teaspoon agave syrup

Directions

Whisk all the ingredients together in a small serving bowl. Refrigerate until serving time.

Italian Sausage, Tomato and Ricotta Pasta

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Ingredients

1 tablespoon extra-virgin olive oil
1 lb hot Italian sausage
1 clove garlic, minced
Half a medium onion, finely diced
1/2 cup dry white wine
2 cups fresh (or canned) seeded, diced, plum tomatoes or roasted red peppers
4 large basil leaves, torn into small pieces
1/4 teaspoon crushed red pepper flakes
1 lb. rigatoni pasta
1/2 cup freshly grated Pecorino Romano cheese, divided
1 cup ricotta cheese
¼ cup chopped parsley
Salt and black pepper

Directions

Brown the entire sausage on the grill or in a skillet. Set aside until cool enough to handle. When cool enough to touch, slice the sausages into ¼ inch slices.

Bring a large pot of well-salted water to a boil.

In a large skillet heat the oil and add the onion and garlic. Cook about 3 or 4 minutes to soften the onion. Add the wine and cook over medium high for a few minutes.

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Lower the heat and add the sausage, tomatoes, basil, the red pepper flakes and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, until the tomatoes break down, 6 to 10 minutes.

Cook the pasta in the boiling water, stirring frequently until al dente, about 11 minutes. Reserve 1/2 cup of the cooking water and drain well.

Return the pasta to the pot, add the sausage/tomato sauce, and cook over medium-high heat, stirring, for 1 minute so the sauce and pasta combine.

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Add some of the reserved pasta water to moisten.

Combine the ricotta with the parsley, ¼ cup of the Pecorino cheese and salt and pepper to taste.

Turn the pasta and sauce into a large serving bowl. Drop tablespoons of ricotta on top of the pasta and sprinkle with the remaining Pecorino cheese.

Italian Sourdough Bread

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Some Italian dinners need bread to finish off the meal. This bread is one of the family’s favorite.

Ingredients

3/4 cups lukewarm water
1 cup sourdough starter
3 cups unbleached all-purpose flour
1 teaspoon Kosher salt
1 teaspoon honey
2 teaspoons instant yeast

Directions

Combine all the ingredients in an electric mixer with the paddle attachment until the dough leaves the side of the bowl. Switch to the dough hook and knead for 5 minutes.

Let the dough rest in the bowl for 5 minutes. Then, knead again for 5 minutes.

Place the dough in an oiled bowl, cover and let rise until doubled, about 60-90 minutes.

Place the dough on a floured board and divide in half (about one pound each).

Shape each piece into an 18-inch long loaf and place the loaves, at least 4 inches apart, on a parchment-lined baking sheet or in a lightly greased baguette pan.

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Cover the loaves with lightly greased plastic wrap and let them rise for 1 hour, or until they’re puffy and twice the size. Cut slits across top.

Preheat the oven to 450°F. Spray the loaves with water and bake them for about 15 minutes, or until they are golden brown. Remove the loaves from the oven and cool them on a wire rack.

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This time of year it takes some creativity to cook with seasonal ingredients. There is plenty of cabbage in the market in December and it can easily be used for a delicious main dish. Finding ways to use cabbage is not difficult. Add cabbage to casseroles and soup or sauté it for a side dish. Don’t pass up this healthy, versatile and frugal vegetable when you see in the market.

Italian Style Stuffed Cabbage

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Stuffed cabbage rolls are usually made with rice but I like to use orzo because it has a soft texture and gives the rolls an Italian flair. You can use any type of meat but I like the flavor sausage gives the stuffing for these rolls.

Makes 18-21 rolls

Ingredients

1 large head of cabbage placed in the freezer two days before using and then thawed. (It’s easier to roll wilted leaves and eliminates the boiling step)
8 oz pork sausage, diced
1 tablespoon olive oil
½ cup diced onion
1 cup shredded carrot.
¼ cup chopped green bell pepper
2 garlic cloves, minced
¼ teaspoon red chili flakes
1 teaspoon Italian pork sausage seasoning or use a combination of fennel and Italian seasoning
Salt and pepper to taste
2 cups cooked orzo
Marinara Sauce, see recipe below

Directions

Remove as many whole leaves from the cabbage head as you can. I was able to remove 21 leaves from my cabbage. Cut out the core and discard. Chop the remaining cabbage.

Heat the oil in a large skillet over medium high heat and add the diced sausage. Cook until lightly brown. Place in a large mixing bowl

Add the vegetables to the skillet and saute just until tender. Add the seasonings and place in the bowl with the sausage.

Add the orzo and ½ cup marinara sauce. Mix the filling until all the ingredients are combined.

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To assemble the cabbage rolls:

In a greased 9×13 inch baking pan, spread one cup of marinara sauce in the bottom of the dish and sprinkle with the chopped cabbage.

Use about 1/2 cup of filling for large leaves and about 1/4 cup for smaller leaves. Place the filling on the base of each leaf, fold in the sides and roll the leaf up to make a tight packet.

As you complete them, place each roll, seam side down, into the prepared baking dish.. Continue until all the filling is used up.

Pour 2 cups of marinara sauce on top of the rolls and spread the sauce to cover all the cabbage rolls.

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Preheat the oven to 325 degrees F.

Cover the pan with foil and bake for 2 hours or until the cabbage rolls are very tender.

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Marinara Sauce

Ingredients

2 tablespoons olive oil
2 cloves garlic, minced
Half a medium onion, finely diced
1 teaspoon dried Italian seasoning
¼ teaspoon red chili flakes
2-26 oz containers of Italian chopped tomatoes (without salt or sugar added, if possible)
Salt & pepper to taste

Directions

Heat the oil in a medium saucepan and add the next four ingredients. Saute them for a minute or two. Add the tomatoes and bring to a simmer.

Partially cover the pan and let the sauce cook for about an hour until smooth and slightly thickened. Add salt and pepper to taste.


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How about Italian?

Since Thursday – when we had the traditional Thanksgiving feast – we have had leftover turkey dinner night and turkey sandwiches for lunch. So tonight it is a total menu change – Italian Shells Stuffed with Ricotta with Meatballs and Italian Sausage.

Ricotta Stuffed Shells 

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Sauce:

  • 1/4 cup extra virgin olive oil, plus more for the pan
  • 1/2 teaspoon crushed red pepper (chili) flakes
  • 3/4 teaspoon fine grain sea salt
  • 4 medium cloves of garlic, finely chopped
  • Half a sweet onion, finely diced
  • Two 26-28 ounce containers finely chopped Italian tomatoes

Filling:

  • 2 lbs (32 oz) container whole milk ricotta cheese
  • 2 eggs, beaten
  • 1/4 teaspoon fine grain sea salt
  • 1 cup grated mozzarella
  • ½ cup chopped parsley
  • 24 jumbo dried pasta shells

Directions

Oil two 13 x 9-inch baking pans, or equivalent. Set aside.

Bring a big pot of water to boiling and preheat the oven to 350 degrees F.

To make the sauce:

Combine the olive oil, red pepper flakes, sea salt, onion and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant – you don’t want the garlic to brown. Stir in the tomatoes and heat.  Simmer for 15 minutes. Remove from the  heat and let cool.

To make the filling:

Combine the ricotta, egg, parsley and salt in a medium bowl. Mix until combined, then stir in the mozzarella. Set aside.

To make the pasta:

Cook the shells according to package instructions in well-salted water – until barely al dente. Don’t overcook the shells or they will tear as you attempt to fill them. Drain and let cool  on kitchen towels until you can handle them with your hands.

Spread 1/3 of the sauce across the bottom of each prepared pan. Fill each shell with ricotta filling, and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil and bake for 30 minutes, uncover for the final 15 minutes or until the shells are cooked through and the cheese is bubbly. Sprinkle with grated Parmesan cheese.

Serves 6-8

Meatballs and Italian Sausage

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For the Sauce

  • 1 tablespoon olive oil
  • Half medium sweet onion, finely chopped
  • 2 garlic cloves, minced
  • One 26-32 oz container imported chopped Italian tomatoes (Preferably without salt or sugar added)
  • 6 oz can (170 g) tomato paste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (chili)
  • 1/2 cup chopped parsley
  • 1 teaspoon kosher salt  
  • ½ teaspoon black pepper
  • 3 or 4 basil leaves

For the Meatballs and Sausage

  • 2 lbs lean ground beef
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 3 slices sandwich bread, crusts removed
  • 3/4 cup milk
  • 1 egg
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped parsley
  • 1/4 cup grated Parmesan cheese
  • 1 lb Italian sausage

Directions

To make the sauce:

Heat the oil in a large saucepan or Dutch oven. Add the sausage and brown on all sides; then remove to a plate. Slice the sausage into 3-inch lengths,

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Add the onion and garlic and saute until the onion is soft. Add the tomato paste and fill the empty can with water and add it to the pot.

Stir well and cook the paste a minute or two. Add the chopped tomatoes and the remaining ingredients. Bring the sauce to a boil, lower the heat to low.

Place the lid on the pot but leave it ajar and cook the sauce until thick, about 2 hours. When the meatballs and sausage are browned, add them to the sauce after it has been cooking for 1 hour.

Stir the meatballs carefully so they do not break.

Place the meatballs and sausage in a large bowl and pour some of the sauce over the meat. Serve extra sauce on the side.

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To make the meatballs:

Combine the bread cubes with the milk in a mixing bowl and set aside.

Heat the oil in a small skillet and add the onion and garlic.Cook until the onion is soft. Remove the pan from the heat and cool the onion to room temperature.

In a large  mixing bowl combine the beef with the cooled onion, the bread and the soaking liquid with the rest of the ingredients. Mix well and form the mixture into 12 meatballs.

Preheat the oven to 350 degrees F and cover a rimmed baking sheet with foil. Place the meatballs on the baking sheet and bake the meatballs until brown all over, about 20 minutes.

Italian Mixed Green Salad

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Any of the following:

  • Mixed baby lettuces
  • Cucumber, peeled and sliced
  • Olives
  • Tomatoes
  • Red onion, sliced
  • Italian vinaigrette

Toss the ingredients together just before serving.


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Over the past week and a half, I cooked several meals that yielded plenty of leftovers. My plan was to create some new ways to use these leftovers and this post is the result of that planning. The chicken breasts were really an economical buy because they yielded 3 different meals. The same with the pot roast. There was also plenty of kale remaining to make a hearty soup and the leftover stuffing makes a great breakfast hash.

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Chicken Divan Redo

Roasted chicken recipe: https://jovinacooksitalian.com/2016/11/14/dinners-in-the-oven/

2 servings

  • 6 leftover roasted broccoli floret spears
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups reserved lemon broth from the roasted chicken or use chicken broth
  • 1/4 cup well-chilled half & half
  • 1/4 cup freshly shredded Italian fontina cheese
  • 4 leftover roasted chicken slices
  • Salt and pepper to taste
  • 2 tablespoons Italian breadcrumbs
  • ¼ teaspoon paprika

Directions

In a heavy saucepan combine the broth and flour. Stir until the flour is absorbed. Add the half & half and mix well. Bring the mixture to a boil, stirring, and then simmer until thickened  

Stir in the cheese and season the sauce with salt and pepper, if needed. Heat until the cheese is melted.

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Preheat the oven to 350 degrees F.

Arrange the broccoli in two individual baking dishes or in a 2-quart gratin dish and pour half the sauce over it.

Arrange the chicken on top of the broccoli, pour the remaining sauce over it. Sprinkle the top with of each dish with one tablespoon of the breadcrumbs and sprinkle each with paprika.

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Cut two pieces of foil just large enough to cover the dishes. Coat the foil with cooking spray and use that side to cover the dishes. Bake the covered dishes for 10 minutes.

Remove the foil and continue to bake  until the top is golden and bubbling, about 15 minutes.

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Individual Shepherd’s’ Pie

I had served the pot roast with mashed potatoes and made extra potatoes so I would have some leftover.

Pot roast recipe: https://jovinacooksitalian.com/2016/11/11/how-to-keep-beef-recipes-healthy/

2 servings

Ingredients

  • 2 cups diced leftover pot roast and gravy
  • 2 carrots, diced carrots
  • 1 cup frozen peas
  • 2 cups leftover mashed potatoes

Directions

Combine the pot roast, peas and carrots in a mixing bowl. Divide the mixture in half and place it in two individual ovenproof dishes.

Spread half of the potatoes over the mixture in one dish and spread the remaining potatoes over the mixture in the second dish.

(You can even fix this earlier in the day and refrigerate until dinner time.

Preheat the oven to 375 degrees F. Bake the casseroles for about 30 minutes or until the potato topping is golden brown.

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Caesar Salad with Leftover Roasted Chicken

2 servings

Ingredients

  • 2 cups chicken cut into cubes
  • 1/2 head Romaine lettuce, washed and finely chopped
  • 1 cup croutons, see recipe below
  • Grated Parmesan cheese and freshly ground black pepper for garnish

Dressing

  • 1 anchovy, finely chopped or use anchovy paste
  • 3 tablespoons Parmesan cheese
  • 2 tablespoons mayonnaise made with olive oil, if available
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 cup extra-virgin olive oil

Directions

Add the anchovy, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic and Worcestershire sauce to a bowl and whisk together.

Gradually whisk in the 1/4 cup of olive oil, whisking until the dressing is emulsified.

Place the chopped lettuce in a bowl and toss it with the dressing, cubed chicken and croutons. Top the salad with extra cheese and freshly ground black pepper.

Croutons

Ingredients

  • 2 cups cubed bread
  • 1 tablespoons olive oil

Directions

Preheat oven to 375 degrees F.

In mixing bowl combine the bread cubes and olive oil. Toss well to coat.

Pour the bread cubes onto a baking sheet. Spread them into a single layer.

Bake in the oven for 10 to 15 minutes, stirring every five minutes to prevent burning.

Cool completely before storing in an airtight container or ziplock bag.

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Kale and Lima Bean Soup

I used homemade cooked dried baby lima beans for this soup, but you can use canned white beans, if you choose.

Kale recipe link

 

 

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Serves 8-10

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 onion, diced
  • 4 large cloves garlic, thinly sliced
  • 10 cups low-sodium vegetable or chicken broth or homemade broth
  • 4 cups packed chopped fresh kale or 2 cups leftover cooked kale
  • 1 large fresh tomato, diced
  • 4 cups home cooked dried baby lima beans or canned no-salt-added cannellini beans, drained
  • 3 large carrots, cut into coins
  • 1 tablespoon dried Italian seasoning
  • Grated Parmesan cheese for garnish

Directions

In a large soup pot, heat the oil over medium heat. Add the onion and carrots and cook 3 minutes. Add the garlic and Italian seasoning; cook 2 minutes longer.

Add broth, kale, tomatoes and beans and heat thoroughly. Serve hot with grated cheese and Italian bread.

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Easy Hash and Eggs

2 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cups of leftover Italian bread and sausage stuffing, (see link above from Dinner’s In The Oven)
  • 4 large eggs

Directions

In a medium skillet with a cover, heat the olive oil over medium heat and add the butter.

Add the stuffing, flatten with a spatula and cook until light golden brown and crispy on the bottom. Gently turn the stuffing over and cook for 3-4 minutes more.

With a large spoon make four round holes in the stuffing mixture. Crack eggs, one at a time, into a small bowl and gently pour into each hole in the stuffing.

Cover the pan and cook the eggs to your likeness or until the whites are completely set and the yolks begin to thicken but are not hard. Serve immediately.


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This is a perfect dinner to have on a lazy weekend when you don’t feel like doing much or there is a great game on TV in the afternoon. This dinner is easy to fix in the morning and put it into the refrigerator until it is time to bake. Another advantage is that all the dishes go into the oven and bake together – so no extra pots or last-minute cooking.

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Normally, I make recipes for two servings, but there are some things I like to double up on for extra meals and leftover creations. Chicken and salmon are often two of those ingredients. In this post I am doubling up on the amount to chicken and stuffing, so I can use the extra for other meals and the stuffing can be divided into smaller portions and frozen to serve at another time, You will see later in the week how I use up some of my leftovers.

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Roasted Chicken Breasts

If you like dark meat chicken by all means substitute chicken leg quarters.

Ingredients

  • 1 teaspoons dried thyme leaves
  • 1 teaspoon whole fennel seeds
  • 1 tablespoon coarse sea salt
  • 1 teaspoon freshly ground black pepper
  • Olive oil
  • 1 lemon, halved and sliced 1/4 inch thick
  • 1 sweet onion, halved and sliced 1/4 inch thick
  • 2 large garlic cloves, thinly sliced
  • 4- bone in chicken breasts
  • 1/2 cup dry white wine

Directions

Preheat the oven to 425 degrees F.

Combine the thyme, fennel seeds, salt and pepper in a small bowl.

Distribute the lemon slices, the onion and garlic in a baking dish large enough to hold the chicken. Dry the chicken pieces well with paper towels.

Place the chicken, skin side down, on top of the onion and brush with oil and sprinkle with half of the herb mixture. Turn the chicken skin side up and brush it all over with oil and the remaining herb mixture.

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Roast the chicken for 30 minutes. Pour the wine into the pan and roast for another 15 – 20 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.

Remove the chicken from the oven, cover the skillet tightly with aluminum foil and allow to rest for 10 to 15 minutes. Serve the chicken with the pan juices, cooked lemon and onion. Reserve remaining broth for leftovers.

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Italian Bread & Sausage Stuffing

Reserve one-third of the stuffing for this meal and set aside the remaining stuffing for other meals. I assembled this recipe a few days ahead and set aside some for this meal.

Ingredients

  • 8 cups Italian bread, like ciabatta, cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 lb. sweet Italian sausage, diced
  • 1 large onion, cut into 1/4-inch dice
  • 2 large ribs celery, cut into 1/4-inch dice
  • 4 cloves garlic, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh sage leaved
  • 1 teaspoon. kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 2 cups low sodium chicken broth

Directions

Place the bread cubes into a large mixing bowl and set aside.

In a large skillet over medium heat add the olive oil and sausage. Cook until light brown, about 5 min. With a slotted spoon, transfer the sausage to the bowl with the cubed bread.

In the same skillet, sauté the onions, celery and garlic until the onions are tender about 8 minutes.

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Stir in the thyme, sage, salt and pepper, cook 1 minute and then add the mixture to the bread. Add the broth to the bread mixture; stir until well combined.

This stuffing can be baked at a range of oven temperatures, depending on what else you are cooking.

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For this dinner, I put the stuffing in the oven with the chicken and let it bake for the same amount of time.

Place the stuffing in a casserole dish or baking pan and bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.

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Roasted Broccoli Florets

Ingredients

  • 1 large head of broccoli
  • 2 garlic cloves, peeled and thinly sliced
  • Extra virgin olive oil
  • 1 teaspoons kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup freshly grated Parmesan cheese

Directions

Preheat oven to 425 degrees F. If baking this dish with the chicken, place the broccoli in the oven after the chicken has roasted for 30 minutes and you are going to add the wine.

Wash the broccoli and cut the broccoli florets from the thick stalk, leaving some of the stalk attached. Pull the florets apart. You don’t want the pieces too small.

Place the broccoli florets in a single layer in an oiled baking pan. Toss the garlic on the broccoli and drizzle with about 3 tablespoons olive oil. Sprinkle with the salt and red pepper flakes.

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Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and sprinkle with the cheese.


italia

Cagliari is a province on the island of Sardinia in Italy. An ancient city with a long history, Cagliari has been ruled several civilizations. Cagliari was the capital of the Kingdom of Sardinia from 1324 to 1848, when Turin became the formal capital of the kingdom (which in 1861 became the Kingdom of Italy). Today the area is a regional cultural, educational, political and artistic center, known for its diverse Art Nouveau architecture and several monuments.

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For a spectacular view, the best way to arrive in Cagliari is by sea. According to the author, DH Lawrence upon his arrival in the 1920s, he said the Sardinian capital reminded him of Jerusalem: ‘…strange and rather wonderful, not a bit like Italy.’ Yet, Cagliari is the most Italian of Sardinia’s cities. Tree-fringed roads and locals hanging out at cafes are typical. Sunset is prime-time viewing in the piazzas and everywhere you stroll, Cagliari’s rich history is spelled out in Roman ruins, museums, churches and galleries.

cagliariciviccenterFollowing the unification of Italy, the area experienced a century of rapid growth. Numerous buildings combined influences from Art Nouveau together with the traditional Sardinian taste for floral decoration; an example is the white marble City Hall near the port. During the Second World War Cagliari was heavily bombed by the Allies. In order to escape from the danger of bombardments and difficult living conditions, many people were evacuated from the city into the countryside.

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After the Italian armistice with the Allies in September 1943, the German Army took control of Cagliari and the island, but soon retreated peacefully in order to reinforce their positions in mainland Italy. The American Army then took control of Cagliari. Airports near the city (Elmas, Monserrato, Decimomannu, currently a NATO airbase) were used by Allied aircraft to fly to North Africa or mainland Italy and Sicily. After the war, the population of Cagliari grew again and many apartment blocks and recreational areas were erected in new residential districts, often with poor planning.

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Cagliari is one of the “greenest” Italian cities and its mild climate allows the growth of numerous subtropical plants. The province has a Mediterranean climate with hot, dry summers and very mild winters. The city of Cagliari boasts a long coastline of eight miles and the Poetto, is the most popular beach.

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Excellent wines can be found in the province, such as Cannonau, Nuragus, Nasco, Monica, Moscau, Girò and Malvasia, which are produced in the nearby vineyards of the Campidano plain.

Pane Carasau - Sardinian Bread

Pane Carasau – Sardinian Bread

Cagliari has some unique culinary traditions. Unlike the rest of the island, its cuisine is mostly based on the wide variety of locally available seafood. Although it is possible to trace culinary influences from Catalan, Sicily and Genoa, Cagliaritan food has a distinctive and unique character. Sardinians prefer barbecued fish (gilt-heads, striped bream, sea bass, red mullet, grey mullet and eels), while spiny lobsters, crayfish, small squid and clams are used in making pasta sauces and risottos.

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Cagliari cuisine has numerous recipes for “pesce in carpaccio” or “pesce in burrida”. “Burrida” is fish and it is cooked in tomato sauce and vinegar or in a green sauce with walnuts. There are also numerous recipes for “gnocchetti” known as “malloreddus”, a type of passta which are different in size, color and taste because of the use of saffron and vegetables but they are all served “alla campidanese” with lots of tomato sauce, chopped sausage and grated Pecorino cheese.

Cagliari Style Lobster Salad

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Lobster, which is called aragosta in Cagliari, is smaller, clawless and sweeter than New England lobster.

2-3 servings

Ingredients

  • 1/2 pound cooked lobster tail meat
  • 10 cherry tomatoes, stemmed, washed and cut in half
  • 1 tablespoon finely minced Italian parsley
  • Grated zest of 1 large lemon
  • 3 tablespoons Extra-Virgin Olive Oil
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon fine sea salt, or more to taste
  • 1/4 teaspoon ground white pepper
  • Whole arugula leaves, washed and dried, optional

Directions

Cut the lobster meat up into bite-size pieces and place in a bowl. Gently mix in the tomatoes, parsley and lemon zest.

In a small bowl whisk together the olive oil, lemon juice, salt and pepper.

Pour the dressing over the lobster mixture and toss gently with two spoons.

Cover the bowl and refrigerate for at least 2 hours.

When ready to serve, allow enough time for the lobster mixture to come to room temperature.

Line serving plates with arugula leaves, if using. Divide the lobster mixture evenly and spoon into the center of each plate.

Cagliari Style Pasta with Sardines

Linguine with sunblush tomatoes, parsley, sardines and fried bread crumbs

Ingredients

  • 1 large fennel bulb (1 1/4 lb) and fronds, trimmed and chopped
  • 1/8 teaspoon crumbled saffron threads
  • 1/2 cup raisins
  • 1/2 cup dry white wine
  • 1 medium onion, finely chopped
  • 1 tablespoon fennel seeds, crushed
  • 1/2 cup extra-virgin olive oil
  • 2 (3 3/4- to 4 3/8-ounce) cans sardines in oil, drained
  • 1 pound perciatelli or spaghetti pasta
  • 1/2 cup pine nuts, toasted
  • 1/3 cup dry bread crumbs, toasted and tossed with 2 tablespoons extra-virgin olive oil and salt to taste

Directions

Finely chop the fennel bulb and fronds.

Combine the saffron, raisins and wine in a mixing bowl.

Cook the onion, fennel bulb and seeds in oil with salt to taste in a 12-inch heavy skillet over moderate heat, stirring, until the fennel is tender, about 15 minutes.

Add the wine mixture and half of the sardines, breaking sardines up with a fork; simmer 1 minute.

While the sauce is simmering, cook pasta in a 6 to 8 quart pot of boiling salted water until al dente, then drain in a colander.

Toss the hot pasta in a serving bowl with the fennel sauce, remaining sardines, fennel fronds, pine nuts and salt and pepper to taste. Add the bread crumbs and toss again.

Cagliari Style Clams with Fregola

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Fregola is a pebble-shaped pasta that is formed by hand and then lightly toasted until golden. Fregola comes in small, medium and large grains and is available at specialty markets. This is a very popular dish in Sardinia.

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • 4 large plum tomatoes, chopped (about 2 cups)
  • 1 1/2 cups water
  • 1/2 cup fregola
  • 2 dozen littleneck clams, scrubbed
  • Salt and freshly ground pepper
  • 2 tablespoons coarsely chopped
  • Slices of Italian bread, toasted

Directions

Heat the olive oil in a large skillet. Add the garlic and cook over moderately high heat until fragrant, about 30 seconds.

Add the chopped tomatoes and cook until softened, about 3 minutes. Add the water and bring to a boil.

Stir in the fregola, cover and cook over moderately low heat, stirring occasionally, until tender, about 17 minutes.

Add the clams to the skillet in a single layer. Cover the pan and cook over moderately high heat until the clams open, about 4 minutes.

Discard any clams that do not open. Season the fregola with salt and pepper.

Spoon the fregola, clams and broth into shallow serving bowls.

Sprinkle with the coarsely chopped parsley and serve with toasted Italian bread.

Pizza Sarda

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Ingredients

  • 1 lb dough
  • Chopped fresh tomato
  • Sliced mozzarella cheese
  • Grated Pecorino cheese
  • Sliced Sardinian sausage
  • Thinly sliced onion and artichoke hearts, optional
  • Italian green and black olives and a few capers
  • Oregano and fresh basil

Directions

Spread the dough in a pan.

Add a generous layer of mozzarella cheese.

Add slices of sausage, olives, capers, onion and artichokes, if using.

Sprinkle with Pecorino cheese and top with chopped tomato.

Bake in the oven at 300 degrees F until the edges are golden.

Remove the pizza from the oven and add a few leaves of fresh basil and oregano. Cut into serving pieces.

cagliarimap


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I have been making spaghetti sauce this way for many, many years. It is my standard, perfected for my family, from the way my grandmother and mother make spaghetti sauce.

I have made variations of the recipe numerous times but always come back to this for an authentic Italian American sauce, especially when my children visit. This is what they expect.

This recipe makes quite a bit of sauce with lots of meat. You will have enough leftovers to freeze for at least two more meals.

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Meatball Ingredients

(I use a combination of fresh bread and dried breadcrumbs to keep the mixture moist.)

  • 2 slices sandwich bread, torn into small pieces
  • 1/4 cup milk
  • 1 pound ground lean beef
  • 1 pound ground lean pork
  • 2 eggs
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 1 minced garlic clove
  • ¼ cup finely chopped onion
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon dried Italian seasoning.
  • ½ cup dried plain breadcrumbs
  • 1/4 cup chopped fresh parsley

Sauce Ingredients

  • Kosher salt and freshly ground pepper
  • 1 onion finely chopped
  • 2 cloves garlic, minced
  • One 6 oz can tomato paste
  • 1 large basil sprig
  • 1 teaspoon chopped fresh oregano
  • Four 28-ounce containers Italian chopped tomatoes
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon crushed red pepper
  • 1 ½ lbs spicy Italian sausage

Pasta

  • 1 1/2 pounds spaghetti
  • 1 cup grated Parmigiano-Reggiano cheese, divided

Directions

img_0012

To make the meatballs:

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and coat the foil with olive oil spray.

In a small bowl, soak the bread in the milk until the milk is absorbed, about 5 minutes.

In a large bowl, gently mix the ground meats with the soaked bread, onion, Parmigiano-Reggiano cheese, garlic, salt, black pepper and Italian seasoning.

Add enough dried bread crumbs to just hold the mixture together, about ½ cup. Add the fresh parsley.

Form the meat mixture into golf ball–size meatballs and transfer them to the prepared baking sheet. Bake about 30 minutes or until brown all over, turning them over halfway through the baking time.

To make the sauce:

In a large Dutch oven, heat 1 tablespoon of the olive oil. Add the sausage and brown on all sides; then remove to a plate.

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Add the remaining oil and saute the onion until tender. Add the garlic and stir for a minute or two.

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Add the tomato paste. Fill the empty paste can with water and add to the sauce pot. Stir and let cook for a few minutes until dissolved.

Add the crushed red pepper, tomatoes and the herbs. Bring to a simmer and cook over moderately low heat until the sauce is slightly thickened, about 25 minutes.

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Season the sauce with salt and pepper. Transfer the browned meatballs and sausage to the tomato sauce and simmer until the sauce is very thick, about 3-4 hours.

To make the pasta:

In a large pot of salted boiling water, cook the spaghetti until al dente. Drain and return the pasta to the pot.

Pour in 2 cups of the tomato sauce and 3/4 cup of cheese. Toss until the pasta is well coated, about 1 minute. Transfer the pasta to large shallow bowls.

Spoon the meatballs, sausage and some of the remaining tomato sauce over the spaghetti. Sprinkle with the remaining grated cheese and serve.

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