Difficulty:easy Preparation:10 minutes Cooking:10 minutes INGREDIENTS (SERVES 4) 400 g spaghetti 20 g tuna roe 1 garlic clove 1 small bunch flat-leaf parsley P.D.O. Sardegna oil PREPARATION Boil the spaghetti in a large pot with plenty of salted water.Meanwhile, grate a generous amount of tuna roe.Peel two cloves of garlic,
Difficulty:easy Preparation:5 minutes Cooking:5 minutes INGREDIENTS (SERVES 4) 150 g carasau bread (a flat, thin and very crisp Sardinian bread) Salt P.D.O. Sardegna Oil PREPARATION Drizzle all the sheets of carasau bread with olive oil and a pinch of salt; bake them one at a time on a grill or
Difficulty:very easy Preparation:10 minutes Cooking:11 minutes INGREDIENTS (SERVES 4) 300 g fusilli pasta 100 g unsalted pistachio nuts 30 ml orange juice 20 g grated pecorino cheese pinch of salt 20 ml P.G.I. Sicilia oil PREPARATION Let’s get started with our fusilli recipe.Throw the pistachios into a food processor with
Difficulty:easy Preparation:10 minutes Cooking:12 minutes INGREDIENTS (SERVES 4) 300 g macaroni 2 cloves of garlic 300 g sheep’s milk ricotta cheese white pepper P.G.I. Sicilia Oil PREPARATION Place garlic, salt, ricotta and oil in a food processor and blend.In a large pot of salted boiling water, cook the macaroni until
Difficulty: very easy Preparation: 15 minutes Cooking: 10 minutes INGREDIENTS (SERVES 2) 300 g sliced swordfish 300 g cherry tomatoes 50 g green pitted olives 1 garlic clove 10 gr pine nuts oregano salt black pepper 30 g of P.G.I. Sicilia Oil PREPARATION Wash the tomatoes and cut them in
Difficulty:medium Preparation:10 minutes Cooking:1 hour INGREDIENTS (SERVES 4) 1 tuna fillet (approx. 800 g) 4-5 garlic cloves 4-5 emperor’s mint 300 g double concentrated tomato paste P.G.I. Sicilia Oil PREPARATION To prepare a delicious Tuna Stew insert the skinned garlic cloves and the mint leaves inside the tuna fillet by
Difficulty:easy Preparation:45 minutes Cooking:20 minutes INGREDIENTS (30 pieces) FOR THE BATTER: 500 g all purpose flour 75 g granulated sugar 1 tbsp brandy grated zest of 1 lemon 2 tbsp lemon juice water 1/2 cup P.D.O. Valli Trapanesi FOR THE RICOTTA FILLING: 400 g ricotta cheese 200 g granulated sugar
Difficulty:easy Preparation:40 minutes Cooking:10 minutes INGREDIENTS (SERVES 4) 800 g round aubergines 2 peppers 1 celery stalk 1 red onion 1 clove garlic 2 carrots 50 g green olives 50 g almonds a handful of desalted capers 150 ml tomato sauce 1 tbsp sugar 2 tbsp vinegar table salt
Difficulty:medium Preparation:30 minutes Cooking:20 minutes INGREDIENTS (SERVES 4) 800 g fresh sardines the juice of half an orange 2 tsp honey bay leaves to taste FOR THE FILLING 50 g breadcrumbs 25 g raisins chopped parsley to taste 25 g pine nuts 2 anchovy fillets in oil 15 g sugar
Difficulty:medium Preparation:20 minutes Cooking:– NOTE: + 2 hours marinating INGREDIENTS (SERVES 6) 1 trancio di pesce spada circa 350 g 250 g mixed vegetables (pepper, carrot, green zucchini, celery) seasonal salad thyme lemon salt P.D.O. Valli Trapanesi oil PREPARATION Remove the skin and backbone from the swordfish steak. Sprinkle with
Difficulty:easy Preparation:10 minutes Cooking:10 minutes INGREDIENTS (SERVES 4) 400 g spaghetti 20 g tuna roe 1 garlic clove 1 small bunch flat-leaf parsley P.D.O. Sardegna oil PREPARATION Boil the spaghetti in a large pot with plenty of salted water.Meanwhile, grate a generous amount of tuna roe.Peel two cloves of garlic,
Difficulty:easy Preparation:5 minutes Cooking:5 minutes INGREDIENTS (SERVES 4) 150 g carasau bread (a flat, thin and very crisp Sardinian bread) Salt P.D.O. Sardegna Oil PREPARATION Drizzle all the sheets of carasau bread with olive oil and a pinch of salt; bake them one at a time on a grill or
Difficulty:very easy Preparation:10 minutes Cooking:11 minutes INGREDIENTS (SERVES 4) 300 g fusilli pasta 100 g unsalted pistachio nuts 30 ml orange juice 20 g grated pecorino cheese pinch of salt 20 ml P.G.I. Sicilia oil PREPARATION Let’s get started with our fusilli recipe.Throw the pistachios into a food processor with
Difficulty:easy Preparation:10 minutes Cooking:12 minutes INGREDIENTS (SERVES 4) 300 g macaroni 2 cloves of garlic 300 g sheep’s milk ricotta cheese white pepper P.G.I. Sicilia Oil PREPARATION Place garlic, salt, ricotta and oil in a food processor and blend.In a large pot of salted boiling water, cook the macaroni until
Difficulty: very easy Preparation: 15 minutes Cooking: 10 minutes INGREDIENTS (SERVES 2) 300 g sliced swordfish 300 g cherry tomatoes 50 g green pitted olives 1 garlic clove 10 gr pine nuts oregano salt black pepper 30 g of P.G.I. Sicilia Oil PREPARATION Wash the tomatoes and cut them in
Difficulty:medium Preparation:10 minutes Cooking:1 hour INGREDIENTS (SERVES 4) 1 tuna fillet (approx. 800 g) 4-5 garlic cloves 4-5 emperor’s mint 300 g double concentrated tomato paste P.G.I. Sicilia Oil PREPARATION To prepare a delicious Tuna Stew insert the skinned garlic cloves and the mint leaves inside the tuna fillet by
Difficulty:easy Preparation:45 minutes Cooking:20 minutes INGREDIENTS (30 pieces) FOR THE BATTER: 500 g all purpose flour 75 g granulated sugar 1 tbsp brandy grated zest of 1 lemon 2 tbsp lemon juice water 1/2 cup P.D.O. Valli Trapanesi FOR THE RICOTTA FILLING: 400 g ricotta cheese 200 g granulated sugar
Difficulty:easy Preparation:40 minutes Cooking:10 minutes INGREDIENTS (SERVES 4) 800 g round aubergines 2 peppers 1 celery stalk 1 red onion 1 clove garlic 2 carrots 50 g green olives 50 g almonds a handful of desalted capers 150 ml tomato sauce 1 tbsp sugar 2 tbsp vinegar table salt
Difficulty:medium Preparation:30 minutes Cooking:20 minutes INGREDIENTS (SERVES 4) 800 g fresh sardines the juice of half an orange 2 tsp honey bay leaves to taste FOR THE FILLING 50 g breadcrumbs 25 g raisins chopped parsley to taste 25 g pine nuts 2 anchovy fillets in oil 15 g sugar
Difficulty:medium Preparation:20 minutes Cooking:– NOTE: + 2 hours marinating INGREDIENTS (SERVES 6) 1 trancio di pesce spada circa 350 g 250 g mixed vegetables (pepper, carrot, green zucchini, celery) seasonal salad thyme lemon salt P.D.O. Valli Trapanesi oil PREPARATION Remove the skin and backbone from the swordfish steak. Sprinkle with