Italiano

Tzia Peppina's recipes


The bottarga 

By the end of summer and the beginning of Autumn the fishermen go by sea to fish mullets. They fish only the females, the bigger ones, to open their stomach and pull out the egg bags: this is how you start preparing "bottarga".
The egg bags, once salted, are hung up to the air for a long dry out, one they are mature they become a dark orange colour and one of the most delicious specialities of the island.
The most productive areas are : the Gulf of Cagliari, Sarrabus, Ogliastra and the area around Oristano.
It can be sliced and covered with a little olive oil and black pepper, depending on tastes, or sliced with little slices of celery and some olive oil and served as an hors d'oeuvre.
It can also be grated on the plain spaghetti, with a little butter and the bottarga sprinkled over them.

Malloreddus alla campidanese
(sardinian small dumplings made of semolina pasta or potato)

Ingredients for 6 people:
1/2 kg of malloreddus
gr 300 of Sardinian sausage
1 kg pealed tomatoes
1 clove of garlic
2 sachets of saffron
1 leaf of laurel
a few leaves of basil
2 table spoons of good olive oil
grated pecorino cheese
a pinch of salt (as the Italians say)

Preparation
Cut into dices the sausage and brown it in the oil, take it out of the pan when cooked and put in the garlic, tomatoes, salt and saffron, the laurel and the basil and cook them all at low fire. When the sauce has thicken add the sausage and let it all cook an other little bit.
Cook in plenty salty water the malloreddus, by taste you will know when they are ready, drain them and add the above sauce with a lot of pecorino cheese grated on top.

Spaghetti with bottarga

Ingredients for 6 people:
500 gr of spaghetti
1 clove of garlic
1 little red chilly pepper
extra virgin olive oil
100 gr of grated bottarga
a pinch of salt (as the Italians say)

Preparation
In a high edged pan put the oil, the garlic and the chilly pepper and brown them. In the mean time cook the spaghetti in plenty salty water, when it boils wait till they taste nearly right and drain them. Put them into the pan with the oil, garlic etc. and have them cook for about 5 extra minutes, after having spread the bottarga overt them and mix it all continuously. Help them not to dry out while cooking pouring some of the cooking water used to boil the spaghetti. To be Served immediately out of the pan.

 

Myrtle liqueur

Ingredients:
300 gr of Myirtle berries
150 gr of sugar
30 cl of 90 degree alcool
30 cl of water

Preparation
Put the Myrtle berries, after having carefully washed them, into a big glass pot, and cover them with the alcool. Close the pot. Refill the alcool to keep them covered for a month.
After such time or even more, filter the berries carefully without squeezing them too strongly. The essence obtained goes into a dark glass bottle.
Prepare a syrup made with water and sugar, when cold add it to the Myrtle essence and let it rest for an other month. Finally your liqueur will be ready and you can drink it.
If the quantity of alcool or sugar aren't right for you just add whichever ingredient you need to meet your taste: water (when the alcool or sugar are too strong), sugar or alcool.

 

Vegetable Panada

Ingredients for 6 people:
7 hectograms of flour
1 a knob of lard
mixed season vegetables salt

Preparation
Put the lard into the flour and mix it gradually adding the salt and some warm water till the pastry achieves a medium consistency. Lay it out with a rolling pin, the pastry must be about cm. high. Prepare 2 layers, then lay 1 of them into a greased (with oil) baking tin.
A part, cut into pieces all the vegetables (better if you have potatoes, courgettes, carrots, peas, aubergines, onions and string beans) brown them in a little oil and tomato sauce. As soon as they are all cooked pour the vegetables into the tin with the pastry and cover it with an other layer of pastry, like you would do with a pie.
Put it into the oven for about half an hour at a medium temperature (150)
.

Zippulas
( a particular kind of doughnut)

Ingredients for 6 people:
500 g of white flour; 100 g of cottage cheese; 50 g of sugar; 30 g of brewer's yeast; 2 eggs; 2 potatoes; 3 table spoons of grappa (rough, strong brandy); 2 packets of icing sugar; 1 orange; a lemon; little packet of saffron; enough frying oil to fry; salt

Preparation
Wash the potatoes and put them on to boil, once there are cooked peel them and mash them while they are still warm, mix them up with the cottage cheese. Add the eggs, the sugar and grate the lemon skin into it. Filter the orange juice into it and add the grappa.
Keep on mixing everything in; warm up a little milk and melt the brewer's yeast into it, then pour it into the mixture gradually adding the white flour. When all the ingredients are well mixed in make it into a ball, wrap it with a cloth and let it rest for about half an hour, even more if the environment is quite cold, until it doubles its size.
Wet your hands and make the pastry into little balls with a hole in the centre. Put plentiful oil in a frying pan on to heat and when ready dump the doughnuts into it to fry; only few at a time, until they brown, then take them out with a wooden spoon and put them on some blotting paper to dry and then sprinkle with the icing sugar.

 


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