Sardinian cuisine, from the second-largest island in the Mediterranean, is known for clear flavours, simple recipes and excellent ingredients. Many classics come from peasant and shepherd traditions — from crisp flatbread to savoury spit-roasted suckling pig. The four recipes below can be made with ordinary kitchen equipment; if you have a wood-fired oven, pizza oven or grill you can use their heat and aroma to enhance the dishes.
Pane Carasau – crispy flatbread
Pane Carasau, also called Carta da Musica, is extremely thin and brittle. It is traditionally baked in several stages.
Ingredients
- 500 g durum wheat semolina
- 300 ml water (lukewarm)
- 10 g salt
- 5 g fresh yeast
Method
- Dissolve the yeast in the lukewarm water.
- Mix the durum wheat semolina and salt, add the yeast water and knead to a smooth dough.
- Cover and leave to rise in a warm place for about 1 hour.
- Divide the dough into small portions and roll each out very thinly.
- Place on a hot baking tray and bake in a preheated oven at 250 °C for about 5 minutes, until crisp.
- Remove and let cool. Drizzle with a little olive oil and sprinkle with salt if desired.
Tip: In a wood-fired oven or pizza oven, on a well-heated stone, the flatbreads bake very quickly. Roll them thinly and bake promptly so they stay crisp.
Fregola con Arselle – toasted pasta pearls with Venus clams
Fregola are small, toasted pasta pearls. With clams, tomato, garlic and parsley they make an aromatic island dish.
Ingredients
- 300 g fregola
- 1 kg Venus clams
- 2 cloves garlic, chopped
- 1 bunch parsley, chopped
- 1 can peeled tomatoes (400 g)
- 100 ml white wine
- 4 tbsp extra virgin olive oil
- Salt and pepper
Method
- Thoroughly wash the clams. Steam them covered over high heat with the white wine, 1 clove of garlic and some parsley until they open. Discard any that remain closed.
- Remove the clams from their shells. Strain the cooking liquid through a fine sieve.
- Heat the olive oil, sauté the remaining garlic, add the tomatoes and simmer for about 10 minutes.
- Add the fregola and top up with the clam cooking liquid. If necessary add a little water and cook the fregola according to the packet instructions.
- Fold in the shelled clams and the remaining parsley, season with salt and pepper and serve immediately.
Porceddu – Sardinian suckling pig
Porceddu (also Porchetto) is a festive dish. It is cooked slowly until the skin is crisp and the meat is tender.
Ingredients
- 1 whole suckling pig (approx. 5–8 kg)
- Fresh rosemary sprigs
- Fresh myrtle sprigs
- Salt
- Olive oil
Method
- Thoroughly clean the suckling pig inside and out and pat dry.
- Generously salt inside and out.
- Skewer onto a spit and fill with rosemary and myrtle sprigs.
- Roast slowly over a wood fire or in the oven at about 150 °C for roughly 3–4 hours, basting regularly with olive oil.
- When the skin is crisp and the meat tender, carve into portions and serve hot.
Note: Cooking time depends on size and heat distribution and is intended as a guideline. A grill, wood-fired oven or larger oven can help maintain even heat.
Seadas – crisp cheese pastries with honey
Seadas are sweet, freshly cooked pastries filled with Pecorino. Served hot and drizzled with honey, they are a typical dessert.
Ingredients
- 500 g durum wheat semolina
- 200 g lard
- 300 g fresh Pecorino, grated
- 200 g honey
- 1 lemon zest, grated
- Water
- Oil for frying
- Salt
Method
- Mix the Pecorino with the lemon zest and set aside.
- Knead the durum wheat semolina with a pinch of salt, the lard and a little water to a smooth dough. Wrap in cling film and rest for about 30 minutes.
- Roll the dough thinly and cut out circles. Put a spoonful of the cheese mixture on half of the circles, cover with a second circle and press the edges firmly to seal.
- Heat the oil in a pan and fry the seadas until golden brown.
- Drain on kitchen paper and serve hot, drizzled with honey.
Shopping and preparation
- Buy clams fresh, keep them cool and wash them thoroughly before cooking. Discard any that remain closed after steaming.
- Myrtle and rosemary impart key flavours to the Porceddu. Myrtle is not always easy to find; keep the overall seasoning restrained.
- For crisp Pane Carasau roll the dough very thin and thoroughly preheat the oven.
Conclusion
Whether crisp Pane Carasau, aromatic Fregola con Arselle, tender Porceddu or sweet Seadas — these recipes illustrate Sardinia's culinary variety. With a well preheated oven, grill or wood-fired oven you will especially achieve the desired textures and roast aromas. Enjoy trying them at home!