Sardinia, a Mediterranean island known for its stunning beaches, rich history, and vibrant culture. But did you know that this beautiful region is also home to some of the most delicious and authentic Italian cuisine? When it comes to cooking in Sardinia, the emphasis is on simplicity, freshness, and using local ingredients. In this article, we’ll take a culinary journey through 20 must-try Sardinian recipes that showcase the island’s unique flavors and traditions.
From pasta dishes like Pasta alla Bottarga with Lemon Zest to hearty soups like Panada (Sardinian Easter Soup), each recipe is a reflection of the region’s love for rich flavors, bold aromas, and warm hospitality. Whether you’re looking for inspiration for your next dinner party or just want to try something new in the kitchen, these Sardinian recipes are sure to delight.
In this article, we’ll explore everything from classic comfort foods to innovative twists on traditional dishes. So let’s dive into the world of Sardinian cuisine and discover the flavors that make this island a culinary destination like no other.
Pasta alla Bottarga with Lemon Zest
This recipe combines the creamy richness of bottarga (cured grey mullet roe) with the brightness of lemon zest, all wrapped up in a delicious pasta dish.
Ingredients:
– 8 oz. spaghetti
– 2 tbsp. unsalted butter
– 1/4 cup bottarga, thinly sliced
– 2 lemons, zested (about 2 tsp.)
– 1/4 cup white wine (optional)
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
2. In a large skillet, melt butter over medium heat. Add sliced bottarga and cook for 2-3 minutes, stirring occasionally, until softened.
3. Add lemon zest to the skillet and stir to combine. Cook for an additional minute.
4. Add reserved pasta cooking water and white wine (if using) to the skillet. Stir to combine.
5. Combine cooked spaghetti with the bottarga-lemon sauce. Season with salt and black pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Fregola with Clams and Saffron
This Mediterranean-inspired dish combines the creamy goodness of clams with the subtle earthiness of saffron and the nutty flavor of fregola. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 cup fregola (Sardinian couscous)
– 2 tablespoons olive oil
– 4-6 fresh clams, scrubbed and rinsed
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fregola according to package instructions.
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened (3-4 minutes).
3. Add clams to the skillet; cover and cook until shells open (5-7 minutes).
4. Stir in saffron mixture; season with salt and pepper to taste.
5. Combine cooked fregola, clam mixture, and chopped parsley (if using). Serve immediately.
Cooking Time: 20-25 minutes
Panada (Sardinian Easter Soup)
In Sardinia, Panada is a traditional Easter soup that’s rich in history and flavor. This hearty, comforting dish is typically served on Holy Saturday, symbolizing the end of Lent.
Ingredients:
– 1 pound of bread (preferably stale), cut into small pieces
– 2 tablespoons of olive oil
– 1 onion, chopped
– 2 cloves of garlic, minced
– 4 cups of chicken broth
– 1 cup of whole milk
– Salt and black pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the bread pieces, chicken broth, and milk to the pot.
5. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes or until the bread has broken down and the soup has thickened.
6. Season with salt and black pepper to taste.
7. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 30-40 minutes
Porceddu (Slow-Roasted Suckling Pig)
Porceddu is a traditional Sardinian dish that’s perfect for special occasions. This slow-roasted suckling pig recipe yields tender, flavorful meat and crispy skin.
Ingredients:
– 1 suckling pig (5-6 pounds), cleaned and patted dry
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 lemon, quartered
– 2 sprigs fresh rosemary, chopped
– Salt and black pepper to taste
Instructions:
1. Preheat the oven to 325°F (165°C).
2. In a small bowl, mix together olive oil, garlic, lemon quarters, and rosemary.
3. Rub the mixture all over the pig, making sure to get some under the skin as well.
4. Season with salt and black pepper to taste.
5. Place the pig in a large roasting pan or Dutch oven, breast side up.
6. Roast for 2-1/2 to 3 hours, or until the meat is tender and the skin is crispy.
Cooking Time: 2-3 hours
Seadas (Sardinian Honey and Cheese Pastry)
A classic Sardinian dessert, Seadas are crispy, sweet pastry balls filled with honey and cheese. These bite-sized treats are perfect for any occasion.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup lard or vegetable shortening
– 1/4 cup granulated sugar
– 1 egg, beaten
– 1 tablespoon honey
– 1/2 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine flour and salt.
3. Add lard or shortening and mix until crumbly.
4. Gradually add sugar and mix until a dough forms.
5. Knead the dough for about 10 minutes until smooth.
6. Roll out the dough to about 1/8 inch thickness.
7. Cut into squares, about 3 inches per side.
8. Brush with beaten egg and sprinkle with Parmesan cheese.
9. Bake for 20-25 minutes or until golden brown.
10. While still warm, drizzle with honey.
Cooking Time: 20-25 minutes
Malloreddus alla Campidanese (Saffron Gnocchetti)
Experience the rich flavors of Sardinia with this traditional recipe for Malloreddus alla Campidanese, a dish that combines saffron-infused gnocchi with pork ragù and tomatoes. This hearty pasta dish is perfect for special occasions or cozy night in.
Ingredients:
– 200g malloreddus (Sardinian gnocchetti)
– 250g ground pork
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato puree
– 100ml white wine
– 50ml beef broth
– 20g saffron threads, soaked in 2 tablespoons hot water
– Salt and black pepper, to taste
– Extra virgin olive oil, for serving
Instructions:
1. Cook the malloreddus according to package instructions. Drain and set aside.
2. In a large pan, cook the ground pork over medium heat until browned, breaking it up with a spoon as it cooks.
3. Add the onion, garlic, tomato puree, white wine, beef broth, and saffron mixture. Season with salt and black pepper.
4. Simmer the ragù for 20-25 minutes or until the sauce has thickened slightly.
5. Combine the cooked malloreddus with the pork ragù. Serve hot, drizzled with extra virgin olive oil.
Cooking Time: 45-50 minutes
Culurgiones (Sardinian Stuffed Pasta)
Discover the rich flavors of Sardinia with this traditional recipe for Culurgiones, a type of stuffed pasta typically filled with potatoes and pecorino cheese.
Ingredients:
– 8 oz pasta sheets
– 2 large potatoes, cooked and mashed
– 1/4 cup grated pecorino cheese
– 1 tablespoon olive oil
– Salt, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta sheets according to package instructions until al dente.
2. In a mixing bowl, combine the mashed potatoes and grated pecorino cheese. Mix well.
3. Drain the cooked pasta sheets and let them cool slightly. Place a spoonful of the potato-cheese mixture onto the center of each sheet.
4. Fold the pasta sheets over the filling to form a square or triangle shape, pressing gently to seal.
5. In a large skillet, heat the olive oil over medium heat. Add the stuffed pasta and cook for 3-4 minutes on each side, until golden brown.
6. Serve warm, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Zuppa Gallurese (Bread and Cheese Casserole)
Zuppa Gallurese is a hearty, cheesy casserole that originated from the Italian region of Sardinia. This comforting dish is perfect for a chilly evening or a special occasion.
Ingredients:
– 12 slices of bread (preferably day-old)
– 1 pound ricotta cheese
– 1 cup grated Parmesan cheese
– 1/2 cup chopped fresh parsley
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Tear the bread into small pieces and set aside.
3. In a mixing bowl, combine ricotta cheese, Parmesan cheese, and parsley. Season with salt and pepper to taste.
4. Grease a 9×13-inch baking dish with olive oil.
5. Add half of the bread pieces to the prepared baking dish. Top with the ricotta mixture, spreading evenly.
6. Repeat the layers: add the remaining bread pieces, then drizzle with any remaining ricotta mixture.
7. Bake for 30-35 minutes or until golden brown and crispy on top.
Cooking Time: 30-35 minutes
Burrida (Sardinian Marinated Dogfish)
Burrida, also known as Sardinian Marinated Dogfish, is a traditional Sardinian dish that showcases the island’s rich culinary heritage. This recipe combines the bold flavors of marinated dogfish with aromatics and spices to create a hearty and flavorful meal.
Ingredients:
– 1 kg dogfish steaks (or any other white fish)
– 250 ml red wine vinegar
– 100 ml olive oil
– 2 cloves garlic, minced
– 1 onion, thinly sliced
– 2 tbsp tomato paste
– 1 tsp dried oregano
– Salt and black pepper to taste
Instructions:
1. Cut the dogfish into steaks and place them in a large bowl.
2. In a separate bowl, whisk together vinegar, olive oil, garlic, onion, tomato paste, and oregano.
3. Pour the marinade over the fish and refrigerate for at least 24 hours or up to 48 hours.
4. Preheat oven to 180°C (350°F). Remove the fish from the marinade and place on a baking sheet lined with parchment paper.
5. Bake for 12-15 minutes or until cooked through. Serve hot.
Cooking Time: 12-15 minutes
Spaghetti with Sea Urchin Roe
This recipe combines the rich flavor of sea urchin roe with al dente spaghetti and a hint of garlic, creating a unique and decadent dish.
Ingredients:
– 12 oz spaghetti
– 1 cup sea urchin roe (fresh or canned)
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente.
2. In a separate pan, heat the olive oil over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Add sea urchin roe to the pan and stir gently to combine with garlic and oil. Cook for an additional 2-3 minutes, stirring occasionally.
4. Drain cooked spaghetti and toss with garlic-sea urchin mixture.
5. Season with salt and pepper to taste. If desired, sprinkle Parmesan cheese on top.
Cooking Time: 15-20 minutes
Lobster Catalan Style (Aragosta alla Catalana)
This classic Spanish recipe from Catalonia combines succulent lobster with saffron-infused rice, garlic, and a hint of smokiness. The result is a rich and flavorful dish perfect for special occasions.
Ingredients:
– 1 lb lobster meat (claw and body)
– 2 cups cooked Spanish rice
– 1/4 cup saffron threads, soaked in 2 tbsp hot water
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp smoked paprika
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine cooked rice, saffron mixture, and garlic. Heat over low heat for 5 minutes, stirring occasionally.
3. Add lobster meat and stir until heated through.
4. Transfer the mixture to a baking dish and drizzle with olive oil.
5. Sprinkle smoked paprika and salt to taste.
6. Bake for 12-15 minutes or until the lobster is opaque and flakes easily.
Cooking Time: 15-20 minutes
Mirto-Scented Roasted Wild Boar
Savor the bold flavors of Italy with this aromatic roasted wild boar dish infused with the essence of mirto, a traditional Mediterranean herb. Perfect for special occasions or rustic gatherings.
Ingredients:
– 1 (3-4 pound) wild boar roast
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon mirto liqueur
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, garlic, mirto liqueur, thyme, salt, and pepper.
3. Rub the mixture all over the wild boar roast, making sure to coat evenly.
4. Place the roast on a roasting pan or rack, leaving space between each slice for even browning.
5. Roast in preheated oven for 20-25 minutes per pound, or until internal temperature reaches 160°F (71°C).
6. Let the boar rest for 10-15 minutes before slicing and serving.
Cooking Time: 2-3 hours
Sardinian Flatbread with Pecorino and Herbs
This traditional Sardinian flatbread is a simple yet flavorful accompaniment to any meal, perfect for sopping up sauces or olive oil. With the tangy kick of pecorino cheese and fragrant herbs, this flatbread is sure to become a staple in your kitchen.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup warm water
– 1/4 cup pecorino cheese, crumbled
– 2 tablespoons chopped fresh rosemary leaves
– 1 tablespoon olive oil
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add warm water to form a dough.
3. Knead the dough for 5-7 minutes until smooth.
4. Divide the dough into 2-3 equal portions.
5. Roll out each portion into thin circles.
6. Brush the flatbreads with olive oil, then sprinkle with pecorino cheese and rosemary leaves.
7. Cook in a preheated oven at 425°F (220°C) for 10-12 minutes, or until golden brown.
Cooking Time: 10-12 minutes
Octopus and Potato Salad
This refreshing salad combines tender grilled octopus with creamy potatoes, crunchy vegetables, and a tangy dressing, making it perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 1 lb octopus, cleaned and cut into bite-sized pieces
– 2 large potatoes, peeled and diced
– 1 red bell pepper, seeded and sliced
– 1 small red onion, thinly sliced
– 1/4 cup olive oil
– 2 tbsp lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat. Cook octopus for 3-4 minutes per side, or until tender. Let cool.
2. Boil diced potatoes in salted water until slightly tender. Drain and set aside.
3. In a large bowl, combine grilled octopus, boiled potatoes, sliced bell pepper, and red onion.
4. Drizzle with olive oil and lemon juice; season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Pardulas (Ricotta and Saffron Pastries)
These Pardulas are a Mediterranean delight, combining the creamy richness of ricotta with the subtle warmth of saffron. Perfect as a sweet or savory snack.
Ingredients:
– 1 cup whole-milk ricotta
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup confectioners’ sugar
– 1 large egg, beaten (for egg wash)
– Confectioners’ sugar (optional, for dusting)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine ricotta, saffron mixture, flour, and salt. Mix until smooth.
3. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Cut into squares, about 3 inches per side.
4. Place a tablespoon of the ricotta mixture in the center of each square. Fold the dough over the filling to form a triangle or square shape. Press edges to seal.
5. Brush tops with beaten egg and sprinkle with confectioners’ sugar (if using).
6. Bake for 20-25 minutes, or until golden brown.
Thin-Crust Sardinian Pizza with Bottarga
Experience the authentic flavors of Sardinia with this simple yet elegant pizza recipe, topped with the prized ingredient bottarga (cured grey mullet roe).
Ingredients:
– 1 lb thin-crust pizza dough
– 1/2 cup San Marzano tomatoes, crushed
– 2 tbsp extra-virgin olive oil
– 8 oz mozzarella cheese, sliced
– 4-6 pieces bottarga, thinly sliced
– Salt and freshly ground black pepper
– Fresh parsley leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C). Roll out the pizza dough to a thickness of about 1/8 inch.
2. Spread the crushed tomatoes over the dough, leaving a small border around the edges.
3. Drizzle with olive oil and sprinkle with mozzarella cheese.
4. Top with thinly sliced bottarga, followed by a pinch of salt and black pepper.
5. Bake for 12-15 minutes or until the crust is golden brown and the cheese is melted.
6. Garnish with fresh parsley leaves and serve immediately.
Cooking Time: 12-15 minutes
Roasted Lamb with Myrtle and Garlic
Roasted Lamb with Myrtle and Garlic: A Mediterranean-inspired dish that combines the rich flavor of lamb with the subtle sweetness of myrtle and pungency of garlic.
Saffron-Infused Risotto with Seafood
This creamy risotto recipe combines the subtle warmth of saffron with the brininess of seafood, perfect for a special occasion or a cozy night in.
Ingredients:
– 1 cup Arborio rice
– 4 cups fish stock, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 pound mixed seafood (shrimp, scallops, mussels), rinsed and patted dry
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until softened, 3-4 minutes.
2. Add Arborio rice; cook, stirring constantly, for 1-2 minutes.
3. Add warmed fish stock, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next. This process should take about 20-25 minutes, or until the rice is creamy and tender.
4. Stir in saffron mixture; cook for an additional 2 minutes.
5. Add seafood; cook until pink and cooked through, about 3-5 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Mussels in Spicy Tomato Broth
This recipe combines the brininess of mussels with the warmth of spicy tomato broth, making for a delicious and satisfying meal. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 pounds mussels, scrubbed and debearded
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1 teaspoon red pepper flakes
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse mussels under cold water and remove any broken shells.
2. Heat olive oil in a large pot over medium-high heat. Add garlic and cook for 1 minute.
3. Add diced tomatoes, red pepper flakes, and paprika. Stir to combine.
4. Add mussels to the pot and stir to coat with the tomato mixture.
5. Cover pot and cook for 3-5 minutes or until mussels are open.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 10-12 minutes
Carasau Bread Drizzled with Olive Oil
Experience the simplicity of Italian cuisine with this classic recipe for Carasau Bread, drizzled with a rich olive oil. This crispy flatbread is perfect as a snack or paired with your favorite soups and salads.
Ingredients:
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup warm water
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine flour, salt, and sugar. Gradually add warm water, mixing until dough forms.
3. Knead the dough for 5-7 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
4. Roll out the dough to a thin sheet (about 1/16 inch thick). Place on prepared baking sheet.
5. Bake for 15-20 minutes, or until golden brown and crispy.
6. Remove from oven and drizzle with olive oil. Serve warm.
Cooking Time: 15-20 minutes
Summary
Discover the flavors of Sardinia with these 20 authentic recipes. From pasta dishes like Pasta alla Bottarga with Lemon Zest and Culurgiones (Sardinian Stuffed Pasta) to hearty stews and soups like Panada (Sardinian Easter Soup) and Zuppa Gallurese (Bread and Cheese Casserole), this culinary journey takes you on a taste adventure. Try your hand at slow-roasting Porceddu (Suckling Pig) or making Seadas (Sardinian Honey and Cheese Pastry). Whether you’re looking for seafood options like Spaghetti with Sea Urchin Roe or Octopus and Potato Salad, or savory meat dishes like Roasted Lamb with Myrtle and Garlic, these recipes will transport your taste buds to the Mediterranean island of Sardinia.
