Saturday, January 2, 2010

Titina's Sardinian Menu plus a Bonus Recipe

Sardinia is dramatic, ancient and beautiful. The second largest island in the Mediterranean Sea, this meeting of rugged mountains and blue water is one of the oldest inhabited lands in Europe.

It is famous for its wines. The island is also known for a hearty shepherd's flat bread, fresh, light seafood, lamb and sheep-milk cheeses.

Fregola is another Sardinian specialty. Called the couscous of Sardinia, this tiny semolina pasta was hardly known and hard to find in American until Giadia DeLaurentiis featured fregola on her popular Food Network show. Capri Flavors sold out almost over night. (They have since restocked)

A Fregola recipe from the Capri Flavors e-newsletter follows (sign up at Chef Titina's Sardinian menu along with her full Winter Class Schedule are also listed below.

Her Sardinian primi or first course features another unusual pasta--this time with sausage. Mussels follow and if you've ever wanted to know how to cook artichokes, this is your chance. A sweet ravioli rounds out the meal.

Malloreddus Con Dalsiccia (Malloreddus with Sausage)
Cozze Gratinate (Mussels au Gratin)
Carciofi alla Sarda (Sardinian Artichokes)
Sabadas’ (Ravioli with Honey)

Pasta e Cannellini (Cannellini Beans with Pasta)
Roast-Beef con le Castagne (Roast Beef with Chestnuts)
Fava alla Piemontese (Piemontese Fava Beans)
Nodi D’Amore (Love Knots)

Limoncello (Lemon Liquor)
Suffle di Formaggio (Cheese Souffle)
Aragosta alla Crema (Lobster in Cream Sauce)
Radicchio al Parmigiano (Radicchio with Parmesan)
Torta di Capri al Limoncello (Capri Cake with Limoncello)

Anellini con Melenzane (Anellini with Eggplant)
Pollo al Curry (Chicken Curry)
Piselli al Prosciutto (Peas with Prosciutto)
San Giuseppe Zeppole (Saint Joseph Cream Puffs)

Capri Dates--Monday: 1/4, 2/15, 3/1-- Friday: 1/8, 2/5, 3/5
Sicilia Dates--Monday: 1/18, 2/15, 3/15-- Friday: 1/22, 2/19, 3/19
Sardegna Dates-- Monday: 1/25, 2/22, 3/22--Friday: 1/29, 2/26, 3/26
Piemonte Dates--Monday: 1/11, 2//8, 3/8--Friday: 1/15, 2/12, 3/12

Fregola with Shrimp and Tomatoes

1 pound Fregola pasta from Capri Flavors
2 Knorr Chicken bouillon cubes
½ onion diced
3 cloves of garlic, diced
A pinch of red pepper flakes
1 can (28 oz) Titina’s Tomatoes from Capri Flavors
½ cup dry sherry
¼ cup chopped parsley
2 pounds of shrimp, peeled and deveined
Salt, pepper and olive oil

Heat olive oil over medium heat and cook onion until soft. Add red pepper flakes, garlic and sherry. Cook until blended and fragrant. Add tomatoes, breaking up with your spoon. Return to a boil. Add half the parsley and reduce heat. Simmer uncovered for 10 minutes. Season with salt and pepper

Fill a large pot with water and add the bouillon cubes. Boil until cubes have dissolved, then slowly add the Fergola and cook until tender, about 8-10 minutes. Meanwhile add the shrimp to the tomato sauce and simmer until just pink and firm. Remove from heat. (They will continue to cook in the hot sauce)

Drain cooked pasta, toss with more olive oil and the remaining parsley. Pour shrimp and tomato sauce over. Stir and serve.

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