Summer recipes: Gazpacho

Gazpacho

A fresh and delicious summer recipe

 

July, almost forty degrees … hellishly hot! It grows more and more the urge to eat something cool and tasty, perhaps accompanied by a glass of good cold wine and, better, consuming it by the sea. So here we are today to suggest a truly summer dish, pleasant even when it is really hot ….. just like now!

Ingredients:

  • 2-3 slices of white bread
  • 500gr. of ripe tomatoes, peeled and seeded, and then cut into cubes
  • 1 cucumber, peeled and seeded, and cut into small cubes
  • 1 green pepper, seeded and chopped
  • 3-4 cloves of garlic
  • 125ml. of extra virgin olive oil (see here the Sardinian)
  • 2-3 tablespoons of wine vinegar or sherry
  • salt

 

You can match the gazpacho with:

  • cubes of white bread
  • cubes of tomato
  • finely chopped peppers
  • chopped onions
  • cubes of ham
  • boiled eggs cut into small pieces

 

Method:

Break coarsely the white bread, sprinkle with water and let that the bread absorbs the water for about 30 min. Put in a blender the tomatoes, cucumber, pepper and garlic. Add the softened bread, olive oil and blend it all.  Add enough water to reach the desired consistency. In case, pass the soup through a sieve, season with salt and vinegar. Let stand in refrigerator for at least an hour. Serve very cold.

You can serve match with cubes of bread, tomato(served in different bowls) …. etc. (see above), which are then added to the soup according to the preferences of each of you.

We recommend to pair the Gazpacho with a bottle of Dettori White, a Vermentino (see post) by Tenute Dettori (SS), served at a temperature of 10-12 ° C.

vino,olio di oliva,cannonau,vermentino,moscato,malvasia,cagnulari,carignano

If you have 5 more minutes :

Fregola with artichoke

A meat pie: “Sa Panada”

Crispy vegetarian lasagne with Pane Carasau

Malloreddus alla Campidanese: another tasty sardinian recipe

Summer Recipes: A couple of ideas to enjoy something cool

Summer Recipes

A couple of ideas to enjoy something cool

 

In this hot summer, we are always looking for something cool and so we decided to offer to you a recipe for another “top” cocktail, which we think is ideal when is so hot …. by a typically American drink here is a perfect recipe for summer.

Ingredients:

  • vanilla ice cream
  • Red wine (we recommend the Cannonau)
  • sparkling water
  • cherries

 

Method:

  1. Put two scoops of ice cream in a glass tumblers
  2. Pour the wine and sparkling water over ice cream
  3. Finally, add cherries on top

To try…

 

In this other recipe instead we suggest the “Sangria Popsicles”, ideal for cooling off when it is “hot”. “Special” popsicles  made with wine!

Ingredients:

  • 3 Yellow peaches
  • 1 cup raspberries
  • 1 tablespoon sugar
  • 3 tablespoons of peach schnapps
  • 1 cup of white wine like Malvasia

 

Method:

Thinly slice a peach and put it in a salad bowl or cup along with raspberries, sugar and a tablespoon of Malvasia (see post or buy). Mix everything gently and let stand for about 20 minutes. Meanwhile, clean and chop coarsely other 2 peaches and put them together with the cup of Malvasia and 3 tablespoons peach schnapps in a mixer(mix until it become a puree). Pour the puree into molds for popsicles (fill up to about 2/3) and add a few thin slice of peach and a few raspberries into each mold. Put in the freezer for a few hours (about 3 hours), and voila, you have your Sangria popsicles!

PS: if you want you can prepare the “Sangria” at your leisure, with other kinds of fruit, you will obtain spectacular popsicles!

vino,olio di oliva,cannonau,vermentino,moscato,malvasia,cagnulari,carignano,nuragus

Maybe you could be also interested in:

 

Pane Frattau: Sardinia Style Lasagna

A meat pie: “Sa Panada”

Wines of Sardinia: The Torbato

Wines of Sardinia: The Nuragus

Not Only Beaches: Porto Santoru

Porto Santoru – Lanusei

Mediterranean scrub, pebbles and an incredible sea

 

The beach of Porto Santoru is located in the town of Lanusei, south of Barisoni and north of Caletta Pagliuzze Dorate. Here is possible to see the remains of a pier and of abandoned structures, once used for the loading of minerals extracted in the hinterland. Nearby indeed, for the most part inside a private property where there’s an animals breeding, was the Santoru mine of which there are numerous evidences. The pier is one of these and was built trying to exploit the natural shape of the cove. With the adjacent beaches shares a special natural beauty, due to the crystal clear sea and the wilderness of rocky configuration of the coastline. The beach is made of pebbles and sand, and the sea, of a color between emerald green and the blue, is of an incredible transparency. The sea bottom is a mixture of sand and rocks and is very loved and appreciated by those who do underwater fishing and snorkeling. Characteristic of this part of the coast in fact is the presence of beautiful cliffs interspersed with stretches of sand particularly suggestive.

The cove is a haven of peace and relaxation, completely isolated and surrounded by a Mediterranean scrub green and fragrant. Not suitable for those who want  a beach that has full facilities.

GPS Coordinates:  39.6201307, 9.6514511

vino,olio di oliva,cannonau,vermentino,moscato,malvasia,cagnulari,carignano,nuragus

Maybe you could be also interested in:

Turriga Fifth Best Wine in Italy

Wines of Sardinia: The Best awarded by Bibenda and Gambero Rosso

Trekking: The way to Goloritzè Cove

Wines of Sardinia: The Cannonau

Not Only Beaches: Mount Limbara

Mount Limbara

A paradise for trekkers of all ages

 

Mount Limbara is a rocky granitic massif in north-eastern Sardinia. It is the southern border between the historical and geographical regions of Gallura and Logudoro. The highest peak is Punta Balistreri, 1,359 meters above sea level. Its area belongs to the comuni(municipalities) of Calangianus, Tempio Pausania, Berchidda and Oschiri, in the province of Olbia-Tempio.

That said, when you arrive, you find yourself immersed in an almost untouched nature (the slopes of Mount Limbara were destroyed by a fire in 1936 that burned its old forests, made up of cork oaks (Quercus Suber) and holm oak (Quercus ilex) . The successive reforestation was made with conifers, characterized by its fast-growing) with springs and ponds, oak trees, and everywhere the typical “granitic stones” of Gallura and the breathtaking views. Amazing the amount of foreign visitors who come here to visit these forests and to enjoy a few hours of well-deserved relaxation walking in the woods or stopping in one of the many refreshment areas to have a picnic, or even pitching the tents by the side of one of the little lakes or streams that is possible to find here. Particularly suitable for trekkers of all ages, with hiking trails marked and maps placed throughout the area.

This year, the Monte Limbara will also host the first edition of the Gallura International Trail, a race for lovers of nature and sports, which will see a large group of athletes compete in these woods along two routes one of 80km and the other 40km with final pasta party and awards ceremony Saturday, September 19, 2015 in Tempio.

If you love good food and good wine, you’ve come to the right place. In fact, many wineries that produce the famous Vermentino di Gallura (see here or buy) or restaurants where you can taste the local delicacies such as the famous zuppa Gallurese or li pulilgioni (characteristics quality of homemade pasta prepared in this area).

In short, a place to visit and where to spend a day far from the summer crowds of the beaches that are located in this province.

GPS Coordinate  of Vallicciola Relax Area: 40.8524034, 9.15656

vino,olio di oliva,cannonau,vermentino,moscato,malvasia,cagnulari,carignano,nuragus

Maybe you could be also interested in:

Turriga Fifth Best Wine in Italy

Wines of Sardinia: The Best awarded by Bibenda and Gambero Rosso

Trekking: The way to Goloritzè Cove

Wines of Sardinia: The Cannonau

Beaches of Sardinia: The San Pietro Island

The island of San Pietro

A marvel to visit

 

The San Pietro island is located in the archipelago of Sulcis, south-west coast of Sardinia, and is bathed from a wonderful sea, really clear and which today is one of the most pristine places in the Mediterranean. The island has an extension of 51 square kilometers and is characterized by high and rugged coastline, with caves and cliffs, which in Cape Sandal, the highest point and where is the westernmost lighthouse of Italy, are 150 meters high and then fall sheer on the sea. Among these steep cliffs, home of the corsican gull and of the peregrine falcon, there are sandy beaches lapped by clear blue sea, while up-country there is a luxuriant Mediterranean scrub with rosemary, dwarf palms, strawberry trees, cistus, but also a wetland where we discover the Pond of Cala Vinagra, a stretch of water surrounded by rocky elevations and hidden by a pine forest, rich in vegetation and fauna, ideal for a relaxing and shady picnic!

Carloforte is the only town on the island of San Pietro. Founded in 1783 when king Carlo Emanuele III granted a group of Ligurian fishermen( resident however, in Tabarka, Tunisia), the right over the island. The island of San Pietro was always inhabited since prehistoric times, and there are indeed nuraghi and testimonies of Punic colonies.

Among the many traditions that Carloforte retains, that of wine and food has a significance that grows from year to year, especially thanks to two events: the La Sagra del Couscous Tabarkino, a Tunisian dish revisited in Genovese style and that this year will be held on April 25-26, and the Girotonno, June 1-2, 2015(begins May 30), which has tuna as undisputed king of the local cuisine: international chefs compete preparing tuna in a thousand different ways, surrounded by shows, music, conferences and debates.

GPS coordinates of Carloforte: 39.140126, 8.302981

Maybe you could be also interested in:

 

Beaches of Sardinia: Giunco Cove;

Not only beaches: The Necropoli of Tuvixeddu;

Beaches of Sardinia: Buggerru;

Trip to the Beach of Piscinas

The Giants of Mont’e Prama

The Giants of Mont’e Prama

A fascinating mystery

 

When about 25 years ago I moved to Tuscany, I had never heard of the Giants of Mont’e Prama and so last year, when I saw for the first time a newspaper article that talked about the discovery of new statues, I’m literally fall from the sky. What are the Giants of Mont’e Prama? When were they  discovered? Where? Surfing the web I found out many details about the Giants, first of all that the first finds were recovered between the late seventies and early eighties. A long time ago … why then I had never heard of the Giants when I was living in Sardinia? I think that this is due, as often happens in Italy, by the lack of attention to the archaeological site(see the end of article). In fact comments from people I know who have been there before the recent controversy about the conditions of the site, describe the site itself as poorly supervised and poorly valued.
Clearly I can not confirm, but it could certainly be a plausible explanation.

Anyway, have seen the pictures on newspapers  and later on internet, encouraged me to go see the incredibly evocative and fascinating statues of the giants.
The site is located in the town of Cabras, a town which overlooks the pond of the same name, in the province of Oristano. The area, as you already know from previous posts (see post 1 & 2), is rich of Nuragic settlements and nearby you can also admire the remains of the Punic-Phoenician-Roman city of  Tharros (see post). Its name is due to the presence in the area of the dwarf palm, in Sardinian “prama”, that here has the ideal climatic conditions to the spontaneous growth. The term “monte” instead is just due to an higher area of the terrain(about 50m in height). The area has retained over the years a kind of integrity from the point of view of nature and is of great landscape interest.
I add anyway some historical news: the first findings date back to 1974, when plowing a field, a farmer unearthed a head and other stone elements. In 1979 started the full excavation of an area defined by the provincial road, and is located a necropolis, delimited on three sides by stone slabs driven into the ground, where are arranged the shaft tombs, which contained the bodies. Many as you can imagine the assumptions on the statues and their relationship with the necropolis.
Amazing the number of artifacts recovered, divided into:

  • archers, wearing a short tunic and a archers wear a short tunic and a chest protector; they have long hair topped by a helmet with two horns. The left arm is protected by a scabbard and glove and carries a bow. The right arm goes down along the body, with the forearm and hand bent upward as a sign of offering. The legs
    are protected by shin-guards.. Have long braids and a helmet on the head two horns. The left arm wields a bow, while the right is stretched along the body with the forearm and hand prosthesis forward. The legs are protected by greaves (part of the armor that protects the leg from the ankle to the knee);
  • boxers, wear a short skirt and are bare-chested. They are characterized by the position of the left arm holding a shield over their head, while holding the front side of the shield with his right arm, protected by a glove;
  • warriors, of which there are only a few fragments, which grip with both hands a circular shield finely decorated;
  • models of nuraghe, ie reproductions of Nuraghic towers.

The dating of the finds, according to the theories, are between the eighth century BC and the tenth century BC, and if confirmed these datings could do the Giants the most ancient anthropomorphic sculptures of the Mediterranean area.
PS: about the controversy that erupted in recent months regarding the management of the site, I certainly can not express myself, but analyzing the countless websites, I am convinced that only the newspaper “La Nuova Sardegna“, was the first involved on the discoveries made by archaeologists in Mont’e Prama, and has kept alive our interest, reminding us that in Sardinia and Italy, we still have to find out so much more about our mysterious and incredible past. In this regard, I carry a few lines of an interview with Luigi Zingales (economist, academic and Italian blogger, Professor of Entrepreneurship and Finance at the University of Chicago Booth School of Business) published just few days ago from “La Nuova Sardegna”(see): “… I think this whole thing has been managed badly. It is a finding that deserves a world stage, of which, for now, there is no trace ….. “.

GPS coordinates Mont’e Prama: 39.963777, 8.4533629,448

Maybe you could be also interested in:

 

Beaches of Sardinia: Giunco Cove;

Not only beaches: The Necropoli of Tuvixeddu;

Beaches of Sardinia: Buggerru;

Trip to the Beach of Piscinas

#ilikesardinia: The Incredible Story of the King of Tavolara

The Lord of Tavolara

An island and its King

 

The story we are going to tell you today is almost unbelievable. It’s the story of Giuseppe Bertoleoni, “Lord of Tavolara” and of the incredible series of lucky breaks that have transformed this man of humble beginnings in the King of Tavolara. In 1815 a storm took by surprise the King of Naples, Joachim Murat during a trip to Sardinia and brought him on the island of Tavolara (see post). Here was saved and received by Bertoleoni, who had arrived on the island after leaving his home and his family in La Maddalena, and had built there a house, modest but dignified, and had with him all the necessary for a self-sufficient life. He also cultivated a piece of land, had a sheepfold and he produced what was  enough to live on a deserted island! The King of Naples never forgot the warm welcome offered him by Bertoleoni, and often he spoke about him, the “Lord of Tavolara”, who had saved him from the raging sea.

Meanwhile, interest in the island of Tavolara continued to grow thanks to the presence on the island of some goats whose teeth had a special yellow colour due to a grass they ate and that grows only there, and that is the reason why these were called “goats with the gold teeth“. It is said that Charles Albert, King of Piedmont and Sardinia, intrigued by these animals went to Tavolara to see  the “mythical goats with the gold teeth” himself, and there he was received with great respect by Bertoleoni who introduced himself as King of Tavolara. Carlo Alberto spent a few days on the island and he liked  so much this lovely place, that he promised to Bertoleoni that he would officially appointed him as ruler of the island. And so it was: Carlo Alberto kept his promise and the parchment of investiture, of nobility and property arrived to the Prefecture of Sassari, but then went lost, as well as the gifts bestowed by the sovereign. The story of the first King of Tavolara has become a legend, strengthened over the years by the verbal testimonies of Bertoleoni, who have inhabited the island until the acquisitions of the Venetian-Roman family of Marzano and the military servitude on one side of the island, granted by the State to NATO.

Now this island with walls more than 500 meters high made of limestone and granite, covered with juniper bushes, helichrysum, rosemary and mastic and beautiful specimens of geranium and “asperula deficiens“, rare plant elsewhere, has become a marine park that can be reached(the eastern sector is an inaccessible military zone) by ferry or boat from Olbia and Golfo Aranci, virtually at every hours. On the island there are also two restaurants where you can enjoy the scenery tasting typical dishes!

GPS coordinates Tavolara Island: 40.9062, 9.7133

wine,olive oil,cheese,pecorino,cannonau,vermentino,malvasia,cagnulari,carignano,moscato

Maybe you could be also interested in:

 

Beaches of Sardinia: Giunco Cove;

Not only beaches: The Necropoli of Tuvixeddu;

Beaches of Sardinia: Buggerru;

Trip to the Beach of Piscinas

Sardinia&Christmas: Gueffos, almond cakes

Gueffos

Delicious pralines of almond paste

 

The Gueffus or Guelfus or Gueffos are pralines(cakes) made of soft almond paste, typical Sardinian pastries, very easy to prepare at home. As for the “sospiri”(from which those differ by the absence of the icing and the presence of the liqueur), the predominant flavor is that of almonds, with an aftertaste of liqueur. Anciently were prepared at weddings, parties, solemn ceremonies, and now, as then, are processed and packaged with simple and genuine ingredients. But as often happens, each area has its own recipe, and each uses processing techniques that have been passed down for generations, which is why you will not find a “unique” recipe. We propose two different recipes, one traditional and one where instead of granulated sugar we used brown sugar, which makes them, in our opinion, more delicates. If you want to wrap them according to tradition, wrap the gueffos first with pastry paper and then with coloured tissue paper, giving it the form of a candy and fraying the edges with scissors. Serve with a glass of myrtle (see post).

Ingredients(traditional recipe):

  • 500g sweet almonds, peeled and finely chopped
  • 300g of sugar
  • 3 tablespoons of orange blossom water
  • 1/2 glass of water
  • 100 g of powdered sugar
Ingredients(alternative recipe):

  • 400 g of peeled almonds
  • 400 g of brown sugar
  • 100 ml of white maraschino 

 

Method:

Peel and finely chop the almonds(in the alternative recipe, finely chop also brown sugar, after putting the chopped almonds in a bowl). Prepare the sugar syrup with half a glass of water and orange blossom water(in the alternative recipe, pour the maraschino, light the fire and slowly pour only 150g of chopped sugar). Stirring constantly, add the almond flour until the mixture is compact(about 8-10 minutes). Let cool in the same pot or on a shelf lined with baking paper. While cools you can prepare the wrapping papers with sheets of colored tissue paper (each slip of paper has to be approximately 13 x 20 cm). When it is lukewarm, cut out small balls(about the size of a meatball), kneading these a little between wet hands. As formed let the balls roll  in a tray sprinkled with powdered sugar. Once you finish the dough, take  one ball at a time, place it in the center of a piece of pastry paper  and of baking paper and close like a candy!

As we have already said, you can taste these delicious pastries  with a glass of myrtle (see post)!

Sardinia&Christmas: Papassini, Christmas cookies

Papassini

Celebration Cakes

 

When I was little I was always happy to go to visit relatives or family friends taking a tour of  some villages of Sardinia. Usually we did these trips during the holidays, especially Christmas or Easter, and every time and in every home, we found sweets of all kinds, always made in the traditional way, and sometimes with recipes handed down from generation to generation. Do not miss and ever-present the papassini, with or without icing, tasty cakes, with lot of raisin, walnuts and almonds and lightly flavored with orange peel and lemon and fennel seeds (in the north), the ingredients of which, as often happens, vary not only according to different areas of the island, but from family to family. Commons throughout Sardinia they are a typical dessert of this island, traditionally prepared for the holidays (especially on the Feast of All Saints) and which owes its name to the presence of raisins in the dough (“papassa” is the Sardinian translation of raisin).

Ingredients:

  • 500g flour 00
  • 200g lard
  • 200g sugar
  • 2 eggs
  • 80ml of milk
  • 100g peeled and toasted almonds
  • 100g of raisin
  • 10g of baking ammonia
For the icing:

  • 250g caster sugar
  • 1 egg white
  • 1 glass of water

For decoration:

  • candy tails or beads

 

Method:

You have to prepare this recipe in two different times. First of all you have to put in advance the raisin to soak in a bowl with water. Mix  together flour, sugar, lard, and eggs. Heat the milk, which should be warm, and dissolve ammonia, mixing thoroughly. Gradually add to the dough and knead to mix. Add, a few at a time, the raisin well squeezed and the almonds, coarsely chopped  with a knife, until the mixture is smooth, soft and workable. Forming the classic ball, wrap in shrink wrap and let rest in the refrigerator for a few hours(you can prepare the dough the night before and let it rest overnight).
After resting the dough, roll out a part of it on a floured surface to a thickness of 5 mm. With a sharp knife, cut out many rhomboidal pieces and place them, spaced (during the cooking process will increase in volume), on a baking sheet lined with backing parchment. Do this with all of the dough. Bake in preheated oven at 170 °C for about 20 minutes, or until golden on the top. Leave to cool completely before proceeding to the icing.

For the frosting: beat the egg white. Meanwhile in a small saucepan, melt the sugar in the water (low heat), then add slowly to the beated egg white, and stir in constantly with a whisk until you have a shiny glaze. If the mixture is too thick, add a little of water until you have an optimal consistency. Glaze with a knife each cookie, and decorate it immediately with tails and then leave it to air dry.

NB: baking ammonia, also called ammonium bicarbonate is a leavening agent commonly used in the preparation of cakes, which serves to give a particular consistency and greater durability. In Italy you can it also in pharmacy, specifying that it is for food. The smell that you can perceive while papassini are baking in the oven is completely normal and it will fade with proper cooking and during the cooling period. We also recommend that you avoid replacing some of the ingredients: butter with lard and yeast with baking ammonia, since doing so will change in an important way the taste and texture, and you’ll have less durability.
You can taste the papassini with a glass of moscato (see post) served at a temperature of 18-20 ° C.

vino,olio di oliva,cannonau,vermentino,moscato,malvasia,cagnulari,carignano,nuragus

Maybe you could be also interested in:

 

Fregula: A Sardinian Couscous

A meat pie: “Sa Panada”

Crispy vegetarian lasagne with Pane Carasau

Malloreddus with ragout of swordfish

Not Only Beaches: Tiscali

Tiscali

The Hidden Village

 

We are in the Supramonte area(see post), in the territory of Oliena. Starting from “Su Gologone“, a dirt road leads us into the beautiful and picturesque Lanaittu valley, where were found the first evidence of human presence in Sardinia. The area is rich in caves like those of “Sa Oche(voice) and Su Bentu(wind)” that perhaps deserve more than the others to be visited, whose name is due to the intense noise produced by the strong airflow created by the movement of the inside water. From there, along a path full of vegetation with olive trees, junipers and maples, we arrive at the nuragic village of “Sa Sedda and Sos Carros“, that consists of several huts grouped around a courtyard. Going forward, after a series of steep switchbacks finally we arrive at the “Mount Tiscali“. It is a limestone cliff, a sinkhole, in which is the village of the same name built in a tectonic collapse(the vault collapsed 35-40,000 years ago), whose evocative remains, dating back to the nuragic era(it’s difficult to attribute a date), are arranged to form two groups of about 70 huts(in total). Some are rectangular and used as warehouses for supplies and shelter for animals, others are circular. The walls are made of a mixture of lime and mud and the upper cover was made of plant material, trunks and branches. The entrance to the village is allowed by paying a ticket which includes the support of a tour guide.
For several reasons such as the fragility of the huts and the difficulty of water supply, and since  it was difficult to cultivate the soil of these mountains and to breed animals, it is believed that the village has not been used continuously, and precisely for these reasons the archaeological site of Tiscali is still a mystery.
Not to be missed !!

 GPS coordinates Tiscali: 40.2445656, 9.4818361

wine,olive oil,cannonau,vermentino,moscato,malvasia,cagnulari,carignano,nuragus

Maybe you could be also interested in:

 

Beaches of Sardinia: Giunco Cove

Not only beaches: Tuvixeddu Necropolis

Beaches of Sardinia: Buggerru

Trip to the beach of Piscinas

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