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Vegetarian Recipes

Malloreddus with mushrooms

½ kg. Of malloreddus, ½ kg. Of mushrooms, ½ kg. Of peeled tomatoes, 500 gr. of tomato sauce, 2 garlic cloves, 1 tuft of parsley, 1 dl. Of olive oil, pepper, salt, 150 gr. of grated cheese pecorino

Fry slowly the cut garlic in the oil, add the mushrooms after having cleaned and cut them, the salt and pepper, the tomatoes,the tomato sauce and cook until the sauce is ready, then pour the minced parsley and mix to amalgamate the tastes. Cook the malloreddus in plentiful salt water, drain them underdone, season with the sauce already prepared and put the grated pecorino.

Malloreddus with artichokes

½ kg. Of malloreddus, 1 kg. Of clean and cut artichokes, 2 dl. Of olive oil, 2 garlic cloves, 2bouillon cubes, abundant parsley, 200 gr. of grated fresh cheese pecorino, salt

Brown the artichokes and the cut garlic in the oil over a sufficiently high flame; when they are golden, add ½ glass of water, the bouillon cubes and cook over a lower flame without making them come undone. As they era ready, add the parsley and mix to amalgamate the tastes. Cook the malloreddus in plentiful salt water, drain them underdone saving a bit of water,season with the prepared sauce and flavour with the fresh pecorino.

Fregola Salad

Large Fregola g 100, Celery 1 leave, 1 Carrot, Rocket 5 leaves, Basil 5 leaves, 1 Red Onion, Origan 1 pinch, Cheese cut in pieces g 50, Speck g 100, ½ Yellow Pepper, Tuna g 100, 4 Anchovies, Salt Capers 1 spoon, oil 3 spoons, Salt

Desalinize the capers, break the whole into small pieces and make it macerate for about 20 minutes with the oil and a pinch of salt. Meanwhile cook the fregola in plentiful salt water. Drain it underdone and put the seasoning already prepared. Serve it cold!

Fregola with chicory and saffron

Small fregola g 200, 1 liter Vegeteble broth, 1 Chicory, Saffron g 0.5, a small one Onion, Fresh cheese, Olive extra virgin oil 2 spoons, Salt

Cut thinly the chicory and the onion and brown them in hot oil for about 2 minutes; pour ½ l. of the broth ( previously done and salted ), put the fregola and make it boil until the broth it's absorbed, if necessary add the rest of the broth little by little and mix it with a wood ladle. When the cooking is completed, add the grated fresh cheese ( pecorino ) and mix it until the cheese is going stringy. Serve it hot!