Tasty recipes
Discover how to make the most of L’Armentizia’s Sardinian cheeses with a selection of simple and delicious recipes designed to enhance every nuance of flavor. From starters to main courses, and even desserts — let tradition and creativity inspire you.
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Ingredients:
500 g of Ricotta Gentile, 200 ml of fresh whipping cream, 160 g of sugar, 3 egg yolks, 4 g of sheet gelatin, 3 tablespoons of mixed candied citrus cubes, 50 g of candied orange peel (cut into strips), 100 ml of whole milk, 300 g of mixed berries, 50 g of Crème de Cassis liqueur.
Preparation:
Beat the egg yolks with 60 g of sugar until frothy, then slowly add the warm milk while stirring. Cook in a bain-marie, stirring constantly, until the mixture thickens into a smooth custard.
The custard is ready when it reaches a temperature of 82–83°C (179–181°F). Add the gelatin and remove from the heat.
Mix in the candied citrus and let it cool slightly.
Fold the Ricotta Gentile into the custard, then gently incorporate the whipped cream.
Pour the mixture into individual pudding molds and chill at 0°C (32°F) for 2 hours.
Meanwhile, blend ¾ of the mixed berries with the remaining sugar and the cassis liqueur, then cook for 6 minutes at 80°C (176°F).
Unmold the ricotta cakes onto serving plates and garnish with the berry sauce, remaining berries, and candied orange peel.
Traditional bread and meat casserole from Siniscola
Serves 10
Ingredients:
1 kg of cylindrical soup bread,
1.5 liters of beef and sheep meat broth,
400 g of beef,
tomatoes for sauce,
brains,
lard,
olive oil,
and grated Pecorino Rigato (both aged and fresh).
(As an alternative, use soft cow’s milk cheese like peretta or caciotta filante).
Preparation:
First, prepare the beef and mutton broth and the tomato sauce with pieces of meat, adding a portion of brains at the end of cooking.
Grease a baking dish lightly with lard, then layer the sauce and the cheese (using both aged and fresh cheeses).
Traditional cooking over embers:
Place the dish on a tripide (tripod grill) with embers below and also on the lid. When the casserole begins to pistiddare (a Sardinian term meaning to sizzle or crackle), gradually add the broth.
Alternative oven cooking:
Simply add enough broth to moisten the layers as you assemble the dish, then bake in the oven until fully cooked.
Ingredients:
600 g of large, fresh anchovies
50 g of breadcrumbs
80 g of Sinì cheese
50 g of flour
2 eggs
2 garlic cloves
1 lemon
Parsley
Extra virgin olive oil
Salt
Preparation:
Clean the fresh anchovies by removing the heads and innards. Rinse, remove the central bone, and pat them dry on a cloth.
Prepare a mixture of chopped garlic, parsley, and pieces of Sinì cheese, and mix well.
Stuff the anchovies with the mixture, close them, then dip them in beaten eggs and coat with a mix of flour and breadcrumbs.
Fry in plenty of hot oil, drain on paper towels, and serve hot with lemon slices.
Tip: For a simpler version, you can stuff each fresh anchovy with just a piece of Sinì cheese and a salted anchovy.
Ingredients:
Pane carasau, L’Armentizia Pecorino Rigato, extra virgin olive oil
Preparation:
Place two layers of pane carasau in a baking dish, drizzle with a few drops of extra virgin olive oil, and lay slices of Pecorino Rigato cheese on top.
Heat in the oven for a few minutes and serve hot.