of potatoes, gr. 100 of grated sheep's milk cheese, gr. 50
of flour, 2 eggs, parsley, salt, pepper,olive oil, grated
Boil the potatoes and pass them in the potato-masher. Mix
the pureè in
with eggs,flour, cheese, the finely choped up parsley, salt
and pepper. Work the dough, make some slander rods and pass
them in the grated bread before frying, little for time in
abundant hot oil. Serv them warm.
1 Kg. of hard grain flour, gr. 250 of grated annealed cheese
, 1 liter of tomato sauce, a small bunch of basil, water,
On the pastry-board arrange the flour of grain and, adding
water, paste and work energetically until obtaining one soft
and velvety paste; form the maccheroni long and thin and,
subsequently,cut them of the wished length (4 or 5 cm.). Pull
out with the iron for maccheroni and leaving to dry them spread
on a dry table cloth or a plan of wood. Cook in abundant salt
water and flavor with fresh tomato cooked with the basil,
grated annealed cheese .
THE ANCHOVIES OR THE SARDINIANS
500 gr. of
hard grain flour,,
gr. 250 of grated soft part of the bread, 6 - 7 under oil
water, olive oil.
Prepare the maccheroni,cook them in salt water and drain them
not cooked to much. At apart, warm up the oil,add the anchovies
or the Sardinians reduced to pieces and finally the grated
soft part of the bread; Mix up again, pour it on the cooked
paste and arrange it in one soup dish able. Amalgamate and
Gr. 700 of slice of veal, gr. 200 of peeled tomatoes, 2 spoons
of capers, one small bunch of parsley, 1 onion, 1 segment
of garlic, oil, salt, pepper, wild marjoram.
Carefully lay down the slice of meat in a wide baking-pan,
where in the oil has made to bruise the cut onion to thin
slices and one garlic segment. Add the peeled tomatoes and
make all to cook sweetly , after to have regulated the salt.
Few minutes before extinguishing the fire, adding the capers
and one good dusted of pepper and origano. The meat is ready
A gilt-bream of about 1 kg, 50 gr. of
grated sheep's milk cheese,
six medium largeness potatoes , three segments of garlic,
parsley, a glass of extra virgin olive oil .
Make battered with the garlic and parsley, dilute it with
the oil. Peel and cut the potatoes; clean the gill-bream,
free it from fins, gills, entrails, scales. Pour, nearly half
of the struck, in an able baking-pan, spread over the potatoes
and the sheep's milk cheese, carefully lay down on this bed
the gill-bream, cover it with remaining sheep's milk cheese
and remained potatoes. Salt and pepper. Finally, spread on
the all battered advanced. Warm furnace, forty minutes of