Notes about Recipes in this book

• Polenta, sausage, cheese and tomato bake (Polenta alla Campidanese)

  • meggan on January 10, 2022

    This was ok but I think the sauce to polenta ratio is off. I could have used at least 50% more ragu.

• Slow-cooked flat beans with tomato, pancetta and chilli (Fagiolini piatti in umido con pomodori, pancetta e peperoncino)

  • Lepa on June 20, 2020

    This was good. I think green beans would be fine here if you cannot find romano beans.

• Perfect polenta (Polenta perfetta)

  • Lepa on October 29, 2020

    This may be the best polenta I have ever made. I bought some Golden Pheasant polenta from my local Italian grocer and it was so delicious!!!

• Pasta with butter to save and salve (Pasta al burro e salvia)

  • Lepa on June 20, 2020

    This is really simple and also delicious. I made it with orzo. It was particularly delicious as a leftover.

  • mjes on May 22, 2021

    I've been following my son into the very simple pasta saucing ... things that can easily be sized for one. I used orechiette to have lots of surface to coat with butter, sage a few minutes out of the garden, and my favorite cultured, unsalted butter. A very pleasant dish worth repeating.

  • jungliemonkey on October 30, 2020

    Very straightforward. I would have made with orzo, but couldn't find any at short notice, so went with macaroni. To my mind, benefits from a little more cheese than the recipe states.

• Pumpkin, ricotta and chilli ravioli with brown butter and sage (Ravioli di zucca e ricotta con burro caramellato e salvia)

  • meginyeg on November 04, 2021

    This was great. My dough was initially really crumbly but I added another egg and it turned out beautifully. The filling and sauce were delicious. Will make again.

• Linguine with lemon, basil, pecorino and mascarpone (Linguine con limone, pecorino e basilico)

  • leilx on August 11, 2021

    I made this. Super simple and quite delicious. I added pepper and more basil. It was very easy and I loved the lemon scent.

• Malloreddus with sausage ragu (Malloreddus alla Campidanese)

  • Daniela164 on June 19, 2020

    Very tasty. The malloredus were very easy to make. No fiddling required. The pasta is partially cooked in the ragu which was very flavoursime although my sausages only came from.Sainsbury,s

• Fennel gratin (Finocchi gratinati)

  • jungliemonkey on October 27, 2020

    Quick and easy to make, and absolutely delicious! I was tempted to add more cheese, garlic, or nutmeg... but the balance here was pretty much perfect already.

• Pasta and potatoes in broth (Minestra con le patate)

  • jungliemonkey on December 06, 2020

    I've cooked this several times and can vouch that it is easy to make and very tasty. Worth getting everything nicely prepped before starting, as it tends to go fast. Slightly more thick than a "broth".

  • snackbaby on January 20, 2024

    dreamy dish that sticks to your ribs! we had this before venturing outside in the winter cold for a few hours and I felt like it was great prep. not huge portions, I thought - feeds four people for lunch or with side dishes for dinner.

• Celery, blood orange, hazelnut and Parmesan (Insalata di sedano, arancia sanguigna, nocciole e pecorino)

  • AllieTaylor on April 12, 2024

    Made this last night. Really good. I was a bit nervous as one of my guests said he didn’t like celery (!) but he had seconds! Made absolutely according to the recipe. Almost a store-cupboard recipe. We all agreed that it was well worth making again. One person asked for the recipe! Yay!

  • Hansyhobs on January 20, 2023

    This was surprisingly tasty. I had all the ingredients in the house already which was why I made this, turned out to be very morish and satisfying

• Suffocated cauliflower (Cavolfiore soffocato)

  • dosojosazules on April 16, 2023

    Cauliflower and green olives are two of my favorite things but had never cooked them together. This is delicious and very simple. Saltiness of the olives is perfect for the dense cauliflower

• Spaghetti with bottarga and tomatoes (Spaghetti alla bottarga con pomodorini)

  • dosojosazules on May 27, 2023

    Simple, tasty pasta. Does not make much of a sauce and needs olive oil to make it not clumpy. 100g of bottarga is a lot. I got tired of grating at 30g and used that amount and it was a good amount. Think 100g is way too much and also probably very expensive unless you’re in Sardinia

• Deep-fried peppers with anchovies and capers (Peperoni fritti con acciughe e capperi)

  • snackbaby on October 19, 2023

    tasty if a little faffy with frying the peppers. might just roast next time. combination of flavors is great!

• Fried sage leaves in beer batter (Foglie di salvia in pastella alla birra)

  • snackbaby on October 19, 2023

    such a fun little snack! loved these

• Red wine and radicchio risotto with sapa (Risotto al vino rosso, sapa e radicchio)

  • snackbaby on October 19, 2023

    v. nice risotto, love the radicchio on here

• Saffron, orange and mascarpone risotto (Risotto allo zafferano)

  • snackbaby on October 19, 2023

    such a dreamy, sunny risotto

• Wrap Your Lips Around This

  ...a brilliant cookbook that also tells the story of what it means to eat like a Sardinian...beautiful images, created with both photography and words...the recipes are never unnecessarily difficult.

  Full review

• Kavey Eats

  ...has a lovely aesthetic & gives great insight into interesting Sardinian food traditions like the cheese making process that hasn’t changed for centuries or the way that olives are still handpicked.

  Full review

• Eat Your Books by Jenny Hartin

  ...a beautiful escape that capsulizes the simple beauty of Sardinia – food, people, and gorgeous scenery.

  Full review