The Sardinian cuisine recipes of our farmhouse

L'Aquila farmhouse in Arbus will be welcoming and you will find tipical sardinian hospitality. Food served in L'Aquila farmhouse is traditional Sardinian cuisine with variations of the Arbus tradition. Quality of the products in our Sardinian dishes is guaranteed: the courses, always fresh and genuine, are made up of seasonal ingredients with the addition of love and passion, which give a touch of class to the dishes.

If you talk about Sardinian cuisine, Malloreddus immediately come to mind in southern Sardinia and in L'Aquila farmhouse in Arbus you can taste them in a comfortable and panoramic environment. Malloreddus, better known as Sardinian Gnocchetti, are the best known of the Sardinian cuisine pastas. The term Malloreddu derives from the term Malloru which in Campidanese Sardinian has the meaning of Bull. Malloreddus have the shape of striped shells, about 2 cm long. In L'Aquila farmhouse in Arbus, Malloreddus are served with Campidanese sauce.

Below you will find ingredients and the procedure to make Malloreddus alla Campidanese.

Ingredients for the Malloreddus:

• 1 kg of semolina;
• 10 eggs;
• 20 g of salt;
• 1 tablespoon of oil;
• enough water.

Procedure: mix everything until the dough is soft, elastic and homogeneous.

Ingredients for Campidanese Sauce:

• 1 kg of sausage, half of which is cut into pieces and the other half finely chopped;
• 1 glass of olive oil;
• 2 diced carrots;
• 1.6 kg of peeled tomatoes;
• salt as needed;
• 1 sachet of saffron;
• 1 pinch of pepper.

Procedure: brown the sausage in the oil, add the peeled tomatoes with the carrots and salt and cook for about 30 minutes. When cooked, add the saffron and a pinch of chilli.

Malloreddus are one of the best known and most appreciated dishes of Sardinian cuisine: You can taste them in L'Aquila farmhouse in Arbus in a variant consisting of wild boar ragout. Here are the ingredients and the procedure of one of the most famous recipes of Sardinian cuisine Malloreddus with wild boar sauce.

Ingredients for the wild boar ragout:

• 1.5 kg of wild boar meat cut into small pieces (2-3 cm);
• 3 diced carrots;
• 1 glass of white wine;
• 250ml of water;
• salt as needed;
• 1 packet of saffron.

Procedure: brown the meat with a glass of oil, add the white wine and let it evaporate, pour in the water and let it cook, when the meat is halfway through cooking add the peeled tomatoes, the carrots and possibly add salt. When cooked, add the saffron.

Ingredients for the Malloreddus dough:

• 1 kg of semolina;
• 10 eggs;
• 20 g of salt;
• 2 tablespoons of oil;
• enough water.

The procedure for Malloreddus is very simple. It is a question of mixing all the ingredients until the dough is soft, elastic and homogeneous. Create strips of rolled pasta, cut into cubes and mash them on the sides.

Characteristic dish of Sardinian cuisine, ravioli is a tipical fresh stuffed pasta, here our Ravioli stuffed with ricotta and saffron. You can taste them in L'Aquila farmhouse in Arbus flavored with a grated lemon zest, respecting the tradition of Sardinian cuisine.

Ingredients for the ravioli pasta:

• 500 g. of semolina;
• 500 g of flour;
• 8 eggs;
• 2 tablespoons of oil;
• 20 g. of salt;
• enough water.

Procedure: mix all the ingredients and work until the dough is elastic, homogeneous and not too soft.

Ingredients for the ravioli filling:

• 800 g of goat ricotta;
• 3 or 4 eggs (depending on the humidity of the ricotta);
• 1 lemon zest;
• 1 sachet of saffron;
• 2 tablespoons of flour.

Procedure: mix all the ingredients.

Ingredients for the ravioli sauce:

• 800 g of peeled tomatoes;
• 1 glass of olive oil;
• 1 glass of water;
• 2 cloves of garlic;
• 3 carrots cut and sliced;
• 5 basil leaves;
• salt as needed.

Procedure: fry the oil, garlic and carrots. Add the peeled tomatoes, water and salt. Cook. When it is almost cooked, remove from the heat and blend everything, then put it back on the heat and boil for a few more minutes. When cooked, add the saffron and basil.

One of the delicacies of Sardinian cuisine is Tagliatelle with asparagus or mushrooms. The L'Aquila farmhouse in Arbus proposes them respecting the tradition of Sardinian cuisine . Below you will find the ingredients and the procedure for preparing Tagliatelle with asparagus or mushrooms .

Ingredients for Tagliatelle:

• 1 kg of flour;
• 10 eggs;
• 2 tablespoons of olive oil;
• 20 g of salt;
• enough water.

Procedure: mix all the ingredients and work until the dough is elastic and dry, it should not remain soft.

Ingredients for the dressing:

• 500 g of asparagus or mushrooms (antunna or funnel type);
• 100 gr of bacon cut into thin and small slices (only if we choose to use asparagus);
• 1 glass of olive oil;
• 2 cloves of garlic;
• 10 cherry tomatoes;
• 1 sachet of saffron;
• black pepper chilli;
• salt as needed.

Procedure: cook the asparagus (or the mushrooms) with the oil, garlic and salt. If you have chosen to use the sparagus, when they are almost cooked add the bacon, in any case add the cherry tomatoes and cook for a few more minutes. When cooked, add the pepper. Add the cooked pasta and the saffron dissolved in a little water and sauté for 2 minutes. Pour the noodles into the dish and garnish with black pepper.

Sardinian cuisine is full of intense flavors and tastes. In L'Aquila farmhouse in Arbus, you can eat goat meat with wild thistles, one of the most typical peculiarities of Sardinian cuisine and of the Arburese tradition. Given the territorial conformation, goats have always been one of the animals mostly raised by the shepherds of Arbus. Here are the ingredients and procedure of the recipe for goat meat with wild thistles.

Ingredients:

• 1 kg of goat meat cut into pieces;
• 5 tablespoons of olive oil;
• 100 gr of golden onion cut into julienne strips,
• 2 cloves of garlic;
• 1 glass of wine;
• 3 salted dried tomatoes;
• 2 very ripe fresh tomatoes;
• 750ml of water;
• 300g of wild thistles;
• 3 prawns of wild fennel;
• 1 sachet of saffron;
• salt as needed.

Procedure: fry the oil, onion and garlic. Add the meat and brown it, add the white wine and let it evaporate. Pour the water into a container, add the sun-dried tomatoes and the fresh tomatoes and blend, add this mixture to the meat, put the lid on and cook for a few hours (if necessary, add water), when the meat is over half cooked, add the wild thistles, add salt and when it is almost cooked add the wild fennel. When cooked, add the saffron.