A Gastronomic Oasis
L' Isola dei Sapori is at our guests’ disposal – a charming and welcoming Wine Bar where you can enjoy the authentic and traditional tastes of Sardinia.
L' Isola dei Sapori is at our guests’ disposal – a charming and welcoming Wine Bar where you can enjoy the authentic and traditional tastes of Sardinia.
From the fresh produce of our garden to the finest products of the region, the Wine Bar L’Isola dei Sapori offers a culinary journey that celebrates Sardinia’s gastronomic traditions. You’ll have the pleasure of savoring genuine dishes, passionately presented by the hostess, who personally selects every ingredient. Attention to detail, a desire to share stories, and the ability to create simple yet memorable culinary experiences set this residence apart from any other charming property in Sardinia. Tailor-made services ensure an unforgettable break. Among the specialties: the Sardinian Club Sandwich, made with high-quality local ingredients, perfect for an innovative Sardinian dinner.
Ingredients:
Place the semolina flour on a pastry board and make a well in the centre. Pour in a glass of warm salted water a little at a time, gradually mixing in the flour. Start working the dough while gradually adding water until the dough becomes smooth and compact. Form a ball shape with the dough and let it rest for approximately 30 minutes, covering it with plastic wrap.
While the dough is resting prepare the sauce. Using a saucepan, add a little extra-virgin olive oil and 2 pressed cloves of garlic.
Sauté the garlic for 2 to 3 minutes, then remove the casing from a fresh sausage, break it up, add to the garlic and sauté by stirring constantly. When browned, simmer with wine until reduced and add tomato purée, add salt if needed and continue to simmer on low heat for approximately 40 minutes with the lid on.
Remove plastic wrap from the previously prepared dough and divide it into small portions on the pastry board. Make a number of small cylinders by rolling the dough with the palms of your hands. Cut the small cylinders in pieces of about 1 cm. each and then roll each one onto a cheese grater using your thumb to give it that particular shape.
Bring a pot of water to a boil. Add salt and pour the fresh chiusoni. After 7/8 minutes, drain and add the sauce previously prepared, fresh chopped rosemary and mix well. Add a generous amount of pecorino or Sardinian grana cheese and serve hot.
Ingredients for the base:
Ingredients for the filling:
Prepare the base by mixing eggs with the sugar, softened butter and sifted flour. Work the dough as little as possible: it should be soft but not sticky. Cover with plastic wrap and leave to rest.
Beat the ricotta and sugar to a creamy texture in a large bowl. Add milk slowly and the egg, while continuing to use the beater.
Finally add the flour and lemon zest and continue mixing the ingredients to a smooth texture.
Grease and flour a 22cm. cake tin and line the bottom with the dough previously made, add the ricotta mixture. Garnish with small flowers using the same dough as the base.
Place in oven at 170° celsius for 40/45 minutes. Remove from the oven and allow to cool. Sprinkle with icing sugar and serve.
