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Aubergines dead in oil

It is a sad story that of the aubergines died in oil (in Sardinian: Perdingianu mortu in s’ollu).


The story tells of the death of two aubergines smothered with extra virgin olive oil.

Legend has it that, being very tasty, the two poor aubergines were washed, dried, deprived of their head and cut in half lengthwise by a cruel aubergine eater.

Then their pulp was cut into squares and garlic and parsley were placed between them.

But, not yet satisfied with the crime, the aubergine eater completed the work by placing a large pan on the stove, adding plenty of extra virgin olive oil, placing the eggplant pieces on it and pouring extra virgin olive oil on them.

After this, she lit the stove on a moderate flame and covered the aubergines with the lid.

The cooking lasted for about 40 minutes. After cooking, the two aubergines were placed on a colander, ten minutes per side, to remove excess oil.

At this point they were eaten. Notice the cruelty of the aubergine eater, towards the end of the video, while sinking the cold steel of the fork into the meat of the aubergines. No Country for Aubergines.

video courtesy of Le Ricette Di Mami camartamc

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Pasta with Bottarga – Original Sardinian Recipe

Pasta with Bottarga
Spaghetti with Bottarga

Pasta with Bottarga is a simple first course, genuine and quick to prepare.

Although it requires only four simple ingredients, it is a complete meal, thanks to the nutritional properties of pasta, extra-virgin olive oil, butter and Bottarga (salted and dried mullet roe).

The origin of Bottarga is very old and seems to be Phoenician or, more likely, Shardana.

You can prepare it with the mullet Bottarga, with a more delicate taste, or with the tuna Bottarga, a decidedly more intense flavor typical of Carloforte’s cuisine.

Let’s go cook it

Preparation Time: 8 to 10 minutes – time to boil the pasta

Cooking Difficulty: very easy

Ingredients (serving 4 people)

  • 15 ounces italian spaghetti (Voiello n. 104 recommended)
  • 6 tablespoons of extra virgin olive oil
  • 2 butter curls
  • a clove of garlic
  • 6 tablespoons of Bottarga


Step 1

Fill a pot with 4 liters of water (about a liter for every 3.5 ounces of pasta) and bring to a boil.

Step 2

Prepare a large bowl in which we are going to season pasta. Cut the garlic clove into two parts. Rub the inside of the bowl vigorously with the two halves of the garlic cloves. Throw away the garlic (we do not need it anymore).

Put the oil, the butter, the bottarga in the bowl and mix everything gently.

Step 3

When the water reaches the boil, add salt and the pasta. Stir well, especially at the beginning, to prevent spaghetti from sticking to each other.

When they are cooked (it takes about 10 minutes but it is better to taste them) drain the spaghetti and transfer them in the bowl you’ve prepared before. Add a ladle of cooking water to the spaghetti and stir well.

Step 4


Put the spaghetti on flat plates and add another teaspoon of Bottarga on each plate before serving.

Step 5

Enjoy your Pasta with Bottarga.

Wine recommendations: Spumante Torbato Brut, from Sella e Mosca wineries. Serve at 53°F.


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Sa Cassola (Sardinian Fish Soup)

Sa Cassola, a typical dish of Cagliari, is a rich and tasty fish soup that brings to the table the scent of the pristine sea of Sardinia.

Sa Cassola








Preparation Time: 45 minutes

Cooking Difficulty: easy

Ingredients (serving 4 people)

  • 5 – 6 pounds assorted fish (dogfish, eel, grey mullet, skate, sea bass, gurnard, sea scorpion, sea bream, baby squid, cuttlefish, octopus, crab, and lobster)
  • 2/3 cup olive oil
  • 1 clove garlic, finely chopped
  • 1 tuft of parsley, finely chopped
  • 1 pound ripe tomatoes, peeled and chopped or small tin Italian plum tomatoes.
  • 1/2 cup dry white wine
  • chili to your taste
  • salt and freshly ground black pepper


Step 1

Clean the fish, wash them in plenty of salted water and pat dry. Cut off their heads. Cut the larger fish into pieces, and the lobster tail into small pieces; split the body of the lobster in half.

Step 2

The fish stock: put the fish heads in a pan with a little salt and water to cover; bring to the boil and simmer gently for 30 minutes. Strain and set aside.

Step 3

In the meantime, heat the olive oil in a very large pan and fry the garlic and parsley. When the garlic begin to change color add the tomatoes and stir well; then pour in the wine and cook until reduced.

Stir in a good 1/2 cup of the hot fish stock, the baby squid and the cuttlefish (roughly chopped) and the octopus (cut into strips).

Season to taste with salt and chili. Let these cook for 20 minutes, then add the rest of the firmer fish, followed by the lobster 5 minutes later.

Simmer very gently for 15 minutes, then gradually add the remaining fish.

Add another cupful of the fish stock, cover the pan and simmer very gently for a further 15 minutes, or until all the fish are tender. check seasoning.

Step 4

Put a slice of crisply fried bread in the bottom of each soup bowl (traditionally, ships’ biscuits were used). Pour over the fish and stock, and serve at once.

Step 5

Enjoy Sa Cassola.

Wine recommendations: Vermentino Costamolino white wine. Serve at 53°F.


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Spaghetti with mussels, clams and sardinian mullet or tuna bottarga (spaghetti con cozze, arselle e bottarga sarda di muggine o di tonno)

spaghetti with mussels, clams and bottarga
Photo by Alex Favali from Pexels

Spaghetti con cozze e arselle is a typical recipe of Sardinian seafaring
cuisine. In Cagliari, people used to buy fresh clams directly from the
Villaggio Pescatori (Fisherman Village), a district of small houses, on the
beach of Giorgino, where many fishermen dwelled. They used to
showcase, on their front door, large jars full of mussels filled in part with
sea water. Nowadays, Cagliaritani buy mussels and clams from the local
market (the most famous is the San Benedetto market), the supermarket or
from the fish shop. Warning: using frozen mussels and clams in this recipe
is considered a crime against humanity and is prohibited by the Geneva

Preparation Time:  30 minutes

Cooking difficulty: easy

Ingredients (serving 4 people)

  • 18 ounce of italian spaghetti
  • 18 ounce of fresh mussels
  • 18 ounce of fresh clams
  • 4 teaspoon of grated sardinian mullet or tuna bottarga
    (the tuna bottarga has a stronger taste, the mullet roe is more delicate)
  • 3 cloves of garlic
  • 1 tuft of parsley
  • 3 tablespoons of extra virgin olive oil
  • salt
  • chili (optional)
  • powerful arms to wash mussel shells

buy sardinian mullet bottarga


Step 1

clean the mussels (mussels only, not the clams).
Start the cleaning process with the removal of the “bisso”, a small ‘beard’
that appears between the two shells (and which keeps the mussels
anchored to the rocks).
Now let’s move on to the scraping: using a hard scraping brush and
keeping the mussel preferably under running water, rub it vigorously to
remove the encrustations.

Step 2

The sautè.
Finely chop the garlic and parsley. In a large saute pan over medium-high
heat, add the extra virgin olive oil and warm up. Add the garlic, the parsley
and sauté it, stirring, for 1 minute, then turn off the stove. In a separate pan put the mussels, clams and, if you’re planning to burn your mouth, the chili. Cook until the mussels and clams
have opened (those that do not open should be thrown in the trash or be
saved for your mother-in- law), then turn off the stove and remove the
mussels and clams from the pan. Both mussels and clams: half of them
must be removed from the shell, the other half should be left with the shell.
Now in the pan you should have the water released from the mussels: we
will use it, filtered, to finish cooking the spaghetti.

Step 3

Cook spaghetti.
Take a large pot; fill it up to three quarters of water and bring to the boil.
When the water is boiling add the salt (be careful because the water from
the mussels, which we are going to use to finish up, is already salted on its
own). Add the spaghetti, immersing them completely in boiling water by
gently pushing them from the end (use a ladle as you might want to avoid
getting your hand boiled up). Stir the pasta to prevent the spaghetti from
sticking to each other.
Meanwhile, put the pan with the garlic and parsley  on the stove, add the mussels water and bring to the boil.
Drain the spaghetti halfway through the cooking time and transfer them to
the pan with the mussel water and finish cooking; when they are almost
cooked, add the mussels and the clams, both with and without shells, and
stir well.

Step 4

Put the spaghetti on the plates, making sure to distribute the mussels well.
Sprinkle with the bottarga, a teaspoon for each plate, and serve.


Step 5

Enjoy your spaghetti.

Wine recommendations: Terre Bianche, a dry white Torbato from Sella e
Mosca wineries. Serve at 53°F.