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.
Fill a pot with 4 liters of water (about a liter for every 3.5 ounces of pasta) and bring to a boil.
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.
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.
Put the spaghetti on flat plates and add another teaspoon of Bottarga on each plate before serving.
Enjoy your Pasta with Bottarga.
Wine recommendations: Spumante Torbato Brut, from Sella e Mosca wineries. Serve at 53°F.
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
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.
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.
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.
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.
Enjoy Sa Cassola.
Wine recommendations: Vermentino Costamolino white wine. Serve at 53°F.
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 Convention.
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)
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.
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.
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.
Serve. Put the spaghetti on the plates, making sure to distribute the mussels well. Sprinkle with the bottarga, a teaspoon for each plate, and serve.
Enjoy your spaghetti.
Wine recommendations: Terre Bianche, a dry white Torbato from Sella e Mosca wineries. Serve at 53°F.