Seasoned with extra virgin olive oil and salt and the sheets of carasau bread, placing them one on top of another on a plate lined with parchment paper, and place them for a few minutes in the oven, preheated to 180°C.
Turn off, remove the plate, break up the bread so that each one may take his portion, and serve immediately. You can accompany it with a meats and fresh cheeses.
Wash and peel the eggplant, removing the stem, cut them into thick slices about half a centimeter, give it a sprinkling of salt and arrange the slices in a colander, cover with a plate and let them rest.
Spent at least an hour, rinse quickly and squeeze the aubergines, fry them in hot oil and drain on absorbent kitchen paper to remove excess oil.
Arrange on a baking sheet or in a baking dish with a few tablespoons of tomato sauce, make a layer of eggplant slices, add salt and pepper and dress with the meat sauce , add a handful of grated pecorino cheese, flavored with basil, well washed and chopped, and continue thus, alternating the ingredients until exhaustion.
Cover the last layer of eggplant with the sauce, a final sprinkling of pecorino and bake the pie at 200°C for 20 minutes. Serve the pie warm, and well cooled, depending on your taste.
Ingredients for 4 servings:
5 eggplant; 250 g of sardinian pecorino cheese, extra-virgin olive oil; 250 g tomato sauce; basil; salt and pepper.
Soak the beans for about 8 hours and boil them in salted water for 20 minutes.
Peel and chop the garlic with the onion, well peeled, and the parsley, then add the beaten with the fat cut first into slices and then into cubes. Sauté in a wide pan with the oil, and after 5 minutes, add the beans, boiled, cooked, drained, with 2 tablespoons of the cooking water; add salt and pepper and continue cooking for a further 15 minutes.
After this time, combined with the soup from the heat, taking care that the beans are boiling. Add the broth boiling, then let simmer on low for at least 15 minutes. Pour the soup in a tureen and serve hot or warm, with freshly ground, black pepper and plenty of pecorino.
Ingredients for 4 people:
300g of fregola sarda; 300g of beans with the eye; 1 clove garlic; 1 onion; 1 bunch parsley; 100g lard; 0.1 l of extra virgin olive oil; 0,5 l meat broth; 80g pecorino cheese, grated; salt and pepper.
Cut the lean lamb into cubes, put them in a bowl and drizzle with the vinegar mixed with ¼ liter of cold water. Peel the shallot, cut it into thin slices and spread it on the meat; scented with the rosemary and the bay leaf, cover with cling film and marinate the meat for at least 3-4 hours. After this time, drain on kitchen paper and tritatela knife. Peel and chop the celery, the carrot, the onion and the garlic, then cook these vegetables in a pan high enough together with the oil. When the mixture is well browned, add the pulp of lamb, brown it on high heat and sprinkle it with the wine, let it evaporate. Drain the tomatoes from the liquid storage and chop them, then add them to the meat together with the broth and the teaspoon of cinnamon and cloves ground. Stir, cover and cook the sauce for about 40 minutes over a very low heat, checking the cooking. Cook the malloreddus in plenty of water (boiling) salt, drain when al dente and toss with the sauce of the lamb; a sprinkling of grated pecorino cheese and serve.
Ingredients for 4 people:
400g of malloreddus; 300g lean lamb; 2 tablespoons white wine vinegar; 1 shallot, 1 sprig of rosemary; half a bay leaf; 1 celery; 1 carrot; 1 small onion; 1 clove of garlic; 4 tablespoons of extra virgin olive oil; half a glass of red wine (best red); 250 g of peeled tomatoes;
0,2 L beef broth; 1 tablespoon of cinnamon and cloves; 30 g pecorino cheese; salt.
Marinated the rabbit for 8 hours in a bowl with 3 sprigs of myrtle, the vinegar, the wine, the garlic, peeled and chopped, a pinch of salt and a few peppercorns.
Remove the crust from the bread, cut it into sticks and dip in an egg beaten with saffron. Fill the rabbit, alternating bread, sun-dried tomatoes soaked in warm water, and cut into julienne strips and slices of bacon. Related to the rabbit with kitchen twine, season with salt and pepper. Wrap it in a sheet of baking paper moistened and bind it again.Bring to a boil plenty of water with the celery stalk is trimmed, carrot, scraped and peeled and chopped onion pieces, flavored with chopped parsley and a tablespoon of peppercorns. Add the rabbit and cook over medium heat for an hour. After this time, drain them, remove the string and greaseproof paper, wrap it in twigs of myrtle left, and then in a kitchen towel. Let it cool and serve cold, in slices, sprinkled with olive oil.
Ingredients for 4 people:
Rabbit-1 kg; 10-15 sprigs of myrtle; 5 tablespoons white wine vinegar; 3 cloves garlic; 3 slices of moddizzosu or soft bread; 1 egg; 1 sachet of saffron; 4 sun-dried tomatoes; 100g bacon; 1 celery; 1 carrot; 1 onion; 1 sprig parsley; 4 tablespoons olioextravergine olive oil; salt and pepper in grains.
Peel the garlic and chop it with the lard, the chopped parsley and the rosemary, well washed and dried. With a sharp knife practiced the deep cuts in the leg to steccarlo and fill them with the mixture prepared.
Place the leg of lamb boned, in a baking dish, salatelo and grease it well with lard, then put it in a preheated oven and 180 °C; cook for an hour and 30 minutes, turning a couple of times, then turn the heat off and let rest in the oven for 5 minutes before serving.
Ingredients for 4 people:
1 leg of sheep; 2 cloves of garlic, 150g of lard; 1 sprig parsley; 1 sprig of rosemary; 60g of lard; salt.