#recipeoftheday

1 min read

Chef Gianluca Deiana Abis: Bucatini all"Amatriciana

Bucatini all"Amatriciana (dedicated to the victims of the earthquake in Italy) Prep. time: 15 Cook Time: 30 Difficulty: 2 out of 5 Serve:...

1 min read

Chef Gianluca Deiana Abis: Spaghetti all"Amatriciana

Bucatini all"Amatriciana (dedicated to the victims of the earthquake in Italy) Prep. time: 15 Cook Time: 30 Difficulty: 2 out of 5 Serve:...

2 min read

Chef Gianluca Deiana Abis: Caponata

Prep. time: 40 Cook Time: 45 minutes Difficulty: 2 out of 5 Serve: 4 Ingredients: 2 large eggplants, diced 3 large red peppers, diced 2...

2 min read

Chef Gianluca Deiana: Frittelle, traditional Italian Christmas donuts

" Prep. time: 40 Cook Time: 25 minutes Difficulty: 2 out of 5 Serve: two dozen Ingredients: 2 cups flour 1/4 tsp salt 1 tbsp sugar 3/4...

1 min read

Chef Gianluca Deiana Abis: Farinata di Ceci/ Chickpea flour flatbread

Prep. time: 10 minutes Cook Time: 15-20 minutes Difficulty: 2 out of 5 Serve: 4/6 Ingredients: 160 g organic chickpea flour 500 ml water,...

2 min read

Chef Gianluca Deiana: Malloreddus alla Campidanese

Prep. time: 15 Cook Time: 45 Difficulty: 2 out of 5 People: 4 Ingredients tomatoes 800g (Three Cups) fresh Sardinian sausage 500 gr (Two...

2 min read

Chef Gianluca Deiana: Malloreddus alla Campidanese

Prep. time: 15 Cook Time: 45 Difficulty: 2 out of 5 People: 4 Ingredients tomatoes 800g (Three Cups) fresh Sardinian sausage 500 gr (Two...

Chef Gianluca Deiana: Horse Meat Tartar with Mint and Sicilian Capers

2 min read

Recipes

Chef Gianluca Deiana: Horse Meat Tartar with Mint and Sicilian Capers

Prep. time: 15 Cook Time: Difficulty: 1 out of 5 People: 4 Ingredients: Tenderloin choice (Horse Meat) 480 gr clove of garlic 8 Pecorino...

2 min read

Recipes

Chef Gianluca Deiana: Horse Meat Tartar with Mint and Sicilian Capers

Prep. time: 15 Cook Time: Difficulty: 1 out of 5 People: 4 Ingredients: Tenderloin choice (Horse Meat) 480 gr clove of garlic 8 Pecorino...

Chef Marco Porceddu: Tartara di Tonno/Tuna Tartare

1 min read

Recipes

Chef Marco Porceddu: Tartara di Tonno/Tuna Tartare

Tartara di Tonno/Tuna Tartare Prep Time: 15 min Cook time:0 Difficulty:1 out of 5 Serve: 1 Ingredient 1 cup diced tuna for the sauce: 4...

2 min read

Chef Gianluca Urru: Sebadas (Seadas) al Miele Amaro di Corbezzolo

Sebadas al Miele Amaro di Corbezzolo Prep. time: 15 Cook Time: 6 Difficulty: 3 out of 5 Serve: 4/6 Ingredients for the dough: 500 gr...

2 min read

Chef Gianluca Urru: Sebadas (Seadas) al Miele Amaro di Corbezzolo

Sebadas al Miele Amaro di Corbezzolo Prep. time: 15 Cook Time: 6 Difficulty: 3 out of 5 Serve: 4/6 Ingredients for the dough: 500 gr...

2 min read

Chef Gianluca Deiana Abis: Polpo con Patate e Cipolla

Prep. time: 15 Cook Time: 1 hour Difficulty: 3 out of 5 People:4 Ingredients: Spanish or Mediterranean octopus 1 Kg potatoes 4 tomatoes 4...

Chef Marco Porceddu: Prosciutto e Melone

1 min read

Recipes

Chef Marco Porceddu: Prosciutto e Melone

Prosciutto & Melon Prep Time: 20 min Cook time:0 Difficulty: 1 out of 5 Serve:4 Ingredients: 4 slices of Cantaloupe 2-3 inches thick. 12...

2 min read

Chef Gianluca Deiana Abis: How to brine olives

Prep. time: 10 Cook Time: Difficulty: 1 out of 5 Serve: Ingredients: 20 lbs raw olives 1/4 cup sea salt 1/2 cup white vinegar 4 cup warm...

2 min read

Chef Gianluca Deiana Abis: How to brine olives

Prep. time: 10 Cook Time: Difficulty: 1 out of 5 Serve: Ingredients: 20 lbs raw olives 1/4 cup sea salt 1/2 cup white vinegar 4 cup warm...

1 min read

Chef Sergio Corbia: Spaghetti Aglio, Olio e Peperoncino

Spaghetti Aglio Olio e Peperoncino Prep. time: 10 Cook Time: 10 Difficulty: 2 out of 5 Serve: 4/6 Ingredients: 350/400 gr of Spaghetti...

Chef Marco Porceddu: Patate ripiene al Salmone - Stuffed Potatoes

1 min read

Recipes

Chef Marco Porceddu: Patate ripiene al Salmone - Stuffed Potatoes

Patate Ripiene al Salmone - Stuffed Potatoes with Wild Salmon Prep. time: 15 Cook Time:30 Difficulty: 2 out of 5 Serve: 4/6 Ingredients:...

2 min read

Chef Francesco Pecoraro: Lo Zuccotto Toscano o Zuccotto Fiorentino

Zuccotto Fiorentino / Zuccotto Toscano Prep time: 45 min Cook time: 30 min Difficulty: 2 out of 5 Serves: 8 - 10 people Ingredients: 6...

Chef Marco Porceddu: Spaghetti ai ricci di mare - Spaghetti with sea urchin

1 min read

Recipes

Chef Marco Porceddu: Spaghetti ai ricci di mare - Spaghetti with sea urchin

Zafferano & Co. present a recipe from Chef Marco Porceddu