we spent last weekend in sardinia, alternating between time at the beach:
and time at the table (these are all homemade, by the way):
utterly addictive crackly and sheet-thin pane carasau, made with a leavened dough that is rolled really, really flat and then baked twice. the first baking turns the dough into a giant bubble that must be skillfully cut in half to yield each disc. These are then baked again to get that crisp (amazingly humdity-resistant, i’m finding) texture. great to sop up juices from
lamb, roasted on a spit in the ol’ outdoor oven (what, you don’t do this at home?). the traditional sardinian lunch. particularly good when followed by a nap.
some spigola and muggine (and also orata, which was still being cooked and not pictured) that i stuffed with lemon , onions and rosemary and stuck on the grill. i also did some calamari with salt and pepper and let it just turn opaque. the sea offers up a truly incredible bounty of sweet flesh, it must be said. damn fine meal, this was (and separate from the lamb, in case you’re wondering if i had to be rolled on to the ferry back to the mainland).
no meal in sardinia is complete with cheese. and besides the pecorino and a local cow-and-sheep combo, there was also this pastry, sa sebada, made with savory dough and stuffed with cheese (provolone-style ones) and then usually covered with honey. but this one with sugar sprinkled on top gave the same kind of salt-fat-sugar rush that you get from, say, an elvis PB&J, and are reminiscent of that food-of-the-gods, funnel cake. but with cheese.
please smack me if i ever complain about living in italy again.