Sardegna
The island of Sardinia has one of Italy’s unique regional cuisines. It has been influenced by the Arab presence in Sardinia, and also by the Greeks.
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See photos of all my dishes in the Photo Gallery.
Most Popular Posts
- Classical Demi-Glace: Veal Stock and Espagnole Reduced to Luxuriousness
- Savory Chinese Braised Pork Belly from Sichuan, China
- 13 Colorful Layers: Roasted Vegetable & Goat Cheese Terrine with Sun-Dried Tomato Sauce
- Neapolitan Baccalà (Salt Cod) in Tomato Sauce with Roasted Peppers & Chile, Pine Nuts, & Golden Raisins
- Stuffed Poblano Peppers in Ranchera Sauce With Goat Cheese and Epazote (Chiles Rellenos)
- Poached Halibut with Saffron Cream, Leeks & Basil
- Chicken Riesling – Chicken Braised in Alsatian Wine with Pearl Onions and Mushrooms
- Italian Summer Minestrone Soup with Pesto
- Hot-and-Numbing Dried Beef & Sesame Beef – Sichuan Chinese Crispy Beef Slivers
- Sautéed Chicken Livers with Onions and Artichokes from Liguria, Italy
Favorite Cookbooks
- The Babbo Cookbook
- The Balthazar Cookbook
- Biba's Italy
- Chanterelle
- The Lever House Cookbook
- Made in Italy: Food & Stories
- Magic in the Kitchen
- The Red Cat Cookbook
- Workin' More Kitchen Sessions with Charlie Trotter
- The Splendid Table