Sweet Myrtle And Bitter Honey

Sardinian cuisine is an ancient hybrid with influences from occupiers over the millennia from the Middle East, Rome, Catalonia, and North Africa. Adding to this mystery of the island are its indigenous ingredients that taste unlike anything grown or produced elsewhere. From the rambling olive groves and the shepherder's steep mountainsides, to the shrimpers rocky coastline and the riversides full of wild asparagus and dandelion, Sardinia is a land of bounty. Many of its most deeply rooted dishes are associated with religious holidays and thus take on a special layer of meaning. Sardinia is the most extensive region for agricultural variety after Sicily and Piedmont. Sidebars will explore the time-honored food craftspeople of the island: cheesemakers, fishermen, winemakers, and farmers.

The book will be divided into the following chapters: Breads, Appetisers, Pastas and Soups, Main Dishes, Desserts, and Wines and Cheeses. Among the recipes will be Pear, Arugula, and Ricotta Salata Salad; Watermelon Salad with Arugula; Shrimp and Scampi Wrapped in Grilled Zucchini; Swordfish Carpaccio with Citrus and Pomegranate; Teardrop Pasta with Bass Ragu; Risotto with Pecorino and Figs; Cauliflower with Green Olives; Lamb with Roasted Fennel and Favas; Music Bread with Ricotta and Bitter Honey; Custard with Myrtle Liqueur.