18 Authentic Sardinian Recipes Delightful

Welcome to a culinary journey to the heart of the Mediterranean with 18 Authentic Sardinian Recipes Delightful! Whether you’re craving the comfort of homemade pasta, the freshness of seafood, or the rustic charm of island bread, Sardinia’s rich flavors are about to become your new kitchen favorites. Perfect for home cooks looking to spice up their repertoire, these recipes promise to transport your taste buds. Let’s dive in!

Pane Carasau Traditional Sardinian Flatbread

Discover the crisp, paper-thin delight of Pane Carasau, a traditional Sardinian flatbread that’s perfect for snacking or as a unique addition to your bread basket.

Ingredients

• 4 cups all-purpose flour
• 1 1/2 cups warm water (about 110°F)
• 1 1/2 teaspoons salt
• 1 tablespoon olive oil

Instructions

1. In a large bowl, combine 4 cups all-purpose flour and 1 1/2 teaspoons salt. Gradually add 1 1/2 cups warm water and 1 tablespoon olive oil, mixing until a dough forms.
2. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
3. Preheat your oven to 475°F. Divide the dough into 8 equal pieces. Roll each piece as thin as possible, aiming for almost translucent.
4. Place one rolled-out dough piece on a baking sheet. Bake for 4-5 minutes, until the bread puffs up and starts to turn golden. Flip and bake for another 2-3 minutes.
5. Remove from the oven and immediately cut around the edges to separate the top and bottom layers, then return to the oven for 1-2 minutes to crisp up.
6. Repeat with the remaining dough pieces. Let cool before serving.

Pane Carasau’s unique double-baking technique gives it an unforgettable crunch, making it a standout choice for those who love texture in their breads.

Tip: Store in an airtight container to maintain its crispness for days.

Malloreddus alla Campidanese Sardinian Gnocchi

Bring a taste of Sardinia to your kitchen with this comforting Malloreddus alla Campidanese, a rustic pasta dish featuring tender gnocchi in a rich, meaty sauce.

Ingredients

• 1 lb Malloreddus (Sardinian gnocchi)
• 1/2 lb ground pork
• 1/2 lb ground beef
• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup tomato paste
• 1 cup dry white wine
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes
• 1/2 cup grated Pecorino Sardo cheese

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Add ground pork and beef to the skillet. Cook, breaking apart with a spoon, until browned, about 10 minutes.
3. Stir in tomato paste, white wine, salt, black pepper, and red pepper flakes. Simmer uncovered for 20 minutes, stirring occasionally.
4. Meanwhile, cook Malloreddus in boiling salted water according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
5. Add cooked Malloreddus to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
6. Sprinkle with grated Pecorino Sardo cheese before serving.

The secret to this dish’s depth of flavor lies in the slow simmering of the meat sauce, which perfectly coats each piece of gnocchi.

Tip: For an authentic touch, serve with a drizzle of extra virgin olive oil and an extra sprinkle of Pecorino Sardo on top.

Porceddu Sardinian Roast Suckling Pig

Dive into the rustic flavors of Sardinia with this Porceddu, a succulent roast suckling pig that’s crispy on the outside and tender on the inside.

Ingredients

• 1 whole suckling pig (about 10-12 lbs)
• 1/4 cup extra virgin olive oil
• 2 tbsp sea salt
• 1 tbsp black pepper
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 lemon, zested and juiced

Instructions

1. Preheat your oven to 325°F. Rinse the suckling pig inside and out, then pat dry with paper towels.
2. In a small bowl, mix together 1/4 cup extra virgin olive oil, 2 tbsp sea salt, 1 tbsp black pepper, 4 cloves minced garlic, 2 tbsp chopped rosemary, 2 tbsp chopped thyme, and the zest and juice of 1 lemon to create a marinade.
3. Rub the marinade all over the suckling pig, ensuring it’s evenly coated inside and out. Place the pig on a rack in a large roasting pan.
4. Roast in the preheated oven for about 4 hours, or until the skin is crispy and the internal temperature reaches 160°F when measured at the thigh.
5. Let the pig rest for 20 minutes before carving to allow the juices to redistribute.

The magic of this Porceddu lies in its perfect balance of herby aroma and the crackling skin that gives way to impossibly juicy meat.

Tip: For an extra crispy skin, increase the oven temperature to 425°F for the last 15 minutes of cooking.

Seadas Sardinian Honey and Cheese Pastries

Dive into the sweet and savory world of Seadas, a traditional Sardinian pastry that combines the richness of cheese with the sweetness of honey in a crispy, golden package.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup semolina flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup water
• 1 1/2 cups fresh pecorino cheese, grated
• 1/2 cup honey
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together the all-purpose flour, semolina flour, granulated sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
2. Gradually add the water, stirring until a dough forms. Knead the dough on a floured surface until smooth, then wrap in plastic and chill for 30 minutes.
3. Divide the dough into 12 equal pieces. Roll each piece into a thin circle, place a tablespoon of grated pecorino cheese in the center, fold over to form a half-moon, and seal the edges tightly.
4. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the pastries in batches until golden brown, about 3 minutes per side. Drain on paper towels.
5. Drizzle the warm pastries with honey before serving.

The magic of Seadas lies in the contrast between the crispy, buttery crust and the molten, salty-sweet cheese center, making each bite a delightful surprise.

Tip: For an extra touch of authenticity, use Sardinian pecorino cheese and local honey if you can find them.

Zuppa Gallurese Sardinian Bread and Cheese Soup

Warm up with a bowl of Zuppa Gallurese, a comforting Sardinian bread and cheese soup that layers rustic flavors in every spoonful.

Ingredients

• 4 cups day-old sourdough bread, torn into bite-sized pieces
• 2 cups Pecorino cheese, grated
• 4 cups chicken or vegetable broth
• 2 tbsp extra virgin olive oil
• 1 garlic clove, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with 1 tbsp of the olive oil.
2. In a small bowl, mix the minced garlic with the remaining 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using.
3. Layer half of the bread pieces in the prepared dish, sprinkle with half of the Pecorino cheese, and drizzle with half of the garlic oil mixture. Repeat the layers with the remaining bread, cheese, and oil.
4. Gently pour the broth over the layered bread and cheese, ensuring it’s evenly distributed but not soaking the top layer completely.
5. Bake for 25 minutes, or until the top is golden and the edges are bubbly. Let it sit for 5 minutes before serving.

The magic of Zuppa Gallurese lies in its layers: the top stays crisp while the bottom becomes luxuriously soft, creating a delightful contrast in every bite.

Tip: For an extra crispy top, broil for the last 2 minutes of baking, watching closely to prevent burning.

Fregola con Arselle Sardinian Clam and Fregola Pasta

Dive into the heart of Sardinian cuisine with this comforting Fregola con Arselle, a rustic pasta dish that brings the sea to your table with minimal fuss.

Ingredients

• 1 cup fregola pasta
• 1 lb fresh clams, scrubbed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. In a large pot, bring salted water to a boil and cook the fregola pasta according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Add the clams to the skillet, followed by the white wine. Cover and let steam for 5-7 minutes, or until the clams open. Discard any that remain closed.
4. Toss the cooked fregola into the skillet with the clams, stirring gently to combine. Sprinkle with fresh parsley, and season with salt and pepper to taste.

The magic of this dish lies in the fregola’s perfect texture—toasted and chewy—paired with the briny sweetness of clams, creating a simple yet unforgettable meal.

Tip: For an extra layer of flavor, toast the fregola in a dry pan before boiling, until it’s golden and nutty.

Culurgiones Sardinian Stuffed Pasta

Dive into the heart of Sardinian cuisine with these Culurgiones, a delightful stuffed pasta that’s as fun to make as it is to eat. Perfect for a weekend project that rewards you with tender pasta pockets filled with creamy potato and mint.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup water
• 2 medium potatoes, peeled and cubed
• 1/2 cup grated pecorino cheese
• 1 tablespoon fresh mint, finely chopped
• 1 clove garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 teaspoon salt. Make a well in the center and add 2 large eggs and 1/4 cup water. Knead until a smooth dough forms, about 10 minutes. Cover and let rest for 30 minutes.
2. Boil the potatoes in salted water until tender, about 15 minutes. Drain and mash. Stir in 1/2 cup grated pecorino cheese, 1 tablespoon fresh mint, 1 clove minced garlic, and salt and pepper to taste.
3. Roll the dough thinly and cut into 3-inch circles. Place a teaspoon of filling in the center of each circle. Fold the dough over the filling, pinching the edges to seal and create a ridged pattern.
4. Bring a large pot of salted water to a boil. Cook the culurgiones in batches for 3-4 minutes until they float to the surface. Drain.
5. Heat 2 tablespoons olive oil in a pan over medium heat. Add the cooked culurgiones and sauté until lightly golden, about 2 minutes per side.

The magic of culurgiones lies in their unique texture—soft yet slightly chewy pasta encasing a fragrant, creamy filling. It’s a taste of Sardinia that’s sure to impress.

Tip: For an authentic touch, serve with a simple tomato sauce and a sprinkle of extra pecorino cheese.

Bottarga Spaghetti Sardinian Salted Fish Roe Pasta

Dive into the flavors of Sardinia with this Bottarga Spaghetti, a simple yet luxurious pasta dish that brings the taste of the sea to your table.

Ingredients

• 8 oz spaghetti
• 2 tbsp extra virgin olive oil
• 1 garlic clove, minced
• 1/4 tsp red pepper flakes
• 1 oz Bottarga (salted fish roe), grated
• 1/4 cup fresh parsley, chopped
• 1 tbsp lemon zest
• Salt, to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Add the drained spaghetti to the skillet, tossing to coat in the garlic oil. If needed, add reserved pasta water a little at a time to help the sauce cling to the pasta.
4. Remove from heat and stir in grated Bottarga, parsley, and lemon zest. Taste and adjust seasoning with salt if necessary.
5. Serve immediately, garnished with additional Bottarga and parsley if desired.

The magic of this dish lies in the Bottarga’s briny depth, perfectly balanced by the freshness of lemon and parsley.

Tip: For the best flavor, use a microplane to grate the Bottarga finely over the pasta just before serving.

Mirto Sardinian Myrtle Liqueur

Dive into the heart of Sardinian tradition with this homemade Mirto liqueur, a fragrant myrtle berry concoction that’s as simple to make as it is enchanting to sip.

Ingredients

• 2 cups fresh myrtle berries
• 2 cups 100-proof vodka
• 1 cup granulated sugar
• 1 cup water

Instructions

1. Rinse the myrtle berries gently under cold water and pat them dry with a clean towel.
2. Place the berries in a large glass jar and pour the vodka over them, ensuring they’re completely submerged. Seal the jar tightly and store it in a cool, dark place for 40 days, shaking it gently every few days.
3. After 40 days, strain the infused vodka into a clean bowl, pressing the berries to extract all the liquid. Discard the spent berries.
4. In a small saucepan, combine the sugar and water. Heat over medium heat, stirring constantly, until the sugar dissolves completely. Let the syrup cool to room temperature.
5. Mix the cooled syrup with the infused vodka, then pour the liqueur into clean bottles. Seal and let it rest for another 30 days before enjoying to allow the flavors to meld beautifully.

The magic of Mirto lies in its dual infusion process, which coaxes out the myrtle berries’ deep, aromatic flavors and balances them with just the right sweetness.

Tip: For a smoother finish, you can filter the liqueur through a coffee filter before the final bottling.

Sa Cordula Sardinian Lamb Intestine Dish

Dive into the heart of Sardinian cuisine with this traditional Sa Cordula, a rustic and flavorful lamb intestine dish that’s a true celebration of offal.

Ingredients

• 1 lb cleaned lamb intestines
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 cup dry white wine
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your grill or broiler to medium-high heat. If using a broiler, set it to 400°F.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 medium onion, finely chopped, and sauté until translucent, about 5 minutes.
3. Add 2 cloves garlic, minced, and sauté for another minute until fragrant.
4. Add the lamb intestines to the skillet, seasoning with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme. Cook, stirring occasionally, until the intestines are browned on all sides, about 10 minutes.
5. Pour in 1/2 cup dry white wine, scraping any browned bits from the bottom of the skillet. Simmer for 5 minutes until the wine is slightly reduced.
6. Transfer the intestines to the grill or broiler. Cook for 5-7 minutes, turning once, until crispy and charred in spots.
7. Sprinkle with 1 tbsp fresh parsley, chopped, before serving.

The magic of Sa Cordula lies in its contrasting textures—tender yet crispy, with a deep, wine-infused savoriness that’s unforgettable.

Tip: For an authentic touch, serve with a side of pane carasau (Sardinian flatbread) to soak up the delicious juices.

Pardulas Sardinian Ricotta and Saffron Pastries

Dive into the heart of Sardinian cuisine with these delicate Pardulas, sweet pastries filled with ricotta and a hint of saffron, perfect for a unique breakfast or dessert.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, chilled and cubed
• 1 large egg yolk
• 2 tbsp cold water
• 1 cup fresh ricotta cheese
• 1/4 cup sugar
• 1 large egg
• 1/2 tsp saffron threads, dissolved in 1 tbsp warm water
• Zest of 1 lemon

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup sugar, and 1/4 tsp salt. Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs.
3. Stir in 1 large egg yolk and 2 tbsp cold water until a dough forms. Wrap in plastic and chill for 30 minutes.
4. In another bowl, mix 1 cup fresh ricotta cheese, 1/4 cup sugar, 1 large egg, 1/2 tsp saffron threads (dissolved), and zest of 1 lemon until smooth.
5. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 4-inch circles, place on the baking sheet, and spoon 2 tbsp of the ricotta mixture onto each.
6. Fold the edges of the dough over the filling, leaving the center exposed. Bake for 25 minutes until the edges are golden.

The saffron gives these pastries a beautiful golden hue and a subtly exotic flavor that pairs wonderfully with the creamy ricotta.

Tip: For an extra touch, drizzle with honey before serving to enhance the natural sweetness of the ricotta.

Lobster alla Catalana Sardinian Style Lobster

Dive into the flavors of the Mediterranean with this Lobster alla Catalana Sardinian Style, a dish that brings the rustic charm of Sardinian seafood right to your kitchen.

Ingredients

• 2 live lobsters (about 1 1/2 pounds each)
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup dry white wine
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the lobsters and cook for 5 minutes. Remove and let cool slightly before splitting them in half lengthwise.
2. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the lobster halves to the skillet, cut side down, and cook for 2 minutes. Flip and pour in the white wine, simmering for another 3 minutes.
4. Scatter the cherry tomatoes around the lobster, seasoning everything with salt and black pepper. Cover and cook for 5 minutes, or until the tomatoes soften.
5. Sprinkle with fresh parsley before serving. The key to this dish is the bold combination of spicy, garlicky flavors with the sweet, tender lobster meat.

Tip: Serve with crusty bread to soak up the delicious sauce.

Monkfish alla Vernaccia Sardinian Monkfish with Vernaccia Wine

Monkfish alla Vernaccia brings the rustic charm of Sardinian coastal cooking to your kitchen, with the delicate sweetness of Vernaccia wine elevating the firm, meaty monkfish to new heights.

Ingredients

• 1.5 lbs monkfish fillets, cut into 2-inch pieces
• 1/2 cup Vernaccia wine
• 3 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup fresh parsley, chopped
• 1 lemon, juiced

Instructions

1. In a large skillet, heat 3 tbsp extra virgin olive oil over medium heat. Add 2 cloves minced garlic and sauté until fragrant, about 1 minute.
2. Season 1.5 lbs monkfish pieces with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Add to the skillet and cook until lightly browned, about 3 minutes per side.
3. Pour in 1/2 cup Vernaccia wine, scraping up any browned bits from the bottom of the pan. Simmer for 5 minutes, allowing the alcohol to cook off and the sauce to slightly reduce.
4. Remove from heat and stir in 1/4 cup chopped parsley and the juice of 1 lemon. Serve immediately.

The magic of this dish lies in the Vernaccia wine’s ability to tenderize the monkfish while infusing it with a subtle, aromatic sweetness that’s perfectly balanced by the lemon’s acidity.

Tip: For an authentic touch, serve with a side of Sardinian flatbread to soak up the delicious sauce.

Artichokes alla Romana Sardinian Style Artichokes

Dive into the heart of Sardinian cuisine with these Artichokes alla Romana, a dish that marries simplicity with bold flavors, perfect for a cozy dinner at home.

Ingredients

• 4 large artichokes
• 1/4 cup extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup white wine
• 1 cup water

Instructions

1. Prepare the artichokes by trimming the stems and removing the tough outer leaves. Cut off the top third and use a spoon to scoop out the choke.
2. In a bowl, mix together the olive oil, garlic, parsley, mint, salt, and pepper. Rub this mixture all over the artichokes and inside the leaves.
3. Place the artichokes in a deep pan. Pour the white wine and water around them, ensuring the liquid comes about halfway up the sides of the artichokes.
4. Cover the pan and simmer over medium-low heat for 45 minutes, or until the artichokes are tender when pierced with a fork.
5. Uncover and let them sit for 5 minutes to allow the flavors to meld.

The combination of mint and parsley gives these artichokes a refreshing twist that’s unexpected yet utterly delightful.

Tip: Serve with a drizzle of the cooking liquid for an extra burst of flavor.

Sardinian Pecorino Cheese with Honey

Discover the delightful simplicity of Sardinian Pecorino Cheese with Honey, a pairing that brings together the sharpness of aged cheese with the sweet, floral notes of honey for an unforgettable appetizer.

Ingredients

• 8 oz Sardinian Pecorino cheese, cut into 1/2-inch thick slices
• 1/4 cup high-quality honey (such as wildflower or orange blossom)
• 1/2 tsp freshly ground black pepper
• 1/4 cup toasted walnuts, roughly chopped

Instructions

1. Arrange the Pecorino cheese slices on a serving platter, slightly overlapping for a rustic look.
2. Drizzle the honey evenly over the cheese, allowing it to pool slightly between the slices.
3. Sprinkle the freshly ground black pepper and toasted walnuts over the top.
4. Let the dish sit at room temperature for 5 minutes before serving to allow the flavors to meld.

The contrast between the salty, crumbly Pecorino and the smooth, sweet honey creates a harmony of flavors that’s both sophisticated and comforting.

Tip: For an extra layer of flavor, lightly warm the honey before drizzling to enhance its aroma and viscosity.

Sardinian Wild Boar Stew

Dive into the heart of Sardinian cuisine with this rustic Wild Boar Stew, a dish that brings the island’s rugged landscapes and rich flavors straight to your kitchen.

Ingredients

• 2 lbs wild boar, cut into 2-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 cup dry red wine
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat. Add wild boar cubes and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
3. Pour in red wine, scraping the bottom to release any browned bits. Let simmer until reduced by half, about 3 minutes.
4. Return the wild boar to the pot. Add beef broth, tomato paste, salt, black pepper, rosemary, thyme, and bay leaf. Bring to a boil, then reduce heat to low.
5. Cover and simmer for 2.5 to 3 hours, until the meat is tender and the flavors meld together.

The slow simmering process tenderizes the wild boar beautifully, while the red wine and herbs infuse the stew with deep, aromatic flavors that are unmistakably Sardinian.

Tip: For an authentic touch, serve this stew with a side of pane carasau, Sardinian flatbread, to soak up the rich sauce.

Sardinian Almond and Honey Tart

Dive into the sweet, nutty flavors of Sardinia with this Almond and Honey Tart, a delightful dessert that brings a taste of the Mediterranean to your table.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups almond flour
• 1/2 cup honey
• 1/4 cup sliced almonds
• 1 tablespoon powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F. In a large bowl, mix 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 teaspoon salt. Cut in 1/2 cup cold, cubed butter until the mixture resembles coarse crumbs.
2. Whisk 1 large egg with 1 teaspoon vanilla extract and stir into the flour mixture until a dough forms. Press the dough into a 9-inch tart pan, covering the bottom and sides evenly. Chill for 15 minutes.
3. Bake the crust for 15 minutes until lightly golden. Let cool slightly.
4. In a bowl, combine 1 1/2 cups almond flour and 1/2 cup honey. Spread this mixture over the pre-baked crust and sprinkle with 1/4 cup sliced almonds.
5. Bake for another 20 minutes, or until the filling is set and the almonds are toasted. Cool completely before dusting with 1 tablespoon powdered sugar.

The magic of this tart lies in the contrast between the crisp crust and the chewy, honeyed almond filling, a texture play that’s irresistibly satisfying.

Tip: For an extra flavor boost, drizzle a little extra honey over the tart just before serving.

Sardinian Octopus Salad

Bring a taste of the Mediterranean to your table with this vibrant Sardinian Octopus Salad, a dish that’s as refreshing as it is flavorful.

Ingredients

• 1 lb octopus, cleaned and tentacles separated
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large pot, bring water to a boil and gently simmer the octopus for about 45 minutes until tender. Drain and let it cool.
2. Once cooled, slice the octopus into bite-sized pieces.
3. In a large bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, salt, and black pepper.
4. Add the sliced octopus, cherry tomatoes, Kalamata olives, and red onion to the bowl. Toss gently to coat everything in the dressing.
5. Sprinkle with fresh parsley before serving.

The magic of this salad lies in the tender octopus paired with the bright acidity of lemon and the briny pop of olives, creating a symphony of flavors that’s unmistakably Sardinian.

Tip: For an extra tender octopus, freeze it overnight before cooking to help break down the fibers.

Conclusion

We hope these 18 Authentic Sardinian Recipes inspire your next culinary adventure! Each dish offers a taste of Sardinia’s rich traditions and flavors. Don’t hesitate to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!