20 Authentic Sardinian Recipes Delicious

Ready to embark on a culinary journey to the heart of the Mediterranean? Sardinia, an island celebrated for its rich traditions and vibrant flavors, offers a treasure trove of dishes that are as nourishing as they are delightful. From rustic breads to succulent seafood, our roundup of 20 authentic Sardinian recipes will bring the warmth of Italian hospitality right to your kitchen. Let’s dive into these delicious creations!

Sardinian Flatbread with Rosemary

Kickstart your culinary adventure with this Sardinian Flatbread with Rosemary, a dish that’s as fun to make as it is to devour. Perfect for those who love to impress with minimal fuss, this flatbread is a crispy, herby delight that’ll have your taste buds dancing.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tsp fine sea salt
• 1 tbsp fresh rosemary, finely chopped
• 3/4 cup warm water (110°F)
• 1 tsp active dry yeast
• 2 tbsp extra-virgin olive oil, plus extra for drizzling

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour and fine sea salt, whisking to aerate.
2. Dissolve the active dry yeast in warm water (110°F) and let it sit for 5 minutes until frothy, proving the yeast is active.
3. Make a well in the center of the flour mixture, pour in the yeast mixture and extra-virgin olive oil, then mix until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic, a tip for ensuring the perfect texture.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. Preheat your oven to 475°F and place a pizza stone or inverted baking sheet inside to heat, a trick for achieving that crispy bottom.
7. Punch down the dough, then roll it out on a floured surface to a 1/4-inch thickness, sprinkling the finely chopped rosemary evenly over the surface.
8. Transfer the flatbread to the preheated pizza stone or baking sheet, and bake for 10-12 minutes until golden and puffed.
9. Remove from the oven, drizzle with extra-virgin olive oil, and let it cool slightly before serving, a final touch that enhances the flavors.

Now, this flatbread boasts a crispy exterior with a soft, airy interior, infused with the aromatic punch of rosemary. Serve it warm, torn into rustic pieces, alongside a drizzle of honey for a sweet contrast or as a base for your favorite toppings.

Malloreddus alla Campidanese

Unbelievably delicious and slightly cheeky, Malloreddus alla Campidanese is the Sardinian pasta dish that’s here to steal your heart (and possibly your lunch). With its playful, ridged shape perfect for cradling every drop of sauce, this dish is a rustic yet refined celebration of flavors that’ll have you saying ‘Mamma mia!’ in no time.

Ingredients

• 1 lb Malloreddus pasta
• 2 tbsp extra virgin olive oil
• 1/2 cup finely diced pancetta
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup dry white wine
• 1 1/2 cups tomato passata
• 1/2 cup freshly grated Pecorino Sardo cheese
• Salt, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. While the water heats, warm the olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5 minutes.
3. Stir in the onion and garlic, sautéing until translucent, about 3 minutes. Tip: Keep the heat moderate to avoid burning the garlic.
4. Add the red pepper flakes and cook for 30 seconds to release their aroma.
5. Pour in the white wine, scraping up any browned bits from the pan. Simmer until the wine is reduced by half, about 2 minutes.
6. Add the tomato passata and simmer the sauce on low heat for 10 minutes, stirring occasionally. Tip: A splash of pasta water can help adjust the sauce’s consistency.
7. Meanwhile, cook the Malloreddus in the boiling water until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
8. Toss the drained pasta with the sauce, adding reserved pasta water as needed to coat the pasta evenly.
9. Remove from heat and stir in the Pecorino Sardo. Tip: The residual heat will melt the cheese into a creamy sauce.
10. Season with salt to taste and serve immediately.

Velvety with a hint of spice, this dish boasts a harmonious blend of savory pancetta and tangy tomato, all hugged by the pasta’s unique texture. For an extra touch of elegance, garnish with a drizzle of olive oil and a sprinkle of fresh basil leaves.

Porceddu (Sardinian Roast Suckling Pig)

Ready to dive into a dish that’s as fun to pronounce as it is to devour? Porceddu, the Sardinian roast suckling pig, is a showstopper that’ll have your guests whispering sweet nothings to their plates. With its crispy skin and succulent meat, it’s the culinary equivalent of a standing ovation.

Ingredients

• 1 whole suckling pig, about 20 lbs, cleaned and prepared
• 1 cup extra virgin olive oil
• 1/2 cup fresh rosemary leaves, finely chopped
• 1/4 cup coarse sea salt
• 10 cloves garlic, minced
• 2 tbsp freshly ground black pepper
• 1 lemon, zested and juiced

Instructions

1. Preheat your oven to 300°F (150°C) and position a rack in the lower third to ensure even cooking.
2. Pat the suckling pig dry with paper towels, inside and out, to ensure the skin crisps up beautifully.
3. In a small bowl, mix together the olive oil, rosemary, sea salt, garlic, black pepper, lemon zest, and juice to create a fragrant marinade.
4. Generously rub the marinade all over the pig, including inside the cavity, for maximum flavor penetration.
5. Place the pig on a roasting rack in a large roasting pan, belly side down, to start the cooking process.
6. Roast for 4 hours, then increase the oven temperature to 400°F (200°C) for the final 30 minutes to achieve that irresistible golden crackling.
7. Let the pig rest for at least 20 minutes before carving to allow the juices to redistribute, ensuring every bite is moist and flavorful.

Absolutely divine, the Porceddu boasts a crackling skin that shatters upon first bite, revealing tender, herb-infused meat beneath. Serve it with a side of roasted vegetables or a crisp salad to cut through the richness, and watch as it becomes the centerpiece of your culinary tales.

Fregola with Clams and Bottarga

Venture into the realm of Sardinian cuisine with this fregola dish that’s as fun to say as it is to eat—fregola with clams and bottarga, a symphony of sea and earth that’ll make your taste buds do a happy dance.

Ingredients

• 1 cup fregola pasta
• 2 dozen littleneck clams, scrubbed
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1/2 cup dry white wine
• 1/4 cup bottled clam juice
• 1 tbsp unsalted butter
• 1/2 tsp crushed red pepper flakes
• 1 oz bottarga, grated
• 1/4 cup flat-leaf parsley, finely chopped
• Sea salt, to finish

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fregola and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 30 seconds—be vigilant to avoid burning.
3. Increase heat to medium-high, add clams, white wine, and clam juice. Cover and steam until clams open, about 5 minutes. Discard any unopened clams.
4. Reduce heat to low, stir in butter until melted. Tip: The butter emulsifies the sauce, giving it a luxurious texture.
5. Add the cooked fregola to the skillet, tossing to coat evenly. Tip: Let the pasta sit for a minute to absorb the flavors.
6. Remove from heat, sprinkle with bottarga and parsley. Tip: Bottarga is salty, so taste before adding additional salt.
7. Finish with a pinch of sea salt if needed and serve immediately.

Yum! The fregola’s chewiness paired with the briny clams and the umami punch of bottarga creates a dish that’s texturally thrilling. Serve it with a crisp Vermentino to elevate the experience from dinner to a coastal getaway.

Sardinian Seafood Stew

Who knew that a trip to Sardinia could be as simple as stirring a pot? This Sardinian Seafood Stew is your ticket to the Mediterranean, no passport required, blending the ocean’s bounty with the island’s rustic charm.

Ingredients

• 1 lb mixed seafood (shrimp, mussels, squid), cleaned and prepped
• 2 tbsp extra virgin olive oil
• 1 medium white onion, finely diced
• 2 garlic cloves, minced
• 1 cup dry white wine
• 1 can (14.5 oz) San Marzano tomatoes, crushed by hand
• 1 cup fish stock
• 1 tsp saffron threads, lightly crushed
• 1/2 tsp red pepper flakes
• 1/4 cup fresh parsley, finely chopped
• Sea salt, to season

Instructions

1. Heat olive oil in a large, heavy-bottomed pot over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
4. Pour in white wine, scraping the bottom of the pot to deglaze, and simmer until reduced by half, about 3 minutes.
5. Add crushed San Marzano tomatoes, fish stock, and saffron threads, bringing to a gentle boil.
6. Reduce heat to low, cover, and simmer for 20 minutes to meld flavors, stirring occasionally.
7. Gently add mixed seafood to the pot, covering and cooking for 5-7 minutes until shrimp are pink and mussels have opened.
8. Discard any unopened mussels, then stir in chopped parsley and season with sea salt to taste.
9. Serve immediately in wide bowls, garnished with additional parsley and a drizzle of olive oil.

Just imagine the tender seafood, bathed in a saffron-kissed broth, with each spoonful transporting you to the shores of Sardinia. Perfect with a crusty loaf to sop up every last drop of that vibrant, herbaceous sauce.

Pane Carasau (Sardinian Music Bread)

Craving something crispy, light, and utterly unique? Let’s dive into the world of Pane Carasau, Sardinia’s legendary ‘music bread,’ so named for the delightful sound it makes when you break into its paper-thin layers. Perfect for those who love a snack that’s as fun to eat as it is to make!

Ingredients

• 4 cups of tipo 00 flour, plus extra for dusting
• 1 1/2 teaspoons of fine sea salt
• 1 1/4 cups of lukewarm water (110°F)
• 1 tablespoon of extra-virgin olive oil

Instructions

1. In a large mixing bowl, whisk together the tipo 00 flour and fine sea salt until well combined.
2. Create a well in the center of the flour mixture and pour in the lukewarm water and extra-virgin olive oil.
3. Using a fork, gradually incorporate the flour into the liquid until a shaggy dough forms. Tip: The dough should be slightly sticky but manageable. If too dry, add water 1 tablespoon at a time.
4. Turn the dough onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Tip: The windowpane test is a great way to check if the dough is ready—stretch a small piece; if it doesn’t tear, you’re good to go.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 2 hours, or until doubled in size.
6. Preheat your oven to 500°F with a pizza stone or baking steel inside for at least 30 minutes to ensure it’s scorching hot.
7. Divide the dough into 8 equal pieces and roll each into a thin, round sheet, about 1/16 inch thick. Tip: Don’t worry about perfect circles—rustic shapes add charm!
8. Carefully transfer one sheet at a time onto the preheated pizza stone and bake for 3-4 minutes, or until puffed and golden. Repeat with remaining dough.
9. Once baked, immediately split each bread horizontally to create two thin layers, then return to the oven for an additional 2 minutes to crisp up.

Fresh out of the oven, Pane Carasau is a symphony of crunch with a subtle, wheaty sweetness. Serve it alongside a selection of cheeses and cured meats for a Sardinian-inspired snack board, or get creative by using it as a base for mini pizzas—just add toppings and broil until bubbly!

Culurgiones (Sardinian Stuffed Pasta)

Buckle up, pasta lovers! We’re diving fork-first into the world of Culurgiones, Sardinia’s best-kept secret that’s about to become your new obsession. These plump, stuffed pasta parcels are like little edible hugs, filled with the kind of flavors that’ll make your taste buds do a happy dance.

Ingredients

• 2 cups semolina flour, finely ground
• 1/2 cup warm water, precisely 110°F
• 1 tsp sea salt, finely ground
• 1 cup russet potatoes, peeled and cubed
• 1/2 cup pecorino cheese, freshly grated
• 1/4 cup mint leaves, finely chopped
• 1 egg yolk, pasture-raised and lightly beaten
• 2 tbsp clarified butter
• 1/4 tsp nutmeg, freshly grated

Instructions

1. In a large mixing bowl, combine semolina flour and sea salt. Gradually add warm water, kneading until a smooth, elastic dough forms. Cover with a damp cloth and rest for 30 minutes at room temperature.
2. Meanwhile, boil russet potatoes in salted water until fork-tender, about 15 minutes. Drain and mash until smooth.
3. Fold in pecorino cheese, mint leaves, egg yolk, and nutmeg into the mashed potatoes, mixing until fully incorporated. Season lightly with salt.
4. Roll out the rested dough on a floured surface to 1/8-inch thickness. Cut into 3-inch circles.
5. Place a teaspoon of the potato mixture in the center of each circle. Fold and pinch the edges to seal, creating a signature pleated design.
6. Bring a large pot of salted water to a boil. Cook culurgiones in batches for 3-4 minutes, or until they float to the surface.
7. In a skillet, melt clarified butter over medium heat. Gently toss the cooked pasta in the butter until lightly coated.
8. Let these beauties cool for a minute before serving to avoid a molten cheese situation—trust us, your palate will thank you.

Lusciously tender with a cheesy, herby heart, these culurgiones are a textural dream. Serve them atop a swirl of vibrant pesto or with a simple drizzle of olive oil and a sprinkle of extra pecorino for a dish that’s as visually stunning as it is delicious.

Sardinian Lamb Stew with Artichokes

Kick off your culinary adventure with a dish that’s as hearty as it is heartwarming—Sardinian Lamb Stew with Artichokes. This isn’t just stew; it’s a bowl of comfort that whispers sweet nothings to your taste buds, blending tender lamb with the earthy charm of artichokes in a dance of flavors.

Ingredients

• 2 lbs boneless lamb shoulder, cut into 1-inch cubes
• 1 cup dry white wine
• 4 cups chicken stock, homemade preferred
• 1 lb baby artichokes, trimmed and halved
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp fennel seeds, lightly crushed
• 1 tsp dried thyme
• Salt and freshly ground black pepper, to season

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season lamb cubes generously with salt and pepper, then sear in batches until deeply browned on all sides, about 5 minutes per batch. Tip: Avoid overcrowding the pot to ensure a proper sear.
3. Remove lamb and set aside. In the same pot, add onion and garlic, sautéing until translucent, about 3 minutes.
4. Stir in fennel seeds and thyme, cooking until fragrant, about 1 minute.
5. Deglaze with white wine, scraping up any browned bits from the bottom of the pot, and reduce by half, about 5 minutes.
6. Return lamb to the pot, add chicken stock, and bring to a simmer. Cover and cook on low heat for 1.5 hours, or until lamb is tender. Tip: Skim off any excess fat that rises to the surface for a cleaner flavor.
7. Add artichokes and continue to simmer, uncovered, for another 20 minutes, or until artichokes are tender. Tip: The stew is ready when the artichokes can be easily pierced with a fork.
8. Adjust seasoning with salt and pepper as needed.

Perfectly balanced, this stew boasts a velvety texture with layers of flavor that deepen with every spoonful. Serve it over a bed of creamy polenta or with a crusty loaf of bread to soak up every last drop of its savory goodness.

Zuppa Gallurese (Sardinian Bread and Cheese Soup)

Unbelievably comforting and steeped in tradition, Zuppa Gallurese is like a warm hug from your Sardinian nonna—if you had one. This bread and cheese soup is a rustic masterpiece, turning simple ingredients into a dish that’s both hearty and sophisticated.

Ingredients

• 1 loaf of day-old sourdough bread, sliced 1/2 inch thick
• 4 cups whole milk, warmed to 110°F
• 1/2 lb Pecorino Sardo cheese, thinly sliced
• 1/4 cup clarified butter
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 2 large pasture-raised eggs, lightly beaten
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with clarified butter.
2. Layer half of the sourdough slices at the bottom of the dish, ensuring even coverage.
3. Distribute half of the Pecorino Sardo slices over the bread, then sprinkle with half the salt and pepper.
4. Repeat the layering process with the remaining bread, cheese, salt, and pepper.
5. Gently pour the warmed milk over the layers, allowing it to soak in for 5 minutes.
6. Drizzle the beaten eggs evenly over the top, then sprinkle with fresh parsley.
7. Bake for 45 minutes, or until the top is golden and the edges are bubbly.
8. Let the soup rest for 10 minutes before serving to allow the layers to set.

Yieldingly rich and creamy, this soup boasts a delightful contrast between the crispy top layer and the soft, cheese-laden bread beneath. Serve it with a drizzle of extra virgin olive oil and a side of bold red wine for an authentic Sardinian experience.

Sardinian Honey and Walnut Cake

Prepare to have your taste buds whisked away to the sun-drenched shores of Sardinia with this decadent honey and walnut cake that’s as easy to love as it is to make. Perfect for those who fancy a sweet escape without the passport hassle, this cake is a golden, nutty delight that promises to be the star of any table.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, melted and cooled
• 3/4 cup granulated sugar
• 1/2 cup Sardinian honey (or a robust wildflower honey)
• 3 pasture-raised eggs, lightly beaten
• 1 cup walnuts, toasted and finely chopped
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and generously butter a 9-inch round cake pan, lining the bottom with parchment paper for an effortless release.
2. In a large mixing bowl, whisk together the sifted flour, baking powder, and sea salt until well combined, ensuring your cake has the perfect rise and texture.
3. In a separate bowl, blend the melted clarified butter and granulated sugar until the mixture is light and fluffy, a crucial step for achieving that dreamy, airy crumb.
4. Gradually incorporate the lightly beaten eggs into the butter-sugar mixture, followed by the vanilla extract and Sardinian honey, mixing until the batter is smooth and homogenous.
5. Fold in the toasted, finely chopped walnuts, distributing them evenly throughout the batter for that irresistible crunch in every bite.
6. Pour the batter into the prepared cake pan, smoothing the top with a spatula, and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, ensuring it sets perfectly for slicing.

Unbelievably moist with a delicate crumb, this Sardinian Honey and Walnut Cake is a harmonious blend of sweet and nutty flavors. Serve it with a dollop of mascarpone cheese or a drizzle of extra honey for an indulgent twist that’ll have everyone asking for seconds.

Sardinian Pecorino Cheese and Pear Pasta

Kickstart your culinary adventure with a dish that’s as cheeky as it is cheesy—Sardinian Pecorino Cheese and Pear Pasta. This isn’t just pasta; it’s a flirtatious dance of sharp, salty pecorino and sweet, juicy pears, all twirling together in a bowl of al dente perfection.

Ingredients

• 8 oz dried pasta (like spaghetti or fettuccine)
• 1 cup freshly grated Sardinian Pecorino cheese
• 2 ripe pears, cored and thinly sliced
• 2 tbsp extra virgin olive oil
• 1/2 cup heavy cream
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Tip: Salt the water like the sea to ensure your pasta is flavorful from the inside out.
2. Add the pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced pears and sauté until they just begin to soften, about 3 minutes. Tip: Keep the pears slightly firm for a delightful contrast in textures.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the drained pasta to the skillet with the pears.
5. Pour in the heavy cream and half of the grated Pecorino cheese, tossing gently to combine. If the sauce seems too thick, gradually add the reserved pasta water until desired consistency is achieved. Tip: The starch in the pasta water helps the sauce cling beautifully to each strand.
6. Season with black pepper and sea salt, then remove from heat.
7. Serve immediately, garnished with the remaining Pecorino cheese.

Velvety strands of pasta coated in a creamy, cheesy embrace, punctuated by the sweet crunch of pears, make this dish a showstopper. For an extra touch of elegance, serve it with a drizzle of aged balsamic vinegar to elevate the flavors to celestial heights.

Sardinian Stuffed Tomatoes

Delightfully plump and bursting with flavor, these Sardinian Stuffed Tomatoes are like little edible treasure chests, hiding a bounty of savory goodness inside. Perfect for when you want to impress without the stress, this dish is a sunny celebration of Mediterranean flavors that’ll have your taste buds doing the tarantella.

Ingredients

• 4 large beefsteak tomatoes, tops sliced off and seeds scooped out
• 1 cup Arborio rice, rinsed
• 1/2 cup Pecorino Sardo cheese, finely grated
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp crushed red pepper flakes
• 1 cup vegetable broth, warmed

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish just large enough to hold your tomatoes snugly.
2. In a mixing bowl, combine the Arborio rice, Pecorino Sardo, olive oil, garlic, parsley, sea salt, black pepper, and red pepper flakes, stirring until the mixture is uniform. Tip: The rice will absorb flavors as it cooks, so don’t skimp on seasoning.
3. Carefully stuff each tomato with the rice mixture, packing it gently to avoid air pockets. Tip: Leave a little room at the top for the rice to expand.
4. Place the stuffed tomatoes in the prepared baking dish and pour the warm vegetable broth around them. Tip: The broth keeps the tomatoes moist and helps cook the rice evenly.
5. Bake for 45-50 minutes, or until the rice is tender and the tomatoes are soft but still hold their shape.

Unbelievably tender with a slight chew from the rice, these stuffed tomatoes are a symphony of textures and tastes. Serve them atop a bed of peppery arugula for a pop of color and a peppery contrast, or alongside grilled fish for a complete Mediterranean feast.

Sardinian Octopus Salad

Just when you thought salads were all about greens and dressing, here comes the Sardinian Octopus Salad to shake things up. This dish is a bold, briny adventure that’ll have your taste buds doing the tango, proving that octopus isn’t just for fancy restaurant menus anymore.

Ingredients

• 1 lb octopus, cleaned and tentacles separated
• 2 cups water
• 1 cup dry white wine
• 1 lemon, juiced and zested
• 1/4 cup extra-virgin olive oil
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup cherry tomatoes, quartered
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh parsley, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large pot, combine the octopus, water, and white wine. Bring to a boil over high heat, then reduce to a simmer and cover. Cook for 45 minutes, or until the octopus is tender when pierced with a fork.
2. Remove the octopus from the pot and let it cool to room temperature. Once cooled, slice the tentacles into 1/2-inch pieces.
3. In a large mixing bowl, whisk together the lemon juice, lemon zest, and extra-virgin olive oil to create the dressing.
4. Add the sliced octopus, Kalamata olives, cherry tomatoes, red onion, and parsley to the bowl with the dressing. Gently toss to combine.
5. Season the salad with sea salt and freshly ground black pepper, tossing once more to ensure even distribution.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.

Bold flavors and tender textures make this Sardinian Octopus Salad a standout dish. Serve it chilled on a hot summer day for a refreshing meal that’s as visually stunning as it is delicious, or pair it with a crisp white wine to elevate your dining experience.

Sardinian Almond and Lemon Biscuits

Ever find yourself daydreaming about a biscuit that’s not just a sidekick to your coffee but the star of the show? Enter the Sardinian Almond and Lemon Biscuits – a zesty, nutty delight that’s about to make your taste buds do a happy dance.

Ingredients

• 1 1/2 cups fine almond flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, at room temperature
• 2 pasture-raised eggs, lightly beaten
• Zest of 2 organic lemons
• 1 tbsp fresh lemon juice
• 1/2 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. Stir in the almond flour, lemon zest, lemon juice, vanilla extract, and fine sea salt until a cohesive dough forms.
5. Using a tablespoon, scoop the dough and roll into balls, placing them 2 inches apart on the prepared baking sheet.
6. Flatten each ball slightly with the back of a spoon, creating a rustic biscuit shape.
7. Bake for 12-15 minutes, or until the edges are golden brown and the biscuits are firm to the touch.
8. Allow the biscuits to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Unbelievably crisp on the outside with a tender, chewy center, these biscuits are a lemony, almondy revelation. Serve them alongside a dollop of mascarpone for an indulgent twist or simply enjoy them as they are – because sometimes, perfection needs no accompaniment.

Sardinian Wild Boar Ragù

Buckle up, food lovers, because we’re about to dive into a dish that’s as wild and untamed as the Sardinian countryside itself. This wild boar ragù isn’t just a meal; it’s an adventure on a plate, promising flavors so bold they’ll have you dreaming of Mediterranean sunsets.

Ingredients

• 2 lbs wild boar shoulder, diced into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 2 carrots, peeled and finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 1 cup dry red wine
• 2 cups San Marzano tomatoes, crushed by hand
• 2 cups homemade beef stock
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Season the wild boar cubes generously with salt and pepper, then sear in batches until deeply browned on all sides, about 5 minutes per batch. Tip: Avoid overcrowding the pot to ensure a proper sear.
3. Remove the boar and set aside. In the same pot, add the onion, carrots, and celery, sautéing until softened and lightly caramelized, about 8 minutes.
4. Stir in the garlic and cook until fragrant, about 1 minute.
5. Deglaze the pot with the red wine, scraping up any browned bits from the bottom, and reduce by half, about 5 minutes.
6. Return the boar to the pot, along with the crushed tomatoes, beef stock, rosemary, thyme, and bay leaf. Bring to a simmer.
7. Reduce heat to low, cover, and simmer gently for 3 hours, stirring occasionally, until the meat is fork-tender. Tip: For an even richer flavor, let it simmer uncovered for the last 30 minutes to thicken the sauce.
8. Discard the herb sprigs and bay leaf. Adjust seasoning with salt and pepper if needed. Tip: For a smoother ragù, shred the meat with two forks before serving.

What you’ve got here is a ragù that’s robust and hearty, with the wild boar offering a gamey depth that’s beautifully balanced by the sweetness of the tomatoes and the aromatic herbs. Serve it over a bed of creamy polenta or hand-rolled pappardelle for a meal that’s nothing short of legendary.

Sardinian Ricotta and Spinach Ravioli

Feast your eyes on this, folks! Sardinian Ricotta and Spinach Ravioli is like a little pocket of joy, bursting with creamy, cheesy goodness and a hint of earthy spinach, all wrapped up in a tender pasta embrace. It’s the kind of dish that makes you want to do a happy dance right there in the kitchen.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 3 pasture-raised eggs, lightly beaten
• 1 cup whole-milk ricotta cheese, drained
• 1 cup fresh spinach, finely chopped and squeezed dry
• 1/2 cup grated Pecorino Romano cheese
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon sea salt
• 1 tablespoon clarified butter
• 1/4 cup extra-virgin olive oil
• 1 garlic clove, minced
• 1/4 teaspoon crushed red pepper flakes

Instructions

1. On a clean, flat surface, mound the flour and create a well in the center. Pour the beaten eggs into the well and gradually incorporate the flour until a dough forms. Knead for 10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes at room temperature.
2. In a mixing bowl, combine ricotta, spinach, Pecorino Romano, nutmeg, and salt. Mix until homogenous. Set aside.
3. Roll the dough into thin sheets using a pasta machine or rolling pin, aiming for a thickness of 1/16 inch. Place teaspoon-sized dollops of the filling 2 inches apart on one sheet, cover with another sheet, and press around the filling to seal. Cut into individual ravioli with a pasta cutter.
4. Bring a large pot of salted water to a rolling boil. Cook ravioli for 3-4 minutes until they float to the surface. Drain gently.
5. In a sauté pan over medium heat, warm the clarified butter and olive oil. Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Toss the cooked ravioli in the pan to coat evenly.
6. Serve immediately, garnished with additional Pecorino Romano and a drizzle of olive oil.

Marvel at the delicate balance of textures— the silky pasta giving way to the lush, creamy filling, all elevated by the spicy, garlicky sauce. For an extra touch of elegance, plate these ravioli on a bed of wilted spinach or alongside a crisp, white wine.

Sardinian Fried Dough Balls with Honey

Who knew that something as simple as fried dough could transport you straight to the sun-drenched shores of Sardinia? These golden, honey-drizzled orbs of joy are the perfect blend of crispy exterior and pillowy interior, making them impossible to resist.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1 tsp fine sea salt
• 1 tbsp active dry yeast
• 3/4 cup warm water (110°F)
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1 quart sunflower oil, for frying
• 1/2 cup wildflower honey, for drizzling

Instructions

1. In a large mixing bowl, combine sifted all-purpose flour, granulated sugar, and fine sea salt.
2. Dissolve active dry yeast in warm water (110°F) and let stand until frothy, about 5 minutes.
3. Make a well in the center of the dry ingredients; pour in the yeast mixture, lightly beaten pasture-raised eggs, and melted clarified butter.
4. Stir until a sticky dough forms, then knead on a floured surface until smooth and elastic, about 8 minutes.
5. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.
6. Heat sunflower oil in a deep fryer or large pot to 375°F.
7. Pinch off golf ball-sized pieces of dough, roll into smooth balls, and fry in batches until golden brown, about 2-3 minutes per side.
8. Transfer fried dough balls to a paper towel-lined plate to drain excess oil.
9. Drizzle generously with wildflower honey while still warm.

How these Sardinian Fried Dough Balls with Honey boast a crackly exterior that gives way to a cloud-like center, each bite a perfect balance of sweet and savory. Serve them stacked high on a rustic platter for a show-stopping dessert that’s as fun to eat as it is to make.

Sardinian Artichoke and Potato Stew

Mmm, let’s dive into a dish that’s as hearty as it is heartwarming, a Sardinian Artichoke and Potato Stew that’ll make your taste buds do a happy dance. Perfect for those days when you crave something rustic yet refined, this stew is a hug in a bowl.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 pound baby artichokes, trimmed and quartered
• 1 pound Yukon Gold potatoes, peeled and cubed
• 4 cups vegetable stock, homemade preferred
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup fresh parsley, finely chopped
• 1 lemon, zested and juiced

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent, 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook until fragrant, 1 minute, ensuring it doesn’t brown.
4. Add the quartered baby artichokes and cubed Yukon Gold potatoes, tossing to coat in the oil and onion mixture.
5. Pour in the vegetable stock, ensuring it just covers the vegetables, then season with sea salt and freshly ground black pepper.
6. Bring the stew to a gentle boil, then reduce the heat to low, cover, and simmer until the vegetables are tender, 25 minutes.
7. Stir in the finely chopped fresh parsley, lemon zest, and lemon juice just before serving to brighten the flavors.

Packed with layers of earthy and tangy flavors, this stew boasts a velvety texture that’s both comforting and elegant. Serve it with a crusty loaf of bread to sop up every last drop, or top with a sprinkle of pecorino for a salty kick.

Sardinian Saffron Infused Pasta

Alright, let’s dive into a dish that’s as golden as a Sardinian sunset and just as mesmerizing. Sardinian Saffron Infused Pasta isn’t just a meal; it’s a vibrant journey to the heart of the Mediterranean, one forkful at a time.

Ingredients

• 8 oz. artisanal durum wheat pasta
• 1 pinch of premium Sardinian saffron threads
• 2 tbsp clarified butter
• 1/4 cup finely grated Pecorino Sardo cheese
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1/2 cup reserved pasta water
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 tbsp extra virgin olive oil
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, steep the saffron threads in 2 tbsp of warm water for 10 minutes to release their flavor and color.
4. In a large skillet, heat the clarified butter over medium heat until shimmering.
5. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn.
6. Pour in the white wine and let it reduce by half, about 2 minutes.
7. Stir in the saffron infusion and reserved pasta water, bringing the mixture to a gentle simmer.
8. Add the drained pasta to the skillet, tossing to coat evenly in the sauce. Tip: Use tongs for an even toss.
9. Remove from heat and stir in the Pecorino Sardo cheese until melted and creamy.
10. Season with sea salt and freshly ground black pepper to taste.
11. Drizzle with extra virgin olive oil and sprinkle with fresh parsley before serving. Tip: For an extra touch of elegance, serve with a sprinkle of additional saffron threads on top.

Get ready to twirl your fork into a dish where the pasta is luxuriously coated in a golden, aromatic sauce, with the Pecorino Sardo adding a salty depth that’s downright addictive. Serve it up with a crisp white wine, and you’ve got a meal that’s as Instagram-worthy as it is delicious.

Sardinian Cannonau Wine Braised Beef

Today’s the day we ditch the mundane and dive fork-first into a dish that’s as bold in flavor as it is in name: Sardinian Cannonau Wine Braised Beef. Trust me, your taste buds will thank you for this adventure.

Ingredients

• 2 lbs beef chuck roast, cut into 2-inch cubes
• 1 cup Cannonau wine
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 cups beef stock, preferably homemade
• 1 tbsp tomato paste
• 1 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 325°F (163°C). This low and slow approach is key to tender meat.
2. Season the beef cubes generously with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear the beef in batches until deeply browned on all sides, about 3-4 minutes per batch. Tip: Don’t overcrowd the pot to ensure a proper sear.
4. Remove the beef and set aside. In the same pot, sauté the onion until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
5. Stir in the tomato paste, rosemary, and thyme, cooking for 2 minutes to meld the flavors.
6. Pour in the Cannonau wine, scraping up any browned bits from the bottom of the pot. Tip: Those bits are flavor gold!
7. Return the beef to the pot and add the beef stock. The liquid should come about halfway up the sides of the beef.
8. Cover and transfer to the oven. Braise for 2.5 to 3 hours, until the beef is fork-tender. Tip: Check at the 2-hour mark to prevent overcooking.
9. Remove from the oven and let rest for 10 minutes before serving.

Silky, rich, and deeply flavorful, this beef is a showstopper. Serve it over creamy polenta or with crusty bread to soak up every last drop of that luxurious sauce.

Conclusion

Mastering the art of Sardinian cuisine has never been easier with these 20 authentic recipes! From hearty pastas to delicate desserts, there’s something for every home cook to explore. We’d love to hear which dishes become your favorites—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest for others to discover these delicious treasures. Happy cooking!

Bella Bacinos