Sardinian Main Courses

sardinian main courses

Sardinian cuisine is based on simple, traditional ingredients used to prepare many different recipes, all different depending on the area.

This section is dedicated to traditional Sardinian main courses. These recipes are rich in taste and include many different ingredients, from vegetables to meat, from fish to bread.

The most famous is favata. It comes from pastoral and rural tradition and is made with dried broad beans, pork, vegetables and wild herbs. Some families also add chopped dried sausage.

Another famous dish is panada: a pastry stuffed with lamb, potatoes and dried tomatoes. Lasagne with carasau bread are an original and yummy main in which the classic pasta sheets are replaced with carasau bread slices, then a pork and champignon mushroom sauce is added, and everything is baked in the oven.

Paella algherese is a modern recipe, invented in 2003 to celebrate the 900th anniversary of the city of Alghero. It’s a reinterpretation of the famous Spanish first course, adding some Sardinian flavour. In paella algherese, rice is replaced with fregola, Sardinian pasta made with durum wheat. Fregola is cooked in a saucepan with various sea and land ingredients, like calamari, clams, king prawns, chicken and sausage.

Last but not least, bread, pecorino cheese and meat broth are the three ingredients giving life to another traditional recipe: gallurese soup, a main course from rural tradition, perfect to sip during cold, winter days.