Sardinian Menu

The Sardinian recipes in my cookbook featured a lot of eggs. There was also a lot of sheep's milk cheese, as it is traditionally a land of shepards, onion, zucchini, cabbage, and very doughy recipes. Almost all of the pastas are stuffed, and there is a lot of seafood, as it is an island. Rather than oil, a lot of the recipes call for lardo (animal fat.) A very thin traditional Sardinian bread called carta di musica (music paper bread) is in a lot of the recipes, but I unfortunately couldn't find this anywhere in Ithaca.

My Menu:

1. Antipasti: Agnolotti con Cipolla (Onion Pizzas)
2. Primo: Culingionis de Casu or de Arrescottu (Sardinian-Style Stuffed Pasta with Spinach)
3. Contorno: Zucchine in Agrodolce (Sweet-and-Sour Zucchini)
4. Dolce: Zippulas (Honey Filled Fritters)

Shopping List:

• Onions
• Plum Tomatoes (1 3/4 lbs)
• Hard Pecorino
• Zucchini (2 lbs)
• 1 head of cabbage
• eggs
• Fresh Pecorino (1 lb)
• Spinach (1/2 lb)
• White wine vinegar
• butter