In anticipation of my 32 Natural Days post on Saturday, I bring you a teaser of sorts. I spent the day with Alessandro Dettori when I was in Sardinia and had a truly wonderful time. After walking the vineyards and checking out the cellar, he plopped me down in a chair at the family farm table for a 2 hour lunch of Sardinia’s finest dishes. He also opened every wine he produces, but we’ll get to that on Saturday. Now- the feast…aka the lunch of my dreams.
As we approached the kitchen, Alessandro pulled me to the side to show me something. He slid back a massive door to a massive oven. Inside was most of what I would be eating for lunch. He explained that they build a fire in the oven and then remove it leaving the stones within incredibly hot. They then put the food in….and leave it. As simple as that. He said it can stay hot for several hours.
Alessandro recruited his friend, the talented Chef Piero Careddu, to run the kitchen at his agriturismo A Kent’Annos. And Piero definitely delivered; with all ingredients from their farm. And if it wasn’t from their farm, it was from their neighbor’s farm. With that- on to the food!
Antipasti- fresh chopped pepper, pistachio and raisin salad. Eggplant fritelli (little fried balls). Herbed sheep’s milk ricotta (to spread on the fresh baked bread). Cippolini rossi gratinata. Lardo and salami.
Primi- his mama’s zuppa di pane (herbed bread and cheese casserole, essentially). And yes- it was made by his mom, who also works in the kitchen. A sheep’s broth is used to season the dish and it is used in many dishes in Sardinian cuisine. We were also served a pasta dish that was delicious- maltagliati castrato (the dish in the background of the photo above.) The meat comes from a castrated sheep. How this differs from a sheep with fully intact family jewels- I have no idea. But it was pretty darn good.
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