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  • Artichokes with Bottarga

    Fresh artichokes are a much-appreciated delicacy in Sardinia. Their green heads greet you from market stalls and dot the horizon around Oristano, tempting the taste buds. They are often paired with another local delicacy, bottarga. The strong, savory flavor of bottarga, dried and salted fish roe, enriches the crunchy, fresh artichokes, bringing together land and sea. I always use Sardinian olive oil in this dish, as it complements the flavor of the artichokes. In particular, oil from Montiferru, which boasts aromas and flavors of artichokes, is a great complement to the dish. The perfect wine pairing for this dish is Contini Karmis, a robust, almost savory white that is a blend of vernaccia and vermentino. The vermentino in the wine complements the flavor of the artichokes, a notoriously difficult food to pair with wine, and the richness of the vernaccia matches that of the bottarga.

    • 4 fresh raw artichokes, cleaned and thinly sliced
    • Sea salt and freshly ground black pepper, to taste
    • 2–3 teaspoons grated bottarga
    • 2 tablespoons extra virgin olive oil

    1.Layer the artichoke slices on a serving platter.

    2.Sprinkle the artichokes lightly with the salt, black pepper, and bottarga.

    3.Drizzle with the oil and serve immediately at room temperature.


Copyright © 2013 Viktorija Todorovska All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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