Gallura-style soup
Ingredients
stale bread; grated Sardinian pecorino cheese; fresh, sliced cheese, preferably pischeddu; parsley; salt and pepper to taste; mutton broth; mint leaves.
Preparation
Prepare the broth and in the meantime slice the bread and chop the parsley.
Put the grated pecorino cheese, parsley, salt, pepper and mint together in a bowl and mix well.
Lay the slices of bread in an oven dish making a first layer.  Cover with lots of pecorino and the sliced cheese.  Keep adding layers until you run out of bread.
Strain the broth with a colander, pouring it over the soup until the bread absorbs it all.
Heat in the oven for about an hour.

Malloreddus (gnocchetti sardi)
Ingredients
500 g of hard wheat flour; saffron; salt; grated Sardinian pecorino cheese.
Preparation
Prepare the dough by diluting a bit of saffron in a glass of warm water and pouring it over the flour and a pinch of salt.  Knead the dough until it becomes compact and firm, and cut it into pieces and roll the pieces in flour, forming some fine strands.
Cut the strands so they are each about 2 cm long and roll them over a finely ribbed surface giving them a slender shape (their traditional shape).  Put them on a floured surface to let them dry.  Cook them in a large pot of boiling, salted water.
Strain them and serve with sausage and tomato sauce, dusted with grated Sardinian pecorino cheese.

Guttiau bread
Ingredients
Carasau bread (a locally produced, extremely thin flat bread; you’ll need at least one “sheet” per person); salt; extra virgin olive oil.
Preparation
Take each sheet of bread and sprinkle it with a little salt and some extra virgin olive oil.
Put them in the oven and they’re ready in minutes... making an excellent appetizer!

Linguine with lobster sauce
Ingredients
500 g of pasta; 1 bottle of tomato puree; ½ glass of extra virgin olive oil; chopped garlic, parsley and red pepper.
Preparation
Cook the ingredients together for 20 minutes, add the lobster, cut into four or five pieces, let cook for another 10 minutes and serve with linguine boiled separately.

Porceddu (Suckling pork)
Ingredients
One suckling pig; lard; salt and pepper.
Preparation
Disembowel the pig, scrape its skin well and singe the harder bristles.  Clean and dry it, then place it on a spit and cook it at 40-50cm from the fire, towards which its stomach must be facing.  Once the rind is hot, begin to turn the spit, and continue turning until the entire animal is cooked, having taken on a nice, golden brown color.  As the pig is turning, arrange some lard on a spit above so that the heat of the fire makes it trickle down onto the pig; salt it and prepare it all around.  Once it’s cooked, cut it into slices and place it on a platter covered with myrtle leaves. Serve hot.

Seada
Ingredients
500g white flour; 400g of fresh, sharp cheese; 50g of lard; a little bran; ½ lemon; bitter honey; oil for frying; salt.
Preparation
The cheese used for this recipe must be rather sharp.  Put it in a saucepan, and add 250g of water, a spoonful of bran and the grated rind of the lemon;  heat the pan, stirring constantly, until the mixture becomes smooth and dense.  Remove from heat, and take a small quantity of cheese, and with hands rinsed in cold water, flatten it so that it’s about ½ cm thick, and place it on a sheet to dry.  Continue in such a way until you’ve used all the cheese in the pan.  While they’re drying, pour some flour onto a pastry board and mix it with the lard, salting and adding as much warm water as needed to obtain a good consistency.  Lay it out, flattening it with a rolling pin to obtain a large, thin pastry dough; cover half with the pieces of cheese, and cover with the other half of the pastry dough, and press the dough around the pieces so that no air remains inside, and then cut out the little, flat cakes with a perforated cookie cutter measuring about 11cm.  Fry them in boiling oil, dry them and sprinkle them with bitter honey; if you have no honey, dust them with sugar.