Recipes

In the kitchen

Fiore Sardo, when very mild, can be used in quick snacks, fried, roasted or served melted with fresh broad beans. Mature, it is wonderful grated over any type of pasta, soup or meatballs. In traditional Sardinian dishes, it is sprinkled liberally on Pane Frattau, fresh “Culurjones” (Ravioli), Pane Fresa (wafer-thin bread) with fresh tomatoes, stewed eels, polenta, macaroni and soups. The cheese is also delicious with roast potatoes, served with cold meats, fresh tomatoes, onions and good red wine. Freshly-made, before salting, and only a few days after it starts to turn acidic, the cheese is melted to make ravioli, “sos culurjones” and “sas sevadas” or sweets like “sos ruiolos” (in which case the cheese needs to be sweet).

In Sardinia, Fiore Sardo is often used at breakfast, as an aperitif or at the end of a meal. It keeps for a long time even outside the fridge. What is more, the taste and consistency of the cheese remains unaltered even after slicing.

Since the cheese is matured over a long time, it is easily digestible, because the fats and proteins are have already begun to break down, therefore leaving the digestive system with less to do. It is, thus, highly recommended for sportsmen. This variety of mature cheese is also the perfect substitute for meat proteins.

Recently, in well-known cheesemaking reviews, a number of articles have drawn attention to the positive effects of cheeses made with raw milk, such as Fiore Sardo.

Every slice is a treasure-trove of tastes. Try some!.

I RAVIOLI DI BIETOLE (Gavoi)

Servono: 1 kg di ricotta fresca, 300 grammi di bietole, 4 uova, un poco di fiore sardo grattugiato, due cucchiai di farina 00. Si cuociono le bietole in acqua, ma non troppo, per poi proseguire la cottura delle stesse con un poco di burro. Si lasciano raffreddare e si tagliano sottili o si tritano. Si sbattono le uova, anche il bianco, si amalgamano in mezzo alla ricotta, si impasta bene il tutto, si aggiunge un poco di sale, il fiore sardo grattugiato, le bietole macinate e volendo un poco di prezzemolo tritato. Si prepara la pasta fresca, richiudendo la sfoglia e l’impasto, come per i ravioli di formaggio. I ravioli vengono tagliati in forma quadrangolare con una rotella tagliapasta, in modo che non si aprano durante la cottura. Si cuociono, si scolano, si condiscono con sugo o ragù di pomodoro e con molto fiore sardo grattugiato.