A very simple delicious dish, this traditional Carloforte recipe is based on onions.
The preparation is very simple. Prepare white onions for cooking by removing the papery outer layer and washing them. Cut them in half vertically, but leave the root portion intact. Boil them gently in water for about five minutes. Drain and carefully separate the outer layers from the center, reserving the outer layers for stuffing later.
Boil unpeeled potatoes until tender and drain. Peel and mash the potatoes into a puree, and add beaten eggs, breadcrumbs, the heart of the onions (finely chopped), minced garlic cloves and parsley, salt, cinnamon and Parmesan. Mix well and, stuff this mixture into the previously prepared onion shells.
Then fry the stuffed onions in olive oil on both sides until golden. Transfer to another pan and cover with tomato sauce. Continue cooking gently for about 10 minutes.
Link to Article - STUFFED ONIONS
The Conca is located in the Gulf of Mezzaluna. It shows a background of rocks and cliffs overlooking the sea and crystal clear waters.
An ideal destination for diving enthusiasts, thanks to the rocks overlooking the sea bordering a deep water natural pool.
Here there are numerous grottoes on the water, suitable for caving enthusiasts.
It can be reached from the harbor of Carloforte, along the provincial road 102, following the signs.
The parking area is an unguarded dirt road. There are no beach facilit Continua...
Punta Nera is just past the curve leading to Girin beach. It’s an ideal beach for families with children, because it can be reached by car, although one must then park on a dirt road at the entrance of the road.
The beach is a wide strip of fine and warm sand. It’s very large and divided into two parts by an artificial stone dam that protects the beach from the mistral winds and waves. Sheltered from the wind, surrounded by private houses gardens and local vegetation, it overlooks the island of Sant'Antioco and its waters aren't immediately deep.
On th Continua...
This is a traditional dish that uses the belu, or tuna stomach, which is one of the most delicious and refined parts of the fish.
You can purchase it fresh or dried. If using the dried version, it must be soaked in water the night before, then rinsed and boiled for about an hour, and drained.
Once cooked, it is cut into strips and browned in a large skillet with coarsely chopped onions, tomato slices and a splash of dry white wine. Add cubes of potato and cook on low heat for an hour. It is not necessary to add salt.
When done, turn of Continua...
Inside the sheltered bay of Cala Spalmatore, with its reddish rocks and striking green vegetation, is one of the largest and most spectacularly beautiful beaches on the island of San Pietro: La Caletta (The Cove).
Characterized by fine white sand and sheltered by a low cliff, with attractive boulders and reefs that go right into the water from the beach.
The crystal clear water is shallow and of an extraordinary light green and blue color, and the beach floor is sandy, making it particularly suitable for children, especially when the sea is calm. The exception is when the mistral wind blows and sea c Continua...