Add Italian flair to your holiday table…

Welcome your guests with a glass of sparkling wine with a drop of saba

Top your green bean casserole with pane carasau crumbs

Sweeten your whipped cream with abbamele to top your pumpkin pie

 

Or try one of these new takes on your traditional favorites…

 

PATATE DOLCI ALL’ABBAMELLE

Baked sweet potatoes with a Sardinian honey & pollen reduction

(serves 10-12)

Ingredients:

4 pounds sweet potatoes, peeled and cut into 1-inch slices

5 tablespoons butter

½ cup plus 1 tablespoon abbamele

1 teaspoon ground cinnamon

¼ teaspoon freshly ground nutmeg

½ teaspoon salt

2 cups marshmallows (optional)

½ cup pecans (optional)


 

To Prepare:

Preheat oven to 375°.

 

Arrange sweet potatoes in a baking dish large enough to accommodate all of the sweet potatoes.  Combine butter, abbamele, cinnamon, nutmeg and salt in a small saucepan over medium heat, stirring until all ingredients are combined.  Pour butter and abbamele mixture over sweet potatoes and cover with aluminum foil. 

 

Bake 45 minutes in preheated oven.  Uncover and continue baking for an additional 20 minutes, basting occasionally.  Raise oven temperature to broil.  Top sweet potatoes with marshmallows and pecans and broil until marshmallows begin to melt and pecans begin to brown.

 

Drizzle with remaining abbamele and serve. 

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RIPIENO DI FREGULA

Sardinian fregula stuffing

(serves 10-12)

Ingredients:

2 cups fregula

2 cups chicken stock

1 bay leaf

2 tablespoons extra virgin olive oil

2 shallots, chopped

4 green onions, chopped

2 stalks celery, diced

2 sprigs fresh sage

1 sprig fresh thyme

2 baby zucchini, diced

1 yellow squash, diced

2 vine ripe roma tomatoes, seeded and diced

salt & pepper to taste


 

To Prepare:

In large stock pot, bring chicken stock to a boil.  Add fregula, bay leaf, two tablespoons of extra virgin olive oil and a pinch of salt and cook for 8-10 minutes.

 

In a medium skillet, sauté shallots, green onions and celery for 2-3 minutes on a medium heat.  Add fresh sage, thyme, zucchini, squash and tomatoes and cook for 2-3 minutes.  Combine fregula and vegetables and cook on low heat for another minute.  Add additional stock or hot water if mixture is dry.

 

Transfer mixture to a bowl and allow to cool to room temperature.  Stuff turkey or chicken with Fregula stuffing and cook according to standard cooking instructions for size. 

 

For dressing place mixture in a baking dish and add an additional ½-1 cup of stock, making sure mixture is moist.  Bake covered in a preheated oven at 350° for 30 minutes or until hot. 

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TACHINO ALLA SABA

Fresh free range turkey glazed with Sardinian saba

(serves 12)

Ingredients:

1 turkey (12-16 lbs)

¼ cup extra virgin olive oil

2 tablespoons sea salt

freshly ground black pepper

½ cup saba, divided

4 cups chicken stock

4 sprigs flat leaf parsley

2 fresh bay leaves

4 sprigs fresh thyme

2 sprigs fresh rosemary


 

To Prepare:

Preheat oven to 350°.

 

Remove neck and giblets from the turkey.  Rinse well and blot dry.  Make a mixture of extra virgin olive oil, salt and pepper.  Rub extra virgin olive oil, salt and pepper mixture underneath the breast skin.  Lightly coat the skin with a few tablespoons of saba and season with salt and pepper.

 

Cover bottom of roasting pan with approximately ¼” of stock.  Add parsley, bay leaf, thyme, and rosemary.  Place turkey, breast side up, on a rack and cover the roasting pan with lid or make a tent out of aluminum foil.

 

Place turkey in the oven and roast for 3-4 hours depending on size.  Baste every 30 minutes with additional saba and pan drippings.  When the temperature of the breast reaches approximately 160°, and the thigh reaches 170°, raise the oven temperature to 400°, remove cover and baste with saba for a rich golden finish. 

 

Note: The turkey is fully cooked when the temperature of the thigh reaches 180° and the breast reaches 170°, but will continue cooking once removed from the oven, so be sure to check temperature frequently. 

 

Remove the turkey from the oven and allow to rest covered for at least 20 minutes to allow the natural juices to redistribute.    

 

Carve turkey being careful to retain the skin; serve with pan drippings or gravy.  

 

 

To order these products for your holiday pantry

or for more recipes visit

gourmetsardinia.com

 

 
 
 
 
        Thinking ahead?
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Gift baskets for your clients and friends
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