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:
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4
pounds sweet potatoes, peeled and cut into 1-inch slices
5
tablespoons butter
½
cup plus 1 tablespoon abbamele
1
teaspoon ground cinnamon
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¼
teaspoon freshly ground nutmeg
½
teaspoon salt
2
cups marshmallows (optional)
½
cup pecans (optional)
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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:
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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
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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
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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:
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1
turkey (12-16 lbs)
¼
cup extra virgin olive oil
2
tablespoons sea salt
freshly
ground black pepper
½
cup saba, divided
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4
cups chicken stock
4
sprigs flat leaf parsley
2
fresh bay leaves
4
sprigs fresh thyme
2
sprigs fresh rosemary
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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
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