Sculpted into the shanks of the Sopramonte in the barbagia is Oliena. And drifting toward it from the Nuorese road at sunset, the golden lamplight of the village bedazzles the mountain, splendoring its old, cold grayness as would the gleams of ten thousand torches. Later, inside the village as we sat with our aperitivi, we told a local man how the approach had pleased us. He said that it was ritual for the Olienesi to walk down from the village at crepuscolo (twilight) turning back to face the mountain as the sun softened, sobered down to sleep, before they strolled back up the hill to suppers. And it is from these romantic Olienesi that was begun the tradition of two celebrated Sard dolci—sebadas and sospirus. Sebadas are typically made with a fresh ewe’s milk cheese cushioned inside leaves of pastry, tumbled into bubbling oil, then given a dose of bitter honey. This version asks for ricotta and mascarpone-plumped pastries to be baked, then given a wisp of a honeyed sheen. Present them after some simple supper, such as mazzamurru (page 233), with a tiny glass of icy Malvasia di Cagliari.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.