Top 4 Sardinian Seafood Dishes

Fregola or fregula is a pasta variety from Sardinia, made with semolina flour and water. The dough is first rolled into very thick spaghetti, then cut to resemble enlarged couscous pieces, and it is finally toasted in the oven, which is why it has a slightly nutty flavor. Fregola is most often paired with seafood and cooked like a risotto. For this dish, it is slowly simmered in a mixture of olive oil, garlic, and the freshest mixed seafood, soaking up all the juices released during the cooking process. Most often, clams or mussels are used in the dish. It can be prepared in two versions - rosso or bianco, that is with or without tomatoes.Expand

Sogliole alla parmigiana is a traditional fish dish made with sole as the star ingredient. Other ingredients usually include fish stock, salt, pepper, butter, Parmigiano-Reggiano cheese, and lemon. The fish is skinned, placed into a buttered ovenproof dish, seasoned with salt and pepper, and dotted with butter before it's browned on both sides. Grated cheese is sprinkled over each fish and some fish stock is poured over each sole. The dish is simmered until the fish is cooked and the cheese melts. Sogliole alla parmigiana is typically garnished with lemon wedges and served with a green salad on the side. This dish is usually associated with Sardinia.Expand

Burrida is a Sardinian technique of serving fish such as skate, smooth hound shark, or dogfish (or any firm-fleshed fish). The fish are sliced and simmered in a broth flavored with celery, carrot, onion, and lemon. Afterwards, for the Cagliari version, the fish is dressed with a sauce consisting of garlic cooked in olive oil, walnuts or pine nuts, parsley, and vinegar. After the fish have absorbed the sauce for a few hours, burrida is served as an appetizer, always cold. There's also a version from Oristano, which is basically the same, but it's made with tomato sauce instead of nuts and vinegar from the Cagliari version.Expand

Aragosta alla Catalana is an Italian dish originating from Sardinia. The salad is prepared with lobster, tomatoes, onions, oil, and lemon. Depending on the variations, the dish can also contain potatoes, cherry tomatoes, and capers. The lobster is usually boiled and cut into smaller pieces, then mixed with a combination of oil, tomatoes, onions, and lemon juice. This dish is traditionally served hot, and even though it's very simple, some claim it's the most lavish dish in Alghero.Expand