Inside Sardinia: A Traditional Cooking Method

Inside Sardinia: A Traditional Cooking Method

The first time I saw this method of cooking was some years ago in a small town, in the folds of a mountain in Sardinia, Italy. A  friend who lives a few mountains over had invited me for lunch, and when I arrived the first thing I noticed was the ancient red brick fireplace and clock. It had just snowed in Sardinia and it was cold, so I a found a spot right beside the fireplace to warm up. Upon closer inspection of the red-hot flames I saw slices of pancetta and pork chops sizzling away above the hot embers. The aroma, better than a barbecue and the taste impeccable. I’d never tasted meat so fresh and exquisite.

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Roasting meat in the middle of a living-room was a first for me, and I can’t wait to delve into this tradition yet again.

What is the strangest place you’ve seen meat being cooked?

What is one Country’s Culture is Another’s Taboo | Horse Meat

Roughly 5 million tons of horse meat is consumed yearly by these 8 countries.

  • China
  • Italy
  • France
  • Belgium
  • Switzerland
  • Japan
  • Mexico
  • The Netherlands

In December 2011 American president Obama lifted a five-year ban on horse slaughter. Bringing a once taboo food to the tables of Americans. 70% of Americans oppose horse slaughter, will this lift bring nourishment and good proteins to many starving Americans? Only time will tell.

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Eating Made Easy | Beef Stock Sardinian Style

Beef stock soup or brodo is a simple and popular Sardinian meal, generally served for lunch on Sundays and or mid-week. Homemade beef stock is rich in flavour and less salty than store-bought stock.

Beef stock is a flavoured water preparation and forms the basis of many dishes: soups, sauces, risotto and even pasta dishes. For a richer and fresher-tasting stock use only fresh meats like beef shoulder or shin.

Beef Stock Ingredients

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