2 lobsters (500 gr each) 1 onion 2 tomatoes each Extra virgin olive oil ( possibly Sardinian) 1 lemon salt and pepper to taste How to do it: We boil the two lobsters in abundant boiling water. Cooking times range from 20 to 30 minutes ... .. depend on the size of the king of crustaceans ( no need for you to try [...]
For 8 portions 800 g carasau bread 8 eggs 400 g tomato sauce 200 g grated pecorino cheese 1 lt sheep broth Procedure Put a little broth to boil. When it boils, immerse a sheet of paper (or half, or a quarter, It depends on the size of your pot) of carasau bread, holding it by the edge and remove it [...]
Sweet ravioli from Gallura with tomato sauce: they are delicious ravioli with an unusual filling of sheep's ricotta flavored with fresh lemon peel; details because in?dough c?it's also a little? of sugar, they are typical of the north-eastern part of Sardinia (called Puligioni but also Bruglioni , Cleaners, Buldzoni). Tradition wants this [...]
2 lobsters (500 gr each) 1 onion 2 tomatoes each Extra virgin olive oil ( possibly Sardinian) 1 lemon salt and pepper to taste How to do it: We boil the two lobsters in abundant boiling water. Cooking times range from 20 to 30 minutes ... .. depend on the size of the king of crustaceans ( no need for you to try [...] 
For 8 portions 800 g carasau bread 8 eggs 400 g tomato sauce 200 g grated pecorino cheese 1 lt sheep broth Procedure Put a little broth to boil. When it boils, immerse a sheet of paper (or half, or a quarter, It depends on the size of your pot) of carasau bread, holding it by the edge and remove it [...] 
Sweet ravioli from Gallura with tomato sauce: they are delicious ravioli with an unusual filling of sheep's ricotta flavored with fresh lemon peel; details because in?dough c?it's also a little? of sugar, they are typical of the north-eastern part of Sardinia (called Puligioni but also Bruglioni , Cleaners, Buldzoni). Tradition wants this [...] 
