Sardinian Hard Boiled Eggs Uova Alla Sarda Food

RISOTTO ALLA SARDA

Steps:

• Bring stock to boil and then keep simmering.
• Heat oil in wide heavy based pan. Add onion and saute until soft.
• Add meat browning the meat until cooked.
• Add rice and stir for a minute or two, then add wine and let it evaporate.
• Add passata, saffron and a ladleful of boiling stock, stir. Allow rice time to absorb stock before adding more stock.
• Continue adding stock a ladleful at a time until its all used. Cook for a frther 15 mins on low heat until rice is al dente. Season with salt and pepper.
• When cooked, remove from heat and stir in butter and top with cheese.

SARDINIAN HARD-BOILED EGGS (UOVA ALLA SARDA)

Steps:

• Slice cooled eggs in half lengthwise.
• Put oil, vinegar and salt, to taste in frying pan. Heat pan on low heat.
• Add eggs, turning eggs frequently,cooking over low heat until vinegar evaporates.
• Remove eggs and put in a oven proof dish,cut side up and put in low oven to keep warm.
• To the remaining oil add garlic and parsley cook over low heat for a few minutes, stir in bread crumbs, cook until golden brown, spread mixture over eggs.
• Serve at once warm or cold.