What’s cheaper than a ticket to Italy and totally delicious?
Maybe, your dinner tonight.
This week, we’re loving the “meal as mini-vacation” way to cook AND do a bit of armchair travelling. We’re exploring the Sardinian Cookbook by Viktorija Todorovska, and totally digging the food and flavors found on this beautiful island. Join us! Recipes, ahoy!
Burrida (Cagliari-style)
Start with Burrida, the daily lunch of Italian fishermen — this cold fish dish comes together in a hot second and is perfect for warm weather. Hello, sunshine.
Deviled Eggs
We’re going a bit bananas this recipe for Sardinian deviled eggs. Breadcrumbs! Where have you been all our lives? Sounds egg-cellent.
Spaghetti with Bottarga
For some serious simplicity, fans of cacio and pepe pasta should consider Spaghetti with Bottarga, it’s a total knock-out. Umami lovers, prepare to swoon. Pasta is my jam.
Amaretti
These crisp almond cookies beg for a slow dip in your weekend coffee. Love that moment! Heaven is for real, and it’s made with almond flour.
What will you cook this weekend? Give us a shout on Instagram, join team #altacooks and let’s share what we make!
— the Alta Editions Team
