(serve 2)

Octopus, roast tomato, chickpea, celery & basil salad

Fregola (toasted pasta balls) with gurnard, clams & mussels

Pardulas with mirto cream

For your meal you will need:

A bowl for dressing the octopus
A large saucepan with a suitable lid (or tinfoil) for the gurnard
A deep sided frying pan, or shallow saucepan, for the fregola
A tray for warming the pardulas

The detailed recipes for the dishes are here, but in essence:

Let the salad ingredients come to room temperature, then dress and eat
Decant the sauce into the pan for the gurnard, sit the fish atop, cover and cook, adding the shellfish for the last few minutes
Meanwhile, finish cooking the fregola with a little water
When both fish and fregola are ready, stir a little of the sauce through the fregola, then sit the fish atop and feast
Let the pardulas come to room temperature also, then warm briefly in a low oven. Pop onto plates and spoon the cream onto the side, and enjoy

ENJOY

SARDINIA CAMPO for 2

SARDINIA MARE for 2

SARDINIA MACELLAIO for 2

SPAGHETTI WITH BOTTARGA & BREADCRUMBS for 2

GNUDI WITH LAMB RAGÙ for 2

RICOTTA, PECORINO, BITTER HONEY & PANE CARASAU