Are you looking for a quick, healthy, and incredibly flavorful dinner? Look no further! This Weeding Ring Recipe Sardew (also known as Anello di Fritto Misto Sarto) is a delicious Sardinian specialty that's surprisingly easy to make. Perfect for a weeknight meal or a special occasion, this dish is bursting with fresh flavors and satisfying textures. Get ready to transport your taste buds to the sun-drenched island of Sardinia!
Ingredients:
This recipe serves 4-6 people. Adjust quantities as needed.
- For the Sardew (Sardinian Dough):
- 3 cups all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1 cup warm water
- 2 tablespoons olive oil
- 1 teaspoon baking powder (optional, for extra fluffiness)
- For the Filling:
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground lamb or a mix of lamb and pork
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup grated Pecorino Sardo cheese (or Parmesan)
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- For Frying:
- Vegetable oil, for deep frying
Instructions:
Making the Sardew Dough:
- In a large bowl, combine the flour and salt. Make a well in the center.
- Add the warm water and olive oil to the well. Gradually incorporate the flour from the sides, mixing with a fork until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. If using baking powder, add it during the last minute of kneading.
- Form the dough into a ball, cover it with a clean kitchen towel, and let it rest for at least 30 minutes.
Preparing the Filling:
- Heat a tablespoon of olive oil in a large skillet over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Add the ground meat and cook, breaking it up with a spoon, until browned.
- Stir in the diced tomatoes (undrained), Pecorino Sardo cheese, parsley, pepper, and red pepper flakes (if using).
- Simmer for 10-15 minutes, or until the sauce has thickened slightly. Remove from heat and let cool completely.
Assembling and Frying the Sardew:
- On a lightly floured surface, roll out the dough to about 1/8 inch thickness.
- Using a 4-inch cookie cutter or a knife, cut out circles.
- Place a spoonful of the cooled meat filling in the center of each circle.
- Fold the dough over the filling to form a half-moon shape, pressing the edges firmly to seal.
- Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
- Carefully fry the Sardew in batches, until golden brown and crispy, about 2-3 minutes per side.
- Remove the Sardew from the oil and place them on a wire rack lined with paper towels to drain excess oil.
- Serve immediately.
Cooking Tips:
- For extra flavor, marinate the ground meat in a mixture of olive oil, herbs, and garlic for at least 30 minutes before cooking.
- Don't overcrowd the pan when frying the Sardew; this will lower the oil temperature and result in soggy fritters.
- Serve the Sardew hot with a simple side salad and a glass of Sardinian wine.
Variations:
- Substitute the lamb with beef or a vegetarian filling, such as lentils and vegetables.
- Add other herbs and spices to the filling, such as oregano, thyme, or rosemary.
- Serve with a dipping sauce, such as aioli or marinara sauce.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 20-25g
- Fat: 20-25g
- Carbohydrates: 25-30g
Enjoy this authentic taste of Sardinia! This easy recipe is perfect for a delicious and memorable meal. From homemade cooking to quick dinner ideas, this recipe offers a delightful blend of healthy meals and easy recipes. It's one of the best recipes for those seeking flavorful and satisfying dishes.