A very simple delicious dish, this traditional Carloforte recipe is based on onions.
The preparation is very simple. Prepare white onions for cooking by removing the papery outer layer and washing them. Cut them in half vertically, but leave the root portion intact. Boil them gently in water for about five minutes. Drain and carefully separate the outer layers from the center, reserving the outer layers for stuffing later.
Boil unpeeled potatoes until tender and drain. Peel and mash the potatoes into a puree, and add beaten eggs, breadcrumbs, the heart of the onions (finely chopped), minced garlic cloves and parsley, salt, cinnamon and Parmesan. Mix well and, stuff this mixture into the previously prepared onion shells.
Then fry the stuffed onions in olive oil on both sides until golden. Transfer to another pan and cover with tomato sauce. Continue cooking gently for about 10 minutes.
Link to Article - STUFFED ONIONS
This is a traditional dish that uses the belu, or tuna stomach, which is one of the most delicious and refined parts of the fish.
You can purchase it fresh or dried. If using the dried version, it must be soaked in water the night before, then rinsed and boiled for about an hour, and drained.
Once cooked, it is cut into strips and browned in a large skillet with coarsely chopped onions, tomato slices and a splash of dry white wine. Add cubes of potato and cook on low heat for an hour. It is not necessary to add salt.
When done, turn of Continua...
Cala Vinagra is a fjord-like creek, offering a small beach sheltered by the cliff, composed of a gravel seabed, pebbles, rocks and coarse sand.
The waters are of an iridescent green color, which in some sections becomes turquoise.
This creek is full of charm, enhanced by the beautiful island of Cala Vinagra near the beach.
It can be reached starting from Carloforte taking the Provincial Road 104 to the junction for Cala Vinagra then proceeding on the dirt road.
There aren't beach services and there is no Continua...