Sardinian saturday

Added Thursday 23 May 2013 at 12:37
After finally triumphantly locating and digging out the heart of an artichoke, half of us kneaded the pasta dough adding delicate drops of measured saffron water, whilst the others tackled the lobster... all under the humorous eye of Francesco.

The pasta dough resting before transforming into Malloreddus. The Tropea onions, garlic, capers, potatoes and tomatoes covering the turbot before being generously splashed with Prosecco, and not forgetting to add fresh sweet basil leaves and thyme. +44 (0)7990 574 068