Sardinia in WinterAteletti alla Sarda - a great winter recipe
The winter in Sardinia is often known as the secret season. The days are commonly sunny and warm, the food is as always excellent, and there are few other tourists around. Winter provides the perfect opportunity to visit the larger cities of Sardinia like Cagliari. The cooler days are perfect for exploring these interesting and historical cities. Cagliari is particularly good as a base during the winter as many Hotels in Cagliari The interior of the island is great in winter and it is the perfect place to really experience the traditional way of life of this magical island. Perhaps ideal is to stay near one of the main towns nearer the coast and use it as a base. If you can't make it to Sardinia in winter though you can still enjoy the recipe! Ateletti alla Sarda Ingredients: Veal or fowl, 2 ox palates, stock, tongue, truffles, butter, mushrooms, sweetbread. Instructions 1) Soak two ox palates in salted water for four hours, then boil them until the rough skin comes off, and cook them in good stock for six hours, press them between two plates and let them get cold. 2) Roll some forcemeat of veal or fowl in flour, cut it into small pieces about the size of a cork, boil them in salted water, let them get cold and cut them into circular pieces. 3) Cut the ox palates also into circular pieces the same size as the bits of forcemeat, then thinner circles of cooked tongue and truffles. String on small silver skewers. Reduce to half its quantity a pint of Velute sauce, and add the cuttings of the truffles, mushroom trimmings, bits of sweetbread, and a squeeze of lemon juice. Let it get cold and then mask the atelets (or skewers with the forcemeat, &c.) with it, and fry them quickly in butter. 4) Fry a large oval crouton of bread, scoop out the centre and fill it with fried slices of cucumber and truffles boiled in a little Chablis. 5) Stick the skewers into the crouton and pour the sauce round it. For a maigre dish use fillets of fish, truffles, mushrooms, and Bechamel sauce. The cucumber should be boiled for five minutes before it is fried.
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