We’ve made this meal several times since we got the issue in the mail. The recipes are based on traditional Sardinian cuisine. Sardinia is a “Blue Zone” with a higher-than-normal amount of residents living to be healthy 100-year-olds. As Cooking Light reports, one of the secrets to this longevity may be a plant-based diet in which meat only plays a small role.
And this meal is definitely worth sticking around for! We did slightly modify the recipe. Instead of the traditional Sardinian music bread, we made focaccia with stone-ground flour from Bob’s Red Mill. For that recipe we swapped the dried herbs for fresh rosemary and basil, and added thinly sliced onions, too. And we used homemade tomato sauce we had on hand instead of making the sauce. But we have made the sauce in the recipe before and it’s delicious.
We used zucchini, garlic and onion that Trevor brought home after working at Persephone Farm’s stand at the PSU Farmers’ Market. And we picked all the herbs from our garden. Ricotta salata is a firm, salty version of creamy ricotta. This cheese can be difficult to find, but it’s available at New Seasons stores in Portland.
This meal is so good, we forget it’s vegetarian. It’s so homey and satisfying that even a staunch carnivore won’t feel like something is missing from his plate.