Le Sublimi avventure dell'Isola Dei Porri Stintino Sardegna

Many thanks are due, in the first instance to my mother who permitted me to live a fascinating and extraordinary life, then I would like to thank my uncle called "Padrino" by me and my family when my father left this world. I couldn't also not remember my "bad teachers", tutors of the sea,
Mr Tonino Morras who taught me how to fish and Jack Scanos who taught to me how to respect the ambient and finally a girl from S'Architttu' who influenced my life; without whose constant aid and encouragement this book have been neither written nor illustrated. A particular thank is due to my best friends who used to go to Sardinian "Mare di Fuori" which is the sea that surrounds the northern area called "Nurra", located between Stintino, Argentiera, Porto Ferro and Alghero. Among them I would like to thank Amleto, Tonino, Carlo, Marco, Battista, Pier Paolo,Gianni and other that at the moment I perfectly don't remember but who were very important because they were actors in my fantastic riding of this life. And at the end I would like to thank the girls that I loved without at the same time not being loved but this really doesn't matter.
In this video we can see different aspects of Stintino Area rich of fish of different sizes and aspect. The most delicious of them is the so called "sarago" which is very populated also in the Island of "Asinara", considered the hell for prisoners but at the same time the paradise for fishermen.
In this area we can see different kinds of "sarago" or white bream, called by Italians "sarago pizzuto" and or "sarago reale" .When I was a good hero I used to go to the so called "mare di fuori" ('outside' or 'off' sea) and "l'Isola dei porri" (the so called 'porro' is a sort of a wild onion which grows along the rocks and the riffs) was for me a sort of "Treasure Island" because it was a solitary place without any sort of people everywhere just fishermen and friends. When we fished big fish, according to a past tradition we used to cook the fish covered with salt. This is the recipe:
White Bream ('diplodus sardus', 'vulgaris, annularis', 'Sargus, sargus') the Dentex, the 'Sparus aurata' (Gilt-head bream) covered with salt.

Ingredients:
A so called "sparide" with big dimensions ;
One or two kilos of salt according to the size;
Black and pink pepper;
A bundle of rosemary;
Two spoons of extravergin Sardinian oil;
Two lemons.
A bottle of black wine, I particularly Like Argiolas or Terre Bianche which is a good white wine.

Clean accurately the bass eliminating all the entrails. After this insert the rosemary and the pepper into the cleaned venter.
At the same time prepare an oblong saucepan adding a thick layer of salt. After this put the fish over the salt, then put another layer of salt on the fish and press slightly the beast. As soon as the oven is ready insert the fish into it. The temperature should be more or less 180°. Cook it for about fifteen minutes.
When the fish is ready bring it with its shell of salt which will be broken in front of the table companions. The perfume will anticipate its delicious flower. The stage effect will be granted. You can not miss it!

Category:

Travel & Events

Tags:

• stintino
• alghero
• isola
• dei
• porri
• argentiera
• unnia
• porto
• palmas
• sardegna
• asinara

[loybillyrock]

many thanks! your landscapes are fantastic as well!

[cigniselvatici]

This videos brings back so many memories,thank you very much

[sabhti]

Magnificas fotografia,de la isla,el lugar es de ensueño,fantastico,gracias.

[Paulmanorbier]

Ffantasteg/Fantastico - Beautiful scenery and good music