Saint Efisio, originally from the 3rd century AD, is venerated as the protector of Cagliari and the farmers. His feast, celebrated on May 1st every year, is one of the most important religious events in Sardinia, also told on TV, on Channel 5from the program Journeys of the Heart. The culinary tradition linked to this saint comes to life in Sant’Efisio couscous with vegetables and lamb, a dish that reflects the generosity of the land and the skill of local chefs. In reality, the cous cous it is originally from North Africa, but has established itself in Sardinian cuisine thanks to historical contacts with Mediterranean cultures. This regional recipe differs through the inclusion of distinctive local ingredients, in particular the Lamb meat and the typical vegetables of the region. The Sardinian variant that we propose today reflects the ability of local cuisine to integrate external influences without compromising its unique identity. Its preparation begins with the choice of high quality durum wheat, which is handcrafted to obtain fine wheat semolina. This is then steamed and subsequently dried, before being expertly worked by hand to achieve the light and grainy consistency characteristic of couscous. The seasoning of vegetables it involves a variety of local vegetables, such as ripe tomatoes, fresh courgettes, aubergines and peppers.
There Lamb meatcarefully selected for its tenderness and distinctive flavor, is cooked slowly with aromas, such as garlic, rosemary and thyme to give the dish an unmistakable depth of flavour. The combination of flavors is balanced and harmonious. Sant’Efisio couscous with vegetables and lamb is often served during the saint’s feast, becoming a central element of celebratory banquets. Its presence on the table symbolizes the connection between religious faith, local culture and the richness of the Sardinian land. However, the dish can be enjoyed on any special occasion or as a symbol of Sardinian hospitality. So, don’t hesitate and prepare this delight with us!
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