Ingredients with Measurements:
- 1 pound Callu de Cabreddu (Sardinian goat or lamb intestines)
- 1 pound shrimp, peeled and deveined
- 1 can (14.5 oz) diced tomatoes
- 1 onion, chopped
- 3 garlic cloves, minced
- 1/4 cup olive oil
- 1/4 cup white wine
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. Rinse the Callu de Cabreddu under cold running water and cut it into small pieces. Place it in a large pot and cover it with cold water. Bring to a boil and let it simmer for 30 minutes. Drain and set aside.
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 5 minutes, or until the onion is translucent.
3. Add the diced tomatoes, white wine, tomato paste, dried oregano, salt, and pepper to the skillet. Stir well and let it simmer for 10 minutes.
4. Add the cooked Callu de Cabreddu to the skillet and stir well. Let it simmer for another 10 minutes.
5. Add the shrimp to the skillet and stir well. Let it cook for 5-7 minutes, or until the shrimp are pink and cooked through.
6. Serve hot with your favorite side dish.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 12g
- Protein: 32g
Substitutions for ingredients:
- Callu de Cabreddu can be substituted with any other type of sausage or meat.
- White wine can be substituted with chicken or vegetable broth.
- Dried oregano can be substituted with dried basil or thyme.
Variations:
- Add chopped bell peppers or mushrooms to the skillet for extra flavor.
- Use canned crushed tomatoes instead of diced tomatoes for a smoother sauce.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to rinse the Callu de Cabreddu well before cooking to remove any impurities.
- If the sauce is too thick, add a little bit of water or broth to thin it out.
- Serve with crusty bread to soak up the delicious sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or on individual plates.
- Garnish with chopped parsley or basil.
Garnishes:
- Chopped parsley or basil
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Crusty bread
Troubleshooting advice:
- If the Callu de Cabreddu is tough, simmer it for an additional 10-15 minutes until it is tender.
Food safety advice:
- Make sure to cook the Callu de Cabreddu and shrimp thoroughly to avoid any foodborne illnesses.
Food history:
- Callu de Cabreddu is a traditional Sardinian dish made with goat or lamb intestines.
Flavor profiles:
- Savory, slightly tangy, and slightly spicy.
Serving suggestions:
- Serve hot with your favorite side dish.
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Region: Sardinian