Sardinian Pӧlsa alla Sarda

Ingredients

In this Sardinian adaptation of Pӧlsa, we incorporate the unique flavors and ingredients of Sardinian cuisine. The traditional Swedish dish is transformed by using Sardinian spices, such as saffron and fennel seeds, which add a distinct Mediterranean touch. Additionally, we replace some of the original ingredients with Sardinian counterparts, such as using Sardinian pecorino cheese instead of Swedish cheese. These changes result in a dish that celebrates the culinary heritage of both Sweden and Sardinia. We alse have the original recipe for Pӧlsa, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) potatoes, peeled and diced 500g (1.1 lb) potatoes, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 100g (3.5 oz) Sardinian pecorino cheese, grated 100g (3.5 oz) Sardinian pecorino cheese, grated
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the ground beef to the pan and cook until browned, breaking it up with a spoon as it cooks.
3. 3.
   Stir in the fennel seeds, saffron threads, dried oregano, and dried thyme. Cook for another 2 minutes to allow the flavors to meld.
4. 4.
   Add the diced potatoes to the pan and mix well. Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low, cover the pan, and let the mixture simmer for about 20 minutes, or until the potatoes are tender.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   Transfer the mixture to a baking dish and sprinkle the grated Sardinian pecorino cheese on top.
8. 8.
   Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and golden brown.
9. 9.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Sardinian pecorino cheese — For a stronger flavor, use aged pecorino cheese. If unavailable, you can substitute it with Parmesan cheese.

Tips & Tricks

• To add a touch of freshness, garnish the dish with chopped parsley before serving.
• Serve Pӧlsa alla Sarda with a side of crusty Sardinian bread to soak up the delicious flavors.
• For a spicier version, add a pinch of chili flakes to the meat mixture.
• Experiment with different types of ground meat, such as lamb or pork, for a unique twist on the dish.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve Pӧlsa alla Sarda hot, straight from the oven, as a main course. Accompany it with a fresh green salad or steamed vegetables for a well-rounded meal.

Presentation advice

Present Pӧlsa alla Sarda in individual baking dishes, allowing each person to enjoy their own portion. The golden-brown crust and melted cheese on top will make for an enticing presentation.