Not sure how much I'll be able to do today. Pictures? don't think my slow 3G will do it.
We have now been in Italy for a week. I am sad that it is nearing a close.
Life has a different pace here.
My updates have been shy of information and photos but I have not yet mastered the art of sitting in a cafe (with fast wi-fi) writing on my ibook.
I loose patience and feel pressure to hurry up.
Internet at home has been just fast enough to eventually read emails...
The upside of all this is I have not
updated or navigated Facebook and have kept my internet time strictly for these short updates and a few important messages that won't wait.
This has allowed us to really take it all in and discover the raw beauty of Southern Sardenia.
The apartment we are renting is SPECTACULAR! We are ON the beach of Nora and in a secluded private gated area that guarantees peace. We are loving it. We used the agents that rents my Aunt's places in Costa Rei and the description of the properties they have was not only true, you can actually expect to be pleasantly surprised. Ursula and her staff are great and Anna the "handler" in Pula was friendly and efficient.
So if going to Sardegna, go to http://www.discover-sardinia.com/
(it took me 15 min. to upload this image so the rest will have to wait)...
Today we went to Cagliari to the market of San Benedetto. It was amazing but I do need to add pictures to prove my point so I must retire now and hope I will get a better connection tomorrow. I will however leave you with a recipe...
TRENET IN PADELLA
from Sergio the butcher
2 lbs of sliced beef (top sirloin or similar) You can also use lamb, veal, chicken or pork
(change to your favorite herbs depending on meat used)
4 cloves of garlic
1 bunch parsley
1 sprig of fresh oregano (or pinch of dry)
1/2 lbs of your favorite mushroom
lots of extra virgin olive oil
A few hours ahead or day before:
From the slices of beef, cut thin strips about 4" long (should be as thin as a "trenette" hence the name which is similar to a "linguini" pasta)
cut the garlic cloves in half
chop the parsley and separate oregano leaves from stems.
mix the meat with all ingredients (except mushrooms), add generous amount of olive oil and mix well.
let the meat rest in refrigerator a few hours or overnight.
Remove from fridge 10-15 minutes before cooking.
In a pan, drizzle olive oil and saute' the mushrooms.
When ready, add meat and quickly saute mixing in the pan for 2-3 minutes.
Ready and serve with you favorite side dishes.
Buon Appetito.
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