In Bitter Honey, seasoned chef Letitia Clark invites us into her home on one of the most beautiful islands in the Mediterranean Sea – Sardinia. The recipes in this book do not take long to make, but you can taste the ethos behind every one of them – one which invites you to slow down, and nourish yourself with fresh food, friends and family.
The importance of eating well is even more pronounced here on this forgotten island. Try your hand at Roasted aubergines with honey, mint, garlic and burrata, or a fresh, zesty salad of Celery, orange, anchovy and hazelnut, followed by Malloreddus (the shell-shaped pasta from the region) with crab, saffron and tomato.
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The importance of eating well is even more pronounced here on this forgotten island. Try your hand at Roasted aubergines with honey, mint, garlic and burrata, or a fresh, zesty salad of Celery, orange, anchovy and hazelnut, followed by Malloreddus (the shell-shaped pasta from the region) with crab, saffron and tomato.
read more