Abbamele
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Abbamele Recipes

Learn just one way that you can cook with Abbamele honey from Gourmet Sardinia from the recipes here.

PATATE ALL’ABBAMELE

sweet myrtle and bitter honey 369x482

From The Private Collection of Arcodoro and Sweet Myrtle & Bitter Honey

Baked sweet potatoes with a Sardinian honey & pollen reduction

(serves four)

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Ingredients:

4 pounds sweet potatoes, peeled and cut into 1-inch slices

5 tablespoons butter

½ cup plus 1 tablespoon abbamele

1 teaspoon ground cinnamon

¼ teaspoon freshly ground nutmeg

½ teaspoon salt

2 cups marshmallows (optional)

½ cup pecans (optional)

To Prepare:

Preheat oven to 375°.

Arrange sweet potatoes in a baking dish large enough to accommodate all of the sweet potatoes.  Combine butter, abbamele, cinnamon, nutmeg and salt in a small saucepan over medium heat, stirring until all ingredients are combined.  Pour butter and abbamele mixture over sweet potatoes and cover with aluminum foil. 

Bake 45 minutes in preheated oven.  Uncover and continue baking for an additional 20 minutes, basting occasionally.  Raise oven temperature to broil.  Top sweet potatoes with marshmallows and pecans and broil until marshmallows begin to melt and pecans begin to brown.

Drizzle with remaining abbamele and serve.  

Sweet Myrtle & Bitter Honey 
The Mediterranean Flavors of Sardinia 
By Efisio Farris with Jim Eber 
Published by Rizzoli International Publications (October 2007)

GourmetSardinia Co., Inc. ~ 7051 Portwest Drive Suite 100 ~ Houston, TX 77024 
713-621-6858 ~ www.gourmetsardinia.com 
Arcodoro & Pomodoro Restaurants ~ Houston ~ www.arcodoro.com

ROSU CREMOSU KIN ABBATHU

 

sweet myrtle and bitter honey 369x482

From The Private Collection of Arcodoro and Sweet Myrtle & Bitter Honey

Rosu Cremosu kin Abbathu

Risotto with goat cheese and abbamele
Serves 4

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Ingredients

4 cups vegetable stock 

4 tablespoons (½ stick) unsalted butter
1 shallot, minced
2 cups Sardinian Roma rice
½ cup sparkling white wine
½ cup creamy goat cheese
½ cup heavy cream
4 tablespoons abbamele
½ cup grated young Pecorino Sardo cheese (or other young pecorino cheese)
1 bunch chives, finely chopped

Directions:


In a medium saucepan over high heat, bring the vegetable stock to a boil. Reduce heat
to low, keeping stock hot.

In a thick-bottomed saucepan (copper is best), heat butter over medium-high heat. Add
shallots and cook until translucent. Add the rice, stirring continuously with a wooden
spoon for 2 to 3 minutes. Add the sparkling white wine, stirring until liquid is absorbed.

Gradually ladle in the vegetable stock and season to taste, stirring continuously with the
wooden spoon, making sure rice does not stick to the bottom of the pan. Add more
stock as it is absorbed for 12 minutes.

Stir in goat cheese and heavy cream until well incorporated. Add 2 tablespoons of
abbamele and stir continuously for 3 to 5 minutes until rice is creamy and al dente.

Remove from heat and stir in the pecorino and the chives. Drizzle with the remaining 2
tablespoons of abbamele before serving.

GourmetSardinia Co., Inc. ~ 7051 Portwest Drive Suite 100 ~ Houston, TX 77024
713-621-6858 ~ www.gourmetsardinia.com
Arcodoro & Pomodoro Restaurants ~ Houston & Dallas ~ www.arcodoro.com

Pannacotta kin Abbathu Custard with abbamele 

 

sweet myrtle and bitter honey 369x482

From The Private Collection of Arcodoro and Sweet Myrtle & Bitter Honey

Serves 4

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3 sheets gelatin (9 X 2 ½ -inch sheets)
1 cup whole milk
2 cups heavy cream
¼ cup abbamele, plus more for drizzling
¼ cup sugar
Assorted seasonal berries, for serving


Place the gelatin sheets in a bowl and cover with cold water. Soak for 2 to 3 minutes,
until softened. Drain and squeeze any excess water from the sheets.

In large saucepan over medium heat, combine the milk and heavy cream, stirring
continuously. Add gelatin, ¼ cup of the abbamele, and sugar. Bring to a gentle boil.
Stir mixture, making sure that the gelatin is well dissolved, and remove from heat.

Pour into small plastic molds or custard cups and cover with plastic wrap. Refrigerate
overnight, or at least 8 hours.

Unmold onto individual serving plates. (If pannacotta does not unmold easily, use a
knife to loosen the edges and dip the bottoms of the cups into warm water to loosen.)
Drizzle each custard with abbamele and top with fresh berries.

GourmetSardinia Co., Inc. ~ 7051 Portwest Drive Suite 100 ~ Houston, TX 77024
713-621-6858 ~ www.gourmetsardinia.com
Arcodoro & Pomodoro Restaurants ~ Houston & Dallas ~ www.arcodoro.com

Capesante kin Fregula e Taffaranu

sweet myrtle and bitter honey 369x482

From The Private Collection of Arcodoro and Sweet Myrtle & Bitter Honey

Pan-seared Scallops with Fregula

Serves 4

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1 cup chicken stock, plus more if needed
1 cup fregula
1 bay leaf
1 pinch saffron
5 tablespoons extra virgin olive oil, plus more for drizzling
2 pinches sea salt
2 green onions, chopped
1 shallot, chopped
1 stalks celery, diced
1 zucchini (preferably with blossom), diced
1 yellow squash, diced
1 Roma tomato, seeded and diced
12 diver sea scallops (note – if using smaller scallops, increase quantity)
1 bunch arugula, finely chopped (about 1/2 cup)
1 tablespoon abbamele, warn

In a medium saucepan, bring 1 cup chicken stock to a boil. Add fregula, bay leaf,
saffron, 1 tablespoon of olive oil, and a pinch of salt; cook, covered, for 8 to 10 minutes.
All liquid should be absorbed by the fregula.

Heat 2 tablespoons olive oil in a medium skillet over a medium heat. Sauté green
onions, shallot, and celery for 2-3 minutes. Add zucchini, squash, and tomato and cook
for 2-3 minutes. Combine fregula and vegetables and cook on low heat for another
minute. Add additional stock or hot water if mixture is dry.

In a medium nonstick skillet, heat remaining 2 tablespoons olive oil. Cook scallops
until golden and sprinkle with a pinch of sea salt. Turn and brown other side.

Divide fregula mixture among four plates and top with finely chopped arugula. Top
each with three scallops. Finish with a drizzling of warm abbamele and olive oil.

GourmetSardinia Co., Inc. ~ 7051 Portwest Drive Suite 100 ~ Houston, TX 77024
713-621-6858 ~ www.gourmetsardinia.com
Arcodoro & Pomodoro Restaurants ~ Houston & Dallas ~ www.arcodoro.com

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Cooking the Sardinian Way

It's important to us that people enjoy food, family, and long healthy lives.  The ingredients found on this site are expertly crafted from the finest that Sardinia, Italy has to offer.  Everything here is selected by Efisio Farris for it's color, flavor, texture, and a wide variety of other qualities including health benefits.  Our ingredients don't include junk fillers that degrade the ability of the food to contribute to your health.  

 

We hope that as you browse the site and read through the cookbook that you'll learn a new way of cooking delightful meals for your guests and family, and that you'll be inspired by Efisio's stories and the history presented here.

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If you're looking to experience Sardinian cuisine from the master himself, Arcodoro in Houston, Texas is the place to go.  Treat yourself, treat your family, treat your friends or treat your colleagues.  Arcodoro offers an exclusive menu of great food that's reasonably priced.  Our Wine menu contains a wide variety of wines, including many that have emerged from Sardinia's rich traditions.  Visit Arcodoro.com today to make your reservation.

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4408 W 12th Street

Houston, TX 77055

Phone:

713-621-6858


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