I didn’t really care for stuffings until I cooked this snapper with pine nut & herb stuffing, inspired by a dish Giovanni Pilu served me. Herbs, including rosemary, thyme and oregano grow wild throughout Sardinia and are known as ‘erbette di campo’, herbs of the field. They add a fabulous aroma and flavour to stuffings used for poultry or fish. The pine nuts and dried grapes are a remnant of the Arabic influence that often still appears in Sardinian cooking. This fragrant stuffing needs an equally aromatic wine, like the Aragosta Vermentino di Sardegna with its perfumed nose, tropical fruit flavours and good acid length.
Pine Nut & Herb Stuffing
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