Thursday, 9 June 2016

A delicious recipe from Sardinia by bestselling author Gemma Juliana

I am very happy to kickstart a series of delicious weekly blog posts today, which I hope will tempt you into trying new recipes for your Sunday lunch! I may have mentioned before that I am very lucky to be part of a group of international romantic authors - the World Romance Writers. Our first anthology of short stories, LETTERBOX LOVE STORIES, will be published in a couple of weeks, at the end of June. I thought it might be a good idea to invite a different author every Friday and ask them for their favourite recipe from the country where their story is set.

Today is Gemma Juliana's turn. Gemma's story is called Abandoned Treasures and is set in the beautiful island of Sardinia.

Photo courtesy of Pixabay

Hello Gemma and thank you very much for coming on the blog today.

Thank you for inviting me to visit your blog today, Marie. I’m delighted my story, Abandoned Treasures, is in such wonderful company in our new boxed set, LETTERBOX LOVE STORIES VOLUME I.

What can you tell us about Sardinian cuisine?

The cuisine of Sardinia is very fish-oriented, due to the bounty of the beautiful seas surrounding the island. I chose to share a recipe that is simple, and that has been a staple of the old folks of the island over a long period of time.

You chose a recipe for Tomato-Poached Eggs with Sardinian Music Bread. What a wonderful name!

It is a traditional recipe. The love story of Sophie and Rico takes place at Costa Smeralda, on the northeastern coast of the Mediterranean island. As I researched Sardinia, I fell in love with the culture, the archaeological sites, and the resilience and endurance of a people that historically faced one wave of invasions after the other. While the coastal cities draw tourism the inland area is where the native people maintain their culture and traditions.  

Tomato-Poached Eggs with Sardinian Music Bread

This recipe is a sort of ‘peasant frittata’ and the freshness of the ingredients causes a starburst of intense deliciousness in your mouth. It is a feast for your taste buds!

Ingredients: Serves 4

  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup sliced green onions
  • 2 fresh garlic cloves, minced
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 2 (14.5-ounce) cans whole tomatoes, undrained and coarsely chopped 
  • 4 large eggs
  • 4 sheets pane carasau, each broken into 4 wedges
  • 2 ounces finely grated aged Pecorino Sardo cheese
  • 2 tablespoons chopped fresh basil or 1 tsp dried basil


Heat the oil in a large skillet. Add onions and garlic to pan; cook 3 minutes at medium heat or until fragrant. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper and tomatoes with juice; bringing it all to a boil. Reduce heat to a simmer for 15 minutes, and stir as necessary. Reduce the heat to low. Taking one egg at a time, crack each egg over tomato mixture in the pan, about an inch apart. Sprinkle the eggs with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Cover and cook 5-7 minutes or until eggs are at the desired degree of done. Remove pan from heat. Arrange 4 wedges of pane carasau on 4 plates; spoon sauce equally over each serving and top with 1 egg. Sprinkle each with 2 tablespoons grated cheese and 1/2 tablespoon of chopped fresh basil.

For the recipe to make Pane Carasau (Sardinian Flatbread or Sardinian music bread) visit the fantastic website below. It is a great find for all of us who enjoy Italian cuisine. There you will also find excellent historical facts and lovely photos of Sardinia for those interested in learning out more about this magical island.

Photo courtesy of Pixabay

What do a reality TV star and a Sardinian billionaire have in common? Sophie Hayes is jaded from years of buying and selling the contents of abandoned storage units, so after dumping her fiancé she decides the best way to spend what would have been her honeymoon is to accept an invitation to deliver a rare antique desk to Rico di Carlo. The reclusive widower has secrets—when he lures Sophie into his world he has one week to make sure she never wants to leave.

Gemma Juliana Author Bio

Born in Canada, raised in the Caribbean and educated in Europe, I’ve lived and traveled the world. Perhaps that’s why I believe international settings and a sprinkling of magic add extra romantic spice to a story. I enjoy playing the role of matchmaker when creating love stories where two hearts end up beating as one.

These days the USA is my home. I share a cozy cottage with my true love, our teen son, and a crafty dog who rules us all. My muse is nourished with the finest fuel for creativity – chocolate and coffee.

Visit my website for special offers, latest news, and to see what I’ve written and what’s coming soon.

Thank you for sharing this delicious recipe with us, Gemma!


  1. Thanks so much for having me visit your blog today, Marie. I've made this dish and the subtle fresh flavors are delicious!

  2. Thanks so much for having me visit your blog today, Marie. I've made this dsh and the subtle fresh flavors are delicious!

    1. Thank you for sharing it with us, Gemma. It looks absolutely delicious, and perfect for a summery Sunday lunch!

  3. I love the recipe, Gemma and Marie, and I love the premise of the story. Thanks very much for sharing!

    1. It does look tasty, doesn't it? And what a fantastic setting for a romance. I can't wait to read Gemma's story! Thank you for visiting, Helena.

  4. Nicely done, ladies - this looks like an awesome recipe to try!!

    1. Thank you Denysé. Yes, it does look very appetizing, and I love the name of the bread! I am looking forward to featuring your own recipe...

  5. Having just spent ten days exploring the Italian Lakes, my mouth is already watering at the thought of this delicious bread. A great blog post!

    1. You are right, Marilyn. This recipe looks really tasty! I have never been to the Italian Lakes but they are on my list of dream holidays...I hope you had a wonderful time. Thank you for visiting and for leaving a comment.

  6. This looks so good. I love tomatoes and eggs. The combination looks fantastic! Thanks for sharing, Gemma.