Sardinian cuisine: A celebration of traditional tastes by Chef Riccardo from Italy

Friday, 17 August 2012 00:01 - - {{hitsCtrl.values.hits}}

Sardinian cuisine has a rightful place in the typically Mediterranean gastronomic tradition. Extra virgin olive oil, white meats and fish that is rich in the good, polyunsaturated variety: lamb, kid, mutton, lean pork, oily fish, molluscs and shellfish, are predominantly tasted in a Sardinian food fare.

The flavours that have little to do with nutrients and calories but make everything pleasing to the palate are entirely natural: wild oregano and fennel, garlic, bay leaves and indeed Sardinian dishes are exquisite to eat and healthful to the whole body.

Flavoursome, fragrant and gastronomic explosion – these are the first words that come to mind when thinking of Sardinia’s foods presented by Chef Riccardo from Italy.

Sardinian recipes speak of old style, familiar, humble yet rich fare that in some cases has not changed over centuries. At MLH the Sardinian Food Fare will surface ancient cuisine which is extraordinarily modern delectable touches. As the GM of MLH states: “Sardinian recipes on 24 August at the Governors Restaurant, Mount Lavinia Hotel will not only give elegance of simplicity, but all the refinement of wholesomeness.”

The best of Sardi-nian recipes are rustic, hearty, and straightforward and some of the dishes that will be made by Chef Riccardo on 24 August for dinner for a price of Rs. 2,475 nett would be:

Cold: Seafood salad, smoked tuna fish with mint mayonnaise, fish tartare and beef carpaccio.

Carasau con tonno e pomodorini: Special bread with tuna and tomato dipping

Cold cuts: Pancetta, salami with chili

Action: Calamari rings with chili dipping, suckling pig crunchy roasted with herbs and mirto leaves, malloreddus with sausage and mushroom sauce — special shell pasta.

Main: Panadas sarde – special poached salt cakes; culurgiones – mint ravioli with butter sage and hazelnuts; modha fish fillet gratin with oregano and saffron cream; lamb lasagne, beef fillet medallions with cannonau sauce, baby new potatoes roasted with herbs, mixed devilled vegetable with mint and garlic, baked modha fish tourbant acquapazza, meat balls baked in tomato and mushroom sauce.

Desserts: Assort-ment of cookies, baked cheese ricotta and saffron pardulas, curd, lemon and almond cake, sebadas pistacchio ice cream.