ITALIA

Gourmande

   Where food & wine meet culture and lifestyle

THE CHEF RECIPE  Luigi Pomata

Dried Bonito  and black tea infusion, with  ventresca tuna, lemon verbena and tomatoes

 

“I love the local traditional cuisine and I ‘process’ it with a little craziness, still in the hope of not exaggerating”: fresh raw materials, exaltation of fish, taste balance and innovation”.

 

 

Ingredients (serves 4 people)

350 gr Ventresca

5 gr black tea

8 gr dry Bonito

1 Nori algae

1 little branch of lemon verbena

2 red tomatoes

 

Preparation

In a 6 cups Italian coffee maker, put the tea and the dry bonito in (as if you were making a standard coffee).
 cut the central part of the ventresca into 5 x 5 cm cubes. Then, parboil and peel the tomatoes, remove the pips and cut them into little cubes. Cut the Nori algae into stripes and tear off the lemon verbena.

Pour the infusion on and serve hot. Remember to pay great attention to salt and pepper use because both bonito and algae are already salted.

 

 

The philosophy

“Let’s give value to our cuisine and our products, let’s not be influenced by trends. We have a matchless cultural and culinary heritage. Let’s preserve it”

Luigi Pomata

 

TO TASTE THE CHEF’S DISHES

Luigi Pomata

Viale Regina Margherita

Cagliari

Tel. 070672058

luigipomata.com

 

 

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