When we returned to Antica Dimora Del
Gruccione, we were treated to a cooking class by Roberto Flore. He showed us
how to make Fregula. He made it look so simple but I am sure it would take lots
of practice to perfect this pasta. The texture of the fresh fregula felt like
cous cous. Roberto has a flair for teaching and demonstrating in a simple manner so we don't feel intimidated by his expertise.
Roberto then showed us how to make simple
but delicious salads and showed us his artistry in his plating skills.
For dinner that night, Roberto cooked us the
following meals.
Course 1 was Melina. This is a beef and
vegetable salad. The beef was tender and the vegetables were fresh and had a
lovely crunchy texture. The salad had a fresh flavour.
 |
| Beef and vegetable salad |
Course 2 was Fritella. This was zucchini
and mint fritters.
 |
| Zucchini fritters |
Course 3 was Zucchini salad with pecorino
(one of the dishes he demonstrated in the cooking class).
 |
| Zucchini salad |
Course 4 was Beef carpaccio with shaved
truffle.
 |
| Beef carpaccio with shaved truffle |
Course 5 was Lasagna but made with Pane
carasau with layers of vegetable served with zucchini cream. This was my
favourite dish of the night.
 |
| Lasagna made of pane carasau |
Course 6 was Buerosso stew in pane carasau.
I liked the presentation of the stew in the bread.
 |
| Buerosso stew in pane carasau |
Dessert was pastafrolla (a kind of cake)
with saffron ice cream topped with sapa. Note that the saffron ice cream was
made with a slow food procedure.
 |
| Pastrafolla with saffron ice cream |
It was a satisfying meal and a lovely way to end our stay at Santu Lussurgiu. Roberto and Lucilla is such a lovely couple and I appreciate all their efforts in trying to make our stay as comfortable and memorable as possible.
2 comments:
Yum
Good show by Roberto and Lucilla!
Post a Comment