Porto Rotondo and the sushi limited edition that smells of pecorino – Italian Cuisine

Porto Rotondo and the sushi limited edition that smells of pecorino


The pop-up restaurant of the legendary Wicky Priyan for the Abi D'Oru Hotel in Porto Rotondo: what to taste from 10 to 29 August

Those who know Sardinia intimately know: it is a free, wild and fascinating land that welcomes the most interesting trends and contaminations without losing its spirit of indomitable island. Here it is natural to curl up on granite cliffs, dive into natural pools as well as linger in the hinterland without a precise destination to breathe the intense smell of wild herbs, meet flocks of sheep and discover small towns with few inhabitants and very sunny. And it is always here that the intense flavors of Gallura can meet the elegance of Japanese cuisine to give us an experience to grasp: from 10 to 29 August, theHotel Abi d’Oru of Port Round hosts the chef's creative flair Wicky Priyan with an exclusive pop-up restaurant dedicated to real sushi lovers. Enchanting references to the menu that conquered Milan with the Wicky's of Corso Italia, but also the contaminations inspired by Sardinian products and its catch.

"I have traveled the world, and I believe in the strength that comes from the encounters between places, people, ingredients, techniques. My cuisine is the realization of this approach – says chef Wicky Priyan. Arriving in Sardinia, in this wonderful place, inspired me with new flavors. A new course has begun which I am sure will give rise to a long collaboration with the Abi D’Oru. How to define the kitchen that I will do here? One word is not enough. You must come and try it ".

And we could not resist the temptation. To taste the Sardinian limited edition of Wicky Priyan we booked a table at the 5-star restaurant Marinella Abi d’Oru, we sat comfortably watching the sunset on the beach and discovered the elegance of a carpaccio that combines the flavors of 5 continents, but also that, surprisingly, the marinated raw fish does not fear some flakes of pecorino. Also unforgettable is the Kobe served with a wasabi which costs 800 euros per kilo, the selection of nigiri and the Catalan of Lobster prepared with Sardinian honey. Below, the chef's recipe.

Lobster Catalana with Sardinian honey

Ingredients for 2 people: one aragù from 400g, datterino tomato 100g, red Tropea onion 50g, basil 2 leaves, sMaldon ale (in the end)
For the sauce: o
olive oil 50ml, lime (lime juice) 15 ml, white wine vinegar 15ml, Sardinian honey 10ml
Procedure: p
To prepare the Catalan lobster, start by cutting the red Tropea onion into thin slices and soaking it in a bowl, chop the basil and slice the tomatoes. Boil the lobster in a large pot of water. Once freed from the carapace, cut the pulp into slices. Mix olive oil, lime, white wine vinegar and Sardinian honey to make the sauce. Season all the ingredients with the sauce. Finally add a touch of Maldon salt.

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