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  Life   Food  19 Jul 2019  The soul of Sardinia

The soul of Sardinia

THE ASIAN AGE. | RADHIKA VASHISHT
Published : Jul 19, 2019, 2:10 am IST
Updated : Jul 19, 2019, 2:10 am IST

The 10-day-long food festival features a menu that draws inspiration from recipes that are integral to the home kitchens of this exotic island.

Very few places in the world can boast food that is as authentic as that in Sardinia, says Chef Marco who calls this his home food.
 Very few places in the world can boast food that is as authentic as that in Sardinia, says Chef Marco who calls this his home food.

Very few places in the world can boast food that is as authentic as that in Sardinia, says Chef Marco who calls this his home food.

Sardinia’s delicious specialities, based on simple genuine ingredients, with strong yet delicate flavours, never fail to amaze you. The preparation and essence of the dishes are values that go beyond the taste and are  heritage spanning  thousands of years of history, he adds. The Sardinian Food Festival at Prego, in Gurugram, promises to take patrons on a one-of-a-kind gastronomical journey that not only uses the freshest ingredients, but also presents food that is light and scrumptious.

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Chef Marco Murenu, Italian Chef de Cuisine at Prego, brings you an exclusive gourmet experience from the island of Sardinia, which also happens to be his hometown. The 10-day-long food festival features a menu that draws inspiration from recipes that are integral to the home kitchens of this exotic island. Situated amid the Mediterranean Sea, Sardinia is the second-largest island in the Mediterranean after Sicily. Sardinian food is simple, fresh and scrumptious as it uses a lot of organic ingredients. Sardinia is also famous for its Pecorino cheese.

ZUPPA D’ORZO AI FRUTTI DI MARE

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Succulent juicy slow braised pork ribs cooked in five spices.

Ingredients         

  • Barley – 100 gms
  • Onion – 20 gms
  • Garlic- 10 gms
  • White Wine – 30 gms
  • Olive Oil- 30 gms
  • Fresh Tomato – 50 gms

Seafood

  • Prawns – 30 gms
  • Sea Scallops – 20 gms
  • Mussels – 20 gms
  • John Dory – 30 gms
  • Calamari- 30 gms
  • Bisque Sauce – 30 gms
  • Veg Stock – 30 gms

Fresh Herbs

  • Basil Leaves – 10 gms
  • Parsley – 10 gms
  1. Boil barley and strain from water
  2. Sauté onion, garlic and seafood together till golden
  3. Add white wine and remaining ingredients
  4. Check for seasoning
  5. Ready to serve piping hot

Tags: sardinia, food festival, seafood