2013年5月19日日曜日
Gamberi Crudi al Limone 赤海老のクルード
高級食材と同等評価の味にして驚きのコストパフォーマンスの赤海老を、今日はイタリア版刺身クルードでいただきます。
Gamberi Crudi al Limone, a Sashimi of prawns dressed simply with salt, olive oil and lemon juice.
To eat raw seafoods is not traditionally in Italy at all, but have been recognized and become popular recent years.
2013年5月11日土曜日
Linguine al Tonno alla Carlofortina まぐろとバジリコのリングイネ カルロフォルテ風
島特産のマグロと完熟のポモドリーニがごろっと乗って、ソースはバジリコのペストにクミンの香り漂うエキゾティックな味の一品です。
Linguine al Tonno alla Carlofortina, a tuna and tomato pasta flavored with pesto and cumin Carloforte style.
Carloforte is a name of the town in San Pietro, a small island lie off the south western tip of Sardinia, its pastel coloured buildings reflecting its rich Ligurian and Arab history.
Settled by a Genovese community in the 18th century, Ligurian cuisine is particularly popular.
And the island is renowned for its tuna specialities, the tuna industry is of vital importance here, and also plays a part in the local cuisine.
2013年5月3日金曜日
Arista di Maiale alla Fiorentina 豚肩肉のロースト アリスタ
中世に伝説が残る高貴で古典的なフィレンツェの伝統料理です。
Arista di Maiale, Florentine roast loin of pork in rosemary and garlic, is a traditional dish throughout Tuscany and the rest of northern Italy.