The Calamosca restaurant in Cagliari showcased at the latest edition of "Excellence" , a food and wine event hosted in Rome for 10 years now, this time in the Authority Tribuna of the Olympic Stadium.
During the event the chef of the Cagliari restaurant - Michele Ferrara - was the protagonist, together with Daniele Cretì , chef of the Allegrìo restaurant in Rome, of a cooking show in which the flavors of Ogliastra were celebrated, the land of centenarians , included in the exclusive club of the Blue Zones, i.e. the areas of the Planet characterized by a particular longevity of the population. Thanks to the lifestyle and, obviously, the cuisine.
On this occasion, Ferrara presented its “Raw and cooked sheep from pasture” , a dish based on symbolic products of Sardinia and Lazio, «but where the sheep is the total protagonist: starting from what it eats, spontaneous herbs such as chicory, present in the recipe, through to what it produces, the milk, from which the pecorino cheeses highly appreciated in both regions derive, up to its own meat, presented both cooked and raw".
The final result is a steamed ravioli filled with sheep, cabbage, sesame oil and spring onion, on fine sheep tartare, cold chicory broth with honey and pecorino foam.
All steam cooked, a method that allows us to «preserve the sustainability of the dish and avoid the use of additional fats, while the meat, cooked inside the ravioli and raw in the tartare at the base of the dish, will allow you to fully savor the taste of this raw material, deriving from an animal that lives its life among pastures and in the open air ".
(Unioneonline)
