9月11日(アメリカ同時多発テロがあった日☹️)はカルメッラのお誕生日。
しばらくルガーノの息子のところに行っていたので久しぶりに会いがてらお祝いしよう、
と恋人同士のようにふたりで🤣レストランへ行って来た。
ふたりとも海の幸が食べたい！となり、カルメッラの親戚が働いてる海辺のレストラン
へ。ここは昔っからあり、お店の造りはちょっと古いけど味はまず間違いなし。
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お任せでアンティパストをいろいろ頼んだら、食べきれないほど出て来た😅
(ボッタルガとセロリ、ぶどうのサラダ、海の幸のサラダ、マグロのボッタルガ＆
フレッシュいちじく、小エビのカクテル、マグロのトロを茹でたもの、、、)
めっちゃくちゃ美味しかったのは茹でたてのタコ(写真左から2枚め)、レモンとオリーブ
オイルを乳化させたものをかけただけなんだけど、超柔らかくて😘
続いて温かいアンティパスト、、、と言われたけど無理だよぉ、ここの名物、うなぎの
炭火焼きのみ食べた。うなぎを串にグルグル刺しして焼いたものを食べますかぁ〜？と
客席をサービスの人が回って来て、欲しいとなるとお皿にいくつ？と聞いて乗せて
くれる。(写真上、右から2枚め)
結局、プリモもセコンドもパス。。。締めにレモンシャーベットで終わり 笑
ところでうなぎ、サルデーニャでもよく食べる。前にもブログにUPしたけどサルデー
ニャのうなぎは小さくって細く、まるでドジョウみたい。
味は濃いけどあっさりとしている、かな？市場で水を張った桶に入れて生きたまま売って
いて、家庭でも買って料理することもある。でも生きたままってのはニョロニョロ動いて
料理しにくいので一旦冷凍庫に入れてからの方が処理しやすい。
うなぎ料理いろいろ。。。
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左端；この日食べたうなぎの串刺し炭火焼き、皮パリパリで身がホワホワ😋
中2枚；お馴染み、カルメッラの作る郷土料理、うなぎのパナーダ😘
右端；茹でたうなぎにペコリーノチーズをたっぷりかけたもの、アンティパストと
してイッティオツーリズモ(漁師レストラン)などで出てくることが多い。
海のものにチーズ！と初めはちょっとびっくりしたけど意外にあう。
日本のうなぎの蒲焼きも白焼きも大好きだけど、サルデーニャで食べるうなぎもまた乙な
もの。機会があれば皆さんもご賞味下さいねー。