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"Culurgiones"
Đây chính là Culurgiones - một loại pasta nhồi nhân đặc trưng của đảo Sardegna, được làm từ bột mỳ Durum, bột mỳ trắng và trứng. Vẻ ngoài có phần giống những con tôm mập ẩn chứa bên trong là nhân pho-mát Pecorino, khoai tây nghiền và bạc hà theo công thức truyền thống của vùng Ogliastra phía đông đảo, từ đó các dị bản khác nhau đã được làm ra trên khắp các làng mạc trên vùng đất này.
• Momo peach 🍑 Sorbetto ice with a sparkling Spumante as aperitivo.. 😇
• Tromboncino from Liguria 🇮🇹 but grown in Japan. Trumpet Zucchini Squash being prepared for recipes here ..
• Pane Carasau (Guttiau) musica sheets bread from Sardinia Italy. サルデーニャ島伝統パンカラザウ. With a dip of Artichokes, Tuna & Togarashi peppers.
• Chicken Liver Mousse with Mini local Figs cooked in Red Wine 鶏のレバームース ミニイチジクの赤ワイン煮込み. Served with some Crostini toasted bread on the side.. This shop is amazing for Italian in Fukuoka 🇮🇹🇯🇵. The other dishes are more Sardinian Italy based, quite traditional too.. This particular recipe is more Tuscan, suddenly reminds me of the Lardo di Colonatta I eat in Italy, which are served differently than the basic recipes in HK. 😋😋😋
• 🇯🇵 🇮🇹 イタリア サルデーニャ島風 クルルジョネス パスタ Sardinian Island style #Culurgiones pasta ¥1,660. This version is filled with the local Pecorino Cheese, Potatoes, Herbs & with a Tomato Sugo sauce. There is a reason why I never want to leave Fukuoka/Kyushu. It’s food produce & also restaurant concepts are almost endless. According to my research, some Italian or French restaurant owner Chefs here think that after their own experiences training or living overseas, they think Kyushu is also a similar very large Island with other smaller off islands 🌴, almost like some regional places in Europe. So they will try to use local produce here to emulate the same concept, if not better~! @Michelinguide 😋😋😋
• Sardinian #Seadas Pastry with soured Cheese, Lemon zest, Bitter Orange Honey 苦いオレンジ蜂蜜, Vanilla Ice Cream ¥1,000. Great to find this recipe in Fukuoka 福岡 too.
Culurgiones. Sounds like some Brando-inspired mob boss or a fast Italian sports car, right? Not quite, but we’re pretty sure Don Corleone wouldn’t mind eating some of these chubby little pasta pockets while zipping along the coast in his Alfa Romeo. Jason Stoneburner of Stoneburner Seattle shows ChefSteps Premium members how to make ’em like a pro. Not a Premium member yet? Sbrigati and hit that link: chfstps.co/2jMya8h.
