After three years conducted flawlessly Louis Sharp chef leaves Of the thirty-two of Savona ancient district of Cuneo Emilia. New chapter, new venture in April, for the young talent in the kitchen that time he specialized in dishes using offal. Seemingly poor food through the skill of the chef Ligurian takes shape, substance and taste. "It enhances the product, I hide the technique," he said by telephone. As in his liver fat Italian ice cream with anchovies. A very popular dish that involves the use of chicken livers and rabbit kept in the yard, flavored with hazelnut Langa, coffee, Red Port, in conjunction with anchovy ice cream and balsamic vinegar. Luigi's Kitchen is punctual, attentive to the ingredients, the chef likes to return the lost recipes, table of popular culture, proposing futuristic flat key. It also stops the successful partnership with the owner George Church.
WHERE HOW WHEN
Contrade
Via Delle Antiche Savigliano, 11
Cuneo Tel +39 0171 480488
www.antichecontrade.it
Sunday evening and Monday closed
Luigi's recipe
Carpaccio kidney, mussels and mustard
Ingredients for four people
Kidney: a kidney Fassone, private internal nerve and baked under vacuum at 65 ° for 35 minutes, seasoned with olive oil, salt, pepper, bay leaves and fava tonka. Let stand for three hours in the refrigerator. Cut into fine carpaccio
Mussels: Thirty bouchon mussels lightly cooked with olive oil, white wine, lemon and parsley stems
gratin with mustard: 500 grams of 150 grams bechamel sauce flavored with Dijon mustard, spread to a thickness of 2 mm, cut down to -30 ° and cut with a pasta bowl with a diameter of 7 cm
finish and presentation: Place the carpaccio of kidney in the middle of the plate, put on the hot mussels well, the pod mustard gratin that will be made in the heat of the salamander. Nappa all with good veal juice and cream of roasted hazelnuts
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