Il Ristorante si trova nel centro della città con ambienti silenziosi, il Bistrot è una piccola trattoria con piatti di richiamo alla cucina Sarda, il Next ha uno stile minimal e industrial, in carta ci sono varie Pizze Gourmet, i Burger Gourmet e la nostra Cicchetteria.

Telefono:      +39 070 672 058
E-mail: amministrazione@luigipomata.com
Indirizzi:   
Ristorante – Viale Regina Margherita 18
Bistrot – Via Porcile 21
Next – Viale Regina Margherita 14
CAGLIARI
Instagram Feed

La Cucina

Luigi Pomata – La semplicità in cucina

«Based on the blending of Ligurian trombetta zucchini and Sardinian carasau bread this dish is a link between my two homelands, linked by the sea embodied in the red prawn.»
At times, passion for cooking is passed down from father to son, almost as if were a genetic heritage of skills and knowledge, to be preserved over time. This is the case of Luigi Pomata who, after grandfather Luigi and father Nicolo, is the third generation of cooks in his family. After absorbing from childhood the methods and discipline of a craft admitting no approximation or superficiality, Pomata took a high school diploma in hospitality management and began his training in the family restaurant Da Nicolo. Subsequently he travelled far and wide in Italy and abroad to enrich his skills and expand his culinary culture; in this itinerary some high-level stopovers such as the restaurant of Sirio Maccioni in New York and Marco Pierre White in London. Over time Pomata began to stand out in important competitions, he won the world championship of couscous, he took part in several TV cookery shows and became a member of the Jeunes Restaurateurs d’Europe. The love for ‘his’ Sardinia, the numerous stimulating initiatives promoted by the family, such as the Niko Bistrot, the pastry shop/ice cream parlour Niko Caffè, a small hotel and the opening of a new restaurant in Cagliari – Luigi Pomata – brought him back to his origins. It is here that Pomata finds the most authentic inspiration to compose a set of recipes marked by their simple ingredients, but revisited with creativity and an unmistakable style.
 
Crispy crêpes of carasau bread filled with prawns and mussels in a fish sauce
 
INGREDIENTS FOR 16 PERSONS
  • 1 kg of camone tomatoes
  • 500 g of mussels
  • 16 prawns
  • 4 sheets of carasau bread
  • 3 trombetta zucchini
  • 2 cloves of garlic
  • 1 bunch of parsley
  • 2 glasses of Vermentino white wine
  • Extra-virgin olive oil
  • Salt
  • Pepper
  • Rocket to garnish

Brush the mussels under running water and clean carefully. Clean the prawns, setting the shells aside. Wash the tomatoes, peel and cut into four parts eliminating the seeds. Fry the prawn shells lightly in a pan with a little oil and one unpeeled garlic clove, with a dash of wine. Cover and continue cooking over medium heat for about 25 minutes, then blend and pass the fish sauce through the sieve. Add salt and pepper to taste. Place the mussels in a pan with the remaining garlic and chopped parsley, add the remaining wine, cover and cook at medium heat for about 25 minutes, then blend and pass the fish sauce through the sieve. Add salt and pepper to taste. Place the mussels in a pan with the remaining garlic and chopped parsley, add the remaining wine, cover and cook for 6 minutes. Turn off the flame and leave covered for a further 6 minutes. Add salt and pepper as needed, then filter the liquid and remove the mussels from their shells. Add the liquid to the fish sauce. Wash the zucchini, cut into thin slices and brown in a pan with oil, adding salt and pepper to taste. Moisten the carasau bread with a little water, set on it the slices of zucchini and alternate 1 prawn with 2 mussels, then roll up the crêpe. Continue until ingredients are finished. Place the crêpes in an oven pan and cook for 8 minutes at 180 °C. Remove from the oven, cut in half and decorate with the remaining zucchini slices, some sprigs of rocket and the fish sauce.

2017, Rassegna Stampa