The Restaurant is located in the city center with quiet surroundings, the Bistro is a small trattoria featuring dishes that recall Sardinian cuisine, and the Next has a minimal and industrial style, with various Gourmet Pizzas, Gourmet Burgers, and our Cicchetteria on the menu.

Phone:      +39 070 672 058
E-mail: amministrazione@luigipomata.com
Address:   
Ristorante – Viale Regina Margherita 18
CAGLIARI
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SORGHUM, MUSSELS AND BASIL PESTO

  /    /  SORGHUM, MUSSELS AND BASIL PESTO

UTENSILS

Blender, Transparent container, Saucepan

INGREDIENTS

  • 300 gr sorghum
  • 1 celery stick
  • 1 onion
  • 1 carrot
  • 1 lt vegetable broth
  • 500 g mussels
  • 200 g red tomatoes
  • 1⁄2 bunch of parsley
  • 1 bunch of basil
  • 80 g pine nuts
  • 2 garlic cloves
  • Extra virgin olive oil q.s.

INSTRUCTIONS

For the sorghum soup:

  1. soak the sorghum in water for around 2 hours, then drain and rinse it
  2. Separately, blend the celery and carrot
  3. in a saucepan, add the oil and the celery and carrot mix
  4. add the sorghum and leave to return to the pan over a low heat
  5. Once browned, cover the sorghum with the vegetable broth and leave to cook over a medium heat for about 2 hours

For the mussels:

  1. place the raw mussels, chopped tomatoes and parsley in a transparent container and season with a tablespoon of oil.
  2. close the container with a lid and microwave at maximum power for 2-4 minutes
  3. filter the liquid and add it to the sorghum

For the pesto:

  1. place the basil, pine nuts and salt in a blender
  2. blend and, as you go, add the oil until you obtain a cream of the right consistency
  3. add the pecorino, taste and add salt if necessary.

To make the dish, add the sorghum soup, mussels, basil pesto and a few basil leaves.