Putzu recipe: the chef guiding Le Dune restaurant at Forte Village

Putzu recipe: the chef guiding Le Dune restaurant at Forte Village

Among the memories of an unforgettable vacation are the scents of incontaminated nature, the magnificent seaside and the aromas of gourmet cuisine coming from the kitchens as great chefs create their wonderful dishes at Forte Village, especially at Le Dune with head chef Andrea Putzu.

There is a long list of Celebrity Chefs at Forte Village resort, which includes chef de cuisine Andrea Putzu at the elegant seaside restaurant Le Dune, where you can enjoy a marvelous meal with a view of the Mediterranean Sea and all the flavor of Italian cuisine with a modern touch.

The resort near Santa Margherita di Pula is the perfect place for those wishing to discover new gastronomical experiences of Italian cuisine alongside genuine traditional dishes.

The menus at Forte Village are full of high quality ingredients prepared by high cuisine celebrities, making dishes that perfectly combine tradition, experimentation and innovation paired with some of the very best wines.

Guests at the resort can choose from a wide range of gourmet restaurants created by Michelin starred chefs, for example the Terazza San Domenico guided by Massimiliano Mascia, the Heinz Beck restaurant run by the Michelin starred chef himself also called the “ottavo Re di Roma” – the eighth king of Rome, The Cinnamon Club run by multi-award winning chef Vivek Singh, the Pineta restaurant, the Forte Gourmet, the Belvedere and so many more.

Every dish at Forte Village is an unforgettable sensorial experience, those that wish to observe the master cooks from up close, can choose to do a course at the Gourmet Cooking Academy of the resort.

Now let’s discover the recipe prepared by the young and talented chef Andrea Putzu for the guests at Forte Village Resort.

Recipe Putzu: dish made by the chef at restaurant Le Dune

Among the national and international cuisine exponents at Forte Village Resort we can find Andrea Putzu head chef of Le Dune restaurant. Along with his career, Putzu has been a Demi chef then a Sous chef and is now the chef de cuisine at one of the most outstanding restaurants of the resort.

“I understood the beauty of cooking by “listening” to the ingredients of my island” explains to the chef as he talks about his practice and adds: “after many travels, I returned to Forte Village offering a modern and lighter vision of the great Sardinian and Italian cuisine”.

If cooking is considered an art, the recipe made by Andrea Putzu for the guests at Forte Village is like a painting, or even more a watercolor from the sea. A dish uniting flavors from the sea, a touch of citrus fruits and a hence of Sakura cress mixed with San Marzano tomatoes.

The tomatoes of San Marzano dell’agro sarnese-nocerino, also known as “oro rosso” – red gold, from the Italian region of Campania, are among the most famous ingredients in Italian cuisine and are a PDO product (Protected Designation of Origin).

The vegetable is famous for its compact and meaty pulp, not particularly watery and with few seeds. It’s name is a tribute to the San Marzano sul Arno city, where they are proud of the product and claim it arrived to Campania in 1770 as a gift from the viceroy of Perù to the king of Naples. The king ordered for it to be planted in the area corresponding today to San Marzano sul Arno, where the vegetable thrived in the volcanic earth.

Here are the steps to prepare a watercolor of the sea by Andrea Putzu.

Recipe

Watercolor of the sea

Preparation

Clean the octopus and cuttlefish, take the shells of the shrimps. Steam the octopus for 75 minutes at 100°, also steam the cuttlefish for 60 minutes at 100° and the shrimps for 6 minutes making sure they are all ready at the same time. With the warm ingredients make the seafood carpaccio – thinly sliced, cutting them in layers and intertwining them in a food press; leave them to compress and solidify with their natural gelatin in the fridge for at least 12 hours. For the sauce, make an emulsion with lemon juice and orange juice with extra virgin olive oil, salt, and pepper then put into a disposable food tube. Cut the seafood carpaccio making sure the height of each slice is around 5 mm, then lay out on a plate; garnish with lemon zest, orange and peeled grapefruit, some tomato concasse, capers with stalk and mixed Sakura Cress. Mix everything with the citrus emulsion.

Ingredients for 4 people:

• 1 octopus between 800/900 grams
• 2 cuttlefish around 400 grams each
• 4 red shrimps
• 8 cappers with stalk
• 2 San Marzano tomatoes
• Mixed Sakura Cress
• 1 natural lemon
• 2 oranges
• 1 grapefruit
• extra virgin olive26 oil
• salt

Would you like to discover the cuisine by Andrea Putzu and have a dreamlike vacation in a true paradise? Book your stay at Forte Village Resort in Sardinia.