TABLE TALK
HARRY’S GRILL Yes, you’re correct, it's the same place as in Venice. Opened in 1972 by Arrigo Cipriani. It's a must for at least a cocktail, but the lunch and dinner menus are worth the price ticket too. The setting is sublime, menus follow the seasons and if the weather is on your side a table on the terrace overlooking Piazza Unita d’Italia is breathtaking. Piazza Unità d'Italia, 2, 34121 Tel: +39 040 660606 | €€€
SAVOIA EXCELSIOR PALACE, TRIESTE CHEF ANDREA STOPPARI
RISTORANTE SCABAR Many of the city's best restaurants are a little hidden and you have to work that little bit harder to find these gems. But fear not, once you arrive you’re under the professional control of Ami & Giorgio. A highly recommended restaurant by locals and tourists alike, the modern fare is accompanied by some glorious bio wines and the terrace views are quite spectacular. Via Erta di S. Anna 63 - 34149 Tel: +39 040810368 | €€€€€
PEPENERO PEPEBIANCO Starve yourself all day and head for the amazing seven course gourmet menu, you will not be disappointed although the three course menu for €30 is possibly the more polite option. The chef strives to cross local ingredients with innovative combinations all served to provide a sophisticated evening. You’ll also be pleased to know that the vast cellar has a decent international selection of wines to round off this perfect dining experience. Via Cecilia de Rittmeyer, 14/a, 34134 Tel: +39 040 760 0716 | €€€€€
STRUCOLO DE POMI
The Triestine version of apfelstrudel. A baked light pastry filled with apples, grapes and pine kernels
CUTTLEFISH, WHITE ASPARAGUS FROM FOSSALON, PURPLE POTATO MOUSSE & CHEEK LARD FROM SAURIS
INGREDIENTS
500g clean cuttlefish 5 medium purple potatoes 5 white asparagus Aromatic herbs and various buds
METHOD * Quanto Basta - As required
• Peel the purple potatoes, steam and crush. Add them to the vegetable broth with Extra Virgin Olive Oil, salt and pepper, whisk and allow to rest
• Peel the white asparagus, keep the asparagus tips and create balls
• Cook everything in salted water, leave to cool, add oil, salt, white pepper and allow to rest
• Bake the slices of Sauris lard in the oven until they are crispy
• Clean and cut the julienne cuttlefish, blanch them quickly in the vegetable broth, drain and season with oil, salt and white pepper
GARNISH
• Lay the cuttlefish on the potato mousse, along with the asparagus and crispy bacon
• Decorate with herbs, buds, Piran salt and Extra Virgin Olive Oil
Vegetable broth q.b.* Extra Virgin Olive Oil Piran salt Fine salt White pepper
ONBOARD | SPRING 2018 | 101
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