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TABLE TALK


TORMARESCA, LECCE A lovely setting and nicely styled restaurant serving a variety of fresh meat and seafood together with other locally sourced ingredients. Equally famous for their wine selection, the team are efficient and friendly in this cute well situated restaurant. Booking in advance is recommended. Via Benedetto Cairoli 25, 73100, Lecce Tel: +39 0832 300456 | €€€


Restorante Bros HEAD CHEF, FLORIANO PELLEGRINO


GUSTAVO BRACERIA Using local and fresh produce, there is no menu, in short they keep bringing dishes until you’re fit to burst. A unique experience if a little theatrical, but one certainly for the bucket list of your gastro tour of the region. The wine list is a little limited, but nonetheless, local and a perfect accompaniment to the food. Via Gallipoli 48, 73044 Galatone, Gallipoli Tel: +39 345 615 5711 | €€€


DOPPIOZERO Perfect for a casual lunch or an early low-key dinner in a beautiful location near the Duomo. The eatery is a deli styled restaurant with a wide choice of local favourites all served under the jazzy soundtracks in the background. Once again fresh local produce is an important ingredient in all the offerings including a well priced wine menu. Via Guglielmo Paladini 2 | Centro Storico, 73100, Lecce Tel: +39 320 384 0988 | €€


ORECCHIETTE


Literally meaning 'small ears' in Italian, this homemade, ear-shaped pasta is ideal for soaking up any delicious sauce!


SECOND DOUGH 155g butter


120g flour


• Combine the ingredients to obtain a smooth mixture • Form a rectangle and cool


• Spread the first dough and place the second dough in the middle


• Close as if it were a pastry • Give 3 simple turns and 1 double turn


• Place on a baking tray and put in the oven for 9 minutes at 160 °C


SERVE


Stir the soup and pour a fresh drizzle of extra virgin olive oil. Serve crackers as a side accompaniment


RICOTTA SCANTE COTTA, RICCI Serves 4


INGREDIENTS 800g cream 200g strong ricotta


METHOD


• Heat cream and ricotta at 60 °C • Dissolve the soaked gelatine and blend until smooth • Pour and cool in serving bowls


CRACKER


450g of '00' flour 25g yeast


225g of water 16g salt


• Combine flour, water, yeast and knead for three minutes • Add the salt and knead until you get a uniform paste


12g gelatine 120g fresh sea urchin


ONBOARD | SUMMER 2019 | 97


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