We continue our journey among the authentic flavours of Sant'Antioco with a proposal that enhances the simplicity and quality of local raw materials: wild artichokes with mullet roe. A fresh and fragrant dish that combines the delicacy of wild vegetables with the strong character of the sea.
This recipe was also suggested to us by Francesca and Matteo, owners of the Renzo e Rita restaurant, who have been promoting a cuisine deeply rooted in the territory for years, emphasising small producers and seasonal ingredients.
Ingredients (for 2 persons)
5 Bon ora company wild artichokes
1 teaspoon ground roe Salis company
2 cherry tomatoes
Extra virgin olive oil q.b.
Black pepper to taste
Fresh basil
Salis company mullet roe slices
Preparation
The preparation of this dish is simple and requires great attention to the freshness of the ingredients. The wild artichokes are cleaned and cut into very thin slices, so that they remain tender and pleasantly crispy.
In a bowl, the artichokes are combined with a drizzle of extra virgin olive oil, a grinding of black pepper, ground roe, fresh basil chopped by hand and the cherry tomatoes cut into small pieces. The ingredients are gently mixed so that the aromas and flavours are evenly distributed.
The dish is completed with thin slices of mullet roe, which add a savoury and intense note, enhancing the freshness of the artichokes and creating a harmonious balance between land and sea.
Conclusion
The wild artichokes with botargo represent a perfect synthesis of Sant'Antioco cuisine: a few elements, carefully chosen, capable of narrating the territory through delicate contrasts and authentic flavours. As Francesca and Matteo emphasise, it is in simplicity that the essence of tradition can be found, in a continuous dialogue between seasonality, quality and gastronomic memory.
