Friday, April 26, 2013

Some Singular Dishes From Different Restaurants, Toronto: Pangaea; Buca

I consider these "must have" dishes, worth trying.

Spot prawns, scallop and spinach risotto, flavoured with preserved lemon, mint, soy oil and topped with creme fraiche and crispy torn bread. Loved this dish of perfectly cooked shellfish and risotto, from Pangaea.

Carbonara di mare, bronze die-cut mezze maniche from Abruzzo with parmigiano reggiano cheese, fresh Italian chili, caviar and sea urchin bottarga. The key to the flavour explosion with the perfectly cooked pasta are the briny sea flavours of the sea urchin. An amazing rustic dish enjoyed at Buca.

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