From the luxury Bulgari Resort, Bali comes the highly regarded Il Ristorante, serving up indulgent dishes that are easy on the body. Italian chef Nicola Russo brings flavours from Tuscany, offering a refreshed alternative to the Balinese cuisine available in abundance throughout the island. Incorporating local organic produce with Italian imports, dishes take advantage of seasonal ingredients. Serving no more than 36 guests each evening, the open-air space makes for a unique and intimate destination dining experience. www.bulgarihotels.com
Panzanella with crab rolls
Serves two to four
For Panzanella, cut ciabatta into big cubes. If you have only fresh soft bread, place cubes on a tray and leave in a warm place for around 30 minutes to let dry and harden. Season cubes in a bowl with vinegar, oil and a dash of water. Let soak for 30 minutes. Place tomatoes, cucumber, and onion in a medium bowl, add cubes and season with salt, pepper and extra virgin olive oil. Mix all the ingredients together by hand and finish with fresh basil leaves.
For crab rolls, toss crabmeat in vinegar. Roll crab in sliced cucumber and wrap with plastic cling film to form cylindrical shape. Leave the crab roll in the fridge for 30 minutes before slicing. Serve Panzanella with the crab rolls and garnish with fresh basil leaves.
1⁄2 red onion, very thinly sliced
200 grams of crabmeat
8 diced organic tomatoes
3 sliced cucumbers
200 grams of ciabatta bread (better if one or two days old)
20 ml of good quality white wine vinegar
1 small clove of crushed garlic
25 ml of extra virgin olive oil
Freshly ground black pepper to taste
Sea salt to taste
Fresh basil leaves to taste