It’s been a while since we’ve done one of these but we’re back with another installment of World Food LA! And this week, we’re eating food from that massive island off the Western coast of Italy that nobody ever remembers, Sardinia. While it technically belongs as part of Italy, the Sardinians consider themselves culturally, and more importantly, gastronomicaly quite independent. Because of it’s location in the Mediterranean Sea, situated right between Italy, Turkey and Spain, Sardinian cuisine is mostly like a fusion of Italian-Spanish food. Luckily, Carasau in Culver City brings a taste of the island of Sardinia to Los Angeles.
As an island region, you could imagine the very traditional menu was quite seafood heavy. Luckily, what better way to start off than with a “Fritto Misto” plate, or basically a platter of fried seafood. This plate came with all the fixins; fried calamari (the body and the extra crispy tentacle parts), fried shrimp, fried zucchini and fried, crispy Sardinian flatbread. Everything was so delicately fried perfectly and it didn’t feel like there was any extra ounce of unnecessarily added grease. The lightly battered zucchini chunks were the perfect complement to an otherwise exorbitant amount of fried seafood, so this was the perfect dish to launch us into the world of Sardinian cuisine.
Next up, for my main course, I got the Fregola Mediterraneo, which was basically these little balls of “pearl-shaped” pasta smothered in a rich mixture of various cheeses (gorgonzola and pecorino) with sausage chunks, mushrooms and walnuts. The dish was delicious, the richness from the cheese was cut with the nuttiness of the walnut and the overall creamy, risotto-like quality brought it all together. I don’t know how in the world I finished the entire thing, but I’m so glad I did. If you’re looking for a dish that deep dives hard into Sardinian cuisine, this might be the one for you. I coupled it with a glass of “Monica di Sardegna”, which was a dry, smooth and elegant red.
Another dish we had to try was the “Culurgiones” which were a traditional Sardinian potato ravioli. Now imagine your regular ravioli, but instead of the normal pasta dough sheets, it was instead made with potato dumplings. Almost like massive gnocchi stuffed with cheese…. Those were the culurgiones. They were fantastic, the sauce was light and it actually came cooked in with a sprinkle of mint, which lended itself to a wonderful flavor profile throughout.
Finally, for dessert, we went with the traditional Sardinian Seadas, which was basically an empanada type crust stuffed with a warm, dense, lemon-honey infused ricotta filling. Flanked to both sides by heaps of heavy, honey cream, this dessert truly stole the show. Highly, highly recommend.
If you’ve got a hankering for some unique, coastal Mediterranean food, but don’t know where to start, I’d say Carasau in Culver City, is quite a good place to get your fix.
3918 Van Buren Place Culver City, CA90232