Recipes from our Chef

THE CHEF’S RECIPES

Given the tradition and culinary culture of the island, the recipes include a fish based first and second course.

 

Typical dishes that evoke ancient flavours and feature the ingredients of the various populations that ruled the island in times past: All within reach a few metres below the surface of the water.

 

Are you ready to take some notes???

 

PACCHERI PASTA WITH SQUID

 

DIFFICULTY: EASY

TIME: APPROX. 20 MINUTES

INGREDIENTS FOR 4 PORTIONS

 

320 GRAMS OF GRAGNANO PACCHERI PASTA

1 KG OF FRESH PUNTA IMPERATORE SQUID

ONE HANDFUL OF ISCHIAN PIENNELO CHERRY TOMATOES

GARLIC

EXTRA VIRGIN OLIVE OIL

 

A GLASS OF WHITE ISCHIAN WINE

(WE RECOMMEND FRASSITELLI OR BIANCOLELLA)

 

SALT AND FRESH PARSLEY TO TASTE

 

DIRECTIONS:

Wash and clean the squid under running water, then cut it into pieces.

 

In the meantime, prepare a base of oil and garlic, and sauté. When the garlic has browned, add the pieces of squid and fresh chopped parsley.

Increase the heat and let the food thin with white wine, then add the tomatoes and cook over low heat for a few minutes.

Cook the pasta al dente, strain, and toss in the pan with the squid.

 

SIMPLE, RIGHT??? AND NOW ONTO THE SECOND COURSE

 

 

SNAPPER ‘AL CARTOCCIO’

DIFFICULTY: EASY – TIME: APPROX. 20 MINUTES

 

INGREDIENTS FOR 4 PORTIONS

 

400 GRAMS OF SNAPPER

A HANDFUL OF FRESH SHRIMPS AND RAW MIXED SEAFOOD

2 POTATOES - A HANDFUL OF GREEN OLIVES

EXTRA VIRGIN OLIVE OIL – FRESH PARSLEY

 

DIRECTIONS:

 

CLEAN THE FISH AND WRAP IT WITH ALUMINIUM FOIL, ADD THE SHRIMPS AND MIXED SEAFOOD BENEATH OR ON TOP OF THE FISH. SEASON THE FOOD WITH OLIVE OIL, SALT, AND A HANDFUL OF FRESH PARSLEY. ROAST ON THE BRICKS OF THE WOOD BURNING OVEN.

 

RECOMMENDED WINE PAIRING: FRASSITELLI OR EUPUSIA

 

2 QUICK AND SIMPLE DISHES, EASY TO PREPARE AND SIMPLY DELICIOUS!!!

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