Vermicelloni with raw seafood

In a privileged position in the town center of Forio, the “Zi Carmela” restaurant offers guests a wide selection of seafood dishes. The use of raw materials of high quality make the “Zi Carmela” the suitable place to discover the true and genuine flavor of the sea. In the following recipe, the seafood and tuna crudités are expertly prepared so that the taste of the sea remains unchanged that, otherwise, would tend to get lost during cooking.    

Ingredients:
+ crustaceans (shrimps and prawns)
+ tuna tartare or yellowtail
+ sea urchin pulp
+ lemon peel
+ olive oil and vermicelloni

Directions:

Before preparing, rest the ingredients for about 20 minutes. Depriving urchins and shellfish of their shells and cut the tuna into squares, place all on a vermicellone, previously made with the sea urchins. Add a lemon peel and complete the dish with a drizzle of extra virgin olive oil.

 

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