Piatto Reginella
When the class is not a common thing like water and the substance is in the dish ... It is what you think of when you stop to taste the dishes of La Rondinella da Anna! A romantic restaurant overlooking the beautiful beach of San Francesco from the nautical style. To accompany the tasting there are the waves and the scent of the sea breeze crashing on the beach a few meters away from the table. A really striking and magic environment that enchants and makes it unique and inimitable!
Ingredients:
+ Clams
+ Fresh cuttlefish from Mazara
+ Cream of asparagus
+ Special chef’s Cheese
+ Parsley
+ Garlic, extra virgin olive oil
Directions:
While pasta is cooking, prepare the sauce with cuttlefish cooked in the oven at 180 degrees for 30 minutes. Let open clams in a pan with oil, garlic and parsley. Add cream of asparagus - previously prepared by emulsifying the asparagus in fish broth with garlic and a bit spicy tabasco - and the special cheese that chef Sandy carefully selects. Cook in pan a few minutes. Pan fry the pasta and serve.
This unique dish leaves a taste of times gone by recalling the flavors of the sea of Ischia: a marriage between land and sea where the best seafood specialties such as clams and cuttlefish meet the unique savor of the land.
To finish, the excellent wine Biancolella by D’Ambra.
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