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.    

ristorante ZiCarmela 7359 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.

 

See all photos about our chefs recipes

Guarda tutte le foto dei Piatti tipici e ricette dell'isola d'Ischia

Magazine Ischia news & eventi

Guides of Ischia.it

Le Guide di Ischia newsTo know and move on Ischia

Contact ischia.it

  • Indirizzo P.zza Trieste e Trento, 9
  • Telefono +(39) 0813334747
  • fax +(39) 0813334715
  • email This email address is being protected from spambots. You need JavaScript enabled to view it.
  • Sito web www.ischia.it
  • skypeCall center

Info on Ischia island

  • Surface: 46 Kmq
  • Hight: 789 mt
  • Lat.: 40° 44',82 N
  • Long.: 13° 56',58 E
  • Periplus: 18 miglia
  • Coasts: 51.2 Km
  • Cities: 6
  • Inhabitants: 58.029

Social

Sottoscrizione al feed

Subscribe to our Newsletter