Sea Garden, sweets, food and pizza is the identity of this island, a land with an important culinary sea tradition that works exceptionally well also about land cuisine. La Pietra Slow is the perfect synthesis of this tradition that pays tribute at 360° to the gastronomy. It is a loving, historic and original house: the ischian cellar dug into the tuff, architectural symbol of the island. The structure was born as a wine cellar, which proposed the simple flavors of Ischia - the philosophy is and remains renewed. Winning Idea, the garden with sea views that winds in a cozy and homely atmosphere; the funny “gardenery” is a real surprise for the guests who can choose local products “on demand”.
Task of Chef Pino Perna is to prepare original dishes, perhaps matching them to the catch of the day. Inspired by the food and wellness with a focus to intolerant and vegans, La Pietra Slow menu follows the slow rhythms of the seasons. The realization of each dish follows two basic principles: simplicity and originality. An example? The mackerel citrusy fillet on pesto of nettles. Distinguished by a delicate flavor, but decidedly Mediterranean!
ORTO DI MARE, DOLCI, CUCINA E PIZZA È LA SINTESI DELL’IDENTITÀ DI QUESTA ISOLA, UNA TERRA DI MARE!
Ingredients
Mackerel fillet, garlic, lemon, nettle leaves and extra virgin olive oil
Method
In a pot, boil the nettle leaves and then drain them, crush them manually and add oil and salt. In a skillet, sauté garlic and extra virgin olive oil, add the cooking water of nettles, and let it evaporate slowly, place in the pan the mackerel fillets over high heat. Finally, drizzle with lemon juice and finish with grated lemon peel.
It’s perfect served with steamed basmati rice.
