Tagliatelle alla Bettina

In a charming location, there is a place of great charm in which various dishes are served in a simple and accurate manner. The focus on freshly cooked food is a staple of this restaurant, able to satisfy even the most discerning palates allowing you to enjoy one of the most beautiful views of the island of Ischia.

Doses for 4 servings

400 gr tagliatelle, 8 shrimps, 200 gr. Cherry tomatoes, 200 asparagus, 50 ml extra virgin olive oil, Parsley to taste, salt, pepper, 1 clove of garlic

Directions

In the pan, sauté garlic clove in oil, add the shrimps open in two, tomatoes, salt, pepper and parsley and the asparagus previously scalded and shredded. Cook tagliatelle, mix everything and garnish the dish with a sprig of parsley And ... Enjoy your meal!

Dish reviewed in the Ischianews magazine issue of July 2018

Paccheri con astice alla cava dell’isola ....ad ovest

In a charming location, there is a place of great charm in which various dishes are served in a simple and accurate manner. The focus on freshly cooked food is a staple of this restaurant, able to satisfy even the most discerning palates allowing you to enjoy one of the most beautiful views of the island of Ischia.

Doses for 2 servings

200 gr of Gragnano paccheri, 600 gr of Astice, 300 gr of clams, Parsley to taste, 100 ml of Evo oil, 100 ml of white wine, A clove of garlic, Breadcrumbs to taste

Directions

In a pan, fry the garlic clove in the oil, add the lobster and blend with white wine; once evaporated, add the clams and datterini tomatoes. When cooked, add the paccheri firstly scalded. Mix and arrange on a baking dish, garnish with lobster and clams. Finally, sprinkle with breadcrumbs and parsley. Put in preheated oven at 200 degrees for just 5 minutes

Dish reviewed in the Ischianews magazine issue of June 2018

Cava dell'isola restaurant

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Reviews

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