“Punta Chiarito Resort” is a green oasis overlooking the picturesque bay of Sorgeto, one of the most beautiful places on the island. Rooms are classy and the structure is equipped with all the comforts.
Cousine is “gourmet” mold, but retains a strong connection to the land of origin, through the use of local products supplied by adjoining farm to the structure, in which it produces fruit, vegetables, olive oil, wine, honey and jam .
The company also breeds animals including “depopulated” the rabbit, the undisputed star of Ischitan’s cuisine.
pieces of tuna (palamita), green beans, oil, garlic, salt, mint leaves
Fillet the fish and cut into thick irregular slices, clean the green beans and blanch them, then braise green beans with garlic oil and a pinch of salt, once cooled, mix the beans adding a little cooking water and oil. Sieve. Blanch the slices of bonito (two minutes per side) on high heat.
Mise en place: spread the cream of green beans on the bottom of the dish, place the fillets of Atlantic bonito, complete with a little oil and a mint leaf.