Gazpacho of tomato and cucumber with zucchini spaghetti, basil and shaved parmesan

“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.

Ingredients

Pomodori, cetrioli, zucchine, Grana, olio, aglio e aceto di mele

Directions

Gazpacho preparation: it is a cold cream of cucumbers and tomatoes, to get it mix cucumbers and tomatoes, add oil, garlic and salt, whip all with the mixer.
Preparation of zucchini spaghetti: cut with vegetable cutting machine, marinate zucchini spaghetti and a little salt, oil and apple vinegar.
Mise en Place: place the gazpacho on the plate, add spaghetti, and complete the dish with shaved parmesan, a spool of oil and basil leaves.

Dish reviewed in the Ischianews magazine issue of July 2017

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