Carpaccio di ricciola

At the foot of Michelangelo’s tower there is a place where the taste of the sea is at home. The Cocò Mare restaurant is waiting for you to leave a beautiful memory of the island of Ischia thanks to the tasting of dishes created to raise awareness of the true and authentic island tradition...

Doses for 4 servings

400gr of amberjack, 1/2 yellow peach, 1/4 of orange juice, 1/4 lemon juice, Persia blue salt to taste, Extra virgin olive oil to taste

Directions

Prepare a sauce by emulsifying oil with citrus juice and set aside. Cut the amberjack into thin slices and beat with some film, then place it in a cold dish, cut the peach into small cubes and place it around the amberjack, season with the blue salt and the citrus emulsion.

Dish reviewed in the Ischianews magazine issue of August 2018

Star InactiveStar InactiveStar InactiveStar InactiveStar Inactive
 

Cocò Mare restaurant

logo coco mare

Reviews

turbantini-con-vongole-e-pinoli
mezze-maniche-al-pesto-di-melanzane-e-vongole
polpo-grigliato-alla-salsa-Asado
filetto-di-ricciola-in-crosta-di-patate
filetto-di-palamita
carpaccio-di-ricciola
la-nostra-tartare

Ristoranti.ischia.it
Sign up to our newsletter
I agree with the Terms and Conditions
We do not spam. You can trust us!

Il nostro sito Web utilizza i cookie. Utilizzando il nostro sito e accettando le condizioni della presente informativa, si acconsente all'utilizzo dei cookie in conformità ai termini e alle condizioni dell’informativa stessa.