Corbaro Park, a magical ecosystem where nature reigns supreme. The proposed dish wants to represent the bright yellow of the brooms and the balsamic freshness of wild fennel. The dish is a real distillate of the slopes of Mount Epomeo.
Ingredients
140 gr of paccheri, 3 eggplants, 80 grams of almonds, 40 gr of lemon peel, A few mint leaves, Grated seasoned caprino cheese to taste, Extra, virgin olive oil to taste
Directions
Cook the eggplants in the oven at 220 degrees for 40 minutes. Then with a spoon, remove the pulp and put it in a colander to remove the water of vegetation. Blend the eggplant pulp with almonds, grated lemon peel, seasoned caprino and olive oil. Put a pan on the stove with a spoonful of olive oil, add the mixture and add the previously blanched paccheri.
Over high heat, sauté quickly, add shredded mint and grated lemon peel. Stir and serve.
Dish reviewed in the Ischianews magazine issue of October 2018
