Corbaro Park is not only a restaurant but a magical ecosystem where nature reigns supreme. The restaurant is located in Corbaro, on Monte Toppo and overlooks the suggestive Bay of Sirens in Forio. The environment is the fusion of various styles that coexist in a sober harmony of elements tied to a rustic matrix and embellished by Chabby touches. Genuine cuisine reflects the style of the farm, rich in peasant farms, but with innovative hints. you can enjoy a demonstration of the preparation of goat cheese from the flock present at Corbaro Park.
The plate offered in October has nostalgic characters, projected to autumn, but looking to the summer just passed.
Directions: roll the homemade pasta made of durum wheat flour and eggs.
The filling: mix in a bowl a bit of grated cheese, salt, pepper and porcini mushrooms previously sautéed and then chopped, add thyme.
For the sauce: take the tomatoes, remove the steam and fix on the base, bake them for 3 seconds and dip them in cold water, remove the peel, cut the tomatoes in four clusters, remove the seeds and make the sauce diced.
In a frying pan add olive oil and a clove of garlic, once brown, remove the garlic, boil the tomato sauce, add the leaves of thyme lemon.
Boil the ravioli and, once cooked, add them to the saucepan, sprinkle and stuffed with seasoned goat cheese.
Dish reviewed in the Ischianews magazine issue of October 2017
