On the bay of Cartaromana, in the majestic presence of the Aragonese Castle, stands for more than half a century the Ristorante da Cocò, a true place of worship in Ischia. The enchanting location and the exquisite friendliness are the ideal setting to enjoy a genuine cuisine, typical of the Ischian culture. There are varied proposals according to the availability of the catch of the day, expertly exalted by the highest quality cuisine made of simple flavors. From Nicoletta’s idea, this tasty sea-land dish is born: chickpeas and octopus. An advice? Do not leave the island without having tried the lemon cheesecake.
Ingredients
ceci, polpo, olio, aglio, prezzemolo, farina, peperoncino, sale
Directions
Soak chickpeas the night before. Boil chickpeas and octopus separately.
Cut the octopus into small pieces. Stir-fry in oil parsley, chickpeas, and go to the mix.
To thicken the preparation add a tablespoon of flour. Finally, combine the octopus with chickpeas; add a pinch of chili and salt. Cook for 15 minutes and serve it warm.
Dish reviewed in the Ischianews magazine issue of August 2017
