Garden tubettoni with provolone

Camillo, the owner of the restaurant, does not like extravagance, he is a lover of simplicity and of ancient traditions, and this is the air you breathe here, the furniture and collection of ancient paintings are the reflection of his live link with tradition. His typical Mediterranean cuisine is genuine and is the mirror of a targeted search of authenticity. Camillo offers us one of his “best”...

Ingredients

Garlic, oil, thyme, marjoram, parsley, tomatoes, porcini mushrooms, rabbit meat, Fresh
pappardelle

Method

Fry oil and garlic in a pan, add the previously chopped vegetables, add a pinch of salt, stir-fry for 5 minutes over high heat, then add the tomatoes and finally the mushrooms. Drain pasta, add the smoked cheese and sauté tubettoni, sprinkle with parsley and garnish with basil leaves.

Dish reviewed in the 2016 Ischianews magazine

Scialatielli with shrimp and clams in a nest of arugula and shaved parmesan

Camillo, the owner of the restaurant, does not like extravagance, he is a lover of simplicity and of ancient traditions, and this is the air you breathe here, the furniture and collection of ancient paintings are the reflection of his live link with tradition. His typical Mediterranean cuisine is genuine and is the mirror of a targeted search of authenticity. Camillo offers us one of his “best”...

Ingredients

Shrimp, Clams, Scialatielli, Pachino tomatoes, pecorino, arugula, garlic, oil and hot pepper

Directions

fry in a pan with oil and garlic shrimp and clams, sprinkle with white wine, add the Pachino tomatoes and a pinch of red pepper. Once cooked the “Scialatielli” stir-fry them and add cheese. Mise en Place: create a nest of arugula on plate, serve pasta and finish with another rocket and slices of cheese

Plate reviewed in the June 2016 Ischianews magazine

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Reviews

tubettoni-alla-ortolana-con-provola
scialatielli-con-gamberetti-e-vongole

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