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

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Epomeo restaurant

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Reviews

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

Ristoranti.ischia.it
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