Fusilloni mussels and cheese

Sobriety is the watchword of Il Fortino Restaurant, which is matched by a precise attention to detail. Peppe Sferratore, the owner, does not love the glitz and find his signature style in simplicity. The excellence of the cuisine, strongly traditional, is inspired by its selected product, sober and original interpretations that aim to enhance the characteristics of the raw material, without artifice. This excellent cuisine is selected, which makes the restaurant between the Bay of San Francisco and the beach of Chiaia, one of the most picturesque places of the island


Fusilloni, garlic, extra virgin olive oil, mussels, parsley, pepper. For the Pecorino cream (butter, flour, Pecorino, Parmesan cheese and whole milk)


Melt butter and add flour, apart heat milk and add the butter cream and flour, put the mixture on the stove and add Parmesan and pecorino cheese to obtain a smooth cream. Sauté in a skillet oil and garlic and add the mussels, a ladle of water, parsley and a pinch of pepper. Now add the cream cheese. Drain the pasta and bring it to proper cooking in the pan with the mixture.

Dish reviewed in the July 2016 Ischianews magazine

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Il Fortino restaurant

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