This dish is born on a wedding, a promise of love between an Ischian young woman and a Ligurian boy. Thus, Bernardo Cigliano, the eclectic owner of the L’Innominato, creates this original fusion between two territories. The creative vein of local dishes, embellished with artistic flair, is reflected in the style of the elegant room with accurate design choices. The flagship, the wine list with more than 600 labels, a true encyclopedia of wine told by Bernardo ready to advise the wine suitable for every dish and every occasion. The property offers a free shuttle service to the town of Ischia.
Ingredients
Potatoes, basil, garlic, oil, large salt, grain, pecorino, wine, clams, mussels.
Directions
Preparation of Pesto
Put on mortar, garlic, narrow leaf basil (typical Liguria), 1/3 pecorino cheese and 2/3 uncoated grain, one or two pine nuts, olive oil and large salt.
Preparing seafood
Fry in a little oil some clams and some mussels, simmer with white wine. At the end of the cooking, combine the pesto and, after put the pasta, mix all in the frying pan.
Dish reviewed in the Ischianews magazine issue of August 2017
