Orecchiette casarecce funghi porcini e vongole

At one of the most picturesque views of the island, in Cavascura, you can taste a sea-mount dish not to be missed, to the scent of the authentic porcini mushrooms associated with clams.... an excellent culinary pride!

Doses for two servings

250 gr orecchiette homemade, with durum wheat flour, 200 g of true clams, 200 g of fresh porcini mushrooms, a glass of white wine, Salt to taste, parsley to taste, extra virgin olive oil, 3 cloves of garlic, fresh american chilli to taste.


In a pan over low heat, fry garlic and the American chili, add the clams and once opened, add the orecchiette cooked in plenty of salted water and sauté. In a separate pan with olive oil and garlic, just after a medium temperature, add the porcini mushrooms, let them dry and steam with white wine.
Compose the dish in this way: with a spoon, remove the porcini sauce and place it on the bottom of the dish.
Sauté the orecchiette with the clams and lay them in the center with the same around, the porcini mushrooms on top and sprinkle with minced parsley.

Dish reviewed in the Ischianews magazine issue of September 2018

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La Jesca prima di Ischia restaurant

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