The passion and dedication to good food, the continuous pursuit of taste and the natural propensity to hospitality have always accompanied the success of the Umberto a Mare Restaurant in Forio. An unmissable dish is Spaghettone by the famous pasta factory Gerardo di Nola with amber fish, lemon zest and basil...
Doses for 4 servings
320 gr. of Spaghettone by pasta factory Gerardo Di Nola, 300 gr. amber fish pulp, Basil flowers to taste, Lemon juice to taste, Lemon zest to taste, salt and extra virgin olive oil to taste
Directions
Steam the amber fish. In a bowl, prepare the cold emulsion with extra virgin olive, lemon juice, lemon zest and flowers of basil. Add the amberjack pulp and combine everything always cold. Meanwhile, cook the pasta in plenty of salted water. When cooked, drain the pasta and pour it into the bowl with the marinated preparation. Mix well everything with cure.
Dish reviewed in the Ischianews magazine issue of August 2018
