A search for authentic tastes characterizes this wonderful place from the suggestive location. When refinement meets the true strong flavors, you risk not being able to hold back the temptations...
Ingredients
1 kg of potatoes, 200 gr of flour, 1 egg, 1 tablespoon of butter, Salt to taste, 2 lobsters, 5 cherry tomatoes, 1 tablespoon of extra, virgin olive oil, 1 clove of garlic, 1 spring onion, parsley as needed, hot pepper to taste, white wine to taste, Grated cheese to taste
Directions
for gnocchi
Boil the potatoes with peel and peel and press them with a potato masher. Knead the puree with flour, egg, butter, grated cheese, until you obtain a compact dough. Form the rolls to be cut into pieces of 2 cm. Create small balls to cook in salted water in which a little oil will be poured to prevent them from sticking. Once raised to the surface, take them with the skimmer and immerse in cold water to stop cooking.
For the sauce
Cut the lobsters in half, clean and dry them. Heat oil and brown them on both sides.
Add onion, chopped garlic, parsley, and chili. Add white wine and add the tomatoes. Cook for a few minutes.
Remove the lobsters from the sauce, stir in the gnocchi and serve with a piece of lobster.
Dish reviewed in the Ischianews magazine issue of October 2018
