The restaurant, dedicated to great Luchino Visconti, tastes like refinement in all details. The room, elegant and quiet, full of sophisticated images of the leading filmmakers of the ‘50s and ‘60s. The dishes tell the island with great sophistication thanks to an always sophisticated and evocative presentation. In the heart of the city, close to Via Roma, the ischian ‘walkway’, Visconti Restaurant is the place to spend a pleasant romantic evening in total intimacy.
Ingredients
Spaghetti, urchin pulp, shallot, yellow tomatoes, lime, wild fennel, ricotta cheese, garlic, oil,
Directions
Open the urchins and extract the pulp, keep the water from the urchins.
Preparation of yellow tomato coulis
Cut the shallot, add the yellow pomegranates of Vesuvius, a ladle of vegetable broth, cook and keep it warm. Cook it in an oil pan, sour chopped garlic. Add the urchin pulp and water.Aside put pasta, fry it in the pan, and add scratched lime and wild fennel.
Mise en Place
Lay the yellow tomato coulis, with the help of a food ring mold place the spaghetti on the coulis and finish with grain made of stale bread and spices. Serve half of an urchin of Fuscella ricotta and urchin pulp.
Dish reviewed in the Ischianews magazine issue of August 2017
