Our specialities

Light seafood soup with basil

INGREDIENTS:

  • Shellfish
  • Baby squid
  • Prawn tails
  • Skinned and cubed tomatoes
  • Oil, garlic, a pinch of salt, , basil.
  • White wine
  • Slices of toasted bread
  • Basil

METHOD:

Put all the ingredients into a casserole dish and cover. Turn on the heat and remove the lid once all the shellfish have opened. Cook for a few more minutes adding the shredded basil and serve in a dish decorate with toasted bread.

Sorbet selection

INGREDIENTS:

  • 3 fruit sorbet flavours, orange cream, m, i.
  • Mixed berries
  • Icing sugar
  • For the cream: 250cl of orange juice, 250cl of water, 30gr of corn starch and 100gr of sugar

METHOD:

Squeeze the oranges to obtain 250 cl of juice, add 250 cl of water, 30 grams of corn starch and 100 grams of sugar. Put all the ingredients into a casserole dish and cook until the cream has thickened. Leave to cool. Put two or three tablespoons of orange cream onto a serving dish and place three scoops of sorbet on top. Decorate with mixed berries and sprinkle with icing sugar.

Tyrrhenian prawns in orange sauce

INGREDIENTS:

  • 1kg of cleaned prawns with heads and tails
  • Oil, garlic
  • 1/2 glass of white wine
  • Cognac
  • 2 oranges separated into juice and shredded rind
  • Salt to taste

METHOD:

Toss the prawn quickly in the oil, a little garlic and a little shredded orange rind and drizzle with white wine and cognac. Leave to reduce and add two tablespoons of orange juice. Leave to cook for a few minutes, serve and garnish according to taste.

Maltagliato with ray fish sauce

INGREDIENTS:

  • A medium sized skinned ray fish
  • Oil, garlic, chili
  • White wine
  • Fresh tomato puree
  • 200gr of home made maltagliati pasta
  • Ray fish fumet
  • Fresh parsley

METHOD:

Fry the garlic, oil and chili in a casserole dish. add the ray fish, drizzle with white wine and leave to reduce. Add two tablespoons of tomato puree and a glass of ray fish fumet. Cook the maltagliati in boiling water and toss in a frying pan. Garnish with parsley.

SUGGESTION:

Serve very hot