|Chef Ciro Mattera|
Silver scabbardfish filled with hake roe and marinated red cabbage.
Bonito fish with oil, lemon and mint emulsion.
Crunch cod on, velvety onion and fava beans.
Fish fillet on cold fennel fondue and friarielli.
Mattera's dishes delicately represented the spring season teamed up with the sea that could be seen outside the restaurant's window. It was a great afternoon, I must admit. A chance to relax a bit before I needed to catch the ferry back home.
Also a chance to chat with amica blogger Valentina Scotti, a true Ischitana and chef Ermanno Nicoella. Scotti and I managed to convince the chef to hop into the kitchen for an invention test featuring some of the ingredients that Mattera had served us at lunch for an impromptu' primo piatto.
|Scotti and Nicolella|
Fedelini pasta with a creamy spring onion sauce, friarielli greens, fava beans and peas tossed together in a pan with silver scabbardfish.
A perfect pranzo!