Back to Ischia for an appetizer by
Chef Enzo David of
Divina Ischia. Here the chef, on the beautiful bay of Sant'Angelo in Ischia, prepared an appetizer that blended a traditional panino from the port area. The sandwich is named the Zingara-translated as gypsy. This gypsy sandwich, as tradition calls, is prepared using pane cafone, Neapolitan peasant bread. Inside? Cured prosciutto, mozzarella or fior di latte cheese, mayonnaise, lettuce and tomato. Simple, right?
David took this recipe and made his own version embracing products from the sea-
Zingara e' Mare.
Pane cafone from
Panificio Boccia...
cured tuna prosciutto - since tuna is known as the pork of the sea...
mayonnaise made from sea urchins...
fried sea algae, yellow cherry datterini tomatoes and mozzarella foam...
Amazing!
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