Sunday, June 17, 2018

Amazing Appetizers, Chef Pasquale Palamaro, Ristorante Indaco, Lacco Ameno, Ischia

A few weeks ago I had the chance to chat with Michelin starred chef Pasquale Palamaro about his new menu for 2018.   The chef was 'in town' for an event not far from where I live.  He mentioned that he had been working on some new dishes that were...were...well, he suggested that I come to Ischia, to Ristorante Indaco to try for myself.
I was very curious, no wait...curiosissima, as they say in Italian.  So I decided to take a ferry  one evening  to Lacco Ameno to check it all out.

 Palamaro loves the sea.  And why not?  Born and raised on the bellisssima island of Ischia one can certainly  understand why.  That is why last season he decided to devote his entire menu to the sea/il mare.  So it was no surprise that for his 2018 this theme would continue.  Let's take a look at two of his appetizers.

Golden Anchovies.  Fantasticaaa!  When the plate arrived, it was hard not to be reminded of an aquarium.  A sea colored platter which hosted Palamaro's variations of anchovies.

A closer look:

  • An golden anchovy - anchovy mousse with vinegar in carpione
  • a fried golden anchovies ball with gold leaf
  • marinated anchovies
  • anchovy radish tartare 
  • puffed rice anchovy and saffron chip
  • dehydrated anchovy wafer
  • tortello pasta stuffed with an anchovy cream, 
  • capellini di zucchini and zucchini sauce

Palamaro's voyage under the sea continued with his grilled oysters and octopus carpaccio.

A closer look:

  • A  mousse prepared with the cooking water from the octopus, 
  • then a layer of lupini clams and diced crunchy carrots and zucchini, 
  • Palamaro grilled oysters with Normandy butter (for smoky notes), 
  • All topped with an octopus carpaccio, white balsamic vinegar pearls and green sauce powder (capers, vinegar, parsley)


No comments:

Post a Comment