One recipe two courses
A terrace overlooking the port of Forio where the sea, so close, seems almost be touched.
Ingredients:
+ Prawns
+ shrimp
+ sea urchin
+ catch of the day (tuna, amberjack, albacore)
+ Halen Môn Sea Salt
+ xtra virgin olive oil
+ citrus (lime, orange, pink grapefruit), pepper.
Directions:
Depriving shellfish of tortoise shell. Put down and bring them to a temperature around 0°. Add extra virgin olive oil flavored with almonds and a sprinkling of organic citrus before serving. All when served on the basis of a piece of spaghetti garlic and oil becomes a first course.
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