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Cuttlefish salad with raw fennel and purple potatoes

The Elia family is dedicated to the enhancement of the culinary tradition of Ischia for half century and pursues always the way of authenticity and quality. The goodness of the dishes is enhanced by extensive food and wine pairings, thanks to the expert guidance of Carmine and a rich “wine list”. The Zi Carmela restaurant has a spectacular view of the sea, a short distance away from the port of Forio. Directions: boil the purple potatoes, cut them into slices and place on the plate, boil julienne cuttlefish, season with oil, lemon, aside prepare a carpaccio fennel and put it in water and ice. Mise en place: put the purple potatoes on the dish, place the seasoned cuttlefish and raw fennel, garnish with mint and some red seedless tomato to give color to the dish.

Ingredients:

+ Cuttlefish

+ Purple potatoes

+ Oil

+ Lemon

+ Fennel

+ Mint and tomato

Directions:
Boil the purple potatoes, cut them into slices and place on the plate, boil julienne cuttlefish, season with oil, lemon, aside prepare a carpaccio fennel and put it in water and ice. Mise en place: put the purple potatoes on the dish, place the seasoned cuttlefish and raw fennel, garnish with mint and some red seedless tomato to give color to the dish.

• About il Ristorante Zi Carmela

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