The restaurant offers a typical mediterranean menu of meat and fish, skillfully revisited by our chef, who with great mastery will lead you through tastes and emotions on the cullinary journey we present season after season. In line with the best tradition of the typical Italian cuisine, the menu, created with fresh products of the finest quality, changes every season in order to bring you an ever original menu.
Mediterranean Fillet of Turbot with Tropean red onions, fresh oregano and tossed spinach
Ingredients for 4 persons:
-Turbot 1.600 g
-Spinach 1.500 g
-Tropean onions 2 unità
-Tomatoes 10 unità
-Tomato sauce ½ a glass
-“Creamy” shellfish ½ a glass
-Taggiasche Olives 20 unità
-Mediterranean aromatic herbs and spices of choice
-Fresh minced garlic
-Extra virgin olive oil
-White pepper
-Salt
Method:
Peel and cut the Turbot into fillets
Cut the tomatoes in half
Wash the spinach and cut away the roots
Peel and slice the Tropean onions (½ cm thick)
Finely chop the herbs and spices
Caramelise the onions in the oven for 3 hours at 80 degrees
Add salt and pepper to the Turbot fillets and put them in the oven for 2 minutes at 200 degrees
Toss spinach on a high heat with the olive oil, salt, pepper. Drain and keep warm.
Combine olive oil, minced garlic, tomatoes, then season and add the tomato sauce, mixed herbs and finally the Turbot fillets already heated in the oven.
Season the Turbot and serve very hot on a bed of spinach.
Add the whipped oil sauce and decorate with the caramelised onions.
The kitchen presents seasonally the menu which samples local meats and fish and gives guests the opportunity to savour the choicest products the area has to offer. During the Opera Season, it is possible to dine before the performance from 18.00 onwards, choosing from menus specially prepared for the occasion: Carmen, Tosca, Aida and others. Groups who wish to dine after the Opera can contact us to arrange a booking to enjoy to the best their evening. (minumum 20 persons).
