Caramelle filled with eggplant parmigiana, green tomatoes and rosemary marinated amberjack
A caramella homemade pasta, with a red parmigiana surprising filling, and garnished with an amberjack fillet marinated for over twenty-four hours.
Our premium ingredients
THE CARAMELLA PASTA -
Fresh pasta, homemade daily, with flour and whole organic eggs.
THE MARINATED AMBERJACK -
Amberjack fished in the Mediterranean Sea, cut as fillet, slaughtered by law and marinated for more than twenty-four hours.
How we make it
The first step is marinating the amberjack. Amberjack from the southern Mediterranean, mainly from Sicily, cut into fillets, cut down, and marinated. Marinating is a crucial phase: it must be slow and very prolonged to ensure a high quality fish.
The pasta is daily homemade with organic eggs, and excellent quality flour, until an ideal consistency is obtained, worked into a large caramella ravioli. For its surprising filling, a light vegetarian parmigiana is prepared separately, with eggplant, basil, fresh tomato, and little grana cheese so to keep the scents.
At its base is a bisque sauce, a green tomato extract, with a few red tomato seeds, on which the ravioli is laid and the marinated amberjack fillet on top.
This is a very summery dish, to be served at room temperature for an ideal balance of flavor, and color.