The island’s cuisine is based on seafood, meat, vegetables and cheese. A very varied gastronomy which, by always adding a pinch of inventiveness to our dishes, we will help you discover.
You can’t leave the island without having tried some of the delicious dishes recommended by the Chef, and if later you start missing them (we are sure you will), you’ll find some ideas on how to prepare them at home too!
Enjoy your meal!
Method: Wash the octopus and its suckers of impurities well, discarding the beak, eyes and innards from the head. Steam the octopus for 30 minutes and the vegetables for 4 to 10 minutes, dressing the latter with EVO oil and arrange on a serving plate. Finish cooking the octopus, which has been cut into tentacles, on a very hot griddle, caramelising it slightly. Arrange lightly over the vegetables and finish the dish with a few drops of reduced vinegar (concentrate) and edible petals.
Method: sauté the garlic, EVO oil and fresh parsley with the capers and sliced sundried tomatoes, add the diced yellowtail and a pinch of salt and let the fish absorb the flavours on the bottom of the pan while basting it with the broth. Cook the gnocchi in a generous pot of water, drain and stir them into the sauce over high heat.
Method: Wash and dice the vegetables, place them in a bowl and add pine nuts, capers, chopped fennel fronds, salt, pepper and EVO oil and let the flavours meld. Season the slices of swordfish, brush with oil and place on a very hot griddle for a few seconds. Lay the fish on a baking dish, cover with the dressed vegetables and cook at 180°C in a fan-forced oven for 6/7 minutes.
