Sepia and potatoes black
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Sepia and potatoes black

The combination of roasted octopus with potatoes has become a restaurant classic, and it’s one I’ve always enjoyed. However, I was intrigued by the idea of combining sepia, potatoes, and sepia’s own ink for a unique twist. The ingredients are simple: garlic, olive oil, white wine, and olives. I only had fresh green olives on…

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Caponata

I started to cook this dish in 2023, when I had still my own production of eggplants at the Buonrespiro Garden. It is one of the finest dishes for starter or aperitivo. In this case the pretreatment of the Aubergines with salt is appropriate. They will share the salt later with onions and tomatoes. Deep…

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Moscardini on Fagioli del Purgatorio

A Variant of the classical “Mare e Monti” theme. “Fagioli del Purgatorio” are the small beans from Gradoli with an elegant taste. Moscardini are  very small Octopus,  but sepia would be good also, but no calamari or polpo verace. The beans are boiled with a clove of garlic until tender. In the meantime you may…

Carpaccio from swordfish with lukewarm spelt salad
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Carpaccio from swordfish with lukewarm spelt salad

Inspiration by Maria Luisa Scolastra from Villa Roncalli, Foligno. Buying raw fish (and eating it) has become an issue since anyone knows about Anisakis. In Supermarkets there are now specific brands and preparations for Sashimi/Carpaccio. The COOP at Orvieto Scalo is offering them separately from the fish booth. The fish monger in Orvieto city does…