La Cantinetta
In a rural, elegant environment revealing a particular care for details, la Cantinetta offers fresh fish specialities and meat dishes. An outside dinner in the wonderful gazebo is suggested in summertime.

The recipe:
Cavatelli with broccoli and capers under sea-bass coating

Ingredients (serves 4)
250 g cavatelli (typical noodles of Abruzzi), 1 sea-bass (400 g), 1 broccoli sprout, 20 g capers, garlic, salt, pepper, extravirgin olive oil.
Garniture: 50 g olive paste, 4 capers in bloom.

Preparazione
Fillet the sea-bass and cut it into sort of very thin slices to cover the bottom of 4 bowls. Rinse the broccoli sprouts and cook them into some boiling water together with the noodles. Gently roast garlic and capers in a frying pan. Drain the pasta and flavour it with the browned dress plus some salt and pepper if necessary. Fill the bowls with the noodles, turn each of them over onto a dish and finally remove the cover. Garnish with caper blooms and olive paste, dress with a trickle of oil and add some grated tuna roe at will before serving.