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.
Via Calestano, 14
43035 FELINO (PR)
bancomat e tutte le carte di credito
Sunday night and Monday
lunch: 12,30 p.m./2,30 p.m.
dinner: 8,00 p.m./10,30 p.m.
Cavatelli with broccoli and capers under sea-bass coating
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.
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.