Taste of Italy: Amberjack carpaccio from Capri

Andrea Migliaccio, L'Olivo chef, Capri Palace Hotel & SpaAndrea Migliaccio – the young Ischian chef with stints under Alain Ducasse at the Plaza Athenée and superstar Spaniard Xavier Pellicer, among others – heads up the Michelin-starred restaurant L’Olivo at the Capri Palace Hotel & Spa (see our most recent Hotel of the Week), as well as the terrace restaurant, Bistrot Ragù.

Here he brings us a little seasonal sunshine on a plate, with an exclusive recipe fresh from his kitchen. Amberjack (ricciola in Italian) is especially popular in Capri in August and September, when it comes close to shore to hunt garfish along the rocky coastline. Buon appetito!

Carpaccio and tartare of Amberjack
with spring salad, vine tomatoes and croutons

Amberjack carpaccio recipeINGREDIENTS
100g Amberjack fillet (per person)
Extra virgin olive oil
Lemon (juiced)
Lime (juiced)
Some bread, cubed
Small bunch of chives
Aromatic herbs/baby salad leaves and edible flowers to garnish

1 Finely slice 70g of the Amberjack to make the carpaccio, finely chopping the remaining 30g as a tartare. Set aside.
2 Plate up the carpaccio on a serving dish and dress liberally with olive oil and lemon juice.
3 Add salt and pepper to taste.
4 Season the tartare of fish with lime juice, olive oil, salt and chives.
5 Garnish with toasted cubes of bread, slivers of tomato, baby herb leaves and edible flowers.

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