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Campania Ischia Wine Dinner Recipes

First Course – Baguette Toasted with Olive Oil Topped with White Fish Pate

Preparation: Slice baguette into about 1/3 inch slices and toast. Drizzle little oil when remove from toaster, then spread with the White Fish Spread.

Second Course – Insalata with Lemon Olive Oil with Turmeric Balsamic & Cherry Tomatoes with Tuna Belly

Preparation: Place arugula in a bowl, toss with the Lemon Olive Oil and Turmeric Balsamic, place on Plate(s)and top with half of the Tuna Belly per serving. Garnish with 3 grape tomatoes cut in half. Top with salt and black pepper to taste.

Third Course – Pasta allo Scarpariello (Cheesy Parmesan and Cherry Tomato Sauce from Ischia, simple preparation)

Preparation: Wash & cut in half 1.5 cups assorted cherry tomatoes. Heat a pot with water to cook the pasta. Once the water is boiling, add a little salt.

While the water is coming to boil, place Tbsp EVOO into a skillet with a couple peeled garlic cloves (leave whole) and warm the oil with garlic over medium low to medium heat. Fry for around 3 minutes, stirring occasionally, then sprinkle in a little of the Controne Hot Pepper into the oil to taste and add the cut tomatoes. Cook over medium heat for around 10 minutes stirring occasionally while it cooks down.

Meanwhile, boil the Mancini Mezze Maniche pasta until it is cooked al dente (about 9 minutes), you will reserve about cup and a half of the pasta cooking water to use for the sauce. Once the tomato sauce is ready, season with salt, remove the garlic cloves, and add a handful of torn basil leaves. Add a ladleful (about ¼ cup) of cooking water to create a delicious creamy texture.

Drain the pasta, reserving the pasta water aside, and pour the pasta directly into the skillet with the sauce. Finish cooking in the pan over medium-low heat, mixing the pasta into the sauce and adding cooking water, a ¼ of a cup at a time, so that the sauce is creamy. Turn off the heat and add the grated Pecorino Romano and Parmigiano Reggiano cheeses, in several stages, alternating the cheese with more cooking water as needed and stirring constantly so the cheese doesn’t go stringy. Serve with a few basil sprigs.

Fourth Course – Pork Tenderloin with Puttanesca Sauce, Side of Potatoes

Preparation in advance:

1. Rub a little EVOO on all sides of the pork tenderloin pieces. Season all over with salt and pepper to taste.

2. Heat remaining EVOO in large nonstick skillet with lid over medium to medium-high heat. Add pork and cook until browned on all sides, about 6 minutes (it will spatter, wear an apron!). Add rosemary sprig(s) on top of the tenderloins. Reduce heat to medium; cover and cook until thermometer inserted into center of pork registers 145°F, turning pork occasionally, about 8 minutes longer for medium size tenderloins and 10 minutes for large.

3. Transfer pork to cutting board; let rest 5 minutes. Warm the Puttanesca Sauce in a microwave for 1-2 minutes, and place on the dinner plates. Cut pork crosswise into 1/2-inch-thick slices; arrange on top of the sauce.

Buon Appetito !!!

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