Oysters Rockafella: Oysters Rockefeller was created at the New Orleans restaurant Antoine’s which was founded in 1840 by Antoine Alciatore. The dish was created in 1899 by Antoines’ son, Jules Alciatore. Continue reading “Oysters Rockafella”
Shrimp scampi antipasto: Shrimp fished around Ponza have a particularly bright colour and so make a wonderfully colourful addition to the table as a shrimp scampi antipasto. Continue reading “Shrimp scampi antipasto”
Yet another one of Enzo’s amazing recipes with shrimp: I will take this opportunity to warn anyone who might be looking forward to eating on of Enzo’s delightful meals, that for whatever reason,they do take a great deal of time to reach the table. Continue reading “Yet another one of Enzo’s amazing recipes with shrimp”
Shrimp scampi antipasto: Shrimp fished around the tiny Italian island of Ponza have a particularly bright colour and so make a wonderfully colourful addition to the table as a fried shrimp scampi antipasto. Continue reading “Fried shrimp scampi antipasto”
Mackerel antipasto: Mackerel is a very cheap and tasty fish and this is a very simple recipe, but you must use very fresh mackerel. The blanching should be very brief, being careful not to overcook. Continue reading “Mackerel antipasto”
Octopus antipasto: All around the Mediterranean you will find marinated octopus being served up as an antipasto. Now you can recreate your experience of this enjoying octopus on Ponza, with this recipe.