CARONE MIMMO AND ROSANNA


Restaurant "Graecalis" - Polignano a Mare

The Graecalis Marine Specialty Restaurant came to be thanks to the passion of the Carone family, who have been involved in the processing and marketing of certified quality fish products since 1900.

The furnishings, the tables made of boat wood, the soft colors of beige and creamy white blend with the blue, painting a typically-Greek scenario where the sea is the undisputed protagonist of the setting; the fish display, in the center of the restaurant, is a true joy for the senses thanks to the scent and the colors of the fresh fish of the day.

The kitchen gets the best catch from the sea and from the Apulian countryside, offering typical, fresh and delicious dishes prepared with quality ingredients.

His recipe using De Carlo products:

RED TUNA TARTARE (YELLOW FIN) WITH STRACCIATELLA (cream cheese), CAPERS IN SALT, CHIVES, CRISP CRUST, DE CARLO OIL "DI FELICE GARIBALDI”

Ingredients for 2 people

  • 200 gr. Red tuna
  • 20 gr. Stracciatella Cow-milk
  • 5 gr. Freshly-crushed chives
  • 15 gr. Salted capers
  • 1 Crunchy crust Cialda with flaxseed
  • Pepper
  • De Carlo Extra-Virgin Olive Oil "L’Olio di Felice Garibaldi”

Method

Preparation: Cut and dice 200 g of freezer-fresh yellow fin tuna, season with pre-washed capers under salt, pepper, chopped chives and Evo Felice Garibaldi De Carlo oil.

Plating: Place the tuna tartare in a pasta mould, place on the stracciatella and crisp ‘cialda’ bread, garnish at will, lastly add a dash of EVO Felice Garibaldi De Carlo oil.

BACK TO THE CHEFS

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