Summer Recipes from Portovenere

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The Chefs at Palmaria Restaurant in Portovenere share two summer recipes for light, fresh and delicious dishes… enjoy!

Steamed tentacles with vegetables and organic lemon juice

Summer Recipes - Steamed tentacles with vegetables and organic lemon juice

Cut the octopus tentacles into pairs and place them in a vacuum seal storage bag (if you do not have this, you can boil the tentacles in water), add rosemary, poached garlic and pepper grains, and steam-cook the bag for 90 minutes.

After that, let it cool off slowly in its cooking water… this is a very important step, as the octopus will “relax” in its water and become soft and delicious!

Apart, parboil seasonal vegetables (such as asparagus, zucchini, carrots and Roman broccoli); then add them to the octopus, seasoning with extra virgin olive oil and organic lemon juice.

Red raw shrimp, citrus fruits, feta and fig balsamic vinegar

Summer recipe - Red raw shrimp, citrus fruits, feta and fig balsamic vinegar

Clean the shrimps, which must be rigorously fresh, by removing the shell. Then open them in half with a small knife, remove the intestine, and place them on a plate in the shape of circles.

Peel lime and orange, cut them into small cubes, and add them on the plate along with salt, small pieces of feta, and a drizzle of extra virgin olive oil, fig balsamic vinegar and small mint leaves.

Buon appetito!

Ristorante Palmaria is the restaurant at Grand Hotel Portovenere. Explore its cuisine, menus (including gluten-free options), and sublime panoramic terrace.

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