Let's Start With A Cocktail
Now that you have an idea of what it looks like and some of the history behind it, we can begin. Here is what you’ll need:
- 5 cl white rum
- 5 cl dark rum
- 5 cl Cointreau
- 5 cl masala infusion
- 1.5 cl passion fruit juice
- 4 cl grapefruit juice
- 1.5 teaspoons of Saccharum oil
- 1 cl Coco Lopez
Shake together, add some orange peel, and find a beautiful glass. Better yet, if you’re at Le Sereno Hotel, simply sit back with your feet in the sand and allow us to bring you one while you enjoy the views.
The Main Event
Here is a recipe for one of our favourite Spaghetti dishes with garlic, chilli, and tartare of Mahi-Mahi. Prepare one of our newest dishes at Le Sereno Restaurant – let’s begin! Your ingredient list: (serves 4)
- 320g dried spaghetti
- 100g extra virgin olive oil
- 3 garlic cloves, peeled and sliced
- 1 tbsp red pepper flakes, plus more if desired or chilly fresh
- 30g chopped Italian flat-leaf parsley
- 80g green chilli pepper (not spicy)
- Coarse salt (for pasta boiling water)
For the tartare:
- 180g mahi-mahi raw cut into desired tartare size
- salt, pepper
- 15g lemon juice
- zest of a lemon shave
- 30 g olive “taggiasche” cut in half
- Put a pot of salted water on to boil. Remove the stems of the red chilli (if they are fresh) and cut in half lengthwise, then slice them into halves again.
- Put the oil, garlic and chilli peppers in a large deep pan set over medium-high heat, and cook until the garlic is translucent and golden – around 2 minutes. It’s important not to burn the garlic or it will become bitter. Remove and put aside the browned garlic and the fresh chilli and add 50g of the pasta cooking water.
- Take the stalks off the green peppers and cut them into fine strips. Fry the green chillies with a drizzle of oil and add half of them to the previously ready mixture.
- For the tartare: while the pasta is cooking, combine the above tartare ingredients in a bowl and mix well. Remember to keep it on ice to prevent it from going warm.
- Cook the pasta until it is “al dente”, nearly but not quite done and still a bit chalky in the middle. Drain, and reserve one cup of the cooking liquid.
- Add the pasta to your other ingredients and stir vigorously as it continues to cook. Add the reserved pasta water a bit at a time as necessary to finish cooking the pasta, and develop the thickened sauce.
- Add the parsley to the pan, and turn off the heat. Season with salt if needed and prepare to serve.
Serve the pasta with the fish tartare on top together with olives, and the cooked green pepper. Serve immediately, it’s best fresh! Buon appetito, Team Le Sereno