To inaugurate the start of the autumn season we have proposed new delicious dishes, including Tonnarelli with mussels and saffron on cauliflower cream, Carnaroli rice with pumpkin cream, seared squid and smoked scamorza, and new combinations, such as beef tartar with gorgonzola cream or seared octopus on red pumpkin cream.
We offer one of the finest and tastiest cuts of beef, the Tomahawk, nicknamed “the biggest steak in the world”.
To honor the cornerstones of our cuisine, we propose some of the most popular dishes, such as Fettuccine cedar, bottarga and prawns and the Sicilian Trilogy.
Many other delicious dishes are coming, if you don’t want to miss them follow us on Instagram and Facebook
To celebrate the international day of homemade soups we propose a typical Sicilian soup: the Macco di fave.
It is a first course with humble and ancient origins, widespread in the Mediterranean area. It was consumed by the peasants for refreshment after a long and tiring day of work in the fields. In fact, the bean is a nutritious, substantial and beneficial legume: it reduces the levels of cholesterol in the blood, it is diuretic, rich in iron and vitamin C.
There are many variations of the fava bean recipe. For example in Sicily a special version of the Macco di fave is prepared to celebrate San Giuseppe, enriching the recipe with other legumes and chestnuts.
The version we offer is the traditional Sicilian one: it is prepared with dried, cooked and blended beans until a creamy velvety is added to which wild fennel is added, an evergreen aromatic plant native to the Mediterranean areas, used as an indispensable ingredient in many Sicilian recipes ( > see sardine meatballs).
This year La Cambusa is also open for New Year’s Eve and offers a sparkling menu to say the least!
Served in a single dish in trilogy of cuttlefish, oysters and tuna. Cuttlefish seasoned noodles with basil pesto and confit cherry tomatoes, to give a sweet and sour note at the same time, oysters and tuna tartare on a bed of citrus fruits.
The first course will be a risotto flavored with a sauce of shrimp from Mazara and a shrimp carpaccio with Bronte pistachio grains
The second course will be a plate of fresh ravioli stuffed with grouper, seasoned with clams, mussels, calameretti and swordfish.
A fish millefeuille composed of slices of salmon, tuna and swordfish placed in layers on potatoes and caramelized Tropea onions.