Tag Archives: Paccheri

Food Options at Anantara Sir Bani Yas Island Al Yamm Villa Resort

We stayed at the luxurious and immerse in the nature Anantara Sir Bani Yas Island Al Yamm Villa Resort that I would select as one of the best stay in the United Arab Emirates for at least 5 indisputable reasons I wrote about in a recent post.

There is one restaurant in the Yamm Villa Resort area but it is possible to reach the other resorts present in the island and hence the other restaurants by boogie.

The al Yamm Villa Resort is served by Olio Restaurant, an Italian dining place where breakfast is served daily. Breakfast is the common buffet with the usual share of eggs, cheeses, arabic mezze and croissants. I wasn’t particularly impressed by the food options but it was suitable for a satisfactory meal.

The a la carte menu offers many options, from the classic pasta and bruschetta appetizers to wagyu burgers and more complex main courses. Quality of food is generally good, the service perfect even though it is a bit pricey.

Wagyu Burger at Olio Restaurant

The wagyu burger meal is massive. The patty wasn’t as good as I expected and was difficult to digest.

Paccheri with duck ragout at Olio

The paccheri pasta with duck ragout was exceptionally good.

Seafood Pesto Pasta at Olio

This trofie pasta with pesto and seafood were interesting. This recipe from Liguria was well prepared by the chef.

Gelato Dessert at Olio

Tiramisu at Olio

Tiramisu was alright

  In order to escape the daily routine, we organized a transport to Amwaj restaurant. It is a 10 minutes drive from Al Yamm resort and we had no problem at all in organize it. the restaurant is nicely furnished and is located few steps away from the beach.

The menu is minimal with few seafood options inclusive of lobster, seafood, freshly caught fish and little more. We opted for some grilled fish fillet and two side dishes. The dinner was al right but a bit too expensive given the quantity and quality of food.

Fish Fillet at Amwaj Sir Bani Yas Island

Fish was good even though presentation was somehow lacking something.

Recipe corner: Paccheri (Pasta) with lentils and wild mushrooms

Paccheri (Pasta) with lentils and wild mushrooms

Time required: 25 Minutes

Ingredients for two people:

160-200g Paccheri (or Tortiglioni or another kind of short Italian Pasta), 50/100g of wild mushrooms (champignon, porcini or other), half can of plain lentils (100g approx), 3 tablespoons olive oil, 1 handful parsley (fresh or dried), garlic, a teaspoon nutmeg, chilli and pepper if you like, 1 handful grated Parmigiano (Italian parmesan cheese), a pinch of salt, 20g of salted butter, a tablespoon of milk and a small glass of white wine (optional).


Brush off any dirt from the mushrooms with a pastry brush or a tea towel. Slice the mushrooms in tiny pieces. Put the olive oil in a pan together with the garlic and the parsley, brown them for few seconds and then add the mushrooms. Let them cook slowly for few minutes, tossing from time to time and adding a punch of salt. Then turn up the heat and add a part of the white wine. When the wine dries you can add some water until the mushrooms are almost cooked. At that point add the washed lentils, half glass of water, a pinch of pepper, nutmeg and chilly (if you like it) and cook at low heat mashing a part of the lentils and mushrooms with a fork. When the lentils and mushrooms are cooked, cook fast increasing the heat for 3 to 4 minutes adding the remaining wine and simmering until it will be almost evaporated. Then turn the heat off, add  the milk, a part of Parmigiano, the salted butter and a bit of crude olive oil. Toss and season, to taste.


Drain the pasta you cooked ‘al dente’ meanwhile and add it to the seasoning in the pan. Toss gently, coating the pasta with the mushrooms and lentils cream and their flavor.

Serve, sprinkling the remaining Parmesan on the top.