The unmistakable taste of the Amalfi Coast

The great Mediterranean gastronomic tradition, the taste of the freshest fish, of recipes jealously guarded so as to be passed on from generation to generation. Perhaps the best way to experience the Amalfi Coast, even before you take your first dip in its crystal clear waters, is by tasting its cuisine and the delicious dishes prepared by the chefs of Hotel Santa Caterina of Amalfi.

San Pietro and Artichoke Roll, with Asparagus Bundles and Potato

Ingredients for 4 people

  • 400gr. filleted San Pietro fish
  • 2 artichokes, peeled and sliced
  • 50gr. leek
  • 50ml. extra virgin olive oil
  • 10gr. grated Parmesan cheese
  • 200gr. chopped potato
  • 30gr. capers
  • 30gr. taggiasche olives
  • 100gr. 'del pendolo' cherry tomatoes
  • 100gr. red peppers
  • 5gr. garlic

Preparation

Flatten the fillets of San Pietro between two sheets of cling film, season with salt and pepper, place the artichokes, previously pan cooked with the leak, on top. Sprinkle with Parmesan cheese and roll. Bake the potatoes in the oven. Create four bundles of asparagus, tie with slithers of red pepper, and gratinate. Cut the San Pietro in 12 slices and cook in a non-stick pan with a little oil for circa 2 minutes on each side. Brown the capers, olives and chopped tomatoes in a little oil and garlic, place the fish and vegetables on 4 plates and garnish with the sauce obtained.

Savarin of saffron flavored rice with sea food and kitchen garden vegetables

Ingredients for 4 people

  • 200gr. par-boiled rice
  • 1gr. saffron pistils
  • Vegetable stock
  • 2gr. basil
  • 30gr. shelled clams
  • 50gr. shelled mussels
  • 50gr. shelled Fasolari cockles
  • 30ml. extra virgin olive oil
  • 100ml water obtained when cooking the seafood
  • 30gr. chopped potato
  • 100gr. courgette and carrot julienne
  • 100gr. skinned tomatoes
  • Salt

Preparation

Bring the vegetable stock and the saffron to boil in a saucepan and use to cook the rice. Once the rice is cooked, drain and add the tomato, courgette, basil and carrot: place the rice in Savarin molds and leave to rest. Parboil the seafood in a pan with a little olive oil and the remaining tomato, chopped in to small chunks. Reheat the rice in the oven, remove from molds and place the seafood in the center. Reduce the casserole water from the seafood together with the chunks of potatoes, emulsify with extra virgin olive oil and use to sauce the rice.

Cream of Mascarpone, Ricotta and Williams Pears on Chocolate Mousse and Dark Chocolate Biscuit

Ingredients for 4 desserts

Cream of Mascarpone and Ricotta
  • 18gr. egg yolk
  • 70gr. caster sugar
  • 65gr. Mascarpone
  • 1,5gr. gelatin in sheets
  • 65ml. whipped cream
  • 20ml. water
  • 65gr. ricotta
  • 125gr. Williams Pear
Chocolate Mousse
  • 65ml. milk
  • 65ml. cream
  • 65gr. dark chocolate (70% cacao)
  • 25gr. egg yolk
  • 20gr. caster sugar
  • 1,5gr. gelatin in sheets
Dark chocolate biscuit
  • 25gr. butter
  • 20gr. dark chocolate
  • 26gr. caster sugar
  • 18gr. flour "00"
  • 5gr. almond flour
  • 1,5 egg yolks
  • 1,5 egg whites

Preparation of biscuit

Melt the chocolate in the microwave, add the butter and melt, then add egg yolks, the flours and the whipped egg whites with the sugar, make a base of roughly 2mm on a silplat or sheet of baking paper and cook at 180 for about 10 minutes. As soon as it is cooled, create disks of a diameter identical to the base of the semicircular flexiplat which you'll use for the final assembly, and place to one side.

Composition of chocolate mousse

Prepare a custard with the milk, sugar and egg yolks, pour on to the grated chocolate and mix until it melts, then add the gelatin previously left to soak and allow to cool to at least 40; at this stage add the semi liquid whipped cream.

For the cream of mascarpone and ricotta

Dissolve 35gr. of sugar in 20ml. of water at 121 then pour on to the egg yolks, beat and aerate. Cool the "pate bombe" and, at this stage, add the sieved ricotta with the rest of the sugar (35gr.), the whipped cream, the gelatin previously softened and melted in the microwave and the Williams pears (which in the meantime will have been pealed, cut in to 9x9 mm dices and pan-fried for circa 5 minutes).

Final assemblage

In a semicircular flexiplat, with the aid of a smooth beaked sac poche , pour the cream of mascarpone and ricotta and pear so as to fill of the form, then fill to the brim with chocolate mousse before placing the dark chocolate biscuit disk on the top. Blast chill for circa 30mins, then turn out and transfer to the refrigerator. When assembling the dish, decorate with a spiral of pulled sugar, some tufts of whipped cream and a few thin slithers of dried pear.

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