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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.

Hotel Santa Caterina - Amalfi Italy

White and black “tagliolini” in Sfusato lemon cream sauce

Preparation

Prepare the two mixtures as for a classic fresh pasta, leave to rest for about an hour, then flatten them well one x time, overlap and pass them back to the machine for a thickness of two millimeters. After obtaining the sheets of the desired length pass them to the die x noodles or cut by hand giving it a width of 3 mm. Wash the lemons well, grate the peel, cut the pulp into cubes, and extract the juice of the two lemons, keep everything aside until use. Cook the pasta in abundant salted water, in the meantime in a pan, brown the fresh spring onion with a knob of butter, add the lemon juice, the vegetable stock and a dash of extra virgin olive oil, let simmer for 3-4 minutes and remove from the heat.

Ingredients for four people

  • Black and white noodles 360gr
  • Sfusato lemon untreated n ° 2
  • Shallot 40gr
  • Mascarpone buffalo cheese 100gr
  • Brodo vegetale 100ml
  • Olio extravergine di oliva
  • Refreshed fresh pepper
  • 50gr mountain pasture butter
  • Sale in crystals Q.b.

Taglioni:

white mixture:

  • 150g "00" flour
  • 75gr di tuorlo
  • 10ml olio extravergine

black dough:

  • 150g "00" flour
  • 45gr di tuorlo
  • 30gr cuttlefish black
  • 10ml olio extravergine
Hotel Santa Caterina - Amalfi Italy

Tagliatelle long pasta with Cacio Cheese, Black Pepper and Red Shrimps.

Preparation

Shell the shrimps, with the tortoise shell we prepare a concentrated broth, the pulp instead we season it with oil, salt in crystals, fresh pepper and lemon zest and let it marinate in the fridge for an hour. In the meantime, we filter the shrimp broth and reduce it to a syrupy consistency, after which we emulsify it with the butter to obtain a slightly creamy and fluid sauce with a concentrated shrimp flavor. At this point, we cook the pasta in abundant salted water, in the meantime, in a saucepan, we dry toast some nice fresh ground pepper, we add the vegetable broth and a dash of extra virgin olive oil, let simmer for 3-4 minutes and remove from the heat. Always off the heat, add the pasta cooked al dente and stir in adding the grated pecorino a little x time creating a creamy sauce and compose the dish.

Composition

Place a part of the marinated shrimp at the base of the dish, place a nice tagliatellina nest on top, bring to the top with other marinated shrimps and baste it with the concentrated prawn sauce, complete with atsina watercress, freshly ground pepper and fresh zest fresh lemon.

Descrizione del piatto

Taking up the cuttlefish salad, a traditional recipe, usually used for family celebrations and celebrations, I have decided to propose it again in a lighter and fresher version, with some contamination of oriental cuisine and some technical devices to preserve the characteristics of consistency, freshness and the quality of the product itself.

Ingredients for four people

  • Tagliatelle of durum wheat 280gr
  • 500g lobster shrimp
  • Roman Pecorino 170gr
  • Brodo vegetale 200ml
  • olio extravergine di oliva
  • Refreshed fresh pepper
  • N ° 1 untreated Amalfi lemon
  • atsina cress (with a delicate anise flavor)
  • 50gr mountain pasture butter
  • Sale in crystals Q.b.
Hotel Santa Caterina - Amalfi Italy

Tagliatelle of Cuttlefish with Cucumber, Avocado and salted lemon

For the cooking

Once the cuttlefish have been cleaned, place them in vacuum-packed bags and cook them at 70 ° C steam for 5/6 minutes, cool them in ice water or blast chiller, remove them from the bag, overlap them and break down the negative, then cut them into the slicer in the manner of noodles. Season the cuttlefish with oil ext. virgin, salt, shallot or fresh spring onion and a few drops of lemon juice.

Maionese di avocado

Mix all the ingredients, sieve and place in the squeezers.

the cuttlefish ink powder

Place the black on silicone sheets and dry in the oven at 63 ° C for 8 hours, allow cooling and reduce to dust

Composizione del piatto

Form a nest in the center of the plate with the cuttlefish, garnish with mayonnaise, with the sauce that will be quite thick and some fresh cucumber cubes and salted lemon pulp, garnish with coriander and parsley cress, complete with black ash of cuttlefish, raw oil.

Ingredients for four people

The cuttlefish:

  • 240 gr of clean cuttlefish, steamed, cut down and thinly sliced ​​as noodle, without tentacles that will be used for other preparations.
  • Oil ext. Virgin 8 gr
  • Shallot shortbread 4 gr
  • Salt to taste.
  • Lemon juice 2 gr
  • n° 1 cucumber
  • n° 1 lemon from Amalfi

Maionese di avocado:

  • 40 gr pulp of ripe avocado
  • 3.5 g lime juice
  • 3.5 g lemon juice
  • 16,7 gr water
  • 3,5 gr olio ext. vergine
  • 0.08 g ascorbic acid
  • 0.40 gr salt

The cuttlefish ink powder:

  • 33.5 gr squid ink
1 night
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