the traditional recipes of amalfi coast
   
   
   
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Italian recipes from the Amalfi Coast

 

 
taverna del duca
ristorante al pesce d'oro

LINGUINE WITH SCAMPI

 

AMALFI COAST SPAGHETTI WITH CLAMS

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Ingredients for 4 people

8 scampi
400 g of linguine
400 g of pachino tomatoes or, as an alternative, a can of tomatoes
Half onion
50 g of extra virgin olive oil
½ glass of white wine
parsley, salt

Procedure:

Chop the onion and let it fry lightly in the oil, add the scampi (already cleaned), let them brown and then add the white wine. When the wine dries, add the tomatoes and let everything cook until the sauce starts to look denser. Then add some chopped parsley. In the meantime, cook the past in salted water, mix the pasta with the sauce and let it blend for some minutes in the pan.

 

 

Ingredients for 4 people

1 kg of clams, 400 g of spaghetti, 8 pachino tomatoes, half small onion, 50 g of extra virgin olive oil, 1/2 glass of white wine, parsley, salt

Procedure:

Frizzle the half finely chopped onion with oil, add the clams (already purged). When clams are open, add the white wine, then the tomatoes and let everything cook for some minutes. In the meantime cook the pasta in salted water, then add sauce to the pasta and sauté everything in a pan for some minutes. Before serving, add some chopped parsley.

 

 

AMALFI COAST LINGUINE WITH DROWNED OCTOPUS

AMALFI COAST LEMON CAKE

 

Ingredients for 4 people

1 kg of small octopuses, 400 g of linguine, 300 g of pachino tomatoes, 1 small onion, 70 g of extra virgin olive oil, 1/2 glass of white wine, parsley, salt

Procedure:

Put in a pan oil, chopped onion, tomatoes, octopuses and wine; let everything cook without browning until the sauce is dense. In another pan, mix the sauce with the pasta (already cooked and left firm) and let everything blend for some minutes. Then add some chopped parsley.

 

 

Ingredients:

225 g of butter, 1 1/3 cups sugar, 4 eggs, grated zest of 2 large organic lemons, 1 pinch sea salt, 300 g of “00” flour, 1 TB + 1 tsp baking powder, ½ cup milk, 50 g of chopped toasted hazelnuts or almonds, butter for greasing pan

Lemonade Mixture: 300 g of water, juice of 3 large lemons, 100 g of sugar,

Procedure:

Pre-heat the oven to 320° F (160° C). Grease & flour a bundt pan or tube pan and set aside. Sift the flour with the baking powder and set aside. Beat the butter in a large bowl with an electric mixer until soft and creamy. Add the sugar and beat until fluffy. Add the eggs, one at a time, beating after each addition. Beat in the salt and lemon zest.

Alternate adding and blending in the mixing bowl 3 times, the flour & baking powder mixture and milk. Mix the batter on medium speed until it has a light, airy consistency, scraping the sides of the bowl with a rubber spatula. Don’t overbeat. Pour the batter into the prepared cake pan, and make it as level as possible with a rubber spatula.

Bake the cake in the preheated oven for 45 minutes (at 320° F, or 160° C). Do NOT open the door or the cake may fall! When the cake is done, let it cool in its pan for 2 hours. 

While the cake is baking, prepare the lemonade mixture: Squeeze the lemons into a small pitcher. Add the sugar and stir until dissolved. Add water (you should have a little over 2 cups of “lemonade.”) Invert the cake onto a cake plate, then immediately return it to the baking pan. (If the cake will not come out of the pan, warm it in the oven for a few minutes, then invert and return to pan). This step is necessary to make sure the cake doesn’t stick during the crucial last step!

Adding the lemonade: It is important that the lemonade mixture be added gradually so that the cake absorbs the liquid in a uniform manner. Over the next half hour, pour or spoon ¼ of the lemonade mixture onto the cake (that is still in its pan), 3 times, waiting 10 minutes in between each dousing. You should now have ¼ of the mixture left. After waiting another 10 minutes to make sure that the lemonade has been absorbed, reverse the cake onto the serving plate. Pour or spoon the rest of the lemonade mixture over the cake. Sprinkle the chopped nuts over the top of the cake. 

 

 

 

 

AMALFI COAST LEMON MARINATED ANCHOVIES

 

 

Ingredients:

Juice of 6 Amalfi Coast lemons, 700g of fresh anchovies, 6 tablespoons extra virgin olive oil, parsley

Procedure:

Fillet and wash the anchovies. Dry them and lay them in a terrine seasoning each layer with the lemon juice and salt. Let them marinate for at least 4 hours in the fridge. Drain the marinade and dress the anchovies with olive oil and parsley. Serve garnished with lemon slices.

 

 

 

 
 
 

   

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