Recipes From Our Kitchen

September 2013

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Antipasto ~ Appetizer

Verdure Grigliate E Marinate ~ Grilled and Marinated Vegetables

Number of servings (yield): 8


  • 4 Eggplant, sliced lengthwise
  • 2 zucchini, sliced lengthwise
  • Salt
  • Olive oil
  • Parsley, fresh chopped
  • Garlic, either fresh chopped or garlic in oil
  • Black Pepper
  • Balsamic Vinegar


  • Heat grill, BBQ or grill pan.
  • Place slices of eggplant and zucchini on the grill and sprinkle with salt.
  • Do not oil the grill or the veggies; they should be dry.
  • Grill for about 5-10 minutes turning the veggies over gently as they become golden.
  • When veggies are golden on both sides, remove from the grill and set aside.
  • In a serving plate, layer olive oil, slices of eggplant, fresh chopped parsley, garlic, black pepper and a splash of balsamic vinegar.
  • No salt is needed as the veggies are already salted from the grill.
  • Repeat 1 or 2 more times depending on the depth of your plate.
  • In a separate serving plate, layer zucchini the same way as the eggplant.
  • Allow both dishes of zucchini and eggplant to absorb the flavors about a half hour before serving.
  • Your may also store the vegetables in the fridge up to 1 week, and they become more flavorful each day.
  • Serve as an antipasto or as a vegetable side dish.

Primi~ First Course

Pasta Con Rucola, Gamberi E Pomodorini~ Pasta with Arugula, Shrimp & Summer Tomatoes

A Positano favorite, and a healthy Mediterranean dish served with a chilled bottle of Falanghina.


  • 1 clove garlic
  • 4 to 5 tbsp Virgin, First-Pressed Olive Oil
  • 1 / 2 pound of fresh medium to large shrimp
  • 1 /2 glass of local white wine
  • 4 cups of cherry tomatoes cut in half
  • 1-1/2 cup Arugula
  • 2 pinches of Sea Salt


  • In a frying pan, heat the olive oil until warm and then add garlic. Add shrimp. Add the 1/ 2 glass of white wine and let slow cook. Add tomatoes and continue to stew. At the very end, shut off the flame and add arugula.
  • Meanwhile, cook your pasta in boiling salted water until ‘al dente’ to taste. Add the pasta to the sauce over the stove and fold in.
  • Garnish each plate with a few leaves or fresh arugula and serve.

Dolci~ Dessert

Semifreddo Alla Pesca E Menta ~ Peach & Mint Ice Cream Cake
Courtesy of Chef Raffaele, Positano


  • 3 Eggs
  • 300 g of Mascarpone
  • 300 g Whipped Cream
  • 200 g Sugar
  • 300 g Peaches, peeled and remove pit
  • 10 Mint Leaves
  • 50 g Vodka


  • Separate egg whites from the yolks. Save egg whites for later use. Whip the yolks with 100 g of sugar. When creamy, add mascarpone and mix for 10 seconds.
  • Meanwhile, puree the peach with the mint leaves and vodka until smooth.
  • Add peach puree to the mascarpone mixture, then fold in the whipped cream carefully so it does not deflate.
  • In a separate bowl whip egg whites with the remaining sugar. Add this to the mascarpone mixture, always folding so the whites do not deflate.
  • Place in molds and chill in the freezer for 24 hours. Remove 5 minutes before serving and garnish with a mint leaf.