Recipes From Our Kitchen

August 2011

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Peperoni Ripieni ~ Stuffed Peppers

Courtesy of Da Vincenzo

Number of servings (yield): 10


  • 10 Peppers, whole + 3 peppers, cleaned and chopped for filling
  • 6 Eggplant, chopped
  • Extra Virgin Olive Oil
  • 180 g Tuna, canned/jarred
  • 300 g Stale bread, chopped and toasted lightly in the oven
  • 2 Eggs
  • 200 g Parmesan cheese, grated
  • 100 g Capers, rinsed
  • 200 g Green or Black Olives, to taste
  • Several leaves fresh basil, ripped by hand
  • Salt & Pepper, to taste


  • In separate frying pans, heat a little olive oil and sauté chopped eggplant and peppers until tender.
  • Set aside and allow to cool.
  • Cut off the top of the peppers, like a pumpkin and set aside top.
  • Core the inside removing all the seeds and white.
  • Preheat oven to 180 degrees C or 350 degrees F.
  • In a mixing bowl, mix eggplant, peppers, capers, olives, tuna, Parmesan, basil, stale bread cubes, and eggs.
  • Mix together and either spoon or use a pastry bag with a large opening (around 1-in diameter) to fill peppers.
  • Once filled, place top back on to each pepper and set into baking pan.
  • Sprinkle a little bit of olive oil over the top of the peppers. Bake in preheated oven for about 20-30 minutes until tender and lightly browned.


Fresine Con Pesce Azzurro Al Limone ~ Pasta With Blue Fish & Lemon

Courtesy of Tre Sorelle, Secret Garden Positano™

Number of servings (yield): 4


  • 500 g Blue Fish, such as Palamita (Atlantic Bonito), Anchovies, Tuna, or Mackerel
  • 150 g Extra Virgin Olive Oil
  • 2 Cloves of Garlic
  • 1 Glass White Wine
  • 1 Lemon (grated zest and juice)
  • Water, as needed to boil the pasta
  • 50 g Parsley (finely chopped)
  • Salt, to taste
  • Chili Pepper, to taste
  • 400 g Fresine Pasta


  • First, fillet the fish, cutting off head and tail and deboning it.
  • Slice the meat into little cubes.
  • In a pan, heat the extra virgin olive oil with the crushed garlic cloves.
  • Sauté until the garlic becomes golden and add the cubes of fish, the salt and the chili pepper, as desired.
  • Once the fish is colored add the white wine to blend the flavors together and cook until the wine has almost evaporated.
  • Then add the parsley and the grated lemon zest. When it is almost ready, finish the cooking by adding the juice of the lemon.
  • Meanwhile, cook the pasta in boiling, salted water until al dente. Drain the pasta and mix with the sauce that you have already prepared.
  • Add a splash of pasta water, as needed if it is dry.
  • Serve hot with a garnish of lemon zest curls and a pinch of chopped fresh parsley.


Semifreddo Alla Pesca E Menta ~ Peach & Mint Ice Cream Cake

Courtesy of Valle Dei Mulini, Secret Garden Positano™


  • 300 g of Mascarpone
  • 300 g Whipped Cream
  • 3 Eggs
  • 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. Mix 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 at least 1 day.