Typically Caprian recipes
The following are a selection of typically Caprian recipes. Not surprisingly, each and every islander jealously guards his or her personal gastronomic secrets.
Ravioli capresi
These ravioli are a typical dish of Capri. Prepared by hand, filled with various types of cheese and served with a tomato sauce, they are a perfect first course for both adults and children alike.
Ravioli Capresi can also be served with butter and sage or fried to be offered as an appetizer.
- Ingredients for 4 people
- For the pasta:
- 500 gr. flour
- 2 table spoons of olive oil
- Half litre of boiling water
- For the filling:
- 300 gr. Caciotta di Sorrento cheese (grated)
- 2 eggs
- 200 gr. grated Parmesan cheese
- Marjoram
- For the sauce:
- Fresh tomato sauce
- Grated Parmesan cheese
- Fresh basil
In a mixing basin add the flour, oil, boiling water and mix to a firm consistency.
In another bowl beat the eggs and, stirring well, add the Parmesan and Ciaciotta cheese, and the marjoram.
With a rolling pin, roll out the mixture, adding a little flour, until a thin sheet has been obtained.
With the aid of a teaspoon, place balls of the filling at equal distances on half of the sheet.
Fold the other half of the sheet so as to cover the balls.
Separate the ravioli in to round froms using a glass of approximately 4-5 cm diameter.
Cook in boiling water for five minutes, serve with the tomato sauce, parmesan cheese and fresh basil leaves.
Chiummenzana
A quick to prepare pasta dish, using tomato and herbs, typical of the Mediterranean diet.
- Ingredients for 4 people:
- 400 gr. spaghetti
- Garlic, oil, peperoncino
- Basil and oregano
In a frying pan, heat the oil and add the garlic and peperoncino.
Add the tomatoes, basil, a pinch of oregano, and leave to cook for approximately 15 minutes.
In the meantime place the water to boil. Cook the pasta until “al dente”, drain and toss in the pan with the sauce.
Serve immediately
Aumm Aumm
Pasta dish with vegetables and fresh soft cheese typical of the summer season.
- Ingredients for 4 people:
- 400 gr. Pennette pasta
- 1/2 kg aubergines
- 5-6 cherry tomatoes
- Mozzarella di Bufala or Fiordilatte cheese
- Garlic, oil, basil
Dice the aubergines and fry in oil. In a frying pan heat the oil with the garlic. Add the cherry tomatoes and cook for 5 minutes, take off the heat and add the aubergines.
Cook the past until “al dente”, drain and toss in the pan with the sauce.
Add the cheese cut into small cubes and the basil
Mix and serve immediately.
Totani e patate
The cuttlefish, similar to the calamari but with a much stronger taste, is an important ingredient in the cooking of Capri. It is fished at night in the waters around the island.
The following dish is served with slices of toasted bread throughout the year.
- Ingredients for 4 people:
- 1 kg. of cuttlefish
- 1 kg. potatoes
- 4-5 cherry tomatoes
- Mozzarella di Bufala or Fiordilatte cheese
- Garlic, oil, peperoncino
- Parsley
In a pot, gently fry the garlic and peperoncino till soft.
Add the cuttlefish, cook for five minutes and add the white wine.
Once the wine has evaporated, add the cherry tomatoes, half a glass of water and cook for another 20 minutes.
Add the potatoes and two glasses of water and finish cooking.
Totani ripieni
The cuttlefish, similar to calamari but with a much stronger taste, is an important ingredient in the cooking of Capri. It is fished at night in the waters around the island.
This recipe guarantees a successful first and second course.
- Ingredients for 4 people:
- 1 kg. of cuttlefish
- 500 gr. tomatoes
- 1 small grated Caciotta cheese
- 100 gr. grated Parmesan cheese
- 4 eggs
- Garlic, oil, parsley
Clean the cuttlefish and remove tentacles.
In a pan, after having lightly fried the garlic, toss the tentacles chopped in to small pieces. In a bowl mix the Caciotta cheese, Parmesan, eggs and finely chopped parsley. Fill the sacks of the cuttlefish with the mixture and secure the bags with cocktail sticks. In a pan prepare the tomato sauce and add the stuffed cuttlefish. Cook for 20 minutes.
The sauce can be used as a condiment for pasta.
Pezzogna all'acqua pazza
The Pezzogna fish, found in the Gulf of Naples is a fish highly prized for its delicious flesh and the way it can be used in numerous dishes. In this recipe it is cooked in combination with cherry tomatoes.
- Ingredients for 4 people:
- 1 pezzogna of 1 kg.
- 4-5 cherry tomatoes
- Garlic, oil, peperoncino
- parsley
- 1 glass white wine
Clean and salt the inside of the fish. Ina large frying pan, gently fry the garlic and peperoncino, add the cherry tomatoes, the fish, white wine, a glass of water and cover. Cook for twenty minutes.
Marinated Anchovies
Marinated anchovies make an excellent appetizer and, once prepared, can be conserved, under oil, for a few days in the refrigerator.
- Ingredients for 4 people:
- 1 kg fresh anchovies
- 1 liter of white wine vinegar
- Garlic, oil, peperoncino
Wash the anchovies, split them in half, remove the heads, interiors and the scales.
Place on a dinner plate, cover them with the vinegar and leave them to marinate for two hours.
Shake off the marinade and dress with oil, garlic and peperoncino and chopped parsley.
Caponata
An easy to prepare, wonderfully fresh dish, ideal for a summer lunch.
- Ingredients for 4 people:
- Cherry tomatoes
- Mozzarella
- Black and Green Olives
- Basil, oil, salt
- To taste: lettuce, rocket, tuna, mackerel.
Soak the bread in plenty of water until soft.
Place all the ingredients in a large salad bowl, dress and serve immediately.
Insalata caprese
A delicious salad prepared exclusively with local produce: island grown tomatoes and the freshest Bufala Mozzarella.
- Ingredients for 4 people:
- Capri tomatoes
- Mozzarella di Bufala or Fiordilatte cheese
- Extra virgin olive oil
- Fresh basil
- Oregano, salt
Cut the tomatoes and mozzarella into slices and place them in alternating order on a plate.
Dress with extra virgin olive oil and a little salt.
Add a few leaves of fresh basil and oregano to taste.
Torta caprese
Cake made with almonds and dark chocolate.
- Ingredients:
- 350 gr. chopped almonds
- 350 gr. sugar
- 260 gr. butter
- 200 gr. dark chocolate
- 7 eggs
In a mixing bowl cream the butter and sugar using a whip.
Add the egg yolks one by one, mixing well.
Add the almonds, the chocolate previously melted in a bain marie and, slowly fold in the stiffened egg whites.
Pour the mixture into a buttered and floured cake tin and cook in an oven at 160°C for 45 minutes.
Limoncello
Liqueur made using the lemons of Capri. Excellent after dinner drink and splendid alternative to the Italian “amaro”.
- Ingredients:
- 10 organically grown lemons
- 1 liter of alcohol (95°)
- 1 liter water
- 1 kg. sugar
Carefully remove the yellow part of the lemon peel. Infuse with the alcohol in a closed glass container for 20 days, shaking now and again. Sieve the infusion. Prepare the syrup with the hot water and sugar, let it cool and add to the infusion. Leave for another 10 days before bottling. Serve ice cold.
