Executive Chef Todd English’s
Ash Roasted Artichokes Stuffed with Lump Crab

6 large artichokes – top ½
inch cut off and leaves and stem trimmed
6 garlic cloves
6 sprigs fresh mint
6 bay leaves
6 tsp olive oil
1 tsp kosher salt
½ tsp black pepper
1 lb crabmeat
1 cup olive oil
2 tbsp Dijon mustard
2 tbsp lemon juice
2 tbsp chopped Italian flat leaf parsley
2 tsp salt
½ tsp ground white pepper

Prepare the grill, and let the coals burn to ashes

For Crab:
In a bowl place 1 cup of olive oil, the Dijon mustard, lemon juice, 2 teaspoons slat and ½ teaspoon white pepper. Whisk together until the mixture has a thick vinaigrette consistency. Fold in the crabmeat.

To assemble the artichokes:
Open up the artichokes by placing both thumbs in the middle of each one and pulling the leaves apart. Fill each cavity with the crab mixture (divided evenly between the six artichokes). Place a sprig of mint and a bay leaf into the crabmeat stuffing. Place one garlic clove on top of each stuffed artichoke. Sprinkle the top of all six with parsley and remaining salt and pepper.

To Cook:
Bury the artichokes in the ashes just up to the top so that the tip of the artichoke is sticking out. Cook until the artichokes are black on the outside (about 45 minutes to an hour). Pull off the charred leaves and serve the heart. Serves 6

Fiori Di Zucchine Ripieni ~ Stuffed Zucchini Flowers
Courtesy of Le Tre Sorelle, Positano
Serves 4

12 Zucchini flowers, cleaned & inside stem removed
300 g Mozzarella, chopped
100 g ham, chopped
100 g Parmigiano Reggiano, grated
3 eggs, beaten
Salt & Pepper, to taste
Sunflower or seed oil, for frying

Clean the zucchini flowers in cold water. Pull off prickly outside and remove inside stem gently.

Meanwhile, prepare the filling. Mix the chopped mozzarella (squeeze off extra liquid if needed), ham and Parmigiano in a mixing bowl until blended.

Fill each zucchini flower with the filling and gently twist the ends to close.

Heat sunflower or seed oil in a large frying pan until very hot. Dip stuffed zucchini flower into beaten egg one by one and slide gently into the hot oil. Fry the flowers until golden, turning as needed to cook evenly.

Remove from oil, drain a moment on paper towel then serve immediately with a sprinkle of Parmesan cheese and chopped fresh basil, as desired.

Risotto Al Limone ~ Lemon Risotto
Courtesy of Le Tre Sorelle, Positano
Serves 4

500 g risotto rice such as Vialone Nano or Carnaroli
1.5 L vegetable broth ( in cold water, add 2 carrots, 2 onions and a celery stalk, salt and bring to a boil.)
4 lemons, juice and zest
100 g Parmigiano Reggiano, grated
50 g butter
1 white onion, chopped finely
1 glass white wine

In a large shallow pot, melt the butter and add the chopped onion. Add the rice and toast for a moment. Add the white wine and allow to evaporate. Start to add the broth, stirring continuously and adding broth as it absorbs. Cook for about 15 minutes.

Just before serving, add the grated Parmigiano, the lemon juice and the lemon zest.

Serve immediately with a drizzle of Lemon Olive Oil, a garish of grated Parmigiano and a bit lemon zest.

Seafood Sauté
Courtesy of Le Tre Sorelle, Positano
Serves 2
Prep Time: 4 minutes

400g Mixed shellfish (clams, mussels, razor shells, or any local fresh shellfish as desired)
150g Extra Virgin Olive Oil
1 Clove garlic
Salt, to taste
Fresh Parsley, to taste

In a frying pan, heat olive oil. Add garlic and sauté until golden.

Add shellfish and cover, when all the shells open, they are cooked. Add salt and sprinkle with parsley to taste.

Serve hot with slices of toasted bread.

Albicocche Gratinate Alla Lavanda
-Lauren’s Favorite!

500 grams of apricots
10 grams of butter
5 to 6 table spoons of cooked cream
Fresh lavender

Wash the apricots and dry them well. Cut them in half and take out the pit. Take the butter and spread it evenly around and about the fruit. Spread the sugar on top of the pastry cream (see recipe for pastry cream below) and around the edges of the apricots.

Bake at 180°c for 20 minutes sprinkle a few lavender sprigs on top during the last minute of baking.

Serve room temperature and with a flower of lavender for decoration.

Crema Pasticciera ~ Cooked Pastry Cream
Courtesy of Chef Maria of Maruzzella, Capri
Serves 4-6, recipe for filling 1 cake

4 tbsp sugar
2 eggs
Splash Limoncello (or lemon zest)
2 tbsp 00 Flour
2 1/3 cups Milk

In a large saucepan, mix eggs, sugar, limoncello, flour with a wire whisk until smooth. Add milk slowly, stirring constantly.

Heat over low heat and stir continuously up to about 20 minutes until the cream bubbles and is thickened. Once dense, remove from heat and allow to cool. To keep the cream from forming a skin, sprinkle sugar on top. Cool completely then chill before serving.

Crema Pasticciera is a base for many Italian desserts and can be used as a filling for cakes, breakfast pastries, as a garnish for Zeppole and more.