Amalfi Coast Soups and minestrones. In search of the lost dish.

Soups and minestrones. In search of the lost dish.

Soups and minestrones, even in the summer, must be tasted while on vacation in Ravello Amalfi Coast. Looking through the researches of Professor Ezio Falcone, historian and gastronome, they are typical farmer’s dishes, simple and easier to make than today’s more elaborate meals. Another recommendation is to try the zucchini and eggplant parmigiana, which is part of a gastronomic culture typical of mountain areas, and still served in all the families and many restaurants in the area. In the old days time was spent working in the fields so the people would prepare their meals in advance using products grown in their gardens. Almost all the recipes are enriched with vegetables typical of the area, and are associated with the anniversary of San Pantaleone, the patron saint.
Another example is chicken with peppers. This dish spread in popular and was initially stuffed with apples that grow in the territory of neighbouring Scala, of which some varieties are: cotogne (quince), tubiole,S.Nicola, Cancavone. Another dish that must be tasted is the mullet and mushrooms baked with tomatoes: a recipe taken from the collection of journalist Sigismondo Nastri, which highlights the relationship between sea and mountains, a typical recipe from the Coast.

The recipe
Mullet and mushrooms with tomatoes: between sea andmountains


Ingredients:fresh mullet, mushrooms, butter, extra virgin olive oil, onion, garlic, anchovies. Mature tomatoes, parsley, breadcrumbs, salt, pepper
How to:
Put butter in a pan, with oil, and fry the onion, thinly sliced, and some garlic, then add sliced mushrooms, chopped parsley and some anchovy. Season with salt and pepper, leave to cook on low heat for about ten minutes.Add the chopped tomatoes and a little ‘hot water, and cook for a further quarter of an hour.
Put the fish in a greased pan, sprinkle with salt, cover with the prepared sauce and a handful of breadcrumbs. Put a little melted butter on top and pop it in a moderately hot oven for about twenty minutes, then serve and enjoy.