The island of Capri, located in the Tyrrhenian Sea and off the coast of Naples, Italy, is one of the most beautiful spots in the world. Home to mermaid legends and the famous Blue Grotto, Capri’s delicious local cuisine relies on the waters surrounding it and on the amazing local garden produce, especially lemons.

The local variety of lemons are long and at least double the size of common USA lemons, and have a thick and wrinkled skin.

Continue reading Polpettine al Limone (Lemon Scented Meatballs) at Our Italian Table.

Stuffed calamari is served all over Italy. On the island of Capri they are served stuffed with ricotta, Parmesan cheese and marjoram (or oregano) and prepare in a simple tomato sauce.

One of the most amazing things I ever saw was calamari being fished off the island of Capri. It is fished at night with fisherman using lights to attract the squid. Watching from a high vantage point, I couldn’t tell where the lights on the water ended and stars in the sky began.

Continue reading Stuffed Calamari from Capri: Calamari Ripieni alla Caprese at Our Italian Table.

“Chicken under a brick” is a simple but very functional recipe that comes from Tuscany but has a southern Italian version that uses lots of lemon. The recipe is functional because half a chicken cooks unevenly on a grill because of the different thicknesses of a chicken half. The brick helps to flatten out and apply even pressure to an entire half chicken. Marinating with lemon juice, squeezing lemon juice while cooking and a final squeeze of lemon gives this dish its “Caprese” flare.

Continue reading Chicken under a Brick: Pollo al Mattone at Our Italian Table.

Ravioli alla Caprese is the most simple yet delicious “primo” on the Island of Capri. Using the best ingredients of fresh ricotta, Parmigiana-Reggiano cheese and fresh marjoram (or use oregano), these ravioli are very simple to make. Also unique to southern Italy is a dough made of just flour and hot water. These are great ravioli to make in advance and freeze.

Recipe for 6 servings.

Ingredients and equipment:

Dough:

• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 cup water

Filling:

• 16 ounces fresh good-quality ricotta cheese, drained
• 5 ounces grated Parmigiana-Reggiano cheese
• 1 egg
• 1 ounce roughly chopped marjoram or oregano leaves

Sauce:

• 1 tablespoon oil olive
• 2 garlic cloves
• 14 ounces canned San Marzano tomatoes (crushed by hand); half a 28 ounce can
• Fresh basil leaves (about 3 tablespoons)
• 1 ounce butter

Grated Parmigiana-Reggiano cheese

Note: Have a large wire Chinese strainer available to remove the ravioli from the boiling water.

Continue reading Ravioli of the Island of Capri: Ravioli Alla Caprese at Our Italian Table.

As I sit here on a very frosty January morning, I am planning my next escape to Italy – the hills of  Tuscany.  A bit of a winter retreat for me and a chance to find that now familiar sense of tranquility that comes from being in Italy in the quiet of winter.   As I pour over my map of Italy,  I spot the isle of Capri and smile at memories of past vacations and one very interesting jaunt early in my traveling career….a tale that needs to be told simply for the sheer amusement of the experience.

Continue reading Postcard from Capri: “Vacanza con il Morto” (“Vacation with the Dead”) at Our Italian Table.