The minestra maritata loved by the stars: the exclusive recipe by Chef Tramontano

10th January 2020

 

The winter season encourages young and old people to curl up on cozy sofas, sip hot tea and warm up next to the burning fireplace or the radiators (less romantic, but equally useful when the temperature drops). Although in Positano a benevolent climate keeps on all year round, winters in the Amalfi Coast are sometimes rigid and a freezing wind sweeps the silent beaches. On these days, it is very pleasant to warm up and pamper yourself around the table, not only by preferring seasonal ingredients, but preparing invigorating dishes.

This is the time of comfort food, a combination of recipes good both for the body and the spirit. Without ever forgetting the taste, an authentic mantra in the kitchens of our restaurants. Chef Luigi Tramontano has accustomed us to refined dish presentations and real revelations for the taste buds. And our star, lover of tradition and revolutionary by nature, offers us a brand-new and exquisite version of the minestra maritata. This soup, very popular in Campania, owes its name to the perfect marriage of the ingredients - in particular meat and vegetables - which are mixed in a harmonious embrace, making the soup truly "married" (maritata)

We share just with you the secrets of the Chef of Hotel Le Agavi ... make good use of it, please.

 

Ricotta balls with truffle

First, our Chef prepares tasty ricotta balls, of 20 grams each. These are small treasure chests with precious scents, where the noble black truffle emerges.

 

Write down the ingredients for 13 servings:

  • 400 gr of buffalo ricotta
  • 70 gr of Parmesan cheese
  • 70 gr of mozzarella
  • 50 gr of vegetables brunoise (carrots, celery, courgettes, purple potatoes)
  • 1 egg yolk
  • 30 g of starch
  • 40 gr of flour
  • Salt to taste
  • 20 gr of black truffle
  • about 5 gr of truffle oil

 

Preparation

Once you gather all the ingredients, follow the gourmet recipe step by step. First, cut the vegetables into brunoise and pan fry each vegetable individually. Sift the ricotta, mix it with the other ingredients and form balls of about 20 grams. Cook in the chicken broth for about 3 minutes and be sure to drain the balls well once ready.

 

A chicken consommé as a piece of art

The consommé is essential to bring out all the perfection of the ricotta balls. Certainly, it is not easy to achieve the exemplary harmony of flavors, the distinctive feature of Chef Tramontano, but if you love challenges, try it!

 

Here are the ingredients for an unforgettable chicken consommé:

  • 10 liters of chicken broth
  • 2 kg of chicken breasts
  • 5 egg whites
  • 300 gr of carrots
  • 150 gr celery
  • 200g onion
  • 200 gr leek
  • Pepper in grains
  • 100 gr of marsala

 

Preparation

The essential character of an excellent consommé is lightness: the degreasing operation deserves very careful attention. Proceed to degrease the chicken broth, removing all impurities and traces of fat. Finely chop the chicken meat together with the carrot, celery and onion. Add the salt and the egg whites, the pepper and the marsala. Transfer the mixture to the pan together with the cooled broth, stirring everything with a steel spoon, then simmer on low heat. You will notice, almost immediately, that the impurities will rise to the surface and you will make sure to catch them all with the help of a skimmer.

Proceeding with cooking, a sort of "cap" - a compact layer - will be created on the surface. Form a hole here, from which you will continue to collect impurities. Leave on the fire until you get a rich and clear consommé, you will recognize it at first sight. Turn off the heat and let it sit. Once cooled, filter it and, just before serving, proceed to an infusion with lemon grass. Serve in a deep dish, lay three ricotta balls with some black truffle slices and accompany the course with broccoli cabbage and Roman cabbage. Serve the consommé aside, to amaze your guests with a true gourmet experience.

For low temperature chicken, season the chicken breasts with salt, pepper and oil. For an unforgettable preparation, put everything under vacuum and cook in the steam oven at about 70 °.

 

Enjoy your Minestra Maritata, the comfort food by Tramontano.

 

POSITANO LIFESTYLE

magazine

Spring in Sorrento: the charm of the Vallone dei Mulini

In spring, when nature awakens from the winter torpor and explodes in bright...

The ancient splendour of Positano: a visit to the Roman Villa

Until a few years ago, Positano was associated with the wonderful landscapes of the...

The minestra maritata loved by the stars: the exclusive recipe by Chef Tramontano

The winter season encourages young and old people to curl up on cozy sofas, sip...

Christmas, the explosion of flavors on the Amalfi Coast

The small festively decorated villages, the lights that reflect on the sea...

Discovering Pompei and Hercolaneum, a tour in ancient times

Novemberis already appeared on the calendar, the summer heat becomes lighter every...

Awaken your beauty with Alma Beauty & Spa treatments

The boundless sea and the salt on body and hair, the summer breeze and the...

Fairytale relaxation: the Starpool technologies at "Le Agavi"

Our 5-star Luxury hotel can be considered an excellence in hospitality in the...

Le Agavi in the Les Collectionneurs group, a prestigious confirmation

The Hotel Le Agavi, set in a dreamlike landscape, boasts top-level hospitality. The...

Positano Gourmet: third edition for the excellence cuisine

Encouraged by the success of the previous years, the third edition of Positano...

Holiday at the Hotel Le Agavi: sweeter with the honey by Rifugio degli Dei

Our 5-star Luxury hotel in Positano leaves nothing to chance, we want every...

Art and identity: the Mediterrean by Paolo Sandulli

On the Amalfi Coast, there is a watchtowerdating back to the Angevin period,...

The soundtrack of your emotions in Positano: Yamaha and Hotel Le Agavi

Think about your favorite movie, a successful party or a romantic dinner in...

Getting married in Positano: a wedding at Hotel Le Agavi

You will remember your wedding day for life, without the need for a reminder or...

"Positano Gourmet" closes with a two Michelin stars chef, Nino di Costanzo

The summer warmth begins to fade from our lands too, on the sunny Amalfi...

"Positano Gourmet": the third night with Chef Michelino Gioia

Summer is coming to an end, but in the Amalfi Coast time goes always slow....

Heavenly trekking: the Path of Gods

Amalfi Coast is the ideal location to relax and sunbathe, get lost through the...

The charm of the Amalfi Coast by boat

A holiday in Positano is not complete without a sea tour, as during a stay at...

The lady of great wines at La Serra

At the Hotel Le Agavi we believe food is not only a source of energy, but a...

“Positano Gourmet”: the second tasteful experience with Chef Deleo

After the opening night, which gained the well-deserved success, the chef...

“Positano Gourmet” starts in the best way…And it is just the beginning

Great satisfaction of guests, a taste of flavors, the perfect accord of two...

“Positano Gourmet - Dinner with the stars” this year shines even more

For 2018 season, a rich program of events is waiting for you at the Hotel Le...

The news of Chef Tramontano after the Michelin Star

After just eight months in our kitchens, the young Luigi Tramontano gave La...

The warm welcome of The Pool: heated from 2018

Our pool facing the bay of Positano is a pure joy both for body and soul: a call...

Mother and Son: the cliffs flooded by History

From Remmese Beach House, our private beach, you can enjoy the amazing view on...

Positano – Street Food Festival 2018

Again this year, Positano is pleased to host the Street Food Festival:...

The funicular: uniqueness of the Hotel Le Agavi

A building with 11 levels of terraced rooms set into the cliff, a five star...

Aldo Capilongo: mind and heart of Hotel Le Agavi

The 5-star Hotel Le Agavi has a unique physiognomy, as unique is the...

FAI Days on the Amalfi Coast

The FAI Spring Days, Saturday 24th and Sunday 25th of March, tell about Italy...

The magic of Christmas on the Amalfi Coast

Christmas time is definitely full of magic throughout the Amalfi...

Amalfi Degusta Christmas Tour

The greatest journey you can take in Christmas tradition is certainly through its...

“Street Food Village” in Sorrento

From December 7th through 9th, Piazza Angelina Lauro welcomes the second...

The Chestnut Festival in Scala

The Chestnut Festival in Scala In October, The Chestnut Festival returns in...

Villa Rufolo: a Thousand years of Magic

The symbol monument of Ravello reopens at night wrapped...

August 15th at Le Agavi Hotel in Positano.

A  three days party with music, food and...

"Positano Gourmet, dinner with the stars”, the first appointment

Last Friday, great satisfaction of the guests attending “Positano Gourmet,

Positano Gourmet, dinner with the stars

Special dinner “four hands” with the Chefs Luigi Tramontano and Fabrizio...

Huge success for “Sparkling wines” by Marchese Antinori

Huge public participation was seen last Friday, on the main terrace of...