Positano Luxury Hotels - Amalfi Coast - Best hotel in Positano, Amalfi Coast 

Spring on the Amalfi Coast awakens the five senses. The sight is fulfilled with light and pastel shades, the sense of smell is enveloped with sugary fragrances, the ear lulls itself to the song of the birds in the nests. And the palate? The taste buds aspire to new combinations of flavours, eager to get amazed by the gastronomic excellences of the territory.

When it comes to amaze, the Chef of our 5-star hotel in Positano is a guarantee, an eclectic genius of the kitchen and a constant souce of gourmet recipes. To satisfy the desire for spring on the table, Chef Luigi Tramontano has created a multicoloured, fragrant and elegant dish: Fettucce di Gragnano in beetroot juice, spring onion, Marie Morganes oysters and lime.

Ingredients for the oyster foam

• 10 gr of wild garlic
• 15 gr extra virgin olive oil
• 3 oysters
• 2 raw oysters
• 60 gr of fish stock
• 40 gr of oyster water
• 20 gr of potatoes
• 5 gr of worcestershire sauce
• 10 gr of lime juice
• Salt to taste

Chef Tramontano's recipe includes three preliminary preparations before serving. It requires a little patience and high-quality ingredients, but it pays off every effort at first glance - not to mention the tasting.

Let's start with the oyster foam: brown the minced wild garlic in the oil, add the three oysters and the diced potatoes, wet with the oyster water and the stock, let it reduce for 5 minutes. Then blend the mixture with an immersion blender, combining the two raw oysters, the lime juice and the Worcestershire sauce, finally add the salt. Pour the mixture into the siphon and load with a capsule (half-liter dose per siphon). Let it rest in the fridge for about three hours.

Ingredients for the spring onion cream

• 250 gr of spring onions
• 25 gr extra virgin olive oil
• 100 gr of vegetable broth
• 100 gr of milk
• 20 gr of potatoes
• Salt to taste

While the oyster foam rests, let’s prepare the spring onion cream. Blanch the spring onions in plenty of salted water and cool them in water and ice. Cut them into very thin slices and let them brown in the oil over medium heat. Then add the diced potatoes, sprinkle with the vegetable broth and milk, cook until the spring onions are soft and tasty. At this point, drain and blend with an immersion mixer to obtain a very thick sauce. Season with salt if necessary.

Beetroot juice

Here we are at the last preparation: the beetroot juice that will liven up the gourmet fettuccine. Get 5 or 6 beets weighing about 250 grams, peel them and extract the juice with an extractor.

Assembly and presentation

Cook the fettuccine in boiling salted water, drain them two minutes before cooking time and sauté them in the beetroot juice on a low heat pan. When the pasta turns purple, add some grated lime and the oyster water.

Place the warm oyster foam in a homogeneous layer on the bottom of the plate, place the fettucce on top and decorate with the spring onion sauce, some slices of dried spring onions, sorrel leaves and raw oysters.

The sommelier recommends

To fully enjoy the explosion of flavours on your plate, our Maître Sommelier Nicoletta Gargiulo suggests pairing this dish with an excellent wine from the cellar of La Serra. We are talking about the Costa d’Amalfi Tramonti rosé, a label of the right complexity, with fragrances of small red fruits and a floral scent given by cyclamen and roses. The taste is fresh, quite savoury, with a good balance. Thanks to such characteristics, it combines harmoniously with the fettucce in beetroot juice.