Spaghettata con Limone e Tonno.

Spaghettata con Limone e Tonno

If you’ve been following my blog you know that I don’t use packaged food products – until now. I was browsing in a grocery store in Amalfi in Southern Italy and noticed a clear cellophane package of dried lemon, onions, capers and other things called, “Spaghettata con Limone e Tonno.”

Spaghetttata con Limone e Tonno

It was only 2 Euros so I bought it. The English translation of the preparation was a little confusing but I figured it out.

Spaghetttata con Limone e Tonno

All I had to do was add 3 ingredients – water, olive oil, and tuna.

Spaghetttata con Limone e Tonno

The preparation was easy and it was delicious. I tried to Google a location where I could buy some more but no luck. I guess next time I want it, I’ll have to go back to Amalfi or make it from scratch.

From scratch –
Ingredients:
  • ¼ cup olive oil
  • 1 finely chopped garlic clove
  • grated zest of 1 lemon
  • juice of ½ lemon
  • 2 tbsps. chopped capers
  • Salt and black pepper to taste
  • 1 – 8 oz. jar of imported tuna packed in olive oil
  • 1 lb. spaghetti
Start a pot of water for the pasta.
Heat the oil in a large pan. Add garlic, zest, lemon juice, and capers and sauté for a few minutes. Taste for seasoning. Add tuna and the oil it was packed in and break into bite-sized pieces.
When the pasta is almost done add it to the sauce to finish cooking.

Spaghetttata con Limone e Tonno


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Il Principe e la Civetta

Vietri sul Mare


 

Il Principe e la Civetta

Toward the end of our stay in Salerno, Emanuele arranged a special dinner for all of us at Il Principe e la Civetta (The Prince and the Owl) in Vietri sul Mare. The décor was elegant, the wine excellent and the food was from heaven. There were also two very good musicians – a guitarist and his beautiful accordionist partner who sang Neapolitan songs for us as we ate.

I hope this Google translation works for my Italian friends.

The Elegant Decor

Il Principe e la Civetta

Il Principe e la Civetta

Il Principe e la Civetta


A Sampling of Their Excellent Wine Selection

Il Principe e la Civetta


Some of Their Heavenly Food

Il Principe e la Civetta


Neopolitan Songs

Il Principe e la Civetta


In Chef Antonio’s Kitchen

Il Principe e la CivettaIl Principe e la Civetta

Il Principe e la Civetta
Antonio and  Emanuele

If you’re on the Amalfi Coast, stop at Il Principe e la Civetta for a special dinner.

Il Principe e la Civetta

Il Principe e la Civetta


Il Principe e la Civetta

Buona Notte


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Buffalo Mozzarella

2600 hundred-year-old Doric temple in Paestum.

 

Buffalo MozzarellaBuffalo Mozzarella

Near Paestum, a UNESCO  World Heritage site, and not too far from where we stayed in Salerno there was a buffalo mozzarella farm.  It was some of the best mozzarella I ever tasted. Each buffalo had an implanted chip that kept track of when they were milked and when they ate. It was more like a buffalo spa than a farm.  They could get a spray of water to cool off and have a massage whenever they felt like it.

Buffalo Mozzarella

Buffalo Mozzarella


They were milked in the morning and we ate it fresh in the afternoon.

Buffalo Mozzarella

Buffalo Mozzarella


The final product –

Buffalo Mozzarella


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