📍THE AMALFI COAST

There are few places more beautiful than the Amalfi Coast. The only rival to the region’s breathtaking shoreline is the cuisine. 

The Amalfi coast is known for its rich history, architectural heritage, and stunning views of the Tyrrhenian Sea. The region is a popular hiking destination, with visitors scaling the rocky coastline to appreciate spectacular views. If hiking isn’t your style, boat tours to explore the hidden coves and beaches along the coast are popular as well. 

Naturally, there is an abundance of fresh seafood in Amalfi. Almost every restaurant includes linguine piled with vongole clams, olive oil, and a touch of garlic. Dishes like spaghetti alle vongole and fried anchovies are local favorites. However, after several days of meals from the sea, I was craving something different. While we were dining at La Caravella - the first restaurant to be awarded a Michelin star in southern Italy - the owner and head chef prepared a simple but incredible chicken dish that his grandmother had made for him as a young boy. He was generous enough to share the recipe with me, and I am happy to pass it along to you.

I am amazed by the power of food to bring us together across generations and around the world.

Buon appetito! 

Susan 

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Grandmother Marietta’s Chicken Dish

by Chef Antonio Dipino

Serves 4

Ingredients

• 500 grams free-range chicken fillet

• 2 large slices of stale bread

• Basil

• Oil

• A sprig of parsley

• 8 lemon leaves (large and untreated)

• Pine nuts

• Rasins

• Seasoned provolone (grated)

• Brocoletti

Instructions

• Chop the meat with a knife, bread (softened in water), and finely chopped parsley. Add raisins and pine nuts and a few leaves of basil. Add salt and pepper.

• Let stand for 30 minutes.

• Before baking, place the dough in the center of the lemon leaf, roll up and close with a toothpick, then bake in the oven at 320 degrees fahrenheit for 15 minutes.

• Sauté the raw broccoli tops in a pan with garlic, oil, and chili pepper.

• Serve the lemon leaves in the middle of the plate, beside the sautéed broccoli.