FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

Capri, Italy, La Terrazza de Lucullo, Chef Eduardo Vuolo

Aug 1, 2012
2012 / August 2012

An on-site organic garden and locally grown vegetables, fruits and herbs are cornerstones of Chef Eduardo Vuolo’s “zero mile” philosophy at Hotel Caesar Augustus. Hotel guests who rise early enough may catch Vuolo foraging his garden for the daily harvest that will inspire the dishes they will savor later in the day: perhaps buffalo mozzarella with tomato and basil sauce or ravioli filled with fresh caciotta cheese.

With extensive experience at Michelin-starred Italian restaurants, Vuolo is in his element at the historic Relais & Châteaux hotel on the isle of Capri, where he brings a personal touch to the dining experience at the property’s signature eatery, La Terrazza de Lucullo.

Prior to signing on at Hotel Caesar Augustus, Vuolo was sous chef at La Sponda in Positano. His previous experience includes stints at Michelin-starred Il Buco in Naples and Commis at Don Alfonso 1890, a two-Michelin-star restaurant in Naples.

Velouté Of Zucchini With Mazara Del Vallo Red Prawns
Serves 1

For the velouté:

1 pound zucchini
Oil, for sautéing
1 clove garlic, choppede
3 sprigs fresh thyme
1 cup vegetable stock
Salt and pepper, to taste

Peel and slice the zucchini. Cut the peels into narrow strips and set aside. Brown the sliced zucchini in a sauté pan with the oil, garlic and thyme. Add the zucchini peels, making sure they do not lose their color. Add salt and pepper to taste. Add vegetable stock and bring to a boil. Keep warm until ready to plate.

For the stuffed zucchini flowers:

3½ ounces buffalo ricotta cheese
Salt and pepper, to taste
7 ounces smoked provolone cheese, cubed
1 small bunch fresh basil, rough cut
3 zucchini flowers, stems and pistils removed

Mix the ricotta cheese, salt and pepper in a bowl. Add the provolone and basil. Stuff the zucchini flowers with the ricotta mixture. Place the stuffed flowers on a sheet pan. Just before serving, sprinkle the stuffed flowers with a bit of water and olive oil and heat gently in a preheated 350-degree oven.

For the pickled zucchini:

3 zucchini
2 tablespoons olive oil, divided
Salt, to taste
½ teaspoon wine vinegar
3 leaves fresh mint

Cut the zucchini into round slices and fry in 1 tablespoon of olive oil heated to 350 degrees. Remove the zucchini from the pan and season with salt, the remaining olive oil, wine vinegar and fresh mint.

For the battered zucchini:

5 slices zucchini
1 cup water
1½ cups all-purpose flour
1 egg yolk
1 clove garlic, chopped
1 small bunch fresh parsley, chopped
Oil, for frying

Combine the water, flour, egg yolk, garlic and parsley to make a batter. Coat the zucchini slices in the batter and fry in the oil at 300 to 350 degrees.

For the crispy and grilled zucchini:

5 baby zucchini, sliced thinly
Ice water
2 tablespoons olive oil
Salt and pepper, to taste
1 cup vegetable stock

Place half of the sliced baby zucchini into an ice-water bath to crisp. Set aside and drain just before plating. In a saucepot, combine the remaining baby zucchini slices with olive oil, salt and pepper and sauté over low heat for just a minute. Add the vegetable stock and bring the mixture to a boil. Remove the zucchini slices from the heat; drain and spread the slices on a sheet pan. Just prior to serving, pass the zucchini through a hot oven to warm.

For the prawns:

2 prawns
1 tablespoon olive oil
Salt and pepper, to taste

Remove the head from one of the prawns. Remove the shells leaving the tails intact) and clean the prawns. Season to taste with salt and pepper. Heat the olive oil in a sauté pan. Add the prawns and cook to desired doneness.

For the garnish:

Edible pansies

Presentation: Ladle the velouté into the bottom of a plate. Place a stuffed zucchini flower in the center of the plate. Divide the grilled zucchini and crispy zucchini into two portions and place one portion on each side of the zucchini flower. Top with a handful of pickled zucchini. Garnish with pansies and battered zucchini. Place the prawns at the front of the plate.

La Terrazza de Lucullo

Hotel Caesar Augustus
Via G. Orlandi, 4 – 80071
Capri, Italy
tel 39 081 837 3395

Introducing

FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

Explore Excursions

#globility

Insta Feed
Daily
Sep 26, 2023

Perelman Performing Arts Center Opens in New York

The Perelman Performing Arts Center (PAC NYC), the cultural cornerstone and final public element of the World Trade Center site, opened this September.  The new performing arts center in Lower Manhattan provides a dynamic home for the arts, serving audiences and creators through flexible venues enabling the facility to embrace wide-ranging artistic programs.

Share Your Travel Preferences with Global Traveler in a Short Survey & Win

Learning more about our readers’ travel habits and preferences ensures Global Traveler delivers the content you desire. As the travel industry has adapted and changed over the last few years, it’s more important than ever to connect. To best meet your short- and long-term travel content needs, please help us!

Daily
Sep 26, 2023

4 Sweet Spots for Vintage Clothing Lovers

Whether you call secondhand fashion treasure troves “thrift stores,” “fripperies,” “charity shops,” “vintage boutiques” or something else, shifting the paradigm from “old clothes” to “new finds,” you may find the best, most conversation-starting souvenirs inside these shops and neighborhoods located in the world’s most fashionable cities and a few unexpected places.

eFlyer Reviews
Sep 26, 2023

Viking Polaris Canadian Discovery Review

While the 372-passenger Viking Polaris expedition ship, launched in September 2022, falls midway in size between Viking Cruises’ intimate river cruise ships and large-scale ocean ships, it is operated with the same attention to detail and personalized service.

Hit the High Notes in Nashville

Nashville’s once-modest skyline continues to evolve as its luxury market grows. Lavish hotel properties are added to the landscape while acclaimed chefs stake claim in the robust culinary scene and premier cultural offerings round out the city’s repertoire.

eFlyer News
Sep 26, 2023

New Four Seasons Property to Come to Dominican Republic in 2026

Four Seasons Hotels and Resorts partners with Cisneros Real Estate to construct a new Four Seasons property in the Dominican Republic. The Four Seasons Resort and Residences Dominican Republic at Tropicalia is slated to open in 2026.

eFlyer Lead
Sep 26, 2023

Which European Countries Plan to Impose Tourism and Flight Taxes?

On Sept. 25, Katrín Jakobsdóttir, the prime minister of Iceland, revealed plans to add a tax on travelers visiting the country. The goal of the tax is to help offset the impact of tourism on the environment.

MORE TO TRAVEL

There’s more to travel than just getting there.