| CLASSIC pasta | Al Palazzo | |||
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at the Hotel Palazzo Murat, Positano
Just as Positano, in the heart of the Amalfi Coast, consists of visual and sensual delights one after another, so does the Hotel Palazzo Murat, in the walking-only center of Positano itself. A beautiful location, with views towards the enveloping hills on one side and the sea on the other; rooms and public spaces that are esthetic and artistic jewels; a warm and gracious staff; and, not least, a spectacular dining experience that is the Amalfi coast at its finest. The restaurant is Al Palazzo, situated in a lovely outdoor Mediterranean garden, palm-covered and bougainvillea-accented, that is a part of the hotel. The kitchen opens out to the garden from one corner, and where chef Mario Romano can be seen preparing the presentations.
The starter was octopus, sliced in quarter inch rings, then slightly sautéed in olive oil, placed on a potato puree, and with a few asparagus spears added. The pasta course was Mezze maniche con Geneovese di maialee rosemarifino. This was a lamb ragout but not really. Instead of the ground meat which is usually the essence of ragout, this pasta sauce had lamb cut into about one-quarter inch dices. The lamb squares were sauteed in butter, with a touch or garlic and a touch of finely diced tomato. When finished, this lamb and its juices were mixed with the pasta, and a sprig of rosemary placed on top. The juice provided a perfect coating to the pasta and the small squares of lamb integrated excellently. Mezze maniche (striped sleeves) is a tubular pasta, about three-quarters inch in diameter and three-quarters inch in length. (This tubular pasta, when made with durum flour as it most frequently is, is generally called "paccheri".) This pasta, however, is made from regular flour, and is usually found in the northern regions, Bologna, Genoa, etc. In keeping with the small squares theme, another secondo was a freshly caught turbo, simply sauteed, and served with seasonal vegetables. The vegetables were the squares, in a presentation that is easily duplicated and was very tasty. Simply dice (in quarter inch squares) red pepper, yellow pepper, carrot and tomato, with a touch of garlic. The result is a lovely slightly spicy flavor with the vegetable squares soft but still holding their integrity. >>>Chef Mario Romano shared with us one of his elegant and delightful pasta recipes. A superb presentation, you will find it at ravioli al Palazzo.
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