An on-site organic garden and locally grown vegetables, fruits and herbs form the heart of Chef Eduardo Vuolo’s “zero mile” philosophy at Hotel Caesar Augustus. Guests who rise early may spot Vuolo harvesting produce that will inspire the day’s menu—perhaps buffalo mozzarella with tomato and basil or ravioli filled with fresh caciotta cheese.
With extensive experience in Michelin-starred Italian kitchens, Vuolo thrives at the historic Relais & Châteaux property on the isle of Capri. He brings a personal touch to the dining experience at the hotel’s signature restaurant, La Terrazza de Lucullo.
Before joining Hotel Caesar Augustus, Vuolo served as sous chef at La Sponda in Positano. His career includes roles at Michelin-recognized Il Buco in Naples and as commis at Don Alfonso 1890, a two-Michelin-star restaurant in the Naples area.
Velouté of Zucchini with Mazara del Vallo Red Prawns
Serves 1
For the velouté:
1 pound zucchini
Oil, for sautéing
1 clove garlic, chopped
3 sprigs fresh thyme
1 cup vegetable stock
Salt and pepper, to taste
Peel and slice the zucchini, reserving the peels cut into narrow strips. Brown the sliced zucchini in oil with the garlic and thyme. Add the peeled strips, taking care they retain their color. Season with salt and pepper, add the vegetable stock and bring to a gentle boil. Keep warm until plating.
For the stuffed zucchini flowers:
3½ ounces buffalo ricotta cheese
Salt and pepper, to taste
7 ounces smoked provolone, cubed
1 small bunch fresh basil, roughly chopped
3 zucchini flowers, pistils and stems removed
In a bowl, mix the ricotta with salt and pepper. Fold in the provolone and basil. Carefully fill each zucchini flower with the ricotta mixture and place them on a sheet pan. Just before serving, sprinkle the flowers with a little water and olive oil and warm gently in a preheated 350°F (175°C) oven.
For the pickled zucchini:
3 zucchini
2 tablespoons olive oil, divided
Salt, to taste
½ teaspoon wine vinegar
3 fresh mint leaves
Slice the zucchini into rounds and fry briefly in 1 tablespoon olive oil heated to about 350°F (175°C) until lightly colored. Remove from the pan and season with salt, the remaining olive oil, wine vinegar and chopped mint. Let rest so flavors meld.
For the battered zucchini:
5 zucchini slices
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 water, flour, egg yolk, garlic and parsley to form a smooth batter. Dip the zucchini slices in the batter and fry in oil heated between 300–350°F (150–175°C) until crisp and golden. Drain on paper towels.
For the crispy and grilled zucchini:
5 baby zucchini, thinly sliced
Ice water
2 tablespoons olive oil
Salt and pepper, to taste
1 cup vegetable stock
Place half the sliced baby zucchini into an ice-water bath to firm and crisp them; drain just before plating. In a saucepan, sauté the remaining slices with olive oil, salt and pepper over low heat for one minute. Add the vegetable stock and bring to a quick boil, then remove from heat. Drain and spread the slices on a sheet pan; warm briefly in a hot oven just before serving.
For the prawns:
2 prawns
1 tablespoon olive oil
Salt and pepper, to taste
Remove the head from one prawn. Peel the shells, leaving the tails intact, and devein. Season with salt and pepper. Heat olive oil in a sauté pan and cook the prawns until they reach the desired doneness.
For the garnish:
Edible pansies
Presentation: Ladle the velouté into the center of a shallow bowl or plate. Place a stuffed zucchini flower in the center. Arrange portions of grilled and crispy zucchini on either side of the flower. Add a small pile of pickled zucchini on top, then garnish with battered zucchini pieces and a few edible pansies. Position the prawns at the front of the plate for a balanced, elegant presentation.
La Terrazza de Lucullo
Hotel Caesar Augustus
Via G. Orlandi, 4 – 80071
Capri, Italy
tel 39 081 837 3395