Once a poor fishing village, Positano has embraced its posh Amalfi coast standards, but still remains true to its roots. Nothing demonstrates more than the famed hotel, Il San Pietro. Etched into the cliffs overlooking Positano Bay, this enchanting landmark radiates all the region has to offer – especially food. The hotel’s restaurant, run by Chef Alois Vanlangenacker, may be Michelin-starred, but the menu is simple and focuses on traditional and local dishes. A meal here abounds with fresh seafood, pasta, and lemons – three ingredients sure to be in any Positano pantry.
Lemon soufflé showcases II San Pietro’s dedication to upholding the local cuisine’s traditional flavors. Here is the recipe for this incredible dish.
Lemon soufflé
Lemons are to Positano, and olives are to Puglia. They’re used in savory, sweet dishes and the after-dinner digestif, Limoncello.
Serves 4 to 6
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients
3/4 cup sugar
1 tablespoon butter (melted)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup milk
6 eggs, separated
2 lemons, zest and juice
Procedure
First, do not be afraid. Soufflés are not as difficult to create as their reputation suggests. Just take your time and remember – souffllés are cooked to order. Preheat oven to 350 degrees. Mix sugar, butter, flour, salt, and milk until smooth. Whisk in egg yolks until smooth, and then stir in the lemon juice and zest.
In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold in the yolk mixture, and be sure not to deflate the egg whites. Grease 6-inch ramekins with butter and pour the mixture in each until it’s about ¾ full. Place in a deep baking dish and fill the bottom with about ½ inch of hot water. Bake for 25 minutes or until the soufflé has risen and turned golden brown. Serve immediately.
