Sunshine Days

Ursula Ferrigno’s own family comes from the south of Italy, and just south of Naples is the Amalfi Coast. It is widely considered to be one of Italy’s most magical locations: breathtaking (literally) winding cliff-top roads, pastel-coloured houses tumbling down towards the sea, flower-framed terraces, and trees heavy with the world’s most coveted lemons at every turn.

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Mini Parmesan Pancakes

This dish has many variations and can be served like a sandwich with creamy fresh spinach or cheese in the middle, or with roasted peppers or meats on the side for antipasti.

Serves 4

You will need

• 2 large old potatoes
• 75g freshly grated Parmesan cheese
• 1 egg
• 25g plain flour
• a little milk for mixing
• 4 tablespoons olive oil
• sea salt and freshly ground black pepper
• fresh flat-leaf parsley, chopped

Method

Peel, then grate the potatoes into a bowl.

Add the cheese, egg, flour, salt and pepper and enough milk to form a thick batter that is of dropping consistency. Leave to stand for 15 minutes.

In a large frying pan, heat the oil then drop in tablespoons of the mixture (you will need to cook the pancakes in batches).

Fry for 7 minutes until golden brown on one side, turn and fry the second side until golden.

Lower the heat and cook for a further 1-2 minutes. Drain on paper towels.

Serve hot, garnished with parsley.

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Capri Cake

This recipe originates from the beautiful island of Capri. It was originally a mistake by
the chef who left out the flour and has subsequently become tremendously famous. As
with everything please use the freshest of ingredients. This cake is always extremely well
received on my cooking classes. I truly hope you will enjoy it too.

Serves 6

You will need

• 200g unsalted butter, plus extra for greasing
• 250g golden caster sugar
• 5 large eggs, separated
• 250g dark chocolate, 70% cocoa solids, melted
• 250g almonds, toasted until golden brown and finely chopped
• grated zest of 1 large unwaxed lemon
• sliced icing sugar, for dusting
• 23cm round cake tin

Method

Preheat the oven to 200C/180C fan/gas 6. Grease and line the cake tin with baking paper.

Place the butter in a heatproof bowl set over a saucepan of simmering water. Add the sugar and mix to a creamy consistency. Add the egg yolks, mix together, then add the melted chocolate and almonds.

Whisk the egg whites in a separate bowl until they form soft peaks. Add the grated lemon zest and egg whites to the chocolate mixture and carefully fold in a clockwise direction until completely combined.

Turn the mixture into the prepared cake tin and bake in the preheated oven for 30 minutes. The cake will still have a little wobble when it comes out of the oven.

Cool on a wire rack and dust with icing sugar when cold.

Note: I like to serve this cake with either lemon or almond gelato, or just mascarpone, to which a little vanilla and lemon juice have been added.

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