Hailing from Livorno, Italy, Claudio Lanuto had always dreamed of becoming a chef since he was a child. From stealing cooking tricks and secret recipes from his family as he watched them in the kitchen growing up to working his first restaurant job at age 14, Claudio’s life has been immersed in gastronomy for as long as he can remember. Passionate about respecting tradition and championing local produce, Claudio believes the success of any dish is rooted in the quality of the raw ingredients, which should always be as local, seasonal and fresh as possible.
As the Executive Chef of the five-star Anantara Convento di Amalfi Grand Hotel, he takes great pride in showcasing the abundance of high-quality products that Campania offers. Whether it’s the moreish bites served at Dei Cappuccini Bar, Pool Bar and La Locanda Della Canonica or the sensory tasting menus presented at Dei Cappuccini, chef Claudio meticulously incorporates fish from local waters, vegetables sourced from the surrounding region, and herbs hand-picked straight from the hotel’s Convent garden. The outcome is a thoughtfully curated selection of dishes that encapsulate rich histories, diverse flavours and cultural influences – and his aubergine parmigiana cannelloni dish perfectly embodies this notion.
Serves 4
For the Pasta Dough
Ingredients
- 250 grams of flour
- 250 grams of durum wheat semolina
- 300 grams of egg yolk
- pinch of salt
Method
- Combine the ingredients (durum wheat semolina, flour, egg yolks and salt) until you get a smooth and homogeneous dough.
- Leave to rest for about 2 hours covered with a cloth.
- Roll out the pasta dough thinly and cut into 10cm lengths.
- Blanch the pasta and then dry it.
For the Filling and Accompaniments
Ingredients
- 2 medium-sized aubergines, peeled and thinly sliced
- basil, 1 bunch or 100 grams
- 800 grams of peeled tomatoes (to prepare tomato sauce ahead of time)
- 250 grams of buffalo mozzarella
- 100 grams of grated Grana Padano
- 250 grams of buffalo ricotta
- 100 grams of red plum tomatoes
- 1 garlic clove
- extra virgin olive oil
Method
- Fry the aubergines, cut the buffalo mozzarella, and dry it before adding tomato sauce, basil and Grana Padano.
- Layer everything and put it in the oven for approximately 30 minutes.
- Once cold, blend and add the buffalo ricotta. Place the sauce in a piping bad and fill the cannelloni.
- Place the cannelloni in a pan coated in oil. Sprinkle with Grana Padano and bake for 10 minutes at 170° C.
- Meanwhile, cook the fresh plum tomatoes with some garlic, oil, basil and salt. Blend and strain to obtain a concentrated tomato coulis.
- Once the cannelloni is cooked, serve with tomato coulis, extra buffalo ricotta and freshly picked basil leaves.
Recipe courtesy of Claudio Lanuto, Executive Chef at Anantara Convento di Amalfi, Italy
Anantara Convento di Amalfi Grand Hotel
Via Annunziatella 46
Amalfi 84011
Italy
Web: anantara.com/convento-di-amalfi
Tel: +39 089 8736711
Email: conventodiamalfi@anantara-hotels.com
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