Chef Vincenzo Esposito, Li Galli Restaurant, Positano. Calendario Leonessa 2019, month January.

Ingredients: 240g Linguine Leonessa, 200g Provolone del Monaco cheese, 2 Red Prawns shelled, 160g whitened cauliflower, 100g grated cauliflower, 1 Lime, 200 ml cooking cream, 200ml Milk, 50g dry tomatoes, extra virgin olive oil, garlic, chilli peppers and seasoning

I make the molten Provolone Del Monaco cheese with provolone, cooking cream and milk and I put them in a cooking robot at 80°C for 20 min. Then I cook the pasta in plenty of salted water. On a side, in a pan I let the garlic brown and the chilli peppers in oil, then I add the dry tomatoes, cut really thin, the cauliflower boiled in the same water of the pasta and I leave everything to cook. I drain the pasta and I mix it with the sauce until creamy. I add the prawns cut into pieces and the lime grated. I serve everything in a soup plate with the molten provolone cheese, with the fried head of the prawn and the raw cauliflower. I garnish the dish with herbs.

Red wine: Per’e Palumbo Campi Flegrei

The New Year is coming; January is the month of good purposes: eat healthy and eat ‘campano’. It will be the purpose for every recipe of the Leonessa calendar 2019 starting with a good Piedirosso, which is now one of the most interesting vineyards in our region, cultivated just outside Naples. It is a wine that reflects the land of origin: a ruby red color, an elegant and fine perfume, a vibrating flavor. You should have it with the above recipe and you will realize that Per’ e Palumbo (called in this way from the citizens of the area) has become a ‘star’ of the viticulture.