view from the terrace at Le Sirenuse – where the herb pots are
I had a most lovely trip to Positano last May. It was intoxicating. During our stay we had a few lazy lunches on the terrace, enjoying the best grilled chicken breast ever (I kid you not) and the freshest tasting salads. Ryan fell in love with a particular Caprese Sandwich. Our meals there proved that old adage that the simplest of foods prepared in the hands of experts, are the best of pleasures! The view doesn’t hurt either! Perhaps “intoxicating” understates the experience………
On one of our days there, the Chef, Matteo Temperini came and stood at our table with an assistant, but said nothing. After an awkward moment we realized, with a little help from the assistant, that he wanted to get by to snip a few herbs from his pots which were growing on the terrace. I happily obliged. When he returned, he again, silently, left me a gift, a small cutting of Lemon Verbena. I picked it up, and sniffed. The unmistakable fragrance was delicate and lovely, with its distinctive hint of lemon. I have never forgotten his special gesture and that fragrance will forever carry me right back there, to Positano. And, of course, I yearn to return there again.
It is a shame that I did not think to engage him in conversation, to ask what he was making with his herbs. What I wouldn’t give to spend an hour, a day, a week, or a season in his kitchen. I am smitten.
Today, I was desperate to bake something. I decided upon this scone, which I dedicate to Chef Temperini and our most amazing trip and memories of Le Sirenuse. While I don’t think that scones are common in Italy, I hope Chef Temperini will give these a try! In fact, with their buttermilk and butter, I am thinking his may be better than mine!
(I surely hope I translated that title correctly!)
Lemon Verbena on our table at lunch, left for me by Chef Temperini
LA FOCACCINA DEL SIRENUSE (The Sirenuse Scone) – adapted from Epicurious
3 cups all purpose flour
3/4 cups sugar
1 tblsp baking powder
1 tsp dried lavender buds
zest of one lemon
1 tblsp fresh lemon verbena, finely chopped
1 tsp kosher salt
1/2 tsp baking soda
1 cup buttermilk
1 tsp almond extract
1 1/2 sticks unsalted butter, cold, cut into cubes
buttermilk for brushing
sanding sugar
Preheat oven to 400F. In bowl of food processor, whir together the flour, sugar, baking powder, salt, baking soda and lavender. Add the chopped Lemon Verbena and pulse to distribute evenly. Remove the dry ingredients to a low, wide bowl. In a measuring cup, whisk together the buttermilk, almond extract and lemon zest. Make a well in the center of the dry ingredients. Pour the wet ingredients into the center. With a dough scraper, work the wet ingredients into the dry, gently with a light hand. When the dough just comes together, knead it about 5 times until it holds together. Remove the dough to a floured board and pat out into a rectangle 10″ x 6″. Cut the dough in half lengthwise with a pastry cutter. Cut each half into four squares. Cut each square into halves. Arrange scones on two baking sheets covered with parchment paper. Brush lightly with buttermilk and sprinkle with sanding sugar. Bake for 15-20 minutes or until golden and crunchy on top. Serve with a dollop of creme fraiche if desired.
these scones are light and delicately scented with lavender, lemon verbena and almond – a perfect treat, even in Italy!
my little Lemon Verbena:
For more about Positano, visit my post http://www.kitchen-inspirational.com/2013/05/15/its-a-vertical-life-in-positano-it-is-squisito/