My Wedding as featured in the June 2019 issue of Food Network Magazine


About 15 years ago, The Kitchen cohost Katie Lee fell deeply in love—with a restaurant. “I was on a trip to Capri and I stopped at this place called Lo Scoglio da Tommaso on the Amalfi Coast. Between the freshness of the seafood and the panoramic view of the Mediterranean, it was the best lunch of my life,” she says.

Katie took her boyfriend, Ryan Biegel, to Lo Scoglio in 2016,and he fell for the place just as she had. So when the two got engaged a couple of years later, they knew exactly where they wanted to host their September wedding. On the big day, the couple and 40 guests walked to the restaurant’s covered deck, which a florist had transformed into a lemon grove with greenery and twinkling lights. Everyone feasted on salad, grilled shrimp, pasta and cake, and danced until 1 a.m., when they changed into bathing suits and dove into the sea. “Watching our guests’ faces and sharing everything with them—it took my breath away,” recalls Katie. “The wedding was more than I could have ever hoped for.”

Katie Lee married the love of her life on Italy’s Amalfi Coast.

Here are some recipes inspired by their magical night.

Rucola e Pomodorini

Arugula and Tomato Salad

ACTIVE: 10 min l TOTAL: 20 min SERVES: 6

ACTIVE: 10 min l TOTAL: 20 min SERVES: 6


  • 8 campari or other cocktail

    tomatoes, quartered

  • 1 pint yellow and/or orange cherry

    tomatoes, halved

  • 1 teaspoon aged balsamic vinegar,

    plus more for drizzling

  • Kosher salt and freshly ground

    black pepper

  • 5 ounces baby arugula (about 8 cups)

  • 1 teaspoon extra-virgin olive oil,

    plus more for drizzling

  • Shaved parmesan cheese, for topping


Toss the tomatoes with the balsamic vinegar, . teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.

Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.

Scialatielli Aum Aum


ACTIVE: 1 hr l TOTAL: 3 hr l SERVES: 6

ACTIVE: 1 hr l TOTAL: 3 hr l SERVES: 6

Scialatielli is a typical pasta in the region— it’s thicker and more dumpling-like than regular noodles, and the basil in the dough gives it a nice flavor.



  • 2½ cups all-purpose flour, plus more for dusting

  • ½ cup fine semolina flour

  • ¼ cup finely chopped fresh basil

  • 2 tablespoons finely grated parmesan cheese

  • 2 tablespoons finely grated pecorino romano cheese

  • Kosher salt

  • ¾ cup whole milk

  • 2 large eggs

  • 2 tablespoons extra-virgin olive oil


  • 1 large eggplant (about 1½ pounds), cut into 1-inch chunks

  • ½ cup extra-virgin olive oil Kosher salt and freshly ground pepper

  • 5 cloves garlic, smashed

  • Pinch of red pepper flakes

  • 1 28-ounce can whole peeled Italian tomatoes, crushed with your hands

  • 1 tablespoon chopped fresh basil, plus ½ cup torn leaves

  • 8 ounces fresh mozzarella cheese, cut into ½-inch cubes

  • Grated pecorino romano cheese, for topping


Make the pasta: Whisk both flours, the basil, both cheeses and 1 teaspoon salt in a large bowl. Whisk the milk, eggs and olive oil in a separate bowl, then pour into the flour mixture and stir with a fork until the dough comes together. Knead the dough on a floured surface with floured hands until smooth and elastic, about 5 minutes, adding more flour as needed so the dough is soft but not sticky. Wrap in plastic wrap; let rest at room temperature for 2 hours.

Cut the dough into quarters. Working with one piece at a time (keep the rest wrapped in plastic), roll the dough through a pasta machine on the thickest setting. Continue rolling the dough through progressively thinner settings, dusting with flour as needed, until it is about ⅛ inch thick. Using a knife, cut the sheet of dough into 4-by-¼-inch noodles. Dust the noodles with more flour, then scatter on a parchment-lined baking sheet. Repeat with the remaining dough. Cover the pasta with a kitchen towel and set aside until ready to cook or refrigerate up to 4 hours.

Make the sauce: Preheat the oven to 450˚. Toss the eggplant, ¼ cup olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread on a baking sheet and roast, stirring once or twice, until tender and browned, 35 to 40 minutes. Remove to a plate and set aside.

Meanwhile, heat 2 tablespoons olive oil with the garlic and red pepper flakes in a medium saucepan over medium heat. Cook until the garlic is tender and golden, about 4 minutes. Add the tomatoes, then add 1 cup water to the empty can and add to the saucepan. Bring to a simmer and cook, stirring occasionally, until the sauce is thickened, 35 to 40 minutes. Remove from the heat, stir in the chopped basil and season with salt and pepper.

Bring a large pot of generously salted water to a boil. Add the pasta and cook until it floats to the top and is tender, 3 to 4 minutes. Reserve ½ cup cooking water; drain the pasta and return to the pot. Add the sauce and cook over medium heat, stirring, until coated, about 1 minute. Remove from the heat and stir in the remaining 2 tablespoons olive oil, three-quarters of the eggplant, the mozzarella and ¼ cup torn basil. Add the reserved cooking water as needed to loosen. Transfer to a large shallow bowl. Top with the remaining eggplant and ¼ cup torn basil; sprinkle with pecorino.

Gamberoni alla Griglia

Grilled Prawns

ACTIVE: 25 min l TOTAL: 30 min l SERVES: 6 to 8

ACTIVE: 25 min l TOTAL: 30 min l SERVES: 6 to 8



  • Extra-virgin olive oil, for the grill and for brushing

  • 2 pounds large head-on, shell-on shrimp

  • Fine sea salt

  • Lemon wedges, for serving


Preheat a grill to medium high and oil the grates. Devein the shrimp: Cut through the shell along the back of the shrimp with kitchen shears to expose the vein. Use the edge of the shears or the tip of a paring knife to remove the vein, leaving the shell intact.

Brush the shrimp with olive oil. Grill until the shells are pink and lightly charred, 2 to 3 minutes per side (any exposed meat should be opaque). Remove the shrimp to a platter and sprinkle with sea salt. Serve with lemon wedges.

Delizia al Limone

Mini Lemon Sponge Cakes

ACTIVE: 1 hr 20 min l TOTAL: 5 hr 45 min l MAKES: 6

ACTIVE: 1 hr 20 min l TOTAL: 5 hr 45 min l MAKES: 6

Delizia al limone is a dome-shaped lemon sponge cake that’s filled with a lemon cream. It’s a traditional cake on the Amalfi Coast.



  • 2 tablespoons unsalted butter, melted, plus more for the pan

  • 1 cup cake flour, plus more for the pan

  • 4 large eggs, separated, at room temperature

  • ⅔ cup sugar

  • 1 teaspoon pure vanilla extract

  • Finely grated zest of 2 lemons

  • ⅛ teaspoon salt


  • 1¼ cups plus 5 to 6 tablespoons whole milk

  • ¼ cup sugar

  • 3 large egg yolks

  • 2 tablespoons cornstarch

  • ⅛ teaspoon salt

  • 1 tablespoon unsalted butter

  • ½ teaspoon pure vanilla extract

  • ⅓ cup lemon curd

  • 1 tablespoon limoncello

  • 1 tablespoon fresh lemon juice

  • ½ cup heavy cream


  • ⅔ cup water

  • ⅓ cup sugar

  • Finely grated zest of 1 lemon

  • ⅓ cup limoncello


  • ½ cup heavy cream

  • 2 teaspoons sugar Candied lemon peel, for topping


Make the cakes: Preheat the oven to 350˚. Butter and flour a 6-cup jumbo muffin pan. Beat the egg yolks, ⅓ cup sugar, the vanilla and lemon zest in a large bowl with a mixer on medium-high speed until pale, fluffy and doubled in volume, 3 to 6 minutes. Meanwhile, bring a medium saucepan with a few inches of water to a simmer, then turn off the heat. Combine the egg whites and salt in a large heatproof bowl and place on top of the saucepan (do not let the bowl touch the water). With clean dry beaters, beat the egg whites on medium speed until soft peaks form, about 1 minute, then increase the speed to medium high and gradually add the remaining ⅓ cup sugar; continue beating until stiff peaks form, 2 to 3 more minutes. If the mixture gets too hot, remove the bowl from the pan.

Gently fold the egg whites into the yolk mixture with a rubber spatula in four batches, sifting in the flour in alternating batches. It’s OK if some streaks remain—do not overmix. Remove ½ cup of the batter to a small bowl and whisk in the melted butter, then gently fold back into the batter. Divide the batter among the muffin cups. Bake until the centers spring back when pressed, 18 to 20 minutes. Let cool 5 minutes in the pan on a rack, then loosen with a paring knife and remove to the rack to cool completely.

Meanwhile, make the filling: Place a fine-mesh sieve in a medium bowl and set in a larger bowl of ice water. Whisk ¼ cup milk, 2 tablespoons sugar, the egg yolks and cornstarch in a separate medium bowl until smooth. Heat 1 cup milk, 2 tablespoons sugar and the salt in a small saucepan over medium heat until steaming, whisking to dissolve the sugar. Whisking constantly, gradually pour the hot milk into the egg yolk mixture. Return the mixture to the saucepan and cook, whisking frequently, until thickened, 2 to 3 minutes, then continue whisking for 30 more seconds. Remove from the heat and stir in the butter and vanilla. Immediately strain into the bowl set in the ice water and let cool, stirring occasionally, until lukewarm. Remove from the ice water, press a piece of plastic wrap directly on the surface of the filling and refrigerate until completely cooled. When ready to assemble the cakes, whisk in the lemon curd, limoncello and lemon juice. Whip the heavy cream in a medium bowl until stiff peaks form and fold into the filling.

Make the lemon syrup: Combine the water, sugar and lemon zest in a small saucepan. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Stir in the limoncello. Let the syrup cool. 5. Fill the cakes: Trim the domed tops of the cakes to make them level (this will be the bottom). With a paring knife, cut a 1½-inch-wide hole in the cakes; scoop out some of the inside to make a cavity, reserving the scraps. Brush the insides with some of the lemon syrup, then fill with the lemon filling, reserving the rest of the filling for the glaze. Close the hole with the cake scraps. Brush the cakes all over with the syrup until all the syrup is used.

Glaze the cakes: Place the cakes trimmed-side down on a rack set on a baking sheet. Whisk 5 to 6 tablespoons milk into the reserved lemon filling until pourable. Spoon over each cake to completely cover. Transfer to a platter and refrigerate, uncovered, at least 4 hours or overnight.

Garnish the cakes: Beat the heavy cream and sugar in a medium bowl until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star tip and pipe around and on top of each cake. Top with candied lemon peel. 


Prosecco and Lemon Sorbet Cocktail

ACTIVE: 5 min TOTAL: 5 min SERVES: 6 to 8

ACTIVE: 5 min TOTAL: 5 min SERVES: 6 to 8

The sgroppino woke everyone up after the meal and got them ready for dancing!”


  • 1 750-ml bottle chilled

  • prosecco

  • 1 cup chilled vodka

  • 1 pint lemon sorbet

  • Lemon slices, for garnish


Combine the prosecco and vodka in a pitcher. Place one or two small scoops of lemon sorbet in each of 6 to 8 champagne flutes.

Pour the drink over the sorbet.

Garnish with lemon slices.