Ingredients: 6 "sfusato" lemons from the Amalfi coast, 8 artichokes,
1Kg of shrimps, 300g seasoned provolone cheese, 150g of extra virgin olive oil,
parsley, salt and pepper.
Cut the artichokes hearts into thin slices and put them into acidulated water (water
+ lemon juice). Cut three lemons in the longitudinal direction, forming six boats.
Empty the boats and, press the flesh and use the juice to marinate the already
shelled shrimps. Cut longitudinally other two lemons. Then, cut them in the opposite
direction, obtaining many thin slices. In a bowl, mix the marinate shrimps, artichokes,
lemon slices, provolone, salt, pepper and lemon juice. Fill the lemon boat with
this mixture, garnishing with a shrimp and a sprig of parsley.
Lemon stuffed with tuna cream
Ingredients: 4 "sfusato" lemons from the Amalfi coast, 400g of tuna
in brine, 200g of fresh creamy cheese, 8 black olives, 1 tablespoon of capers, 4
tablespoon of cooking cream, paprika, salt and pepper.
Cut the lemons in the upper part. Empty them of the juice and most of the flesh.
remove the seeds from the flesh and chop it. In a bowl put the fresh creamy cheese
and the tuna, work them with a fork and gradually add the cooking cream. Add four
chopped olives, capers, salt and pepper. Fill the lemons with the mixture, garnishing
with black olives. Store in the refrigerator.
Ingredients: 3 "sfusato" lemons of the Amalfi coast, 600g of octopus,
100g of zucchini, 100g of carrots, 200g of rocket salad, salt, extra virgin olive
Clean up the octopus. Put on the fire a saucepan half-filled with water. When water
reaches the boiling point, dip the octopus and cook for about 30-40 minutes. Then
drain and wash with cool water. Cut the octopus and the vegetables. Cook the vegetable
al dente, dipping them into boiling water. In a bowl, mix the octopus and the vegetables,
seasoning with an emulsion of olive oil, salt and lemon juice. On a serving plate,
place the octopus salad on a bed of rocket salad.
Grilled cuttlefish with celery and lemon
Ingredients: peel and juice of 2 "sfusato" lemons from the Amalfi
coast, 400g of cuttlefish, 100g of white celery, extra virgin olive oil,
Clean up and wash the cuttlefish. Dry them and grill them on both sides. Cut into
thin strips and season them with an emulsion of extra virgin olive oil, salt, lemon
juice, parsley and garlic. Add celery, cut into julienne strips, and lemon peel.