Potatoes gâteau with lemon scent
Ingredients: 3 "sfusato" lemons from the Amalfi coast, 1Kg of potatoes, 30g of butter, 2 egg yolks, ½ glass of milk, 2 tablespoons of grated Parmigiano, breadcrumbs, salt and nutmeg.
Boil the potatoes, peel and pass them in a vegetable mill. In a bowl mix the mashed potatoes, butter, milk, salt, grated nutmeg, egg yolks, grated peel of two lemons and Parmigiano. Grease a baking dish and sprinkle it with breadcrumbs. Put the mixture of potatoes and sprinkle the all with grated lemon and bread crumbs. Bake at 200°C until the surface of the gateau is brown.
Asparagus with egg and lemon
Ingredients: 2 "sfusato" lemons from the Amalfi coast, 2 bunches of asparagus, 2 eggs, salt and butter.
Boil the asparagus al dente and drain them. In a bowl, beat the eggs with a little of salt and lemon juice. In a pan, melt the butter and fry briefly the asparagus. Add the beaten eggs. Cook and serve immediately.
Sour endive
Ingredients: 3 "sfusato" lemons from the Amalfi coast, 1Kg of endive, 70g of butter, a pinch of nutmeg, a pinch of paprika, salt.
Clean the endive. Melt the butter in a large sauce pan and add the endive. season with salt, paprika, nutmeg and grated lemon peel. Sprinkle with lemon juice and cook over low heat for about 30 minutes.
Verona celery in lemon sauce
Ingredients: 1 "sfusato" lemon from the Amalfi coast, 1 Verona celery (approx 450g), 30g of butter, 3 ladles of broth, 3 egg yolks, salt and white pepper.
Peel the celery with a potato peeler. Then rinse it and cut into slices. In a pan melt the butter and fry the celery slices for few minutes. Add salt and pepper and sprinkle broth. Cook for about 20 minutes. In a bowl, mix the egg yolks with 3 tablespoons of lemon juice and 2 of broth. Remove the saucepan from the heat and add the egg mixture. Season with salt and pepper and serve.