Linguine with shrimps
Ingredients: 1 "sfusato" lemon from the Amalfi coast, 400g of linguine,
400g of red shrimps, extra virgin olive oil, garlic, flour and salt.
Separate the heads of the shrimps from the flesh and fry them in a pan of medium
size with olive oil and garlic. When the heads have given their own flavor to the
oil, remove them and put into the pan the flesh, previously passed into flour. Add
the lemon juice and allow to thicken. Drain the linguine al dente and mix with the
shrimps in a pan. Before serving, add the grated lemon peel.
Mezze penne with lemon
Ingredients: 2 "sfusato" lemons of the Amalfi coast, 360g of mezze
penne, 120g of walnuts, 100g of Parmigiano, parsley, salt, pepper and extra virgin
olive oil.
Finely chop the yellow part of the lemons peel and the walnuts. In a bowl mix the
olive oil, parsley, salt, pepper, walnuts and grated lemons peel. Add the pasta
and the grated Parmigiano, mix and serve.
Ravioli with lemon
Ingredients for the dough: 400g of flour, 4 eggs. Ingredients for the filling:
2 "sfusato" lemons from the Amalfi coast, 400g of ricotta, Parmigiano
and salt. For the sauce: 50g of butter, mint or sage.
Arrange the flour as a ring, add the eggs, salt and a bit of water, Mix the ingredients
with your hands until you have a smooth dough. Wrap it in a damp cloth and put it
in the refrigerator for at least 2 hours. Sift the ricotta, add the Parmigiano and
the grated peel of lemon. Spread a thin layer of dough, put the filling, cover with
another layer of dough and cut into rectangles. Cook the ravioli and serve them
with melted butter and sage or mint. Add grated lemon peel.
Green gnocchi with ricotta and lemon scent
Ingredients: 2 "sfusato" lemons from the Amalfi coast, 350g of ricotta,
250g of flour, 120g of butter, 100g of boiled, squeezed and chopped herbs, 1 egg,
Parmigiano, nutmeg, salt.
Sift the ricotta in a bowl. Mix it with the chopped herbs, egg, salt, about 200g
of flour, 2 tablespoon of grated Parmigiano, grated nutmeg and grated lemon peel.
Put the mixture into a pocket and let it out into strips as thick as a finger on
a floured surface. Cut into pieces and form the gnocchi by passing the pieces into
floured hands. Boil them into salted water and take them when they rise to the surface.
Drain them and distribute them into individual plates with melted butter flavored
with grated lemon peel and some drops of lemon.
Rice and tuna salad
Ingredients: 1 "sfusato" lemon of the Amalfi coast, 350g of rice,
200g of tuna in olive oil, olive oil, salt and pepper.
Cook the rice, drain and put it into a bowl. Mix the rice with tuna, parsley, grated
lemon peel and lemon juice, salt, pepper and olive oil.
Linguine with lemon and mushrooms
Ingredients: 2 "sfusato" lemons from the Amalfi coast, 400g of linguine,
300g of mushrooms, parsley, olive oil, salt and pepper.
Cut the mushrooms into slices. Cook them over low heat with four tablespoons of
olive oil for about 20-25 minutes. Season with salt, pepper, parsley and lemon juice.
Cook the linguine al dente and season them with four tablespoon of olive oil, the
grated lemon peel and lemon juice. Add the mushroom sauce and serve.
Taglierini with salmon and lemon
Ingredients: 1 "sfusato" lemon from the Amalfi coast, 300g of taglierini
pasta, 150g of smoked salmon, 50g of butter, 1.50dl of cooking cream, pepper.
Melt the butter in a pan over medium heat, add the cooking cream, the smoked salmon
cut into julienne strips and lemon juice. Cook for a few moments. Cook the pasta
al dente and season it with the salmon sauce, pepper and grated lemon peel.
Tagliolini with lemon cream
Ingredients: 2 "sfusato" lemons from the Amalfi coast, 250g of fresh
egg tagliolini, 50g of butter, 4 tablespoon of cooking cream, 3 tablespoon of grated
Parmigiano, salt.
In a large pot, put half a liter of cold water, butter, salt and the grated peel
of a lemon. Bring to the boil and add the tagliolini pasta. Cook for 3-4 minutes.
Add the Parmigiano, the cooking cream and the juice of two lemons. Mix gently and
cook for 2-3 minutes until the tagliolini are cooked and have absorbed all the water.
This dish is very creamy, so, if necessary, add a little of hot water.
Pappardelle with asparagus and lemon
Ingredients: 1 "sfusato" lemon from the Amalfi coast, 400g of pappardelle,
400g of thin green asparagus, 250g of cooking cream, 30g of butter, 30ml of olive
oil, Parmigiano, black pepper.
Wash the asparagus and remove their hardest part. Cut diagonally the asparagus in
3-4 pieces and cook for two minutes in boiling salted water. In a pan, melt the
butter over medium heat and add the cooking cream. Cook the pasta in salted water.
Meanwhile, in a large frying pan, heat the olive oil and add the asparagus and cook
for 2-3 minutes. Add the cooking cream, the black pepper, the lemon juice and the
butter. Drain the pasta and put it into the pan with the asparagus sauce. Mix well
and serve adding grated Parmigiano and lemon peel strips.
Small cannelloni with Amalfi lemon smell
chef Gerardo Savo's recipe
Ingredients for the dough: 500g of wheat flour, saffron, 5 eggs, salt. Ingredients
for the filling: 2 "sfusato" lemons from the Amalfi coast, 400g of ricotta,
20g of ground beef, 100g of grated Parmigiano, 300g of tomato sauce, ½ onion, basil,
1 bay leaf.
Place the flour in a heap. Add the eggs, salt and saffron, previously dissolved
in a bit of water. Knead the ingredients until the dough is well smooth and compact.
Wrap the dough in a damp cloth and store in the refrigerator for 2-3 hours. In a
frying pan, brown the meat with extra virgin olive oil, bay leaf and finely chopped
onion for 5 minutes. Add a glass of red wine and cook for 6-7 minutes. Add the sieved
ricotta cheese, grated lemon peel, Parmigiano, basil, pepper and salt.
Roll out the dough and cut into pieces of about 12cmx12cm. In a large pot of boiling
water, cook the dough sheets halfway through cooking; then, immerge them in cold
water and place them on an oiled surface. put a tablespoon of filling on each one,
roll the dough on themselves as for the classic cannelloni and cover with tomato
sauce and grated cheese. Brown in a hot oven for about 8-10 minutes.
Lemon risotto with clams
Ingredients: 2 "sfusato" lemons from the Amalfi coast, 400g of Arborio
or Carnaroli rice, 1Kg of clams, 2 liters of light broth, garlic, 30g of butter,
extra virgin olive oil, parsley, salt.
In a pan, brown the garlic with the olive oil. Add the rice and toast it. Add the
grated lemon peel and the hot broth a little at a time. Meanwhile, in a pan brown
few cloves of garlic with extra virgin olive oil, add the clams and let them open
over high heat. Shell the clams and keep the gravy after removing the garlic. When
the rice is al dente and has absorbed the broth, add the grated lemon peel, the
clams and their gravy. Stir the risotto and serve with a slice of lemon and a bit
of chopped parsley.
Lemon risotto
Ingredients: 2 "sfusato" lemons from the Amalfi coast, 300g of rice,
1 Lt of broth, 100g of cooking cream, 1 onion, grated Parmigiano, parsley, white
wine, salt and olive oil.
In a pan, brown the chopped onion with extra virgin olive oil. Add the rice and
toast it over high heat adding half a glass of white wine. When the wine is evaporated,
add the hot broth, continuing the cooking until the risotto is al dente. Stir the
rice with the cooking cream, Parmigiano, the juice of half lemon, grated lemon peel
(only the yellow part of two lemons) and salt. Mix and serve it.
Tagliatelle with lemon
Ingredients: 2 "sfusato" lemons from the Amalfi coast, 250g of dried
egg tagliatelle, 50g of butter, parsley, salt, pepper and basil.
Squeeze the lemons, strain the juice and put it into a pan with the butter. When
the mixture is hot, add a tablespoon of chopped parsley, a tablespoon of chopped
basil, salt and pepper. Cook the tagliatelle in salted water, drain them and mix
with the lemon sauce.
Farfalle ricche
Ingredients: 2 "sfusato" lemons from the Amalfi coast, 400g of seasonal
vegetables of your choice, 400g of farfalle pasta, 1dl of extra virgin olive oil,
400g of lightly seasoned cheese, ½ l of milk, 3 egg yolks, butter, Parmigiano, salt
and pepper.
Cut the cheese into cubes and immerse them into the milk for about two hours. In
a double boiler, flavor the olive oil with the grated lemon peel over low heat.
remove from the heat and let cool. Meanwhile, boil the vegetables al dente in salted
boiling water (kept the cooking water for the pasta). Immerge the vegetables in
cold water for stopping the cooking and put them in a pan with some butter. Prepare
a sauce mixing the milk and cheese with the flavored lemon oil. Cook in a double
boiler, stirring constantly and add the egg yolks one at a time until the mixture
is creamy. Cook the pasta and sauté it in a pan with the vegetables and, finally,
with the cheese sauce and eggs. Serve with grated Parmigiano and grated lemon peel.
Penne with shrimps, rocket salad and lemon
Ingredients: 1 "sfusato" lemon from the Amalfi coast with its leaves,
400g of penne, 500g of shrimps, rocket salad, garlic, parsley, salt and olive oil.
In a pan fry the crushed garlic clove with the grated lemon peel, shrimps, parsley,
salt. meanwhile, cook the penne al dente, drain them and put them into the pan with
the shrimps. Sauté the pasta, remove from the heat and add the rocket salad. To
accentuate the aroma of lemon, serve the pasta on lemon leaves.