Shrimp salad with citrus

Ingredients: the juice of 2 "sfusato" lemons and the flesh of 1 lemon from the Amalfi coast, 500g of boiled shrimps, 1 orange cut into pieces, 250g of songino, 20g of rocket salad, extra virgin olive oil, salt.

In a bowl put all the ingredients and season with lemon juice, olive oil and salt.

Marinated anchovies with lemon

Ingredients: the juice of 6 lemons from the Amalfi coast, 700g of anchovies, 6 tablespoon of extra virgin olive oil, 1 tablespoon of oregano.

Depriving the anchovies of the head, innards and backbone. Wash them in cold water for 10 minutes.

In a bowl gently lay the anchovies in layers adding lemon juice and salt in every layer. After 4 hours, dry the anchovies and season with olive oil and oregano.

Cod with lemon

Ingredients: 1 "sfusato" lemon from the Amalfi coast, 600g of fresh cod, 150g of fish broth, thyme, extra virgin olive oil, salt, flour and 1 knob of butter.

Clean the cod and cut it into fillets. Then cut them in eight or nine small pieces, flour and cook them in a frying pan for some minutes. Add the lemon rind ( only the yellow part ), the thyme, the fish broth and the juice of half a lemon. Then add the butter and season with salt and pepper. Continue cooking for some minutes, place the fillets in the plates and pour the sauce on them. To finish, garnish to taste with small slices of lemon and parsley.

Sole "alla mugnaia"

Ingredients: 2 "sfusato" lemons from the Amalfi coast, 6 soles of about 200g each, 50g of butter, milk, flour, salt and parsley.

Depriving the soles of the dark skin and put them into the milk. take them out after half an hour, flour and fry them in a large frying pan with butter. Remove them from the heat, add the lemon juice and put them into a serving plate with chopped parsley and lemon wedges.

Fillet of sea bass with vanilla lemon
a recipe of the chef Gerardo Savo

Ingredients: 2 "sfusato" lemons from the Amalfi coast, 2 sea bass of about 300g each, 40g of extra virgin olive oil, vanilla bean, ½ onion, parsley, salt.

Scale the sea bass, remove the entrails and divide each fish into two fillets. In a pan with high sides, brown the chopped onion with olive oil, Add lemon peel cut into strips, the vanilla bean and a glass of warm water. Cook for a few minutes. When the yellow stew is ready, remove the vanilla bean, put the fillets into the sauce, add the salt and cook over low heat for 6-7 minutes. Put the fillets on a plate with their sauce and serve.

Fried shrimps with lemon sauce

Ingredients: 1 "sfusato" lemon from the Amalfi coast, 400g of shrimps.

For the batter: 2 eggs, 3 tablespoons of flour, ginger.

For the sauce: 125g of mayonnaise, 1 "sfusato" lemon from the Amalfi coast, onion.

Shell the shrimps and sprinkle them with lemon juice. Chop finely the onion, put in a bowl with a pinch of sugar and let it rest for some minutes until it has absorbed the sugar. Add the chopped onion to the mayonnaise and the grated lemon peel. Cover the bowl and put it in the refrigerator. Prepare the batter by beating the eggs, adding the flour, salt, pepper and ginger. pass the shrimps, one by one, into the batter and fry in hot oil. The shrimps must be eaten after being dipped in the sauce.

Squids with lemon

Ingredients: 2 "sfusato" lemon from the Amalfi coast, 800g of shrimps, 30g of butter, ½ onion, ½ glass of white wine, flour, salt and pepper.

Clean the squids, wash and dry them. Cut finely the onion and sauté it in a pan with the butter. Add the squids and cook for some minutes over medium heat. Season with lemon juice, salt and pepper and cook for about 10 minutes. Add a tablespoon of flour and the white wine, stir quickly and continue cooking until the squids are tender and the sauce dense. Remove from the heat and serve.

Sea bass carpaccio with lemon

Ingredients: 2 "sfusato" lemons from the Amalfi coast, 1 sea bass of about 1Kg, curly endive, salt, extra virgin olive oil, Worcester sauce, salt and pepper.

Eviscerate, wash and dry the sea bass. Cut the fish into two fillets and put them into a baking pan with their skin on the bottom of the pan. Sprinkle the fillets with grated lemon peel and two tablespoons of salt. Marinate the fish for about 6-8 hours in the refrigerator. When it's ready to be served, clean the sea bass from the marinade and cut it into thin slices. On a serving plate, put the endive and the slices of the sea bass. Season the carpaccio with a sauce prepared with grated lemon peel, salt, pepper, Worcester sauce and extra virgin olive oil.

Raw swordfish with lemon

Ingredients: 2 "sfusato" lemons from the Amalfi coast, 300g of swordfish cut into thin slices, 200g of mixed salad (rocket, chicory, lettuce), oil, salt and pepper.

Put the slices of swordfish into a plate with oil, salt, pepper and lemon juice. Store in the refrigerator for about 2-3 hours. In a serving plate put the mixed salad in the middle and the slices of swordfish all around, garnishing with lemon slices.

Fillets of sea bream on lemon leaves

Ingredients: 2 "sfusato" lemons from the Amalfi coast, 12 lemon leaves, 600g of sea bream fillets, 6 tablespoons of extra virgin olive oil, 1 tablespoon of sweet mustard, salt and pepper.

Cut the sea bream fillets into thin slices and put two or three of them on a lemon leave. season with oil, salt, pepper and grated lemon peel. Cook in a pan with a lid over medium heat for about 7-8 minutes. Meanwhile prepare a sauce using the following ingredients: 4 tablespoons of oil, grated lemon peel, the juice of two lemons, 1 tablespoon of sweet mustard, salt and pepper. Remove the fish from the heat and serve it with the sauce.

Millefeuille of monkfish, prawns and Sfusato Lemon
a recipe by the chef Matteo Sangiovanni

Ingredients: 2 "sfusato" lemons from the Amalfi coast, 2Kg of monkfish, 60g of red pumpkin, 8 baby carrots, 12 prawns, 40g of flour, 35cl of white wine, celery, onion, salt, pepper and extra virgin olive oil.

Fillet and cut the monkfish into some medallions. pass them into the flour and fry them in a pan with oil, sal and pepper. Cut the pumpkin into thin slices and grill them. Steam cook the prawns. In a baking sheet put the slices of pumpkin and the medallions of fish. Put a prawn without its shell on every medallion and cover with a slice of lemon. Cook for 8 minutes at 170°C. In a sauce pan prepare a sauce using water, waste of monkfish and prawns, olive oil, celery, onion, pepper and flour. Sauté and add the white wine. pass the sauce through a sieve and put on the heat until it reaches the desired density. Serve every medallion with two carrots fried in a pan with sauce and oil.

Red snapper with lemon

Ingredients: 2 "sfusato" lemons from the Amalfi coast, 1,2Kg of red snapper, white wine, garlic, parsley, olive oil and salt.

In a large sauté pan, fry the garlic with the oil. Remove it when it become blond. Put the fish in the pan and cook in both the sides for a few moments. Sprinkle with a glass of white wine. Once evaporated, add the salt, a bit of water, chopped parsley and the previously peeled lemons and cut into cubes.

Cook over low heat for 25-30 minutes.