Rabbit with lemon
Ingredients: 1 "sfusato" lemon from the Amalfi coast, 700g of rabbit, 400g of potatoes, 2 shallots, 2 glasses of white wine, sage, rosemary, parsley, extra virgin olive oil, salt.
In a pan, sauté the shallots with the oil; add the rabbit, salt, spices and wine. Cover the pan and lower the heat. In a frying pan, brown the diced potatoes. Add the potatoes to the rabbit, the lemon juice and the grated lemon peel, salt and chopped parsley. Serve it.
Sour veal slices
Ingredients: 2 lemons of the Amalfi coast, 500g of thin slices of beef, 50g of butter, grated nutmeg, 1 tablespoon of white vinegar, 80g of ham, parsley, salt.
In a large roasting pan, melt the butter. Put the slices of veal on a layer of sliced ham and one of lemon slices. Add salt and nutmeg; cover and cook over low heat for about 20 minutes. Add the juice of the second lemon, the vinegar and the chopped parsley. Cook for other 5 minutes.
Fried chicken with lemon
Ingredients: the juice of 2-3 "sfusato" lemons from the Amalfi coast, 1Kg and half of chicken, eggs, flour, salt, parsley and oil.
Cut the chicken into pieces, wash it and season it with salt. Soak the pieces in the lemon juice for about 1 hour. After one hour, drain them and pass them first into the flour and then into the beaten eggs. Fry them into hot oil. Serve them with lemon slices and chopped parsley.
Diced turkey with lemon
Ingredients: 2 "sfusato" lemons from the Amalfi coast, 300g of turkey breast, flour, 3 eggs, 70g of Parmigiano Reggiano, 70g of Pecorino cheese, butter, oil, salt and pepper.
Cut the turkey breast into small cubes. Marinate the turkey pieces into the lemon juice with a bit of salt. After three hours, quickly rinse the meat and dry it. In a bowl, beat the eggs adding the Parmigiano, the Pecorino cheese and salt. Flour the cubes of turkey and put them into the egg mixture. Fry them in olive oil and butter.
Cutlets with lemon
Ingredients: 1 "sfusato" lemon from the Amalfi coast, 4 pork cutlets, 1 egg, 120g of breadcrumbs, 50g of Parmigiano Reggiano, garlic, parsley, olive oil, salt and pepper.
Flatten the cutlets with a meat mallet. Season the mat with salt and pepper and put them on a plate rather than the bottom. Beat the egg with the lemon juice and pour over the cutlets. In a bowl mix the breadcrumbs, the Parmigiano, a clove of minced garlic, a tablespoon of chopped parsley, salt and pepper. Drain the excess egg and put the meat into the mixture. Fry them in a pan with hot oil.
Veal chop with gremolata
Ingredients: 1 "sfusato" lemon from the Amalfi coast, 4 veal chops, 40g of butter, olive oil, granulated broth, garlic, parsley, black pepper.
Prepare the gremolata by mincing the yellow part of the lemon peel, two cloves of garlic and parsley. In a large frying pan, heat 4 tablespoon of olive oil. Season the chops with salt and pepper and put them in the pan. Fry the veal over high heat. Remove the chops from the pan and put them in the already warmed oven. Meanwhile prepare the sauce for the meat: remove the residual oil from the pan and put it back over the heat with a tablespoon of lemon juice and half a cup of broth. Bring to a boil and remove the residues of the chops from the bottom of the pan with a wooden spoon. When the broth begins to thicken, add the butter. Remove the chops from the oven and season them with the sauce passed through a sieve and the gremolata.
Rabbit marinated in lemon
Ingredients: 2 "sfusato" lemons from the Amalfi coast, 1 rabbit (approx. 2Kg), 200ml of olive oil, 1 clove of garlic, 2 bay leaves, 1 tablespoon of chopped parsley, 1 tablespoon of black peppercorns, 4 cloves, 200ml of dry red wine, 500ml of water, a pinch of saffron, salt.
Cut the rabbit into 6-8 pieces, add the salt and fry in a pan with oil. Put the rabbit with its sauce in a pot rather large. Add all the herbs, lemon slices, water and wine. Cover the pot and cook over low heat for about 1 hour and half. Remove it from the heat and store in the refrigerator for 48 hours before serving it at room temperature.
Rolls with ham and lemon scent
Ingredients: 2 "sfusato" lemons from the Amalfi coast, 12 lemon leaves, 12 slices of beef, 6 slices of ham, basil, white wine, olive oil, salt and white pepper grains.
Beat the slices of beef and season them with salt and pepper. Fill them with half a slice of ham and lemon slice, wrap them and close the roll with a lemon leaf (which must be outside the roll) and a toothpick. In a large pan, cook the rolls with olive oil and half a glass of wine.
Loins of veal with lemon
Ingredients: 1 "sfusato" lemon from the Amalfi coast, 4 loins of veal, 50g of butter, white wine, broth, flour, garlic, sage, rosemary, salt and pepper.
Flour the loins and season them with salt and pepper. In a pan, melt the butter and brown the meat on both sides. Add the wine and continue cooking over low heat adding (if necessary) some broth. When the meat is tender, add the chopped garlic, sage and rosemary, a knob of butter and lemon juice.
Scamorza on lemon leaves
Ingredients: 1 scamorza or mozzarella, olive oil, leaves of lemons from the Amalfi coast.
Take slice of smoked cheese or mozzarella, grease it with a little of olive oil and put it on a lemon leaf. Close the roll with a toothpick and cook for a few minutes of a grill.