After the garden, the kitchen is the second home for the "Sfusato Amalfi Lemon", the place where it can best express its genuine character. His presence sparkling shakes all dishes with which it comes into contact; it transforms a first course in a fresh and fragrant idea, light up a simple salad, embellishes a dessert. From starters to the dessert it draws a tasty digestive route in yellow.
LEMON OIL (for salads and grilled fish)
Ingredients: 1 lemon of the Amalfi Coast, 1 liter of oil. Soak for at least seven days the peel of a lemon, only the yellow part, in the extra virgin olive oil.
Ingredients: 2 lemons of the Amalfi Coast, 1/2 cup of warm water, 1 sprig parsley, 1 tablespoon of oregano, 1 crushed garlic clove, 1 glass of olive oil, salt and pepper. Pour the oil in a saucepan. Gradually add the hot water and lemon juice, stirring constantly. Add salt and pepper. Add garlic, oregano and parsley. Bake in a water bath for 3-4 minutes, and then pour into a heated gravy boat. You will get a perfect sauce for seasoning fish or grilled meat.
SAUCE AND LEMON CREAM
Ingredients: 1 Amalfi Coast Lemon, 90 ml. of olive oil, 50 g. heavy cream, paprika, salt, white pepper, sugar. In a bowl, mix the lemon juice with a pinch of grated rind, one of paprika and one of powdered sugar. Add salt and pepper. Add, stirring with a whisk, olive oil and then the heavy cream. Store in a closed container in the refrigerator. The sauce is especially suitable for salads and desserts.
GRILLED CUTTLEFISH WITH CELERY AND LEMON
Ingredients: grape skins and juice of 2 Amalfi Coast lemons, 400 g. cuttlefishes, 100 g. white celery, extra virgin olive oil, salt. Clean and wash the cuttlefishes. Dry them and grill them over moderate heat on both sides. Cut into strips of medium size and season with an emulsion of lemon juice, oil, garlic and parsley. Add the celery, cut into julienne, and candied lemon peel.
LINGUINI WITH SHRIMP
Ingredients: 1 Amalfi Coast Lemon, 400 g. linguine, 400 g. red shrimp, extra virgin olive oil, garlic, flour and salt. Separate the heads from the prawns and fry in the oil with the garlic in a pan of medium size. When the heads have given their flavor oil, remove them and replace them with the tails, previously passed in flour. Add the lemon juice and allow thickening. Drain the linguine al dente and toss in pan with the shrimp. Before serving, add the lemon zest.
Cannelloni with the scent of Sfusato Amalfitano (chef G.Savo)
Ingredients for the dough: 500 g. wheat flour, saffron, 5 eggs, 10 g. of salt. For the filling: 2 Lemons Amalfi Coast, 400 g. sweet ricotta cheese, 20 g. of lean ground beef, 100 g. grated Parmesan cheese, 300 g. of tomato sauce spent, 1/2 onion, 1 bay leaf, basil. Place the flour on the worktable. Add the eggs, saffron previously dissolved in a little water and salt. Knead and work the ingredients until dough is smooth and very compact. Let the dough rest wrapped in a damp cloth in the refrigerator for 2-3 hours. In a frying pan with oil and finely chopped onion, brown the meat with bay leaf for about 5 minutes. Pour a glass of red wine and cook for 6-7 minutes. Add the ricotta cheese, minced lemon zest, Parmesan, basil, pepper and salt. After the allotted time, roll out the dough thin and cut in squared dough of about 12 to 12 cm (for each portion takes 3 layers). In a pot with water to a boil, cook the sheets of dough halfway through cooking, then pass them in cold water and place them on a greased surface. Arrange on each sheet of dough a spoonful of filling. Roll the pastry on themselves as for classic cannelloni and cover with the tomato sauce. Sprinkle with cheese. Make brown in hot oven for 8-10 minutes.
RISOTTO WITH LEMON
Ingredients: 2 lemons of the Amalfi Coast, 300 g. rice, 1 l. of broth, 100 g. liquid cream, 1 onion, grated Parmesan cheese, parsley, white wine, olive oil, salt. Chop the onion finely and sauté in 3 tablespoons of olive oil. Add the rice, toast it over high heat and sprinkle with half a glass of wine. When the wine has evaporated, add the hot broth ladles, continue cooking: rice should be not overcooked. Stir the rice with the cream, Parmesan, lemon juice, grated rind (only the yellow part) of two lemons and salt. Stir, remove from heat and serve.
ANCHOVIES MARINATED WITH LEMON
Ingredients: juice of 6 lemons of the Amalfi Coast, 700 g. anchovy, 6 tablespoons extra virgin olive oil, a tablespoon of oregano. Deprive the anchovies of the head, guts and backbone. Soak them in water for ten minutes. Arrange the dried fillets in layers in a bowl and sprinkle with lemon juice each layer. Season with salt and let stand for at least 4 hours. Strain the lemon juice, dry the anchovies and drizzle with olive oil and oregano. Serve, adding to decorate, lemon wedges.
RABBIT WITH LEMON
Ingredients: 1 Amalfi Coast Lemon, 700 g. rabbit ( the thighs), 400 g. potatoes, 2 shallots, 2 glasses of white wine, a sprig of sage, rosemary and parsley, extra virgin olive oil, salt. Sauté the shallots in a pan with oil. Sauté the rabbit and add, when browned, salt, spices and wine. Evaporate the wine, cover the pan and lower the heat. In a skillet brown the potatoes cut into cubes. Add the potatoes to the rabbit; add the juice and the scraping of lemon, chopped parsley and salt.
FRIED CHICKEN WITH LEMON
Ingredients: juice 2-3 large lemons of Amalfi, a chicken of 1 kg. and half, eggs, flour, parsley, oil, salt. Cut the chicken into pieces, wash it, dry it and salt it. Soak the pieces with plenty of lemon juice and let them marinate at least one hour. After the interval, drain them and pass them in flour and beaten egg before frying them in hot and abundant oil. Serve with lemon slices and parsley.
SCAMORZA CHEESE IN LEAVES OF LEMON
Ingredients: 1 scamorza or mozzarella, olive oil, lemon leaves the coast of Amalfi. Also the leaves of our lemons can be used for the preparation of mozzarella or scamorza leaf. Take a slice of scamorza or mozzarella, grease it with your fingers with a little of oil, spread it on the lemon leaves and with a toothpick close it and cook it on the grill for a few minutes. We recommend using the lemons’ leaves just purchased to savor best the aroma.
Potato gateau scented with lemon
Ingredients: 3 lemons of the Amalfi Coast, 1 kg. potato, 30 g. butter, 2 egg yolks, 1/2 cup milk, 2 tablespoons of grated parmesan, breadcrumbs, nutmeg, salt. Boil the potatoes, peel and mash them in the potato masher. Transfer them in a bowl, add the butter, milk, a pinch of salt, grated nutmeg, egg yolks and grated rind of two large lemons. Stir well all ingredients. Grease a baking dish and sprinkle with breadcrumbs. Pour the mixture into the pan and sprinkle with the grated rind of the third lemon and breadcrumbs. Bake at 200 degrees and cook to brown the surface of the gateau.
Ingredients for the dough: 250 g. of flour, 120 g. butter, 1 egg, 2 tablespoons of sugar. For the cream: 3 Lemons of the Amalfi Coast, 200 g. of sugar, 60 g. of butter, 4 eggs and 1 egg white, 1 tablespoon of sugar. Mix the flour with the sugar, egg and softened butter. Add a little of water if necessary. Let it sit for an hour. Work well sugar and butter; add 2 eggs and 2 egg yolks, zest and lemon juice. Put the dough in a tart, pour in the cream and put in the oven at 180 degrees for 20 minutes. Meanwhile, assemble the 3 egg whites, slowly incorporating the powdered sugar and a few drops of lemon. Take out the tart from the oven and pour spoons of egg whites on the cake. Put back in the oven at 160 ° for 15 minutes, until the meringue is golden brown.
Ingredients: 1 kg. Lemons of the Amalfi Coast, 1 kg. of sugar. Wash lemons and sting them with a fork until the white part. Put them in a bowl with water and leave them for 48 hours, changing the water from time to time. After the two days, cut the lemons more as possible with a sharp knife, catching the juice that inevitably will tend to go out. Place them in a stainless steel pot and cook until them become transparent (20 to 40 minutes). Now add the sugar. Cook over moderate heat, stirring often and skim it from time to time until it reaches the right consistency. Pour the hot jam into sterilized jars, close them immediately and let cool.
WHEELS of DOUGH of GRANDMA LILLI
Ingredients: 3 lemons of the Amalfi Coast, 4 eggs, 400 g. of flour, 250 g. sugars, salt. Mix the flour with the eggs, a pinch of salt and a little of water if necessary. Let stand for 30 minutes. Roll out the dough with a rolling pin, sprinkle with sugar and lemon zest. Roll the pastry close, taking care to seal the border. Cut the roll into slices of 1 cm. and fry over high heat until golden brown. Often change the oil to prevent burning the sugar.
Ingredients: 1/2 l. of juice of Amalfi Coast Lemon, grated rind of a lemon Amalfi Coast, 300 g. sugar, 1/2 l. water, 1 bag of vanilla. In a saucepan, simmer the water with the sugar for 10 minutes, until syrup. Remove from heat and let cool. When cold, add the lemon juice and vanilla and cook for an hour. After the allotted time, strain the mixture and pour it into the ice cream to freeze or put in the freezer, stirring occasionally.
CAKE WITH LEMON OF AMALFI
Ingredients: 850 cl. high quality fresh milk, 12 egg yolks, 350 g. sugar, 2 vanilla beans, 150 cl. juice of Amalfi Coast lemon, 4 peels of Amalfi Coast lemons, 80 g. flour, 100 cl. Limoncello liquor, 700 g. whipped cream, 1 sponge-cake of ø 28 cm. Boil the milk with the lemon zest and the vanilla beans. Mix the egg yolks with the sugar and the flour, pour the boiling milk and flour, and bring to a boil for two minutes. Add the lemon juice and allow to cool. Add the whipped cream and fill the sponge-cake soaked with sugar water and limoncello liquor in equal quantities. Decorate the cake with the same cream and garnish with a julienne of lemon peel candied seeds, simply by boiling the skins in 100 cl. of water and 100 g. of sugar. Serve cool at 4 ° C together with a shot of limoncello.
LIMONCINO WITH THE SCENT OF THE COAST AMALFI
Ingredients for more than 2 liters: 7/8 Lemons Amalfi Coast, 1 liter of alcohol, 750 g. sugar 1 liter of water. Remove the yellow peel from the lemons of the Amalfi coast, separating it from the white part, and put it in infusion from 48 to 96 hours in a closed container. Dissolve sugar in water and mix the syrup thus obtained with the infusion, which will has been taken off from the peels. Let stand for at least 24 hours and filter. Store in well-stoppered bottles.
Boil for 5 minutes in a quart of water, 2-3 thin peels of lemon and a bay leaf, sugar to taste and drink the warm infusion. It’s a good digestive.
DECOCTION OF LEMON
Let to dry the leaves of the Amalfi Coast Lemons and store them in a glass jar. Boil for 5 minutes 2 teaspoons of dried leaves in a cup of water, strain and sweeten with a teaspoon of honey. It’s a great calming infusion before bedtime.
+39 338 81 30 777
Via Li Summonti 10/12 - 84010 - FURORE (Salerno)
Copyright 2016 © Pyramide | All Rights Reserved