Recipes from the Amalfi Coast, Campania, Italy

The Amalfi coast is also named sometimes "Costa Divina" as it is beautiful and has exquisite viewpoints. Lemons grow abundantly and this is the reason that they figure a lot on the menu and in recipes from this region. Limoncello also originates from the Amalfi Coast, and is made from very tasty lemons, which are twice as big as the ones we normally use.

Italian
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Recipes from
Campania
 


Lemon
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Pasta
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Limoni cotti al forno

Spaghetti alla limone

Limoncello

Limoncello mousse
  • 2 LEMONS, sliced
  • 200 GRAM MOZZARELLA
  • 1 TOMATO, chopped
  • 1 RED CHILI PEPPER, chopped
  • 5 SARDINES, halved
  • SOME BASIL LEAVES, chopped
  • 10 LEMON LEAVES
    •
  • PEEL FROM 6 LEMONS, in strips
  • 1/2 LITER VODKA
  • 500 GRAM SUGAR
    •
  • 2 EGGS, split
  • JUICE AND RIND OF ONE LEMON
  • 60 GRAM SUGAR
  • 50 GRAM BUTTER
  • 1/2 CUP LIMONCELLO
    •

Take the lemon flesh out of the lemons, leaving you with empty circles. Put the lemon leaves on a baking tray with a lemon slice on top of each. Put a thin slice of mozzarella in the lemon, and sprinkle with tomato, basil and chili pepper. Put a sardine on top and close with a second slice of mozzarella. Bake 15 minutes in the oven at 200 degrees Celsius.

This recipe was inspired by the book "Jamie's Italy" from the famous cook-writer Jamie Olivier.

Cook the spaghetti al dente and drain. In the meantime, heat the cream with the lemon rind and simmer for a few minutes. Add 2 tablespoons lemon juice and salt and fresh milled pepper to taste. Pour the sauce over the spaghetti and sprinkle with grated cheese.

Put the lemon peel and the vodka in a bottle and set it aside in a dark place for 14 days; shake once a day. Strain the mixture. Dissolve the sugar in 2 cups of water and simmer for 5 minutes. Allow it to cool down and add it to the lemon alcohol. Stir and set it aside for another two weeks. Freeze the bottle for at least 4 hours before serving.

Mix the egg yolks with the sugar and the lemon rind and juice and beat a few minutes. Heat au bain marie or in the microwave (30 seconds at a time, stir in between) until it becomes thick. Don't cook! When the sauce is thick, add the butter. Allow to cool down. Add the Limoncello and stir. Beat the egg whites until fluffy and fold them into the lemon mixture. Serve in glasses.