Tag: lemon

Recipe Thyme and lemon bruschetta with scampi – Italian Cuisine

Recipe Thyme and lemon bruschetta with scampi


  • 8 pcs Slices of homemade bread
  • 3 pcs spring onions
  • 8 pcs Shelled Norway lobster tails
  • 1 pc Ripe tomato
  • 1 pc Bunch of thyme
  • Acacia's honey
  • Lemon
  • Extra virgin olive oil
  • salt

Line a baking sheet, place the slices of bread and bake them at 170 ° C for 5 minutes.

Browse through a bunch of thyme.

Peel the spring onions while keeping a little green and slice them with salami.

Brown them in a little oil for 1 ', then reduce the heat, add a teaspoon of thyme leaves, a grated lemon zest, a teaspoon of honey and continue cooking for 2-3'.

Cut the tomato into four wedges.

Rub the slices of bread removed from the oven with the wedges of ripe tomato, salt and flavor them with a grated lemon zest and the rest of the thyme.

Heat a pan veiled with oil; when it is hot, scald the prawn tails shelled for 1 'on one side only. Add salt.

Spread the spring onions over the slices of bread, complete with the scampi and serve immediately.

Recipe Lamb shoulder with lemon and mint – Italian Cuisine

Recipe Lamb shoulder with lemon and mint


  • 1 kg boneless lamb shoulder
  • 150 g sugar
  • 90 g sliced ​​bacon
  • lemon thyme
  • fresh mint
  • garlic
  • lemon
  • butter
  • tomato concentrate
  • White wine
  • salt
  • pepper
  • extra virgin olive oil

For the lemon and mint lamb shoulder recipe, bring the sugar to the boil with 300 g of water, obtaining a syrup. Remove the white part of the zest of 1 lemon and cut it into slices. Place them in a small saucepan with cold water and bring to a boil, then drain. Repeat the operation three more times, always changing the water. Finally add the rinds in the syrup, bring to a boil, lower the heat and simmer for 10 minutes. Drain the peel and keep them aside. Open the lamb shoulder as a wallet and spread it in a uniform layer, leaving the fatter part down. Season with salt and pepper, cover with the slices of bacon and spread lemon thyme leaves, lemon peel and mint leaves on top. Roll up the meat and tie it with the kitchen twine like a roast. Brown it over low heat in a pan with a knob of butter, 2 tablespoons of oil, 1 clove of garlic, turning it continuously for 10-15 minutes, until it is golden brown on the whole surface. Deglaze with 600 g of wine, add teaspoon of tomato paste and mix. Transfer everything to an ovenproof dish and bake at 180 ° C for 2 hours and 15 minutes.

Veal ravioli recipe in saffron and lemon sauce – Italian Cuisine

Veal ravioli recipe in saffron and lemon sauce


  • 500 g veal ravioli
  • 2 pcs saffron sachets in powder
  • 1 pc carrot
  • 1 pc celery stalk
  • 1 pc shallot
  • Parmigiano Reggiano Dop
  • extra virgin olive oil
  • lemon
  • salt

For the recipe of veal ravioli in saffron and lemon sauce, finely chopped celery, carrot and shallot.
Brown the mince in a saucepan with a little oil for 8-10 minutes, blending, if necessary, with a drop of water. Then pour 1 glass of water, bring to a boil, then add the 2 sachets of saffron and, immediately after, the ravioli. Season with salt and mix gently. Cook for 4-5 minutes, with the lid, and serve immediately with 10 g of grated parmesan and lemon zest.

Proudly powered by WordPress