Tag: lemon

Lemon Gelo Recipe – Italian Cuisine – Italian Cuisine

Refresh yourself with a thirst-quenching and light Sicilian dessert, the lemon frost, immediately ready, with only three ingredients, to keep on hand on the hottest days

Ingredients

150 g sugar
40 g corn starch
2 untreated lemons

Duration: 30 min

Level: Easy

Dose: 4 cups

Preparation

1

Peel 2 lemons and macerate all the rinds in 400 g of cold water for at least 2 hours (or better overnight).

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2

Squeeze 2 or 3 lemons.

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3

At the end of the maceration, add 150 g of freshly squeezed lemon juice.

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4

Strain directly into a non-stick saucepan.

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5

Quickly mix the starch with a whisk without stopping; in a cold liquid the starch dissolves without creating lumps.

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6

Bring on the fire and add the sugar, mixing it with a whisk.

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7

Simmer on low heat for 2-3 minutes, until the mixture begins to thicken.

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8

Distribute the lemon frost in 4 bowls and let cool at room temperature. Then cover the cups with plastic wrap and put them in the fridge for at least 4 hours. Serve to taste with mint leaves, lemon slices, pistachio nuts or jasmine flowers.

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Lemon Pie Recipe – Italian Cuisine – Italian Cuisine

Ingredients FOR PASTA PASTA

250 g 00 flour
150 g butter
35 g icing sugar
1 yolk
salt

Ingredients FOR THE LIMETTE CREAM

400 g condensed milk
120 g lime juice
4 yolks

Ingredients FOR SOFT MERINGUE

100 g egg white
80 g caster sugar

Duration: 1 h 30 min

Level: Middle

Dose: 6 people

FOR THE PASTA PASTA
Knead all the ingredients with a pinch of salt, adding 20 g of water, until a firm dough is obtained; wrap it in parchment paper and let it rest in the fridge for 1 hour.
Take away paste the fridge, roll it out 3-4 mm thick and use it to line a mold with a movable bottom (ø 20 cm); cover the dough with a parchment paper disk, lay on the dried legumes and bake at 180 ° C for 20 minutes. Remove from the pastry shell, remove legumes and paper and bake for 5 minutes more.
Remove from the oven, let cool, turn out and let cool on a wire rack.

FOR THE CREAM OF LIMES AND FOR THE MERINGUE
Whip the yolks alone making them creamy; then add the condensed milk and lime juice.
Pour this mixture in the pastry shell without reaching the edge.
Whip egg whites with granulated sugar until a firm meringue is obtained.
distributed the meringue in tufts on the cream and bake the tart at 170 ° C for 15 minutes. Remove from the oven and let cool completely, then put in the fridge for at least 1 hour before serving, completing to taste with grated lime zest.

Spaghetti with crab, lemon and soy: the recipe – Italian Cuisine

A very easy recipe ready in time in which the pasta cooks, which can also be made with pantry ingredients, such as canned crab and lemon. An idea taken from the summer menu of chef Daniel Canzian

Right arm of Gualtiero Marchesi to become executive chef of the restaurants of his group, vice president of JRE Italy, Daniel Canzian he is the owner of the restaurant that bears his name in Milan. It offers menus based on simplicity, respect for tradition and seasonality. In the heart of Brera, the Daniel Canzian restaurant enhances Italian High Craftsmanship as a culinary philosophy. Together with the recipes of memory such as the "Milanese veal cutlet" and those of the author like the "Risotto with lemon with roast sauce and licorice" (from 2013), in the menu there are dishes based on Italian meats, vegetables and typical fish of the Mediterranean area, prepared following the daily availability of the market.

In July and August 2020, the restaurant presents an unprecedented menu dedicated to summer and the best seasonal ingredients. A four-course tasting course to express the freshness and intense flavors of Italian raw materials from the network of small local producers with whom Daniel Canzian has collaborated since the opening of his restaurant in the elegant Brera district. Among the dishes, recipes like these.

Ingredients for 4 people

400 g soba or whole wheat spaghetti
320 g pulp of leek
50 g fresh lemon juice
30 g soy sauce
120 g extra virgin olive oil
Salt to taste.
Black sesame

Method

Cook the spaghetti in plenty of salted water, in the meantime season the granciporro with salt, oil and freshly ground pepper. Drain the spaghetti in a bowl and season with lemon, soy sauce and black sesame.
Finish by placing the spaghetti on the plate and sprinkle the crab on top. Serve lukewarm.