Tag: Lemons

Spaghetti recipe with Sorrento lemons and chilli – Italian Cuisine

At the Carlino restaurant, in the Il San Pietro di Positano residence, Relais & Chateaux with starred cuisine, you can taste dishes that have the sunny freshness of local products, such as these spaghetti seasoned with lemons of Sorrento IGP, simply divine

Ingredients

180 g spaghetti
2 lemons of Sorrento Igp
1 drum of lemon grass
parsley
sugar
fresh chilli
extra virgin olive oil
butter
salt

Duration: 35 min

Level: Easy

Dose: 2 people

To prepare spaghetti with Sorrento lemons and chilli, blanch the zest of 1 lemon in boiling water for 3 minutes, then cut it into thin strips.
Clean the stem of lemon grass and also cut into strips. Chop 1 red pepper.
Boil in a saucepan 100 g of lemon juice with 25 g of sugar for 10 minutes obtaining a reduction.
Boil spaghetti in abundant salted water.
Heat in a large pan a drizzle of oil with a knob of butter, add the lemon zest, lemon grass, chilli and a sprig of chopped parsley.
Strain spaghetti 2 minutes before the end and continue cooking in the pan, adding a ladle of their water. Finally, complete with the lemon reduction.

Pickled lemons recipe, Moroccan recipe – Italian Cuisine

Have you heard what amazing and stimulating flavor certain stews eat in North Africa have? The merit is of a special preserve of citrus fruits, salt and spices

Ingredients

5 small lemons (120-150 g each) untreated
3 cloves
2 cloves of garlic
fresh chili
coriander seeds
laurel
coarse salt
Sichuan pepper or black pepper

Duration: 20 min

Level: Easy

Dose: 4 people

To prepare pickled lemons, wash the lemons thoroughly.
Incideteli with a deep cross cut starting from one end without going all the way, so as not to separate the segments.
Open lightly the corolla-like wedges and fill each lemon with 1 tablespoon of coarse salt.
Jumbled up 1 tablespoon of coriander seeds with 1 of pepper and distribute a part in a jar that contains the lemons to an extent; insert the citrus fruits with the rest of the pepper and coriander, the cloves, a few bay leaves, garlic and a little chilli. Press them well and pour water until they are flush.
close the jar and put it in the fridge for 4 weeks. Check that the lemons are always below the liquid level: if necessary, add more water.
Storage and pairings: Pickled lemons, a Moroccan recipe spread throughout North Africa, can be kept in the fridge for 3-4 months. Use the cloves for lamb tajine and other meat or fish dishes, stewed and in foil; the pieces to fill the belly of the fish to be grilled and to complete the vegetables in a pan (delicious with zucchini). Taste before salting.

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Coronavirus, that's why the price of lemons has doubled – Italian Cuisine

According to Coldiretti, the increase in global demand for lemon as a natural disinfectant is what makes prices bounce

This year, lemons have cost almost twice as much as last year. The fluctuation in the prices of these citrus fruits, rich in vitamin C and detoxifying properties, is one of the most striking examples of the upheavals of the world agri-food market which Covid-19 coronavirus pandemic has provoked. The demand for lemons has exploded, but production cannot satisfy it.

Production, demand and prices

It happens all over the world and also in Italy. In Sicily, as Coldiretti points out, requests have increased by 30%; in Campania, despite the increased demand for Amalfi IGP lemons, production decreased by 50%, while the price has almost doubled and fluctuates between 1.20 and 1.50 euros per kilo compared to around 0.60 in the same period last year; in Calabria, in the upper Ionian Sea, prices increased between 10 and 15%.

The reason? According to Coldiretti, the increase in global demand for lemon as a disinfectant natural. In Turkey, where citrus is used to produce alcohol-based disinfectants, lemon exports are subjected to a preventive check, just as it happens for the masks, for the lung fans and for the rest of the sanitary material: the prices have soaring. Spain, the first lemon producer in the European Union, is unable to meet the demand, which has increased: production is limited for climatic reasons and prices have rocketed. Italy is the second largest European producer after Spain: in 2019 about 3.8 million quintals were obtained, down 14%. But production is not enough to satisfy national consumption, with 1.2 million quintals of imports and 0.48 million quintals of exports in 2019.

It happens because, in recent decades, Italy has lost more than half of the cultivated area, mainly because, as Coldiretti explains, "of the low compensation paid to farmers below production costs". but yet Italian lemons are the best quality ones and they are found all year round: the "primofiore" between the end of September and the end of November, the "winter" between December and April, the "bianchetti" between April and May and the "verdelli" between June and the beginning of September. And there are also six lemons with PGI community recognition: Amalfi Coast, Rocca Imperiale, Syracuse, Sorrento, Femminello del Gargano, Interdonato di Messina.