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Хляб с пълнеж е чудесно предложение за закуска С моцарела Продукти: 1 бурканче (около 300 г) сушени домати в олио, 600 г спанак, 1 глава лук, 1 скилидка чесън, сол, индийско орехче, 125 г моцарела, 1/2 връзка босилек, 400 г готово тесто, 3 с.л. кедрови ядки. Приготвяне: Отцедете доматите, като запазите 2 с.л. олио. Затоплете мазнината в голяма тенджера. Задушете ситно нарязаните лук и чесън. Добавете спанака и покрийте с капак. След като обемът спадне, подправете със сол и индийско орехче. Отцедете в сито. Оформете надребно сиренето и нарежете наедро листата босилек. Разточете тестото и разпределете доматите, спанака и половината сирене. Поръсете с босилек и кедрови ядки. Навийте на руло и сложете в тавичка. Поръсете с останалото сирене. Печете около 20 мин. в предварително загрята фурна при 200 градуса. Изчакайте 15 мин. да изстине и нарежете на филийки. С маслини и рукола Продукти: 1 кубче прясна мая, 800 г брашно, 400 г ръжено брашно, сол, 6 с.л. зехтин, 150 г рукола, 150 г черни маслини без костилка. Приготвяне: Час-два преди приготвянето на хляба разтворете маята в голяма купа с 800 мл хладка вода. Добавете предварително смесените два вида брашно и 3 с.л. сол. Прибавете и зехтина. Месете до получаването на гладко тесто. Сложете го в съд, покрийте и оставете на топло. Втасалото тесто отново месете, като добавите едро накъсаната рукола и нарязаните маслини. Разделете го на 4 части и ги оформете на хлебчета с дължина около 30 см. Сложете ги в тавички, покрити с хартия. Изчакайте 10-15 мин. и ги пъхнете във фурната. Печете ги 40 мин. при 200 градуса. Поднесете с дип или песто. Хляб с пълнеж от овче сирене Продукти: 500 г брашно, 1 ч.л. захар, 11/2 ч.л. сол, 3 с.л. нарязани зелени подправки по избор, 1 пакетче суха мая, 2 с.л. зехтин, 150 г червено песто, 300 г овче сирене. Приготвяне: В голяма купа смесете брашното, захарта, солта, подправките и маята. Добавете 375 мл хладка вода и зехтина. Омесете тесто, покрийте го и оставете 1 час на топло, за да втаса. Върху набрашнен плот и с набрашнени ръце отново месете тестото. Поръсете с брашно хартия за печене с размери 40×50 см. Върху нея разточете тесто на правоъгълник с приблизителни размери 35×40 см. Намажете го равномерно с песто, като в края оставите свободна лента около 1,5 см. Поръсете с натрошено сирене. Навийте на стегнато руло откъм дългата страна с помощта на хартията. Леко притиснете в двата края. В тавичка, покрита с хартия, сложете хляба с „шева“ надолу. Оставете на топло около 30 мин. Печете в предварително загрята фурна около 10 мин. при 225 градуса. След това намалете до 200 градуса и продължете печенето с 15-20 минути. С домати Продукти: 300 г домати, 1 глава лук, 1 скилидка чесън, 1 с.л. олио, 500 г кайма смес, сол, черен пипер, 75 г рукола, 550 г готово тесто, 150 г горгонзола. Приготвяне: В тиган загрейте олиото и изпържете каймата, като бъркате, за да се получат трохи. Добавете ситно нарязаните лук и чесън. Гответе за кратко и прибавете доматите, оформени на дребни парчета. След 3 мин. дръпнете от огъня и подправете със сол и черен пипер. Разточете тестото на правоъгълник с размери 30×55 см. Разпределете каймата, а върху нея поръсете накъсаната наедро рукола и сиренето на парчета. Навийте на руло откъм дългата страна. Сложете в тавичка, завийте като пръстен и застъпете краищата. В средата сложете огнеупорен съд. Срежете пръстена на няколко места. Печете 20-25 мин. при 200 градуса, пише „Всичко за семейството.
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Linguine with shrimps Ingredients: 1 "sfusato" lemon from the Amalfi coast, 400g of linguine, 400g of red shrimps, extra virgin olive oil, garlic, flour and salt. Separate the heads of the shrimps from the flesh and fry them in a pan of medium size with olive oil and garlic. When the heads have given their own flavor to the oil, remove them and put into the pan the flesh, previously passed into flour. Add the lemon juice and allow to thicken. Drain the linguine al dente and mix with the shrimps in a pan. Before serving, add the grated lemon peel. Mezze penne with lemon Ingredients: 2 "sfusato" lemons of the Amalfi coast, 360g of mezze penne, 120g of walnuts, 100g of Parmigiano, parsley, salt, pepper and extra virgin olive oil. Finely chop the yellow part of the lemons peel and the walnuts. In a bowl mix the olive oil, parsley, salt, pepper, walnuts and grated lemons peel. Add the pasta and the grated Parmigiano, mix and serve. Ravioli with lemon Ingredients for the dough: 400g of flour, 4 eggs. Ingredients for the filling: 2 "sfusato" lemons from the Amalfi coast, 400g of ricotta, Parmigiano and salt. For the sauce: 50g of butter, mint or sage. Arrange the flour as a ring, add the eggs, salt and a bit of water, Mix the ingredients with your hands until you have a smooth dough. Wrap it in a damp cloth and put it in the refrigerator for at least 2 hours. Sift the ricotta, add the Parmigiano and the grated peel of lemon. Spread a thin layer of dough, put the filling, cover with another layer of dough and cut into rectangles. Cook the ravioli and serve them with melted butter and sage or mint. Add grated lemon peel. Green gnocchi with ricotta and lemon scent Ingredients: 2 "sfusato" lemons from the Amalfi coast, 350g of ricotta, 250g of flour, 120g of butter, 100g of boiled, squeezed and chopped herbs, 1 egg, Parmigiano, nutmeg, salt. Sift the ricotta in a bowl. Mix it with the chopped herbs, egg, salt, about 200g of flour, 2 tablespoon of grated Parmigiano, grated nutmeg and grated lemon peel. Put the mixture into a pocket and let it out into strips as thick as a finger on a floured surface. Cut into pieces and form the gnocchi by passing the pieces into floured hands. Boil them into salted water and take them when they rise to the surface. Drain them and distribute them into individual plates with melted butter flavored with grated lemon peel and some drops of lemon. Rice and tuna salad Ingredients: 1 "sfusato" lemon of the Amalfi coast, 350g of rice, 200g of tuna in olive oil, olive oil, salt and pepper. Cook the rice, drain and put it into a bowl. Mix the rice with tuna, parsley, grated lemon peel and lemon juice, salt, pepper and olive oil. Linguine with lemon and mushrooms Ingredients: 2 "sfusato" lemons from the Amalfi coast, 400g of linguine, 300g of mushrooms, parsley, olive oil, salt and pepper. Cut the mushrooms into slices. Cook them over low heat with four tablespoons of olive oil for about 20-25 minutes. Season with salt, pepper, parsley and lemon juice. Cook the linguine al dente and season them with four tablespoon of olive oil, the grated lemon peel and lemon juice. Add the mushroom sauce and serve. Taglierini with salmon and lemon Ingredients: 1 "sfusato" lemon from the Amalfi coast, 300g of taglierini pasta, 150g of smoked salmon, 50g of butter, 1.50dl of cooking cream, pepper. Melt the butter in a pan over medium heat, add the cooking cream, the smoked salmon cut into julienne strips and lemon juice. Cook for a few moments. Cook the pasta al dente and season it with the salmon sauce, pepper and grated lemon peel. Tagliolini with lemon cream Ingredients: 2 "sfusato" lemons from the Amalfi coast, 250g of fresh egg tagliolini, 50g of butter, 4 tablespoon of cooking cream, 3 tablespoon of grated Parmigiano, salt. In a large pot, put half a liter of cold water, butter, salt and the grated peel of a lemon. Bring to the boil and add the tagliolini pasta. Cook for 3-4 minutes. Add the Parmigiano, the cooking cream and the juice of two lemons. Mix gently and cook for 2-3 minutes until the tagliolini are cooked and have absorbed all the water. This dish is very creamy, so, if necessary, add a little of hot water. Pappardelle with asparagus and lemon Ingredients: 1 "sfusato" lemon from the Amalfi coast, 400g of pappardelle, 400g of thin green asparagus, 250g of cooking cream, 30g of butter, 30ml of olive oil, Parmigiano, black pepper. Wash the asparagus and remove their hardest part. Cut diagonally the asparagus in 3-4 pieces and cook for two minutes in boiling salted water. In a pan, melt the butter over medium heat and add the cooking cream. Cook the pasta in salted water. Meanwhile, in a large frying pan, heat the olive oil and add the asparagus and cook for 2-3 minutes. Add the cooking cream, the black pepper, the lemon juice and the butter. Drain the pasta and put it into the pan with the asparagus sauce. Mix well and serve adding grated Parmigiano and lemon peel strips. Small cannelloni with Amalfi lemon smell chef Gerardo Savo's recipe Ingredients for the dough: 500g of wheat flour, saffron, 5 eggs, salt. Ingredients for the filling: 2 "sfusato" lemons from the Amalfi coast, 400g of ricotta, 20g of ground beef, 100g of grated Parmigiano, 300g of tomato sauce, ½ onion, basil, 1 bay leaf. Place the flour in a heap. Add the eggs, salt and saffron, previously dissolved in a bit of water. Knead the ingredients until the dough is well smooth and compact. Wrap the dough in a damp cloth and store in the refrigerator for 2-3 hours. In a frying pan, brown the meat with extra virgin olive oil, bay leaf and finely chopped onion for 5 minutes. Add a glass of red wine and cook for 6-7 minutes. Add the sieved ricotta cheese, grated lemon peel, Parmigiano, basil, pepper and salt. Roll out the dough and cut into pieces of about 12cmx12cm. In a large pot of boiling water, cook the dough sheets halfway through cooking; then, immerge them in cold water and place them on an oiled surface. put a tablespoon of filling on each one, roll the dough on themselves as for the classic cannelloni and cover with tomato sauce and grated cheese. Brown in a hot oven for about 8-10 minutes. Lemon risotto with clams Ingredients: 2 "sfusato" lemons from the Amalfi coast, 400g of Arborio or Carnaroli rice, 1Kg of clams, 2 liters of light broth, garlic, 30g of butter, extra virgin olive oil, parsley, salt. In a pan, brown the garlic with the olive oil. Add the rice and toast it. Add the grated lemon peel and the hot broth a little at a time. Meanwhile, in a pan brown few cloves of garlic with extra virgin olive oil, add the clams and let them open over high heat. Shell the clams and keep the gravy after removing the garlic. When the rice is al dente and has absorbed the broth, add the grated lemon peel, the clams and their gravy. Stir the risotto and serve with a slice of lemon and a bit of chopped parsley. Lemon risotto Ingredients: 2 "sfusato" lemons from the Amalfi coast, 300g of rice, 1 Lt of broth, 100g of cooking cream, 1 onion, grated Parmigiano, parsley, white wine, salt and olive oil. In a pan, brown the chopped onion with extra virgin olive oil. Add the rice and toast it over high heat adding half a glass of white wine. When the wine is evaporated, add the hot broth, continuing the cooking until the risotto is al dente. Stir the rice with the cooking cream, Parmigiano, the juice of half lemon, grated lemon peel (only the yellow part of two lemons) and salt. Mix and serve it. Tagliatelle with lemon Ingredients: 2 "sfusato" lemons from the Amalfi coast, 250g of dried egg tagliatelle, 50g of butter, parsley, salt, pepper and basil. Squeeze the lemons, strain the juice and put it into a pan with the butter. When the mixture is hot, add a tablespoon of chopped parsley, a tablespoon of chopped basil, salt and pepper. Cook the tagliatelle in salted water, drain them and mix with the lemon sauce. Farfalle ricche Ingredients: 2 "sfusato" lemons from the Amalfi coast, 400g of seasonal vegetables of your choice, 400g of farfalle pasta, 1dl of extra virgin olive oil, 400g of lightly seasoned cheese, ½ l of milk, 3 egg yolks, butter, Parmigiano, salt and pepper. Cut the cheese into cubes and immerse them into the milk for about two hours. In a double boiler, flavor the olive oil with the grated lemon peel over low heat. remove from the heat and let cool. Meanwhile, boil the vegetables al dente in salted boiling water (kept the cooking water for the pasta). Immerge the vegetables in cold water for stopping the cooking and put them in a pan with some butter. Prepare a sauce mixing the milk and cheese with the flavored lemon oil. Cook in a double boiler, stirring constantly and add the egg yolks one at a time until the mixture is creamy. Cook the pasta and sauté it in a pan with the vegetables and, finally, with the cheese sauce and eggs. Serve with grated Parmigiano and grated lemon peel. Penne with shrimps, rocket salad and lemon Ingredients: 1 "sfusato" lemon from the Amalfi coast with its leaves, 400g of penne, 500g of shrimps, rocket salad, garlic, parsley, salt and olive oil. In a pan fry the crushed garlic clove with the grated lemon peel, shrimps, parsley, salt. meanwhile, cook the penne al dente, drain them and put them into the pan with the shrimps. Sauté the pasta, remove from the heat and add the rocket salad. To accentuate the aroma of lemon, serve the pasta on lemon leaves.