amalfi coast

Spaghetti alla Colatura is a no-cook pasta aglio olio that’s made even more delicious with the addition of Italy’s umami delicacy, colatura, an aged anchovy fish sauce. If you can get your hands on some this recipe is so worth making. Fast and easy too!

Spaghetti alla Colatura Italian fish sauce pasta.

400 g spaghetti ((14 ounces) I used spaghettoni from Benedetto Cavalieri)

45 ml colatura ((3-4 tbsp))

garlic

fresh parsley (chopped (1/3 cup))

tbsp extra virgin olive oil. (more if required.)

salt pasta

Put a pot of water onto boil.  Add just 1 teaspoon salt or none (the colatura is quite salty). Add the spaghetti and cook al dente according to the instructions on the packet.

While the spaghetti is cooking, combine garlic, parsley and peperoncino in a large bowl. Slowly drizzle in the olive oil, followed by the colatura. Leave to rest until pasta almost cooked then add 2-3 tablespoons of the pasta cooking water to form an emulsion. Whisk well.

When the pasta is ready, save some more cooking water and drain. Add the pasta to the bowl along with another 1/2 cup pasta cooking water. Toss and stir pasta to emulsify the sauce and coat the pasta. If the pasta seems dry, add more pasta cooking water, 1 tablespoon at a time, until it reaches the desired consistency. Add a little more colatura and mix again.

Serve immediately!

Get a taste of Italy with this Amalfi Coast-inspired spaghetti dish flavoured with lemons, anchovies, chilli, garlic and parmesan

Amalfi lemon, chilli & anchovy spaghetti

extra virgin olive oil

garlic cloves

spaghetti

anchovy fillets, finely chopped

parsley

Amalfi lemon

Heat the oil in a large non-stick frying pan over a low heat and fry the garlic for 2-3 mins, or until just turning golden at the edges. Remove from the heat and leave for 15 mins for the garlic to infuse in the oil.

Meanwhile, cook the pasta following pack instructions until al dente. Drain, reserving 150ml of the cooking water. Remove the garlic from the infused oil, then tip in the cooked spaghetti, the chillies, anchovies, parsley, lemon zest and juice, and the parmesan. Add 50ml of the reserved water and toss with tongs until combined. Add a little more water to loosen, if you like. Season. Divide between four shallow bowls.

his recipe for Unbreaded Eggplant Parm requires only 5 ingredients, is gluten free, and is the cheesy Italian comfort food of your dreams.

Unbreaded Eggplant Parm

eggplant

salt (for seasoning the eggplant)

tomato sauce (homemade is best)

lbs 20 ounces freshly grated whole milk mozzarella

pecorino Romano cheese

minced fresh parsley or basil (for garnish (optional))

Preheat the oven to 425 degrees and line 3 sheet pans with parchment paper. (You may have enough eggplant to make a 4th pan.)

Brush the eggplant slices lightly with olive oil on both sides, then lay them out in an even layer on the sheet pans.

Sprinkle with salt, then bake until golden brown, rotating the pans as needed, about 15-20 minutes. Use a pair of tongs to flip the eggplant over to the other side and continue cooking for abutter 10-15 minutes or until golden brown. Keep an eye on the eggplant as it cooks. Some pieces may brown before the others - remove them and continue cooking.

Lower the oven to 350 degrees and set aside 2 cups of mozzarella and 1/2 cup pecorino Romano.

Ladle about 1/2 cup marinara sauce into the bottom of a 9×13 inch casserole dish, then spread it around to coat.

Place a single, even layer of eggplant over the sauce, then top with another thin layer of sauce and a sprinkling of each cheese.

Continue layering the eggplant with more sauce and more cheese until you’ve used everything up. It's okay if the final layer of eggplant is a bit sparse. Sprinkle the top with the reserved 2 cups mozzarella and 1/2 cup pecorino Romano.

Cover with foil and bake for 40 minutes, then remove the foil and bake until bubbling and lightly golden on top, about 20 minutes more.

Let cool for at least 30 minutes before serving. Sprinkle with chopped parsley or basil if desired. Leftovers can be stored in the refrigerator for up to 5 days.

Absolutely delicious!  The eggplant tasted so fresh and no grease!  I'll never go back to breading and frying.  I followed the recommendation to make ahead and then reheat.  Fabulous!

Easy to make and even easier to eat. This is the best Eggplant Parmasan I have ever had. I used Rao's marinara instead of homemade sauce.

I don't usually leave recipe reviews, but this is the BEST eggplant parmesan I've ever had. Yes,  I made it myself and was delighted at how flavorful it was and not at heavy or greasy. Serve it with a side salad and crusty bread or just eat it right out of the casserole dish. You will not be disappointed!

How thick do you cut the eggplant slices, before baking?

This is my go to recipe every time and is a now family favourite!  AND we prefer this version over breaded eggplant.  Your cooking time and prep time is bang on.  No need to adjust :) 
We’re having it tonight (again)!

Loved this. Will be my go to recipe for eggplant parmesan.

This meal takes WAY longer to make than 1:40. I allowed 2 hours and it still wasn't enough time. 
Prep 30min
Bake eggplant 25-35min
Bake casserole 40+20=60min
Time to set 30min
That's a total of 2:35. This was my dinner plan tonight but now I'll have to make other plans because it won't  be ready for when I need it! 
Very frustrating. Very disappointing. Please correct total cooking time from 1:40 to 2:35.

Great recipe. Simple and straight forward, but omg so good! I've made other recipes for eggplant parmesan that call for fresh mozzarella and they always turn out watery - this was perfect. Great tip about using low moisture. I want to try your other recipe next as I like it with the breading too

I usually prefer eggplant parmigiana with breading but this version was very good

This refreshing lemon gelato rippled with lemon curd offers a zesty kick, mellowed by an incredible creaminess. Dairy-free and vegan options included!

Homemade Lemon Gelato Recipe

milk, (preferably whole (3.25% m.f.)

heavy cream (35% m.f.)

lemons

sugar

cornstarch

egg yolk, (or ½ tablespoon (4 g) extra cornstarch)

lemon juice ((about 3 lemons))

No-Butter Lemon Curd ((optional))

In a medium saucepan, pour 1 cup (250 ml) of the milk, all of the cream, and the lemon zest. Warm over medium heat until it just starts to bubble around the edge (no need to bring it to a boil).

Meanwhile, in a small bowl, whisk the remaining 1 cup (250 ml) milk, sugar, and cornstarch together. Remove the saucepan with the hot milk from the heat and whisk in the cornstarch mixture. Return the saucepan to medium heat and cook, stirring regularly, until the sugar is dissolved, and the mixture thickens slightly, 6 to 8 minutes.

Place the egg yolk in a medium bowl and whisk until pale and thickened, about 30 seconds. Temper the egg yolk by slowly pouring one ladleful of the hot milk mixture into the yolk, whisking constantly, then slowly pour the egg yolk mixture back into the saucepan, whisking to combine. Return to medium heat and cook, whisking constantly, for 1 minute more.

Remove from the heat. Whisk in the freshly squeezed lemon juice. Cover the saucepan and let cool to room temperature.

Once the lemon gelato custard is at room temperature, pour into an airtight container. Refrigerate for at least 6 hours, or preferably overnight. The lemon gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.

Strain the lemon gelato custard through a fine mesh strainer and discard the lemon zest.

Pour the lemon gelato custard into the bowl of an ice cream maker and churn according to the manufacturer&#39;s instructions. Stop the machine when the lemon gelato is thick and icy but still easily spoonable.

IF USING LEMON CURD: Spread one-third of the lemon gelato over the bottom of a storage container (I like to use a loaf bread pan to maximise the swirling effect). Cover with ½ cup (125 ml) of the lemon curd and use a knife to swirl it into the gelato. Cover another third of the lemon gelato, then another ½ cup (125 ml) of the lemon curd, swirling again. Finish with the remaining lemon gelato, spreading it to cover the lemon curd.

OTHERWISE, simply transfer the lemon gelato to an airtight container and freeze until firm, about two hours.

STORAGE: Lemon gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won&#39;t be quite as smooth. The lemon gelato will still be perfectly edible for up to 2 months, but my advice is to enjoy it as quickly as possible after churning.

SERVING: Always take lemon gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.

MAKE IT DAIRY FREE: Substitute lactose-free milk or oat milk for the regular milk, and lactose-free heavy cream or soy cream for the regular heavy cream.

MAKE IT VEGAN: Substitute oat milk for the regular milk, and soy or coconut cream for the regular heavy cream. Get more tips for making vegan gelato.

I can't wait to try this recipe! I grew up loving lemon custard ice cream, and I haven't had it in so long.

Considering how creamy this gelato is, I was surprised and impressed to see that it was vegan as well. Looks pretty tasty.

We loved the Amalfi goast, and the lemons there are definitely king. We remember roaming the streets of Positano and getting these whisperer of aromatic lemon, absolutely beautiful! 😍  You gelato looks incredible, creamy, a little zing from the lemon curd, so refreshing and luxurioys at the same time! Well done! 😋 👍 ❤️

This lemon gelato was just heavenly. So rich and creamy and flavorful. I will most definitely be making this recipe again and again.

This has the perfect amount of lemon flavor. The gelato turns out rich and creamy. It is lovely.

Oh my gosh, I love this recipe. This is so simple, delicious, refreshing, and so easy to make!

https://www.youtube.com/watch?v=eH1wuQg4h4Y

If you’ve ever been to Italy or dreamed of traveling there, chances are you’ve heard of gelato, the delightful frozen treat that comes in a rainbow of colors and flavors. *But what is gelato exactly? Is it just a fancy name for ice cream?*

In this class, I will explain exactly what makes gelato different from ice cream, give you my pro tips to make and serve outstanding gelato, and show you how to make a versatile gelato base you can turn into a variety of flavors. I will even show you how to make DAIRY-FREE, VEGAN gelato, a tasty variation everyone will love, whether they need to abide by a special diet or not.

*This masterclass was previously hosted behind a paywall on an educational site where thousands of students rated it 5 STARS!* It's now available to all gelato lovers worldwide, absolutely free ❤️

IMPORTANT NOTE: This class requires the use of an ice cream machine. See links below for my recommendations.

Watch the entire gelato masterclass or jump to the lessons that interest you by clicking the links below. ACCESS THE PRINTABLE RECIPES (links below), which include the essential recipes made in the masterclass.

FOR SUBTITLES, activate the CC option (closed captions) on the video screen.

*JUMP TO LESSONS*
0:00 Introduction
1:41 How Is Gelato Different from Ice Cream?
3:14 Do You Need an Ice Cream Maker?
5:42 Pro Tips to Make Gelato
7:45 Sicilian-Style Gelato Base
13:04 Fruit-Based Gelato (Fresh Blueberry Gelato)
15:37 Pistachio Gelato (Making Your Own Pistachio Paste)
18:43 Dark Chocolate Gelato
20:42 Making Vegan Gelato (Mango and Passion Fruit Gelato)
23:10 How to Serve Gelato (Creative Tips to Make Gelato Even Better)
25:23 Final Thoughts (Let’s Get Churning!)

*If you like this gelato masterclass, click LIKE and SHARE the video!* This will help other dessert enthusiasts to discover the class—and encourage me to keep on recording masterclasses. Heartfelt thanks in advance! 🤗

Also make sure to SHARE PHOTOS of your frozen treats on social media + tag me @foodnouveau on any platform so I can celebrate your achievements!

Questions? Write to me: https://foodnouveau.com/about/#contact
Get more of my recipes: https://foodnouveau.com

*INGREDIENTS AND TOOLS*
Basic Ice Cream Maker (with removable, freezable bowls): https://amzn.to/2yqq16H
Fancy Ice Cream Maker (with built-in compressor, no need to freeze bowls beforehand): https://amzn.to/42MJpTB
Food Processor: https://amzn.to/2WeJZHv
My Favorite Ice Cream Scoop: https://amzn.to/3Jh50wv
Whole Vanilla Beans: https://amzn.to/3cyNuBf
Shelled Unsalted Pistachio Nuts: https://amzn.to/2O1NUZD

*DETAILED + PRINTABLE RECIPES*
Classic Gelato Base: https://bit.ly/FNClassicGelato
Sicilian-Style Gelato Base: https://bit.ly/FNSicilianGelato
Fruit-Based Gelato Recipes: https://bit.ly/FNFruitGelatoRecipes
Pistachio Gelato Recipe: https://bit.ly/FNPistachioGelato
Dark Chocolate Gelato Recipe: https://bit.ly/FNChocolateGelato
Vegan Gelato Recipe: https://bit.ly/FNVeganGelato
Bonus Recipes to Dress Up Gelato: https://bit.ly/FNBonusGelatoRecipes

*EVEN MORE GELATO RECIPES: http://bit.ly/FNGelato*

*Discover my cookbooks*
French Appetizers: http://bit.ly/FNFrenchAppetizers
Simply Citrus: http://bit.ly/FNsimplycitrus 

*Let's Connect!*
Instagram: https://www.instagram.com/foodnouveau/
Facebook: https://www.facebook.com/foodnouveau/
Pinterest: https://www.pinterest.ca/foodnouveau/

Disclosure Notice: This video description contains Amazon affiliate links. If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new videos–so thank you!

GELATO MASTERCLASS: Make the best Italian ice cream AT HOME!

This recipe for this homemade limoncello liqueur requires three simple ingredients and a little bit of time. Make authentic limoncello with fresh lemon peels, sugar, everclear (or vodka). You&#039;ll end up with perfect Italian limoncello that can be put in a spritz or my favorite dessert: limoncello tiramisu.

Homemade Limoncello

ml vodka

water

Peel the lemons and add their skins/zest to a glass container. Pour in the vodka and close to seal. Place it in a cool and dark place for at least two weeks, ideally a month. Every few days give it a shake.

When the limoncello concentrate is ready, make the syrup. To a medium pot, set over medium heat, add in the sugar and water. Cook until the sugar has dissolved. Transfer to the fridge to chill, at least 10-15 minutes.

Strain the limoncello, being sure to press down the lemon skins to release any of the limoncello. Discard the skins. Mix together the cooled simple syrup and the limoncello concentrate.

Transfer them to glass bottles and place labels. I divided them amongst six (6-ounce) bottles.

To make the spritz, add ice to a glass. Pour some limoncello in the glass along with some sparkling water and enjoy.

it's infusing right now! it smells delicious. i used vodka btw. can't wait to try it!

https://content.jwplatform.com/videos/nwKnS7gv.mp4

Take lemon peels and steep it with alcohol to make this delicious, fragrant homemade limoncello.

Top 5 amalfi coast recipes from across the web

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Top Tags

Spaghetti alla Colatura Italian fis...

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Top 5 amalfi coast recipes from across the web

The most viewed amalfi coast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spaghetti alla Colatura Italian fis...

Amalfi lemon, chilli & anchovy spag...

Unbreaded Eggplant Parm

Homemade Lemon Gelato Recipe

Homemade Limoncello

The most viewed amalfi coast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine