limone

This twist on classic carbonara substitutes guanciale (cured pig's cheek) with crispy duck cracklings. A hit of bright lemon zest lightens up the rich, creamy sauce. 

Bucatini With Lemon Carbonara

bucatini

duck breast, skin-on

2/3CUP cream

Parmigiano Reggiano, grated

parsley

lemon

salt

white peppercorns

For the duck: Preheat the oven to 375°F. Remove any residual pin feathers with a tweezer or by passing it over a gas flame, then remove the skin. Cut the skin into cubes and roast until crispy.&nbsp;

Bring a large pot of water to a boil, add salt and cook the bucatini until al dente.&nbsp;

In the meantime, beat the egg yolks in a bowl with the cream, 2 Tbsp. Parmigiano, and a pinch of salt.

Cut half of the duck breast into chunks and sauté in a non-stick pan for 30 seconds. Add the crispy duck cracklings and remove from the heat.

Drain the bucatini once al dente. Return the pasta to the hot pot. Add the egg yolk mixture, chopped parsley, the duck breast, and cracklings. Stir quickly and serve with grated lemon zest and freshly ground pepper.

A recipe for citrus lovers; chicken with a creamy lemon and Parmigiano Reggiano sauce is an easy and quick classic dish.

Chicken Breasts With Lemon

chicken breast

3/4CUP Parmigiano Reggiano, grated

bread crumbs

olive oil

Squeeze the lemon and mix the unfiltered juice with 1 1/2 cups of water.&nbsp;

Cover the chicken slices with parchment paper and pound them with a meat tenderizer to avoid breaking the fibers. Bread them and shake off any excess bread crumbs.

Heat 4 Tbsp. oil over low heat in a large pan. Add the chicken and raise the heat to brown them for a few minutes on each side. Season with salt. Add the lemon juice-water mixture to the pan and sprinkle with Parmigiano Reggiano; cover and cook over low heat for 15 minutes. As soon as the sauce begins to thicken and become creamy, remove the chicken from the heat and serve with lemon.

Briny bottarga and salted lemon rinds add a huge burst of umami and citrus flavor to this pasta dish. 

Spaghetti With Bottarga and Salted Lemon

spaghetti

unsalted butter

dry white wine

lemons

shallot, minced

2OZ. bottarga (mullet roe), thinly sliced

chives

Peel 2 lemons and separate rinds from the pith. Juice lemons and bring juice to a boil with a generous pinch of salt. Add rinds and continue cooking for 10 minutes. Strain rinds, let cool, and cut into small strips.

Bring white wine to a boil with 1 Tbsp. lemon juice and minced shallot. Remove from the heat and add room temperature butter. Mix until it melts. Add salt if needed and let cool.

Cook pasta in a large pot of salted boiling water according to package directions. Strain and top with the butter, some minced chives, salted lemon, and thinly sliced mullet roe. Best served lukewarm.

This creamy lemon tart with cookie crust is an easy and impressive dessert. 

Cookie and Lemon Cream Tart

2/3CUP sugar

dry cookies

1/8CUP all-purpose flour

eggs

sugar

Preheat the oven to 350° F.&nbsp;

Cut the lemons in half. Slice a few thin rounds to use as a final garnish, then juice them. Mix the eggs with the sugar and flour; add 1/2 cup lemon juice, a little at a time. Thicken the mixture on the stove, stirring constantly for 10-12 minutes. If you prefer a less bitter tart, reduce the lemon juice by 1 or 2 Tbsp.

Coat a rectangular pan (10"x4", 1 1/2" height) with parchment paper. Layer the pan with 3/4 of the cookies, then crumble the remaining ones and use them to fill in the spaces between one cookie and another.

Pour the lemon cream over the cookies and bake for around 15 minutes. Remove the tart from the pan using the parchment paper as an aid, and let cool in the fridge for one hour. Garnish with the lemon slices and dust with powdered sugar before serving.

Biscotti morbidi al limone

260 gr farina 00

gr burro

110 gr zucchero semolato

uovo

limone (succo circa 60 gr + buccia grattugiata)

bustina lievito per dolci (8 gr)

q.b. zucchero a velo

Pasta al Limone is a simple summer pasta that’s creamy, bright and deliciously lemony. The combination of butter, lemon zest and juice, heavy cream and pasta water, gives you an intensely craveable pasta recipe.

Pasta al Limone

Kosher salt

garlic

lemons ((about 1/3 cup lemon juice)

pasta of choice

heavy cream

pasta water

Parmesan-Reggiano (about 2 ounces)

Italian parsley (minced)

Bring a pot of salted water to a boil.

In large skillet, set over medium heat, add the butter. When melted, add the minced garlic, olive oil, lemon zest, lemon juice and a few pinches of salt. Turn off the heat and turn your attention to the pasta.

Meanwhile, in the pot that’s boiling, add the pasta and cook it until about 1 minute under al dente. We’re going to cook it a bit longer in the pot with the sauce.

Remove about 1 cup of pasta water. To the sauce, add the heavy cream and 1/2 cup of pasta water. Cook it on a simmer for about 3 minutes. This will thicken the sauce. Add the pasta, along with the cheese and mix vigorously for 1 minute. This will ensure an even coating of the sauce.

Plate it up and top it with a sprinkling of Italian parsley or black pepper.

Questa torta al limone è semplice da preparare e piace a grandi e bambini. Scopri la ricetta della torta al limone e preparala subito!

Torta al Limone

200 grammi di burro ammorbidito

200 grammi di zucchero

200 grammi di farina 00

grammi di maizena

cucchiaio di ricotta scolata

cucchiaio e mezzo di lievito

uova

Succo di 1 limone

Buccia grattata di 2 limoni

Imburrare e infarinare la teglia e accendere il forno al massimo in modo da farlo scaldare;

Sbattere burro e zucchero fino ad ottenere una crema spumosa. Mescolare la farina 00, la maizena e il lievito e iniziare a mescolarlo al composto con il burro aggiungendo un uovo alla volta in modo tale da permettere ai vari ingredienti di amalgamarsi per bene;

Aggiungere il succo del limone e le bucce di due limoni grattate, continuando a mescolare;

Aggiungere un cucchiaio di ricotta scolata e mescolare dal basso verso l'alto;

Versare l’impasto nella teglia e cuocere a 180°C per circa 40 minuti o fin quando la prova stuzzicadenti non restituisce un interno secco. 

Sfornare e lasciar freddare nella teglia;

Una volta tolta dallo stampo, spolverare con zucchero a velo oppure decorarla (vedi sotto per le varianti).

Ho sempre preparato la classica Cheesecake che non necessita del forno ma questa volta ho voluto provare la versione con cottura. Una delizia!

Cheesecake al limone con ricotta

gr. di farina

gr. di farina di mandorle

gr. di zucchero

gr. di burro morbido

200 gr. di formaggio (tipo Phildelphia)

160 gr. di ricotta

rosso

70 gr. di zucchero

90 ml di panna liquida fresca

bacello di vaniglia

Buccia di limone

Preriscaldate il forno a 165 ° C. Ricoprire con carta forno una teglia a cerniera di 20 cm. Unire gli ingredienti secchi necessari per la base in una ciotola. Aggiungere il burro e amalgamare insieme fino a formare un impasto "bricioloso".

Mettere il composto nello stampo preparato e schiacciare con il dorso di un cucchiaio per ottenere uno strato sottile. Infornare per 10-15 minuti o fino a doratura. Tirare fuori e lasciar raffreddare.

Abbassare la temperatura del forno a 130 ° C (in questo modo non si formeranno crepe sulla superficie).

Mettere tutti gli ingredienti nella ciotola e con il mixer impastare,fino ad ottenere un composto omogeneo.

Versare il mix sulla base di biscotti, battere delicatamente un paio di volte lo stampo sul tavolo per liberare le bolle d’aria e cuocere per 25-30 minuti.

La torta apparirà ancora molto morbida, lasciar raffreddare in frigorifero per una notte o almeno 6 ore prima di servire.

Refresh and reset your tastebuds with a thirst-quenching and light Sicilian dessert: the lemon frost. With only three ingredients, it’s easy to make and ready to serve – perfect for days when you need to cool off! 

Sicilian Lemon Frost: The Perfect Palate Cleanser! 

cornstarch

lemon, untreated

Peel the 2 lemons and let the peels macerate in 1.7 cup (400 g) of cold water for at least 2 hours (or even better, overnight).

Then squeeze 2 or 3 lemons for their juice.

Once the peels have macerated, add freshly squeezed lemon juice.

Filter directly into a non-stick saucepan.

Stir in the cornstarch quickly and continuously using a whisk until the cornstarch has dissolved without forming lumps.

Transfer the saucepan to the stove and cook over high heat with the sugar, whisking continuously. &nbsp;&nbsp;

Distribute the liquid for the lemon frost into 4 cups and let cool to room temperature. Then cover the cups with food-grade plastic wrap and transfer them to the fridge to chill for at least 4 hours.

Serve as desired with mint leaves, lemon slices, pistachio nuts, or jasmine flowers.

Bring the milk to a boil with 2 lemon rinds.&nbsp;Beat the egg yolks with the sugar and flour.&nbsp;Strain the hot milk directly into the egg yolks, t...

Crema Pasticcera (Custard Cream)

2C. milk

1/2C. sugar

1/4C. flour

Lemon

Bring the milk to a boil with 2 lemon rinds.&nbsp;Beat the egg yolks with the sugar and flour.&nbsp;Strain the hot milk directly into the egg yolks, then place everything back into the saucepan and cook for 2 minutes while stirring.

Turn off the heat and let it cool, covered with plastic wrap or parchment paper directly in contact with the pudding.&nbsp;Serve the pudding on its own or add toppings: crumbled cookies, amaretti, cornflakes, dried fruit, blueberries, or other fresh fruit.

Cut the tops off of the oranges and lemons; slice them into rounds about 1/8-inch thick. Prepare 2 saucepans with 1 1/4 cups of sugar and 3/4 cup of w...

Lemons and Oranges Preserved in Syrup

nullC. sugar

organic oranges

Cut the tops off of the oranges and lemons; slice them into rounds about 1/8-inch thick. Prepare 2 saucepans with 1 1/4 cups of sugar and 3/4 cup of water in each. Bring to a boil and let simmer for 3-5 minutes. Add the oranges to one pan and the lemons to another; bring both to a boil.

Cook the oranges for 35 minutes and the lemons for 30 minutes. The syrup will thicken: if you see that it is still too liquidy, remove the citrus fruit and let it cook on its own for a few more minutes. Place the fruit back in the syrup and let it rest overnight. Place the slices into two jars and top with the syrup.

Top 11 limone recipes from across the web

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

Top Tags

Bucatini With Lemon Carbonara

Chicken Breasts With Lemon

Spaghetti With Bottarga and Salted ...

Cookie and Lemon Cream Tart

Biscotti morbidi al limone

Pasta al Limone

Torta al Limone

Cheesecake al limone con ricotta

Sicilian Lemon Frost: The Perfect P...

Crema Pasticcera (Custard Cream)

Lemons and Oranges Preserved in Syr...

Top 11 limone recipes from across the web

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

Top Tags

Bucatini With Lemon Carbonara

Chicken Breasts With Lemon

Spaghetti With Bottarga and Salted ...

Cookie and Lemon Cream Tart

Biscotti morbidi al limone

Pasta al Limone

Torta al Limone

Cheesecake al limone con ricotta

Sicilian Lemon Frost: The Perfect P...

Crema Pasticcera (Custard Cream)

Lemons and Oranges Preserved in Syr...

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