This zesty cookbook celebrating the aromatic Amalfi lemon is a must-have for foodies with a taste for Italian cuisine.
“Lemons are precious to me; a symbol of my beloved homeland, they stir up fond memories of my childhood as well as having a wealth of uses. They cleanse, refresh, preserve and are an absolute essential in the home.” So explains celebrated, amiable Gennaro Contaldo in his introduction, setting the vibrant, sunshine-infused tone that streams through this splendid book.
After sharing the specific delights of the Amalfi lemon he grew up with, locally known as the Sfusato Amalfitano (“it’s like no other: a huge, elongated-in-shape, knobbly, thick-skinned citrus fruit, but oh-so wonderfully sweet and aromatic”), Contaldo takes us through dozens of inspiring recipes, all accompanied by stunning photography. With chapters covering Small Plates, Vegetables, Fish, Meat, Desserts, Drinks and Preserves, and Sauces and Dressings, it’s as comprehensive as it is refreshing and practical, with no part of the lemon left unused. For example, Contaldo adds a sliver of zest to his breakfast espresso, while lemon pith and skin can be chopped into salads to add extra zing. From a lemon-infused pizza topped with sausage, mozzarella and rocket, to traditional antipasto dishes like scamorza cheese wrapped in lemon leaves, the recipes are truly refreshing. Then there’s the delights of limoncello spritz, and chocolate and lemon truffle. Passionate, personal and practical, this joyous book will delight a huge spectrum of home cooks.
Ask a foodie about the Amalfi Coast and lemons immediately spring to mind. The sweet, aromatic, large and thick-skinned Sfusato Amalfitano is the extraordinary and delectable citrus fruit which Gennaro Contaldo grew up with.
Lemons were and still are a part of daily life for locals of the Amalfi Coast, and, when Gennaro came to the UK over 40 years ago he continued this tradition. From a sliver of zest in his morning espresso to helping with minor ailments and even household chores, lemons have a wealth of uses.
No part of the lemon is wasted - flesh, pith and skin are chopped into salads, juice is drizzled over meat, fish and veggies, while the aromatic zest adds a complexity to a dish's flavour. Even the leaves are used to wrap meat, fish and cheese for extra flavour, or finely chopped and made into a tea infusion.
Lemons can cleanse, refresh, preserve, 'cook' and add a vibrant flavour to dishes as giving colour and an uplifting aroma. From Ravioli with Ricotta, Lemon and Mint, and Sicilian Chicken Involtini, to Lemon Biscuits, and Coffee and Lemon Semi-freddo, this is not only a beautiful and inspiring homage to the most revered of fruit but Gennaro's most inspirational book to date.
Chapters are: Introduction - including The Amalfi Lemon and Lemons in the Kitchen) Small Plates Vegetables Fish Meat Desserts Drinks & Preserves Sauces & Dressings
|Publication date:||14th October 2021|
|Primary Genre||Cookery, Food and Drink|
'What a beautiful book full of incredible flavour.'-- Jamie Oliver
'I can still remember the delight of eating my first Amalfi lemon whole, it was about the time I met Gennaro. Since then his books on Italian food have been a source of inspiration, particularly this one.' -- Rick Stein
Gennaro Contaldo was born in Minori on the Amalfi coast. He came to Britian in the late 60s and worked in several restaurants around the country and London. He then moved to London, where he worked as a chef in a number of restaurants before opening the award-winning Passione. He came to public attention as the chef who inspired Jamie Oliver when they worked together at Antonio Carluccio's restaurant. In spring 2011 he presented Two Greedy Italians on BBC2, and a second series will be aired in spring 2012. Gennaro lives in north-east London with his partner Liz and their nine-year-old twin ...More About Gennaro Contaldo