Amalfi

Sample Itinerary

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How to Prepare

Recipes

Recipes

Spaghetti al Limone

1/4 cup of olive oil
1/2 cup of parsley
2 cloves of garlic, crushed and chopped
1 cup of lemon juice
zest of one organic lemon
generous pinch of salt
1 pkg of De Cecco Spaghetti
small handful of course salt
reserve 1 cup of pasta cooking water (to elongate the sauce – as needed)

Bring a large pot of water to the boil, add salt and cook pasta al dente. While pasta is cooking, simmer on low heat 1/4 cup of olive oil, garlic, and half the parsley, for three minutes.

Add half the lemon juice and the drained pasta to the sauce immediately, toss. Add a bit of the reserved pasta water if needed to elongate the sauce and keep the pasta fluid. Add the rest of the lemon juice and the zest of one lemon.Toss again gently in the sauce pan. Serve immediately.

Brighten with last bit of parsley and a drizzle of good extra virgin olive oil.

Classic Gremolata

To add a little sunshine to almost any dish, but particularly seafood, and because lemons are a staple of the Amalfi coast, try a gremolata of fresh minced herbs. The herbs can be combined in almost any ratio that is to your liking, and you can substitute thyme, cilantro or other herbs, and add garlic - or chili peppers - for a bite. You could even add capers or anchovies! But the classic ingredients are parsley, lemon and salt. And olive oil, of course.

Chop finely and mix together:

1 Tbl. of parsley
zest of one lemon
salt to taste
generous amount of olive oil
1 clove of garlic, minced (optional)