Ummm this sounds so good but I will have to improvise - fresh pasta and the only cheese I have is mozzarella, feta, Parmesan and cheddar. Mozzarella and feta are both homemade so maybe I’ll stick with them and I can either use Meyer lemons or bush lemons (or both) I’m in Australia. Thank you 🙏
I made it, but I can see why it should be done with dried pasta - my fresh pasta was a little difficult to manage but it was tasty! I served it with some fish and fried eggplant, zucchini and garlic. I know it’s probably meant to be served alone, but we liked it with the fish and veg. Thankyou!
oooh I can imagine it would be tricky to keep intact with fresh pasta and also infuses for less time, but mmmm must have been so tender and flavorful. I LOVE that you tried it this way and even more that you reported back to me. I am always so curious! And your pairings with fish and veg sound like the perfect flavour profile. Brilliant idea! Buonissimo, Lucy!!
Thank you Iain! I honestly get so tired of reading about limoncello! Ha! We have so many digestivi here 😊 The path of lemons sounds like a dream! We didn’t do that, but I will now if I go back. Thank you!! 💛
When we walked it the path was busy. The views fabulous. There are some interesting restaurants in Maiori. We walked down the steps (1300 +) from Ravello first. That was hard work!
Definitely use sharp lemons ( Meyer too sweet). Watch the video.... But I wish he wouldn't use a sharp metal fork in the pan! Only chefs can afford new pans!
Maybe you can?! Everyone is telling me they find them at international markets - even in Kansas! But I definitely haven’t seen them at the regular grocery stores
Lolly, this made my mouth water! I was fortunate enough to spend several weeks in Sicily a few years ago, and the taste and variety of citrus fruit is something I still dream of. The citrus trees at Agrigento are amazing!
We have lots of smaller greengrocers in Toronto that carry a wide variety of fruits. I’ll now be on a mission to find Italian lemons. As for cheese, I have endless variety here.
Thanks for sharing this lovely dish and technique—one that I’ve not heard of, even though my parents were Italian and my mother was a wonderful cook.
Oh gosh Elizabeth! I can’t wait to hear if you find these in Toronto! I’m surprised that people from all over are writing me that they can get them!! 😍
Recetta meravigliosa, Lolly! Can’t wait to try it. Sorry I won’t be able to access those Amalfi lemons though. Your pictures from your honeymoon are lovely too. Thanks for all of it!
That is amazing Sheryl!! Thank you for letting me know about the lemons. 😍😍😍 We can’t get them at regular grocery stores in the Midwest but today we’re in Chicago so I’ll check! I bet people can get them in NYC too.
Thank you so much for sharing @Bernardette Hernández 🥰
Ahhh- a taste of Amalfi! Love it. Thank you for sharing!!
Thank you Aki! Can’t wait to read your espresso posts!!
Thank you for the inspiration! Will start working on it
Ummm this sounds so good but I will have to improvise - fresh pasta and the only cheese I have is mozzarella, feta, Parmesan and cheddar. Mozzarella and feta are both homemade so maybe I’ll stick with them and I can either use Meyer lemons or bush lemons (or both) I’m in Australia. Thank you 🙏
Hi Lucy! I would try with just Parmesan! I think it will work nicely. Let me know! The bush lemons sound fun 💛
I made it, but I can see why it should be done with dried pasta - my fresh pasta was a little difficult to manage but it was tasty! I served it with some fish and fried eggplant, zucchini and garlic. I know it’s probably meant to be served alone, but we liked it with the fish and veg. Thankyou!
oooh I can imagine it would be tricky to keep intact with fresh pasta and also infuses for less time, but mmmm must have been so tender and flavorful. I LOVE that you tried it this way and even more that you reported back to me. I am always so curious! And your pairings with fish and veg sound like the perfect flavour profile. Brilliant idea! Buonissimo, Lucy!!
Lovely post and not a mention of Limoncello. The 'Path of the Lemons' from Minori to Marori is a wonderful walk.
Thank you Iain! I honestly get so tired of reading about limoncello! Ha! We have so many digestivi here 😊 The path of lemons sounds like a dream! We didn’t do that, but I will now if I go back. Thank you!! 💛
When we walked it the path was busy. The views fabulous. There are some interesting restaurants in Maiori. We walked down the steps (1300 +) from Ravello first. That was hard work!
That is a long walk down from Ravello! I can imagine it’s worth every step! :-)
I love lemon pasta ❤️ so cute you fell asleep at the restaurant 🤣
🤣 it seemed slightly less cute at the time! 💕
Definitely use sharp lemons ( Meyer too sweet). Watch the video.... But I wish he wouldn't use a sharp metal fork in the pan! Only chefs can afford new pans!
Looks great. I love the addition of dried lemon leaves in the video. Gotta try that.
I have Meyer and Eureka in the garden here in 'straya. I think Meyer will be too sweet.
Many thanks for the recipes.
Oh I love these photos!!! I’m defo in an Amalfi mood now and that pasta sounds so delicious 🍋🍋🍋
This sounds heavenly!
It really is! Divinely creamy lemony pasta 🥰
I don't think I'll be able to find amalfi lemons here in Michigan, but I'm making this!
Maybe you can?! Everyone is telling me they find them at international markets - even in Kansas! But I definitely haven’t seen them at the regular grocery stores
I’ll do some sleuthing!
Detective Rebecca, you are on the case! I’ll see if there’s an international market in my mom’s neck of the woods…
Thank you for taking the time to point the way.
Hi Alecia! 😍 How are you feeling? Point the way to what?
Desperate to try Amalfi lemons now! A delightful post and recipe 🍋😍💛
Thank you Shell! I bet you can get them where you are. I am surprised how many people are telling me they can, from all over the world
I will go on the search!
I even wonder now if I can find them here. We will be searching together apart!
Lolly, this made my mouth water! I was fortunate enough to spend several weeks in Sicily a few years ago, and the taste and variety of citrus fruit is something I still dream of. The citrus trees at Agrigento are amazing!
We have lots of smaller greengrocers in Toronto that carry a wide variety of fruits. I’ll now be on a mission to find Italian lemons. As for cheese, I have endless variety here.
Thanks for sharing this lovely dish and technique—one that I’ve not heard of, even though my parents were Italian and my mother was a wonderful cook.
Oh gosh Elizabeth! I can’t wait to hear if you find these in Toronto! I’m surprised that people from all over are writing me that they can get them!! 😍
Recetta meravigliosa, Lolly! Can’t wait to try it. Sorry I won’t be able to access those Amalfi lemons though. Your pictures from your honeymoon are lovely too. Thanks for all of it!
You are the sweetest, Ruth! 😘
love amalfi lemons!!
Me too!! 🍋😍
We regularly have Amalfi lemons at one of our grocery stores. I truly wasn’t aware they were so special.
Another charming post Lolly and scrumptious recipe.
That is amazing Sheryl!! Thank you for letting me know about the lemons. 😍😍😍 We can’t get them at regular grocery stores in the Midwest but today we’re in Chicago so I’ll check! I bet people can get them in NYC too.
I am curious now where they are sourced! I am going to look next time I am there.
Ohhhh can’t wait to find this out. Truly!