Notes about Recipes in this book

• Tagliatelle with lemon (Tagliatelle al limone)

  • Kinhawaii on December 15, 2023

    Easy & yummy, for lunch we added torn arugula & toasted sliced almonds.

• Lemon and ricotta-filled pasta (Mezzelune al limone)

  • Yildiz100 on January 05, 2025

    Good filling! The sauce is delicious too but I think we reduced it a bit. Because of the extreme dry weather this time of year we needed a bit of water to bring together the pasta dough.

• Courgette lasagne with lemon Béchamel sauce (Lasagne con zucchine e Besciamella di limone)

  • dedi04 on May 01, 2022

    Double the recipe, if you really want to cook it for four as a main course.

  • Yildiz100 on June 21, 2022

    Pretty nice. I think it could maybe use slightly more zucchini.

  • FlowerGold on May 16, 2025

    Nice and the lemon adds a freshness without being strong. The recipe doesn’t say how many layers so that you know how to divide up the elements. I did 3 layers - 12 sheets. The cheese and the sauce overwhelmed the zucchini. Definitely need more zucchini. I would say a pound. I cut them a little less than 1/4 thick. Next time I wouldn’t use all of the sauce. And my mozzarella ball was large so I wouldn’t use the entire thing in an effort to make a little lighter and balanced with the zucchini. I would bake 5 more minutes covered. Would redo! And would need a side beyond salad if serving 4.

  • JimCampbell on May 22, 2025

    A 3.5 out of 5. After reading FlowerGold's review we were intrigued to try this dish. A very nice lasagne. Quite a change from the bolognese/ragu based recipes we are accustomed to. No meat. We made the bechamel based on a 1/2 cup of flour to ensure we had enough sauce. Ended up using the zest of two lemons and the juice of three lemons in the bechamel to get the right amount of lemon flavor. Freshly grated nutmeg is always a game-changer in bechamel. We blanched the zucchini instead of grilling/frying it. Makes for a lighter tasting dish. We used almost four pounds of zucchini, cut a little under 1/4". Thank goodness for the mandolin. two layers of zucchini per lasagne layer. Four layers of lasagne total in an 8"x12" Pyrex. We will definitely make this again.

• Linguine with lemon-infused aubergine pesto (Linguine con pesto di melanzane al profumo di limone)

  • Kinhawaii on July 20, 2022

    This was better than expected & we didn’t miss olive oil. We roughly followed the proportions.

• Lemon-infused cannellini beans with veggies (Fagioli cannellini con verdure al profumo di limone)

  • Pamsy on April 16, 2022

    Used tinned cannellini beans. Lovely colourful dish. Served with pan fried chicken breasts and boiled new potatoes. Slightly different for a side dish. Definitely worth repeating.

• Lemon risotto (Risotto al limone)

  • Pamsy on February 16, 2023

    I thought this was okay, Mr P liked it more than me. Have since noticed there's 2 further lemon risotto recipes in this book, one with prawns, and I think that would be more interesting. Perhaps it's one of those recipes that's best enjoyed "in situ" .....at an outdoor table in a sunny square in Sorrento as opposed to a damp February night in the UK!

• Spaghetti with anchovies, walnuts and lemon juice (Spaghetti con acciughe e noci al profumo di limone)

  • Kinhawaii on July 20, 2022

    Yum!

• Linguine with pistachio pesto and tuna (Linguine con pesto al pistacchio e tonno)

  • Pamsy on January 29, 2022

    First recipe from this book and it's a winner. Had to sub cashews for pistachios but otherwise made as written. Amazingly, Waitrose had large Sorrento lemons, just what the recipes in this book call for. A great store cupboard recipe, quick and easy.

• Cod fillets with a mixed herb and lemon crust (Merluzzo con crosta di erbe miste e limone)

  • Yildiz100 on May 15, 2025

    The flavors were nice but the crust didn't crisp as much as I would like, Probably because of the lemon juice mixed with the bread crumbs. Used panko instead of fresh made bread crumbs and it still didn't crisp.

• Baked salmon steaks with fennel, orange and lemon (Tranci di salmone al forno con finocchio e agrumi)

  • Pamsy on February 15, 2022

    Easy to assemble, good for entertaining. Citrus gives a lovely flavour although the fennel wasn't particularly noticeable. Served with steamed new potatoes and asparagus tips.

  • FlowerGold on May 15, 2025

    Was nice and easy. Mild flavors. Moist. Would blanch the fennel for 3 minutes. Is a little messy to serve.

• Veal escalopes with butter and lemon (Piccatina al limone)

  • Pamsy on December 30, 2025

    No sage but otherwise made as written. Carrots which accompany the veal are good, tangy and bright. Really enjoyable. Served with crushed air fryer potatoes.

• Sicilian-style chicken involtini (Involtini di pollo alla Siciliana)

  • Pamsy on January 09, 2023

    Lovely flavours, easy to prep and quick to cook. Possibly add the juice of a lemon and more olive oil to the roasting tin which could then be served as a sauce? Served with Mallorcan new potatoes and tenderstem broccoli. Followed by this book's Lemon and Mint Sorbet and Lemon Biscuits. Very enjoyable Sunday evening dinner.

• Lemon and mint sorbet

  • Pamsy on January 09, 2023

    Very tangy and refreshing, served with this book's Biscotti Morbidi al Limone. Started the recipe the previous day to maximise chilling before placing in the Ice Cream Maker. Half the quantity gave 3 smallish portions which were sufficient.

• Lemon biscuits (Biscotti morbidi al limone)

  • Pamsy on January 09, 2023

    Just a really delicious lemon biscuit. Baked half yesterday, kept dough in cling film in the fridge overnight, baked remainder today. Easy to prepare. On their own they are very lemony, however, I made them to serve with Lemon and Mint Sorbet from the same book. As the Sorbet is intensely lemony, the biscuits seem much milder tasting when served together. They'd also be good with Lemon Posset.

  • Pamsy on October 26, 2023

    Absolutely fabulous with Lemon Posset. Baked for about 17 minutes, perfection! Best biscuit ever!

• Creamy lemon cake (Torta delizia al limone)

  • Tinala523 on April 17, 2022

    Very light and creamy. I may have done the conversion wrong, but I had to add triple the 10x sugar to the whipped cream. I made it for Easter but it would be a lovely summer dessert.

• Lemon tiramisu (Tiramisu al limone)

  • EmilyR on February 27, 2022

    If you've been to the Italian coast (or not) this is a dish that will gladly transport you there. It's a creamy, lemony, fresh, and vibrant variation of tiramisu that would be perfect for Summer months - or in my case when being tired of Winter and not traveling due to COVID. I used the limoncello from the book, which also turned out nicely, but be forewarned if you go that route you will have to start weeks in advance. Both recipes are very much worth the efforts... I also went with home microwave pasteurizing the eggs so it would be safe for everyone.

• Lemon and almond cake (Dolce d’Amalfi) [Salvatore De Riso]

  • Pamsy on April 27, 2026

    Used 5 ml vbp in place of pod and fine polenta to dust the hemisphere tin. Omitted candied lemon peel and added slightly more milk due to gluten free flour. Added the eggs 2 tbsps at a time with a small amount of flour as I was concerned that it might curdle. Left to cool in the tin for 3 hours and turned out of tin fairly easily. Dusted with icing sugar before serving. Looked and tasted amazing. Guests were very impressed.

• Limoncello

  • EmilyR on February 20, 2022

    I used pure grain alcohol for the lemon extraction... it takes a fair amount of time, but it's rather fun to have something homemade. It's probably a draw on whether I spent more procuring ingredients and making this as opposed to just buying it for the few teaspoons I needed for another recipe, but where is the fun in that? Note that this limoncello is opaque and not clear. Also, I used more lemon peels than called for.

• Lemon jam (Marmellata di limoni)

  • demomcook on July 28, 2025

    Tried the Lemon Jam and it is amazing. I scaled it up to about 3 pounds of lemon slices, 5 cups of sugar, and added a split vanilla bean. Used the technique as given and have a true lemon jam, not a preserve. I used Meyer Lemons, which are sweet, so this has just a little tang. Lovely!

• Lemon Béchamel sauce (Besciamella al limone)

  • FlowerGold on May 16, 2025

    Nice light lemon notes.