• Gennaro Contaldo's Limoni
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Gennaro Contaldo's Lemon Seabass
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Gennaro's Limoni: Lemon-infused Roast Chicken with Lemon Gravy
Order Gennaro’s Limone

Gennaro’s

Limoni

Lemons were and still are a part of daily life for the locals of the Amalfi Coast and even though Gennaro came to England 50 years ago, his addiction for this citrus fruit has never ceased.

The Amalfi lemon, locally known as Sfusato Amalfitano, is like no other – a huge, elongated-in-shape, knobbly, thick-skinned citrus fruit, but oh-so wonderfully sweet and aromatic with a soft pith that can be eaten as well – in fact no part of the lemon is ever wasted – even the leaves are used to wrap meat, vegetables and cheese. With their versatility and vibrancy, lemons can transform a dish – they can add balance, cleanse, refresh and brighten, cut through the richness of a dish to lift it as well as preserving and “cooking” ingredients.

“ “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!”

Gennaro

Join Gennaro in celebrating the lemon with this exciting collection of over 80 inspirational recipes. From light delicate salads to lemon pasta & risotto, meat, fish and exquisite desserts and refreshing Lemon Granita for a hot summer’s day.
This is a beautiful and inspiring homage to the most revered of fruit and one that is very close to Gennaro’s heart.

Tagliatelle al Limone

Tagliatelle with Lemon

In Italy, the lemon is as essential as olive oil and salt. Its flesh, pith and skin are chopped into salads, the juice drizzled over meat, fish and veggies, used in desserts and drinks; the leaves wrapped around vegetables and cheese and the aromatic zest add complexity to a dish’s flavour.

Pasta with lemon is very common along the Amalfi Coast and it can be prepared in various ways, often simply with olive oil, lemon and parsley.  This is my favourite way, with chilli and garlic. The addition of a little butter at the end makes the sauce lovely and creamy – perfect for the tagliatelle to absorb.

Gennaro Contaldo's Tagliatelle with Lemon
© David Loftus

Ingredients

serves 4

320g (11oz) tagliatelle
3 tbsp extra virgin olive oil
1 garlic clove, finely chopped
1⁄4 red chilli, finely chopped
25g (1oz) butter
zest and juice of 1 unwaxed lemon 20g (3⁄4oz) grated Parmesan cheese, plus extra for sprinkling
handful of flat-leaf parsley
finely chopped sea salt

Method

  • Bring a large saucepan of salted water to the boil, add the tagliatelle and cook until al dente.
  • Meanwhile, heat the extra virgin olive oil in a large frying pan, add the garlic and chilli and sweat over a medium heat for a minute or so.
  • Add a ladleful of the pasta water, then the butter and allow to melt, before adding the lemon juice.
  • Drain the tagliatelle and, using a pair of tongs, add it to the pan and mix well. Stir in the Parmesan and parsley.
  • Serve immediately, sprinkled with the lemon zest and extra Parmesan, if desired.