Recipes with Lemon Oil
Shell the oysters and blanch for a few minutes in water with lemon vinegar and salt. Put aside an oyster per serving and sauté in butter and Lemon Oil, salt and pepper. Chop the remaining oysters and sauté with chopped shallots, Olio Extra Vergine, a little bit of butter and a bit of Lemon Oil; add the rice and proceed as a normal risotto using fish broth.
To serve, add finely chopped parsley, stir and add to each each portion an oyster previously skipped with the cooking sauce and a drizzle of Lemon Oil.
- For each portion of risotto 100 grs. of rice and 4 oysters.
- Lemon Oil
Flour the thin slices of turkey breast and deep fry in olive oil extra vergine, remove the frying oil by putting the turkey breast on kitchen cloth. Melt a spoonful of butter in a pan, add milk and Lemon Oil and cook on low heat for 5 minutes. Add the turkey breast and grated parmesan cheese and and cook for some minutes.
To serve with the sauce and grated lemon peel.
Marinate freshly prepared fillets of anchovies in white wine vinegar for two hours. Take the fillets out of the vinegar, and dress with Lemon Oil.
Serve with lemon peel and grapes of red currant.
Thoroughly mix egg yolk and sugar, add milk, Lemon or Orange Oil or all´arancia and then the flour. Beat the egg white and carefully add to the mixture, then add the baking powder. Fill into the buttered and floured doughnut forms and bake in the oven for approximately one hour at 230 degrees Celsius.
- 3 eggs
- 3 dl. of milk
- 1 dl. of Lemon or Orange Oil
- 400 gr. flour
- 350 gr. sugar
- one bag of baking powder