When on the island of Procida… life gives you lemons. Not the sour kind that make you pucker, but the big fat ones with a lot of pith.
You could call them “pithy”, worth their bite. They are called Limoni di Pane. Bread lemons. You can make a salad out of them they are so substantial.
I have taken a fancy to making a quick summer lemon pesto. It’s fresh, not too astringent and goes incredibly well with pasta, potatoes, and especially risotto.
Since it’s mostly lemon peel, chopped fine and mixed with pine nuts, olive oil, salt and pepper, you could also add it like a dressing on just about anything. Fabulous on fish! It will transport you to the islands in the Mediterranean and bring up visions of blue skies, sailboats, colorful beach umbrellas, spritzes and a sparkling sea.
- Peggy Markel