Lemon, Zucchini and Pistachio Recipes From The Amalfi Coast

Stanley Tucci made this dish famous, a favorite of his, in his travel show “Stanley Tucci: Searching for Italy.” As explained in the show, a key move is letting the fried zucchini sit overnight to soften. Add it to the creamy cacio e pepe-like sauce for pasta heaven.

This refreshing dessert couldn’t be easier, as it’s a simple lemonade, frozen and scraped with a fork. Serve the granita right in a lemon rind to do it like the Italians do.

So easy! Roast a chicken, using lemon slices as a rack in the pan. When the chicken is done, mash the baked lemons into the pan juices, pouring over the chicken as a sauce.

This recipe has all three wonderful ingredients from the Amalfi coast: zucchini, lemon and pistachio pesto, served over chewy gnocchi. The recipe itself is dairy-free but could be easily adapted if you prefer dairy cheese and butter.

Little pastry puffs are filled with pistachio cream and drizzled in chocolate sauce in Nina Parker’s cookbook “Nina Capri.” In southern Italy, pistachio cream is a common filling for pastries and baked goods.

For this recipe, first make a batch of silky pistachio cream and then whip together milk, sugar and the cream for one of the most classic flavors of gelato.

Lemons are basketball-sized on the Amalfi coast, and they make the most of them. After lunch and dinner in Southern Italian restaurants, guests are served a glass of icy lemon liqueur to end the meal. Make your own with lots of lemon peel, vodka and simple syrup. It’s great alone or when mixed into a spritzer.

This dessert in a must-try when in Italy, and though not the easiest dessert to make, it’s worth it. Make sponge cake, lemon cream, lemon custard and assemble to make the creamiest, sweetest and tartest treat.