Lemoncapri Recipes

LEMON TORTA CAPRESE

Lemon Torta Caprese image

Provided by Giada De Laurentiis

Categories dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

1 1/2 sticks (3/4 cup) unsalted butter, plus more for the pan
6 ounces white chocolate, chopped
5 large eggs, separated
1/4 teaspoon kosher salt
2/3 cup granulated sugar
1 1/2 cups blanched almond flour
4 teaspoons lemon zest plus 1/4 cup lemon juice
Confectioners' sugar, for dusting
Whipped cream, for serving, optional

Steps:

Place the butter and chocolate in a heatproof bowl fitted over a saucepan with some simmering water and melt until smooth. Cool slightly until just warm to the touch.
Preheat the oven to 350 degrees F. Butter the inside of a 9-inch springform pan.
Place the egg whites in a medium bowl with the salt. Place the yolks in a slightly larger bowl with the granulated sugar. Using a handheld mixer, beat the whites on medium speed until stiff peaks form, about 2 minutes. Transfer the mixer to the bowl with the yolks and beat on medium speed until light, pale and fluffy, about 1 1/2 minutes. Using a rubber spatula, stir the chocolate mixture, almond flour and lemon zest and juice into the yolk mixture. In 2 batches, fold the whipped whites into the chocolate mixture. Pour the batter into the prepared pan and bake until puffed, golden brown and a toothpick inserted in the center comes out with just a few moist crumbs, about 45 minutes. Cool completely on a wire rack.
Run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioners' sugar. Serve with soft whipped cream, if desired.

CHICKEN WITH LEMON-CAPER SAUCE

Chicken with Lemon-Caper Sauce image

A rich chicken dish, perfect for a special meal.

Provided by ALISSASMOM

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 30m

Yield 2

Number Of Ingredients 9

Ingredients

1 pinch salt
½ cup all-purpose flour
2 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
¼ cup dry white wine
¼ cup lemon juice
¼ cup cold unsalted butter, cut into pieces
2 tablespoons capers, drained
2 lemon wedges

Steps:

Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

Nutrition Facts : Calories 661.9 calories, Carbohydrate 29.2 g, Cholesterol 159.8 mg, Fat 39 g, Fiber 1.9 g, Protein 43.3 g, SaturatedFat 17.1 g, Sodium 372 mg, Sugar 1.2 g

LEMON-CAPER DRESSING

Lemon-Caper Dressing image

Here's a salad dressing that falls somewhere between special-occasion Caesar and "toss lemon juice and olive oil onto lettuce." By adding a craggy paste of capers and garlic and a pouf of shaved Parmesan to the lemon and olive oil, you get a puckery, salty mix that's packed with umami, just like Caesar, but isn't weighed down by mayonnaise or egg yolks. It works great on arugula, Romaine, kale or radicchio; steamed or roasted vegetables; hard-boiled eggs; and even grains. The recipe developer's mom has been feeding her this dressing since she could chew. Ali adds a bit more garlic and lemon than what you'll find here, so adjust it until it tastes good to you.

Provided by Ali Slagle

Categories dinner, easy, lunch, dips and spreads, sauces and gravies, appetizer, side dish

Time 5m

Yield 1/2 cup

Number Of Ingredients 6

Ingredients

1 medium garlic clove
Black pepper (about 1/4 teaspoon)
1 teaspoon capers (about 18)
3 tablespoons freshly squeezed lemon juice
5 tablespoons freshly grated Parmesan
1/4 cup extra-virgin olive oil

Steps:

On a cutting board, smash and coarsely mince the garlic. Add 10 grinds of fresh pepper and the capers to the garlic. Chop and press down on the mixture with the side of your knife until a coarse paste forms.
Transfer the paste to a bowl, then stir in the lemon juice, followed by the Parmesan. Slowly add in the olive oil, stirring until emulsified. Taste on a lettuce leaf (or whatever you're dressing) and adjust as needed with acid (lemon), fat (olive oil), and salt (capers and cheese).

Nutrition Facts : @context http, Calories 771, UnsaturatedFat 51 grams, Carbohydrate 7 grams, Fat 72 grams, Fiber 0 grams, Protein 26 grams, SaturatedFat 19 grams, Sodium 1033 milligrams, Sugar 2 grams

LEMON TORTA CAPRESE AUTHENTIC RECIPE

Lemon Torta Caprese Authentic Recipe image

Lemon Torta Caprese is an Italian sweet cake, very soft and with an intense lemon flavor. In Italy it's often called Torta Caprese Bianca (White Caprese Cake) so as not to confuse it with the traditional variant made with dark chocolate. Lemon Torta Caprese, in this case, is made with white chocolate, almond flour and lemons. We recommend that lemons are organic and untreated, as you will have to use their zest. Torta Caprese is a cake without flour and therefore gluten free. It was born in the early 1900s by mistake of a pastry chef from the Isle of Capri. It was a resounding success for its very soft and very tasty texture. This Torta Caprese with white chocolate and lemon is a cake that is even better if eaten the next day, which is definitely a bonus because you can make it ahead of tima. Sprinkle it with icing sugar just before serving.

Provided by Recipes from Italy

Categories dessert recipes

Time 1h

Yield 8

Number Of Ingredients 8

Ingredients

200 g (7 oz) of peeled almonds or almond flour
150 g (5,3 oz) of granulated sugar
150 g (5,3 oz) of unsalted butter
200 g (7 oz) of white chocolate
lemon zest from 3 untreated lemons
lemon juice from 2 lemons
5 whole medium eggs
icing sugar for decoration

Steps:

Place the almond flour into the food processor and add the white chocolate in pieces. Now finely chop the chocolate with almond flour. Finally add the sugar and mix, always with the food processor, to combine.
Add the butter cut into pieces. Mix the butter with the mixture of white chocolate, sugar and almond flour with the food processor for a few minutes at maximum speed. Transfer to a bowl. Now add the eggs 1 at a time.
Add the lemon juice obtained from squeezing 2 lemons. Mix well to combine. Finally add the lemon zest obtained from 3 untreated lemons amd mix.
Place a sheet of parchment paper on your round paking pan and pour the mixture. Level it with a spoon. Then bake it in a preheated oven at 180° (350F) for about 45 minutes. If you see that the cake is becoming too dark on top and may burn, turn off the oven but leave it inside until the time runs out. Once ready, remove the cake from the oven and let it cool before serving. Lemon Torta Caprese is even better if eaten the next day sprinkled with icing sugar.

Nutrition Facts : ServingSize 100 g, Calories 439 cal

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