For some time now we have published, thanks to the free availability of one of our friend from Procida, some history books that are nothing but recipes written and seasoned by the moments that led to their preparation.
Fiordilatte on lemon leaves, the protagonists of what we publish today. We receive and report that tel.
“When I was little, in the summer, instead of going to the beach, I preferred to spend a few days in my grandfather’s garden. Li, I was with my cousins. Perhaps the choice I made was dictated by the good fortune of living in an island. I have therefore always had the sea and the beach available all year round. So I could enjoy their beauty even far from the busiest and less hot months. The garden of his grandfather “Puppiniedd ‘Fiorino” was for us a real source of games, traditions and the desire to discover. We were curious to understand how the fruits of the earth were born, which we then saw as protagonists of family tables.
One of the occasions that united us all, but really all, was the harvest. Cousins, uncles, grandparents, friends and parents organized themselves to make sure that those days were hard work, but done in joy. And so everyone gave his contribution.
I remember one year in particular where in addition to the majority of the family there was also a doctor who came from Naples. He was a great friend of his grandfather, and when he could, he participated in the harvest. His goal was to learn how to make wine. He wanted to secure a good supply made with his hands for the whole year, until the next harvest. What was more beautiful for us kids, were the lunches organized in the garden where everyone prepared his specialty. The friend of the grandfather, the doctor, that year I said before, had brought with him a special package. So he wanted all the children around him before opening it. It was the famous superlative Fiordilatte of Agerola. Even the package that held it was fantastic.
Made of wicker and full of straw and leaves to keep it cool during transport. When the grandmother saw the Fiordilatte she immediately invited us to collect lemon leaves. We recommend that it should be the younger ones and keep it though. The older ones, on the other hand, were given the task of lighting an embers with the dried lemon branches. Finally, the mothers prepared some bundles of leaves and fiordilatte closed with string. Once the embers were prepared and waiting for the fire to be low at the right point, each of those present grilled their bundle. Grilled it was immediately passed to the table for a round of oil and a pinch of salt and oregano. The result was fantastic and even today I remember the taste.
During this holiday season, I received a gift from a friend of mine, very similar to that of Fiordilatte. Di Vico Equense for accuracy. And the memory immediately returned to that past day. Now the scene of that experience for the Fiordilatte on lemon leaves, would have been the kitchen of my house. The process at home, and not in the garden is a bit ‘different but the result I assure you is just as fantastic.
So I recovered all the terracotta terrines I had in the house and inside I laid the fresh leaves of the lemon in my garden. I cut the fiordilatte into slices and I flavored it with very little oil and oregano. In the hot oven I made them stay for the time necessary to melt the contents of the leaves and I served them hot. Each seasoned them with a round of extra-virgin olive oil, a pinch of salt and a pinch of black pepper. My friend has not tasted them, but I hope that next year he will repeat his beautiful present. If you accompany it with a nice slice of country bread and beautiful red wine, bingo! ”
If you liked this little filigree of the Fiordilatte on lemon leaves and you want to read another one always procida, we suggest this: www.charmenapoli.it/sapori/ricette/scugnizzi-fritti-pomodorini-rucola/
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