Under the Tuscan sun grows every kind of plant.
Some years ago I came to live here in the Lucca countryside, to manage my “Dolce Vita” Cooking School and Vacation Home”.
I immediately thought of the indispensable plants for me.
First of all the aromatic herbs, necessary for a chef, cooking classes Instructor as for anyone working with food.
In this period, during my online interactive cooking classes, I always show wild Tuscan herbs. So, live, it is much easier to understand what it is. Especially if my students live in a country far from mine.
So I immediately sowed
- thyme (here in Tuscany we call it “pepolino” and it’s fantastic with any kind of Mediterranean sauce)
- basil
- mint
- origan (for pizza but for “pizzaiola meat” as well)
- catmint (amazing with mushrooms)
- sage
- rosemary
These plants under the Tuscan sunshine definitely grew very well and they are still alive in my garden even after many years.
Then I tried to grow 4 0 5 types of hot pepper that I love using for many dishes, both in our cooking classes and private dinners.
And then one day I saw in a greenhouse near my home a beautiful lemon plant and I quickly brought it home.
Well, the lemon under the Tuscan sun, rather than that of Campania, has grown steadily and for 15 years my plant gives me beautiful and juicy lemons like the one from Sorrento.
How I usually use these fantastic lemons:
- Limoncello
- Lemon jam
- Lemon jelly
Anyway, first of all, I love preparing the “exceptional” lemon curd (I’m writing the recipe down to this post).
This custard is an excellent filling for pies and tartlets.
Its “degreasing and refreshing” power makes it the most delicious way to end each meal.
It’s gorgeous even if you simply spread it on toasted bread, that is exactly what I made yesterday.
I enjoyed it while sipping a hot cup of tea in the garden under the Tuscan sun. Bello!
This cream has the strong flavor of Sorrento lemons, and should not be confused with the lemon pastry cream because it is much more “lemony”.
Photo by Gala Rodriguez on Unsplash
Anyway, after several attempts, I managed to get a balanced recipe, where lemon makes the lion’s part, but without being too aggressive.
I like to prepare this cream and put it in glass jars.
The fact that it can be done in full Winter consoles me a lot because even without being under the Tuscan sun, is like producing jars of sun.
Well, do not hesitate to prepare this curd from Tuscany.
Be sure to buy (or to pick up 🙂 ) organic lemons; they can’t be treated with chemical compounds.
If you’re interested in wild edible herbs you can read the followings:
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