Linguine with Etna Lemon, the Chef's Recipe
Behind a plate of lemon linguine lies more than just the artistry of a chef like Giorgio Locatelli: it also hides a treasure. That of our region's precious local produce, such as the Etna PGI Lemon and the Cilento Yellow Tomato.
Agriculture consumes 60% of our water resources
Agriculture is one of Italy's main productive activities, but it is also a sector that requires ongoing support in terms of infrastructure and natural resources that ensure its functioning, first and foremost water.
For this reason, Reckitt—a multinational company that owns, among others, the Finish brand—and the Future Food Institute, an Italian center of excellence for agri-food innovation, have chosen to undertake a series of concrete actions since 2020 to safeguard water resources in several areas of our country, where the risk of drought is very high.
2020: A concrete commitment to Cilento's crops
To mark the tenth anniversary of the Mediterranean Diet's inscription on the UNESCO World Heritage List in 2020, Reckitt implemented a redevelopment project at the Cannicchio secondary irrigation source, located in the municipality of Pollica (Salerno). The initiative was carried out specifically to protect iconic local products, such as the Cilento yellow tomato, Salella ammaccata oil (a Slow Food Presidium), and native varieties of ancient grains.
2021: Safeguarding the Etna Valley
In 2021, Reckitt's Finish brand continued its commitment to the Etna Valley, in the province of Catania, home to the cultivation of the PGI Etna Lemon, used in this recipe for chef Giorgio Locatelli's lemon linguine. Here, with the crucial support of the PGI Etna Lemon Association and the Future Food Institute, Finish developed a new water conservation initiative.
Not just agriculture: each of us can do our part
Agriculture uses a large portion of Italy's water resources, but a lot of water can be saved thanks to small, everyday measures we can adopt at home. For example, did you know that putting dishes in the dishwasher without rinsing them first can save up to 38 liters of water per wash? Finish, through its Water in Our Hands project, reveals this to us, promoting a healthy culture of water use, with the aim of reducing waste.
Linguine with Etna PGI Lemon, Cilento Yellow Cherry Tomatoes, and Anchovy Breadcrumbs by Chef Giorgio Locatelli
- 120 g Linguine Voiello
- 400 ml of skate broth
- 1 chopped chili pepper
- 2 tablespoons of breadcrumbs
- 3 anchovy fillets
- 2 cloves of garlic, lightly crushed
- 8 yellow cherry tomatoes, cut in half
- 1 lemon
- 1 tablespoon chopped parsley
- 4 tablespoons of extra virgin olive oil
- sale
- baby
- In a pan, sauté the garlic with a tablespoon of oil and melt 3 anchovy fillets. Then add the breadcrumbs and toast for 3 minutes.
- In a pan the same size as the linguine, add the oil, garlic, chili pepper, and the zest of half an Etna PGI lemon.
- Sauté for a couple of minutes, remove the garlic, add the pasta, and cover with the skate broth. Stir constantly, stirring the pasta and adding the broth a little at a time.
- After about 7 minutes, let the pasta dry, check the salt and add the Cilento yellow tomatoes, a couple of drops of Etna PGI lemon juice, the parsley and the oil.
- Serve the pasta on the plate and finish the plating with breadcrumbs.
1. Ipsos CAPI In Home Meter research conducted on a representative sample of 153 Italian families, July 2019.