Today’s dish, in addition to being extremely good and simple, has the particularity of smelling very good thanks to its basic ingredient, lemon.
It is in fact lemon tagliolini (but you can use spaghetti or linguine), a typical recipe from the Sorrento and Amalfi Coast, fresh, tasty and very delicate, a dish that with every bite will make you dream of being in the paradisiacal Gulf of Sorrento.
Even for this recipe, there are many variations, in each one you will find a few different steps or the addition of some ingredient, but we propose this one, which is basically the basic recipe.
Let’s see together what is needed.
- 1 medium/large lemon
- 4 tbsp (1/2 stick) of butter
- extra virgin olive oil to taste
- salt to taste
- Parmigiano Reggiano cheese, grated to taste
- 14 oz of Tagliolini (Spaghetti or Linguine)
To prepare this dish, the time needed is very minimal, so you can prepare the sauce while you boil a pot with plenty of water.
Wash the lemon thoroughly and then peel it, being careful not to take the white part as well, otherwise the flavor will be more bitter.
In a saucepan, melt the butter over low heat, add 2 tablespoons of oil and the lemon peel, cut into strips.
Meanwhile, prepare the juice of the previously peeled lemon and add it to the sauce, always being careful to keep the flame low and not to darken the lemon peel, otherwise it will turn out bitter.
Take a handful of grated Parmigiano Reggiano cheese, and melt it into the sauce, helping yourself with a few ladles of the cooking water, so as to obtain a creamy mixture, without having to resort to using cooking cream.
When the water in the pot starts to boil, lower the noodles into the pot, adjust the salt and pay attention to the cooking so that they are not overcooked to avoid the glue effect.
Drain the pasta, toss it in the pan, letting it mix well with the sauce, and then serve it at the table, perhaps grating some more lemon peel.
Facebook Comments Box