This is a NewYork Times recipe. I thought it looked good. I love lemon. Of my diners, some liked it, some didn’t. Myself, I found the instructions unduly complicated for a so-called “ pantry pasta”.
I served it beside a heap of garlic scape pasta to give people options and because I liked the summer colour combo of green and yellow.
Ingredients:
- 4 lemons
- 1 pound linguine
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- Pinch of sugar
- 3 tablespoons unsalted butter
- 3/4 teaspoon chile flakes
- 2/3 cup Parmesan cheese
- Black pepper to taste
- 1/2 cup chopped celery leaves ( optional)
- 1/3 cup chopped parsley ( optional)
- Sea salt for garnish
Methods:
Bring a large pot of water to a boil. Finely zest 2 lemons . Trim the tops and bottoms of the other two lemons, quarter them then very thinly slice the quarters into triangles. Blanch the lemon slices in the boiling water for 2 minutes, then remove them to dry.
Add the pasta to the boiling water and cook to al dente. Drain and keep a 1/2 cup of the Pasta water.
Heat 1 tablespoon of the oil in a skillet and add the lemon pieces with a pinch of salt and sugar. Cook until the lemons are caramelized at the edges. Remove to a plate.
In the same large skillet, melt the butter with the remaining oil over medium heat. Add the Chile flakes and lemon zest. Cook until fragrant and then add the reserved pasta water.
Toss in the pasta, juice of one lemon, cheese, and pepper. Cook until the pasta is well- coated then add the caramelized lemons, parsley and celery leaves. Add more lemon juice, olive oil and salt to taste.
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