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Lemon spaghetti

Lemon spaghetti

Lemon Spaghettini Recipe by of 29-08-2019 [Updated on 22-11-2019]

The lemon noodles they are a fresh and light first course, ideal for the summer. The ingredients are very few but for this they must be of quality, in particular I recommend you to use organic lemons, not treated, Sorrento lemons would be the top. Few, simple ingredients, but the peculiarity of this recipe lies in its preparation, decidedly original and different from the usual, as not only will it be used for cooking the pasta with lemon flavored water, but also the leaves of the lemon will be used in the sauce. lemon. Unusual, isn't it? But I assure you that the result will surprise you with its delicate yet strongly citrusy taste ... delicious!
The recipe is from Peppe Guida, the chef of the starred restaurant Osteria Nonna Rosa in Vico Equense. I had the pleasure of meeting him last year at an event at the Pastificio dei Campi in Gragnano, so I tasted his dishes and then a few weekends ago I tasted his cuisine in his restaurant, where he really amazed me with his lemon noodles. Back home, I searched for the recipe online and so I followed his video to reproduce this dish at home ... and this is the result: P

Method

How to make lemon noodles

First of all, wash the lemons well with a brush under running water, then remove the peels from 2 of the 3 lemons with a potato peeler (without taking the white part) and leave them to infuse in the water overnight.

The next day, you can proceed with the preparation of the dish.
Wash the leaf, dry it and let it dry for 2 minutes in the microwave at maximum power, then chop it to reduce it to powder.
Grate the peel of the third lemon and also grate the cheese.

Drain the skins left to infuse, conserving the water.
Pour the water into the pan and bring it to a boil with a drizzle of oil and a little salt.
Drop the spaghetti and cook for 4 minutes, adding more water only if necessary (consider that the spaghetti will not be drained, the water must be completely absorbed, as if it were a risotto).

At the end, stir in the grated Provolone del Monaco and season with the lemon peel.

Serve the lemon noodles are ready, decorate with the powdered leaves and serve.


Video: Molly Makes Mushroom Carbonara. From the Test Kitchen. Bon Appétit (August 2021).