This hearty Italian pasta dish brings plenty of sunshine to your plate. There are countless variations of this online, the most famous coming from the River Café in London.
My version is not as easy as Ruth Rogers’ recipe, but the dish is ready in no time. Lemons are essential for good taste: an Amalfi lemon is ideal with its thick skin full of dry aroma. Whether you use half a lemon or a whole lemon for the dish is a matter of taste. To the classic combination of lemon and parmesan, I add a little steamed garlic sauce, which I deglaze with white wine and thicken with a little oil. A little bit of fenugreek seeds and some lemon leaves complete the taste.
Ingredients for 2 servings:
1 organic lemon,
10 lemon wedges,
1/2 bunch parsley (chopped)
100 g parmesan,
1/2 tsp fenugreek seeds,
200 g of linguine,
2 tablespoons of olive oil,
100 ml of white wine,
1 tablespoon butter (cold)
1. Wash the lemon, dry it and cut the peel, remove the juice from half of the lemon. Wash and dry the lemon and parsley. Cut the leaves of the lemon and chop the parsley. Finely grate the parmesan. Grind the seeds of the fruit into a powder and into a powder.
2. Combine the lemon, lemon juice, lemon zest, parsley, parmesan and ground fennel seeds in a bowl and season with salt and pepper.
3. Cook the linguine al dente, but do not overcook.
4. Peel and mince the garlic. Heat the olive oil in a large skillet over medium-high and sauté the garlic (without color). Deglaze with white wine and let it dissolve completely. Mix in cold butter.
5. Add the drained linguine to the pan and mix well (add a little more pasta water if needed). Then add lemon parmesan and serve.
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