"Simplicity is the ultimate sophistication" LdV

Monday, 27 November 2017

TAGLIERINI AL LIMONE - CAPRIAN RECIPE (Taglierini aux citrons de Capri)

TAGLIERINI AL LIMONE - CAPRIAN RECIPE
(Taglierini aux citrons de Capri)


Like my beloved Tiberius, I have trouble getting older and like him, I would like to hide myself in a complete desert island... Being in Capri did rejuvenate me a little bit to be honest : the food, the wine, the sun, the sea and....the dolce vita which is my second name... This dish I tried to recreate is from the magnificent restaurant Da Paolino : a restaurant specialized in lemon! The little story said that the grand mother of Da Paolino restaurant's owner had invented the famous Limoncello... Bit by bit with this marvelous dish you will nearly hear the sound of the little waves I craved so much in Tiberius bath...
Nota : you may use Capellini if you cannot find Taglierini...



Wine pairing : Lamezia Greco (White) from Calabria.





TAGLIERINI AL LIMONE - CAPRIAN RECIPE
A quick glance in your kitchen…

In your fridge 
Lemon 
Mascarpone
Butter

In your cupboard  
Taglierini
Parmesan

TAGLIERINI AL LIMONE - CAPRIAN RECIPE
Serves 3-4


400g 14,10 oz of Taglierini
80g 2,82 oz of butter
200g 7,05 oz of Mascarpone
The zest of 3 organic lemon from Sorrento + half a lemon juice
Parmesan to serve

In a large pan, melt over a low heat the butter with the zest of 2 lemons then add the mascarpone.
Meanwhile, cook the Taglierini in boiling water for 3 minutes ONLY!
Once cooked, toss the pasta with a little bit of cooking water and the lemon juice in the large pan with the lemony mixture.
Serve with the zest of the last lemon and some freshly shaved Parmesan.




Taglierini aux citrons de Capri

Pour 3-4 personnes
400g de pate Taglierini
80g de beurre
200g de Mascarpone
Le zeste de 3 citrons bio de Sorrente + le jus d’1/2 citron
Parmesan frais

Dans une large casserole, à feux doux, faites fondre le beurre avec le zeste des 2 citrons. Ajoutez ensuite le mascarpone.
Pendant ce temps, cuire les Taglierini dans l’eau bouillante et ce 3 minutes SEULEMENT !
Une fois cuites, les déposer dans la grande casserole contenant la mixture citronnée en ajoutant un peu d’eau de cuisson ainsi que le jus de citron. 
Bien mélanger le tout.
Servir avec le zeste du dernier citron et du parmesan fraichement râpé.

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