Tagliatelle with lemon, elixir of freshness

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tagliatelle paglia e fieno al limone

The recipes of the cuisine of Campania.

Tagliatelle straw and hay homemade if you want, or for convenience fresh ones you buy from the dealer. Those in the package generally have a very low amount of presence of vegetables and so if you want a full flavor, you choose what to buy. If you use lemons from Sorrento Coast or Coast that is, or lemons of Procida, and if instead of cream or Philadelphia (for the light version), use a local sweet provolone, arising from goat’s milk, a plate will be all over Campania Felix.

Ingredients for 2 persons: 200 g tagliatelle straw and hay, 1 lemon of Amalfi, 50 g butter, 50 g cream or philadelphia (or 100 grams of grated goat cheese), two tablespoons of grated cheese, olive oil, salt and black pepper grains to be ground.

Making of recipe

Grate the yellow part of the lemon (beware the white part is bitter) and press its juice preserving it half. In a low pan, a teaspoon of oil to be heated where to then melt the butter. Melted butter, add the grated lemon and melt even what you have decided to use in cream, philadelphia and goat cheese adding that half of lemon juice previously preserved. Cooked al dente noodles, drain and pour into the pan low, stirring well and adding, if you like, ground pepper. Covering Serve with grated Parmesan, a spoon to dish, and a slice of lemon to make it more beautiful presentation.