I am back after a weekend spent wandering the neighborhood of Lake Garda, a beautiful holiday with two wonderful friends, lots of sunshine, warm and fun!
The recipe today really has the smell of summer, is my own version of pasta with lemon, but a little lighter because without cream, that this period starts to be more pesantina.
Ingredients: Fresh Pasta
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- butter pepper to taste qb
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- grated Parmesan to taste 1 lemon peel and juice
changes to the recipe, low in sugar:
Replace butter with margarine
Preparation:
Usually I do it for two people 1 lemon and enough for 3 or more people is good and half a lemon, then it depends on how well you feel like a lemon.
picks up the lemon zest, only the yellow part and put in a saucepan with the butter, I can not tell the quantity, I go by eye, I think it will be more or less a 50 gr.
I put everything on fire sweet and melts the butter and stir well to mix thoroughly with the skins.
not boil the butter, stir just enough to allow the butter to take the taste of lemon, to promote this thing with the spoon pressed a bit 'and so the skins to release the scent, two minutes after I turn off the fire and leave to cool for two minutes with the skins still inside, then levarle or melted butter becomes bitter.
Put the butter in a bowl and add a little 'pepper and lemon juice well filtered.
Drain the pasta and season, if it seems a bit 'dry add a little water or cooking, or add a knob of butter, a good sprinkling of parmesan cheese and enjoy it!
pointing you to the pasta because I think it fits really well and absorbs the melted butter, if you like it you can also put a bit 'of fresh grated Parmesan cheese together!
The only difficulty in the preparation course and understand how and in what amounts the determination of lemon, a penalty too sour dish, I use a lemon for two people and find it right, the lemon is not even great, if you Like most decided dare you! :-)
A big kiss
