That’s it! I can’t take it anymore and I’m officially putting the word “end” to this long, freezing winter. I hate winters. I know… I should not say the “H” word but here I’m saying it loud and clear!
Five long months of total hibernation, of postponing projects, of being cold all the time, of stopping buying shoes because I didn’t feel like going anywhere (well, actually Stefano and our bank account were very happy about that! 🙂 ), of just wanting to spend time under the warmth of the covers hoping that the next day would bring along milder temperatures… That’s how I have been feeling during the past months and that’s why I’m saying: enough!
I consider this dish my personal propitiatory dance to spring. Lemons need lots of sunshine and warm weather to ripen. They remind me of my childhood summers spent at my grandparents’ beachhouse in Sicily where the heat was so suffocating that we used to spend the entire day on the beach eating nothing else but lemon granite and gelato.
I’m offering this dish to the gods, hoping that they will answer my prayers and send us the spring goddess. 😉
After all, it’s just a matter of believing in it. 😉
3 Tbsp, butter
3/4 cup, heavy cream
7/8 oz, tagliatelle (or linguine), preferably fresh
2/3 Tbsp, grated Parmigiano cheese
6/7 parsley leaves, chopped
white ground pepper
Put a large pot of salted water on the stove to boil.
While the water is warming up, wash the lemon under running water and dry it. Zest the lemon and place the zest into a non-stick medium pot.
Squeeze the lemon and put the juice aside.
Add the butter to the zest and cook on a very low heat until the butter is completely melted (make sure not to burn the butter 🙂 ).
Add the heavy cream and after a few minutes pour the lemon juice. Keep cooking on a very low heat, stirring occasionally.
In the meantime, when the water comes to a boil, cook the tagliatelle stirring occasionally and drain them a couple of minutes before they are al dente. Put the tagliatelle into the pot where you have been warming the lemon sauce and toss to coat. Add 2 Tbsp of Parmigiano cheese and toss to coat. If the sauce is too thin, add more Parmigiano (not too much though otherwise the sauce will dry) and keep tossing, on a very low heat, until the sauce thickens.
Put the tagliatelle into the serving plates, dust the top of each plate with some Parmigiano cheese and white pepper and garnish the plate with some parsley.
May the spring be with you! 🙂Follow FsT on: