Tag Archives: tagliatelle

Because spring is a state of mind: lemon tagliatelle

Lemon tagliatelle2 Servings

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. 😉

Ingredients:

1 lemon
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
salt

Lemon tagliatelleDirections:

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! 🙂

Mint and zucchini tagliatelle: Italian beauty!

Zucchine and mint tagliatelle

2 Servings

Hello everyone! 🙂

Let me thank a couple of people before I share this wonderful recipe with all of you.

First: the photo setting. Do not get any fancy idea. The red roses are not from Stefano. The last time he gave me red roses we weren’t even dating!!! 😉 Haven’t you noticed that flowers are one of the first things to disappear into thin air in the course of a long-term relationship? But I’m digressing. Back to the roses: they are the gracious present that Anatoli from the wonderful wine blog Talk-a-Vino and his lovely wife brought me last time they came over for dinner. You don’t know him? You don’t know what you are missing. His blog offers a wealth of knowledge on anything wine-related and is a pleasure to read: go check it out and decide for yourselves! 🙂

Anyway, for some reason, whenever I see a red rose, I get to think about the “famous” scene from the movie American Beauty. So, finding myself with all those gorgeous and vibrant red petals I couldn’t resist putting them to good use by recreating that scene in a… food context, so the photo setting for this dish was a real no brainer. Thank you, Anatoli and Victoria!!! Hope you like the photograph. 🙂

My second thank you note goes to my aunt Pia, my mother’s sister. She came over to visit us and we found a little time (but not much!) for cooking. She was born and raised in Southern Italy but she has been living in Liguria (a region in the northwest of Italy) since forever, so her cuisine is a combination of the two Italian souls. During her stay, she taught me how to make some of her signature dishes including the one I’m sharing with you today. Dear aunt, thank you so much!!! I hope you’ll find that the image makes justice to your recipe! 🙂

But enough with the cha cha, and let’s talk food.

Ingredients:

1/4 cup, extravirgin olive oil
1 Tbsp, butter
2 zucchini
2 Tsp, harissa
4 mint leaves
Half pack of tagliatelle
1 Tbsp, grated Parmigiano cheese
Salt

Directions:

Wash the zucchini under cold water. On a chopping board, cut about 1/4 inch off each side and slice the zucchini thinly and evenly.

In a large non-stick skillet, put the olive oil and the butter and let the butter melt. When the butter is melted, add the zucchini and some salt (to taste), toss to coat and cook on low heat. After 10 minutes, add the harissa and keep cooking until the zucchini are simmered.

Put a large pot of salted water on the stove to boil.  When the water is boiling, add the tagliatelle and cook until al dente, stirring occasionally.

While the tagliatelle are cooking, shred the mint leaves with your hands, add them to the zucchini and, on a very low heat, toss to coat.

Drain the tagliatelle, setting aside some of the water where the pasta has been cooked. Put the tagliatelle into the skillet with the zucchini and toss to coat. If the zucchini sauce is too dry, add some of the water you put aside.

Put the tagliatelle into the serving plates and, if you wish, dust the top of each plate with the parmigiano cheese.

Buon appetito!

PS: isn’t it unbelievable that Annette Bening didn’t win the Oscar for her role in American Beauty? She was magnificent! And she didn’t win it for Being Julia either!!! I can’t help but wondering: what were the Academy people thinking?