SPAGHETTI WITH LEMON

  • Parmesan "anolini"
  • Beet tortelli
  • Tomatoes with Parmigiano-reggiano
  • Turkey cutlets with ham
  • Pasta with bean
  • Tagliatelle with ham
  • Parmigiano reggiano salad
  • Linguine with Prosciutto
  • Spaghetti with lemon
  • Gilded chicken breasts
  • Penne with raw tomato sauce
  • Parmigiano-Reggiano,
    mushrooms,Celery Salad
  • Sausage and White Bean Stew
  • Cheese and potato ravioli
  • Sliced ricotta with Gold Traditional Balsamic Vinegar

  • Serves 6 :
    • 2-3 tablespoons coarse salt,
    • 1 pound spaghetti (455 gr.)
    • 10 tablespoons unsalted butter (142gr.)
    • 1 tablespoon lemon zest
    • 2 tablespoons lemon juice
    • ½ teaspoon black pepper
    • 1/3 cup paked fresh basil leaves chopped
    • ¾ cup freshly grated Parmigiano-Reggiano (60gr.)
    • 6 sprigs fresh basil for garnish
    Preparation
    1. Add coarse salt to 2 gallons (7,5 liters) of rapidly boiling water.
    2. Stir spaghetti and cook until al dente.
    3. Drain.
    4. Meanwhile, ment butter in a large sautč pan.
    5. Add zest, salt and pepper.
    6. Heat geantly 1 minute.
    7. Toss with spaghetti .
    8. Add basil and Parmigiano-Reggiano and toss until spaghetti is evenlycoated.
    9. Serve in warm pasta bowls and garnish.
    10. Sprinkle with more Parmigiano-Reggiano at the table.



    Home | Parma is... | Shopping | info@parmaitaly.com


    Produced by ParmaItaly.com