Spaghetti al limone
Has anyone made this recipe from the NYT section last week? Wondering what your thoughts/experiences have been?
I made it earlier this week. It was good, although the recipe is a little fussy for my taste. Very good, bright, lemony flavor.
I made the NYT..recipe Pasta withWild Boar Sauce and Kale...except I sustituted the Boar with Organic Spicey Italian Sausage....everything else I kept the same....it was amazing my husband and I loved it...we even have enough left for tonight...can't wait...with crusty bread and good red wine....Miranda
Ehhh...that's not the case here-I usually love this "subtle" kind of stuff. Pasta with butter and parm (yes, the real thing) is a staple of when I don't want to cook (melting butter and boiling pasta water isn't cooking, in my book). Plain old pasta with butter and parm, though, has more flavor that this. The cream really dumbed the flavor down (I used a cup) and there wasn't enough lemon. I compared it to a Mario Batali lemon-butter pasta recipe I've made before and liked-he used 3 lemons for 1 lb. pasta.
How about this one from "Italian Country Cooking" by Susanna Gelmetti
Penne con Ricotta, Limone e Basilico
1 cup ricotta cheese
Thinly pared zest of 1 lemon, finely chopped
Salt and freshly ground black pepper
a generous amount of fresh basil leaves, roughly torn
14 oz penne or any short dried pasta
1/2 cup freshly grated Parmigiano Reggiano
Extra virgin olive oil for drizzling
In a large bowl beat the ricotta with ther lemon zest using a balloon whisk, adding salt, pepper and the basil. Cook the pasta in plenty of lightly salted boiling water. Add a ladle of water from the pasta to the ricotta mixture to moisten it a little and then place the bowl over the pasta pan for a few minutes to soften the mixture. When the pasta is al dente drain it and mix with the ricotta. Sprinkle with the Parmesan and drizzle with a little olive oil.
I sometimes serve this as a side with chicken or whatever and sometimes as a main with a salad.
Lemon cream Sauce
12 tbls sweet butter
2 cups heavy cream
grated peel of 2 large lemons
Salt and white pepper
1 cup grated Parmigiano
Pinich of Nutmeg
Melt butter add cream , lemon peels, S/p to taste and nutmeg. Mix will and reduce sauce Add pasta of your choice the add grated chesse. Serve
These recipes look soooo good! I think I'll try the Penne con Ricotta, Limone e Basilico this week!
Just wanted to chime in and say that I used the NY Times recipe for a girls' night Valentine's Day dinner this week, but with having scallops searing on the stove and watching the tarte tatin in the oven, I forgot to add more cream after the initial 1/4 cup. And it was delicious! I only cooked 3/4 lb. of pasta, but in any case, I think you can play around with the proportions a lot to your taste.
I realize this is an O L D post, but I happened to flip through the Jan/Feb issue of Cooks Illustrated today and a succinct recipe for this dish was provided. After the usual trials and errors, as is CI's wont, the recipe uses a small shallot, minced & cooked in oil, then reserved pasta water is added. The recipe calls for a 1:1 mix of oil and cream as ideal.
Allowing the sauce and pasta mix sit for several minutes, covered, lets the sauce thicken and the pasta to absorb more of the flavors.