Nov 24, 2010

Tagliolini al Limone

I avoid making this delicate pasta dish in the hotter months of the year because of the caloric cream. But the welcome freshness of the lemons brings a whiff of spring in the bleakness of this rainy mid winter. If you decide to make homemade tagliolini from scratch for this recipe, your guests will have an extra reason to feel pampered.

Image © Pentole di Rame


500 gr (1.1 lb) tagliolini
The zest of 2 lemons, plus their juice
200 ml (1 cup) heavy cream
1 small shallot, finely chopped
50 gr (1/4 cup) unsalted butter
Parmigiano, grated
White pepper (optional)


While you wait for the pasta water to boil with a fistful of sea salt, film a large skillet with butter and heat over medium-low heat.

Sauté the shallot and add the lemon zest and juice. Stir in the cream and maintain at a very low simmer.

Drain the tagliolini al dente with a pair of tongs (to retain a little pasta cooking water) and toss them into the creamy lemon sauce in the skillet. Blend to coat the pasta well over mild heat for a few minutes, and serve garnished with more sprinkled zest, grated Parmigiano and an optional light dusting of white pepper.

You can pair your lemony tagliolini with fruit-forward white wine and a veal second course or a rich mesclun salad and seasonal fruits, steamed prawns and flowers thrown in among the greens.

14 comments:

  1. Nice breath of spring!
    Love this dish :)

    ReplyDelete
  2. El-

    I have a lemon tree in my new backyard! I can't wait to try this recipe with my home grown lemons!

    ReplyDelete
  3. CChuck~
    Ha, I'm happy you like it, chef!

    ~~~

    Roseann~
    It'll taste a gazillion times better with homegrown lemons!
    Your buddy Tino wrote me, what a sweetie!

    Ciao

    ReplyDelete
  4. I am loving this - just the whiff of a lemon will make me smile. It's snowing and sleeting here. Yes, a breath of spring (even with a few calories) would be most welcome for dinner!

    ReplyDelete
  5. i love coming here.

    i wanted you to know.


    kj

    ReplyDelete
  6. Love this! I find it rich enough to warm me in the winter...yum

    ReplyDelete
  7. I love eating this! The first time I saw it in the menu in a restaurant, I thought that it was an odd combination to have fruit and pasta together, but it tastes just lovely :-)

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  8. Perfect, after Thanksgiving meal!

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  9. Hi Lola-Hope you had a wonderful Thanksgiving in Italy...don't know if you celebrated it there.
    Love this refreshing and creamy limone pasta. All your dishes and photos are absolutely beautiful!

    ReplyDelete
  10. Lola-This is such a refreshing, yet comforting pasta. Love the way you prepared it, also the beautiful photo, as well.
    I will certainly make it!
    Thanks for sharing!

    ReplyDelete
  11. Claudia~
    I'm glad you like it. Lemons rock.
    ~~~

    KJ~
    And I love *you*
    ~~~

    Mobile Mama~
    This is comfort food too!
    ~~~

    Rinaz~
    I agree, a fabulous combination!
    ~~~

    Andras~
    Assolutamente!
    ~~~

    Rosaria~
    Indeed, a refreshing post-turkey meal!
    ~~~

    Elizabeth~
    Thank you so much for your lovely comments!
    We don't celebrate Thanksgiving here, but we Americans do, preparing the traditional menu on Saturday.

    Happy digesting!

    ReplyDelete
  12. My lemons will be ready soon...can't wait to try this.

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  13. Theresa~
    Oh, with home-grown lemons it will be a million times better!

    ReplyDelete

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