Lemon tagliolini

Lemon tagliolini

Tagliolini al limone

By
From
The Amalfi Coast
Photographer
Helen Cathcart

I would like to share with you our restaurant chef Stefano Borella’s tip for making dishes with a creamy sauce: use whipping cream. Double cream such as we have in the UK or heavy cream in the US is hard to get hold of in Italy. Italians use a thinner, lighter cream called panna da cucina, or cooking cream. The closest we have to this is whipping cream – it has the right fat content to blend with lemon juice without splitting and yet isn’t too heavy to eat in a sauce.

Ingredients

Quantity Ingredient
1 quantity fresh tagliolini made with 2 eggs and 200 g '00' flour, or dried spaghetti or linguine
300ml whipping cream
1 lemon, juiced
salt and freshly ground black pepper
25g parmesan, finely grated

Method

  1. If using dried pasta, put this on to cook before making the sauce; if using fresh pasta make the sauce first. In a large frying pan, mix the cream, lemon juice, salt and black pepper checking for taste. Cook over a medium heat for about 5 minutes to reduce slightly and intensify the flavour.
  2. Tip the fresh pasta into the water now as it will only take a couple of minutes to cook. Drain the pasta and toss into the sauce with the parmesan or Grana Padano. Make sure the pasta is well coated and serve immediately in warmed bowls.
Tags:
The AmalfiCoast
Giancarlo
Katie
Caldesi
Amalfi
Italy
Italian
Mediterranean
European
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