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Tagliolini in Lemon Sauce

 

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Tagliolini in Lemon Sauce
 

 

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Recipe

Tagliolini in Lemon Sauce

Italian Jews have always been very fond of lemons, and incorporate their juice and zest into many recipes: just like those with vinegar, these dishes are described as "all'agro" (sour style). In the Middle Ages and Renaissance, they were apparently heavy lemonade drinkers - in most regions it was sweetened with honey or sugar, but in Rome it was seasoned with salt.

Times

  • Ready Time : 0 min

Servings

4-6

Ingredients

  • 1 pound tagliolini, fettuccine, linguine or spaghetti
  • 1/2 to 2/3 cups extra-virgin olive oil OR melted butter
  • 1/2 to 2/3 cups grated Parmigiano
  • 2 large organic, untreated lemons
  • grated zest of one of these lemons, avoiding the white part
  • Salt to taste
  • White pepper
  • 2-3 tablespoons freshly chopped mint leaves

Directions

Cook the pasta in a large pot of boiling salted water, stirring every couple of minutes, until “al dente”.
In the meantime, mix together the olive oil (or butter),lemon juice, lemon zest and cheese in a large bowl, previously warmed.

Drain the pasta, but save 3/4 cup of its cooking water. Toss the pasta with the sauce and the reserved cooking water. Add the water a little at a time, only as needed 1/4 cup at a time as needed. Add salt and pepper, and the chopped mint leaves or chives.

About Alessandra Rovati

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Alessandra Rovati was born and raised in Venice, Italy, and has had a passion for food since a very young age (she is said to have feasted on garlic and chili-marinated herring at 15 months). Alessandra writes about Kosher and Jewish Italian food and teaches cooking; she also posts free recipes and how-to’s, offering a glimpse of Jewish Italian culinary history, on her website, Dinner in Venice

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