| Tagliolini with lemon cream sauce |
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The five-star Hotel Santa Caterina commands terraced gardens from the top of the cliff to the sea. Lemon and mandarin trees line walkways and fresh herbs are an arm's length away. Executive Chef Domenico Cuomo developed this recipe inspired by the organic lemons which grow outside his kitchen door, and has kindly agreed to share this recipe. 2 packets De Cecco tagliolini con uova, (250gm each)or similar egg tagliolini 1 tablespoon salt 4 lemons, juiced and peel finely julienne sliced 1/2 cup butter 1/2 cup grated Parmigiano Reggiano 3 cups heavy (double ) cream bunch of parsley, finely chopped 8 baked pastry discs (12 cm diameter) finely chopped parsley lemon leaves (optional) Bring at least 3 litres of water to a rolling boil. Add salt, then the tagliolini and cook for 4 minutes until al dente. Drain and set aside. Next, melt butter in a saucepan. Add lemon peel and lemon juice separately and simmer on a medium to high flame for 3-5 minutes. Add the heavy cream and simmer for another 2-3 minutes. Put the previously cooked tagliolini in the sauce adding the Parmigiano Reggiano and toss for a minute or two until well combined. To serve: Warm pastry discs in a low oven for five minutes. Place one in each serving plate and serve the pasta in eight portions on top, sprinkling with parsley. Arrange a few lemon leaves just under the discs if liked. Serves 8. Chef Domenico Cuomo, Hotel Santa Caterina |
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Comments
thank you.
I love this pasta dish. We had it everyday we stayed at Santa Catarina!
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