Pasta al Limone - and the sun is rising

Pasta al Limone - and the sun is rising

January 11th, 2019 | main dishes

Pasta al Limone – there is hardly a noodle dish easier to prepare and more aromatic. And the lemons are freshly picked from the tree in our conservatory…

Pasta al Limone - and the sun is rising

Unfortunately, as we know, we do not live in the country where the lemons bloom. But a few years ago we bought a lemon and a lime tree for our conservatory. The lime tree turned out to be a lemon tree, but no matter. Now we call two lemon trees and one calamansi tree our own and enjoy completely untreated citrus fruits from our conservatory.

Pasta al Limone is the perfect dish to harvest the small, yellow vitamin bombs and process them directly. Heavenly!

Pasta al Limone

(makes 4 servings)

500 g Linguine

boil in plenty of salted water according to the instructions

1 organic lemon

grate the peel, squeeze out the juice

2 shallots, finely diced

1 garlic clove, finely diced

2 TS butter

fry the shallot and garlic in the butter, but do not brown

1 TS flour

stir in for a roux, simmer briefly

200 ml vegetable or chicken broth (preferably freshly cooked)

pour in with constant stirring

100 g of cream

add the cream and 40 ml of the squeezed lemon juice, simmer until creamy, stirring constantly, then puree with the blender

70 g of freshly grated Parmesan

1 handful of basil leaves, chopped

add to the sauce along with the grated lemon peel

salt, pepper from the mill

season, mix boiled, drained Linguine with the sauce

some lemon wedges

some basil leaves

serve garnished with lemon slices and basil leaves

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Scallops with Pasta and Champagne Saffron Sauce garnished with blood oranges

December 14th, 2017 | starter

Scallops & champagne – as Christmas is coming soon again

I know some of you will think: “Now she goes mad, the wife of the captain – using champagne for cooking…” Let me say first of all: Yes, of course you can cook this wonderful dish also with Crémant or Cava. But for special occasions, even Champagne fits to perfect the scallops on Capellini with this velvety saffron sauce. The blood oranges make the icing on the cake not only optically. A dream of a starter!