Captains Dinner Logo
to top
Lemon on a tree in a wintergarden

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

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

February 12th, 2018 | on the road

Billy the Butcher – the name says it all

A restaurant guide of a special kind led us to Billy the Butcher. “Best Cuts in Town” presents 15 different restaurants and bars in Hamburg. The title leaves no doubt, nothing for vegans… The publisher is the German men‘s(cooking)magazine BEEF!. Passionate meat lovers may appreciate the invitation to a main course in each restaurant. To kick off our „Best Cuts“ tour of Hamburg we had a burger at the butcher shop in Altona.

read more
Risotto Rice October 28th, 2018 | side dishes

The risotto secret

Risotto for guests is not possible. I always thought. You have to stir constantly, add liquid, it must not boil down, must be cooked to the point – that means “al dente”. Too stressful when the guests are already in the kitchen. But that’s not true. The well-known TV and cruiseship chef, Franz Schned, told me how to do it. Risotto, completely relaxed…

read more
November 23rd, 2017 | Süßes

Vanilla Quince

Quinces are childhood memory for me. Grew up on the North Sea every summer we visited our grandparents in the Odenwald, a German low mountain range. In their (kitchen) garden they grew a quince tree in addition to many other fruit trees. Plums, apples, pears, we also had in our garden at home, but I had never seen quinces in North Germany. I thought they were unique in my grandparents‘ garden. Grandma Anna’s quince jelly was my favourite!

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.