Lemon Pasta by Hotel Caterina
KK in the Kitchen
We love “La Dolce Vita,” but this month, we’re featuring a savory summertime recipe, just perfect for your next dinner party. All the way from Amalfi, Hotel Santa Caterina’s famous “Tagliolini al Limone Sfusato Amalfitano” (Tagliolini in Sfusato Lemon Cream Sauce) is the perfect pasta for friendly al fresco dining.
– 360g Tagliolini
– 2 lemons
– 40g shallots, finely chopped
– 100g buffalo mascarpone
– Extra virgin olive oil to taste
– 20g fresh coriander leaves
– A grind of freshly ground pepper, to taste
– 50g butter
– Maldon Salt in crystals to taste
– 20g Pecorino Romano cheese
Cook the pasta in a large pan of water salted like the sea. In a large frying pan, gently brown the fresh shallots with a knob of butter. Juice both the lemons and add all the juice to the shallots, along with the vegetable broth and a drop of extra virgin olive oil. Let simmer for 3-4 minutes then remove from the heat. Add the pasta (cooked al dente), buffalo mascarpone and grated Pecorino Romano cheese, stirring to create a creamy sauce. Season with salt and garnish with the zest, finally chopped coriander leaves, and a grind of black pepper.