Linguine al Limone

Linguine al Limone

(Lemon Linguine)

serves 4 to 8

(Italy)

Parmesan cheese and the subtle, bright flavour of lemon combine in this dish to transport the diner to the sunny slops of the Amalfi coast.

                                                                                  Prep time:  3 minutes

                                                                                  Cook time:  10 minutes

                                                                                  Total time: 10 minutes

Ingredients

2 pounds linguine
2 egg yolks
2/3 cup heavy cream
1/2 cup freshly grated Parmesan
1 lemon, zested
 juice of ½ lemon, plus more juice, to taste
Kosher or sea salt, to taste, to taste
4 tablespoons (1/2 stick) unsalted butter
2 to 3 tablespoons roughly chopped parsley leaves

Preparation

prepare the linguine:

Bring a large pot of heavily salted water to a boil and cook the linguine according to package directions until al dente, about 8 to 10 minutes.

 prepare the sauce:

When the linguine has been cooking for about 5 minutes you can begin the sauce.  In a medium size bowl whisk the egg yolks until they turn a pale yellow and frothy.  Whisk in the cream, Parmesan, and lemon zest.  When they are incorporated, add ½ of the lemon juice, taste the sauce and add more lemon if you desire and some salt if needed.

bring it all together:

Once you are satisfied that the Linguine is al dente, reserve 1 cup of the pasta cooking water and drain the pasta.  Toss the cooked pasta back into the still warm pot, which you have taken off the heat.  Add the butter and toss to melt and coat the linguine with it.  Add the lemon/egg sauce and again toss to coat the pasta, if the pasta looks too tight (dry) slowly add a little of the reserved pasta cooking water, about a tablespoon at a time, we don’t want to much liquid.

service:

Divide the pasta amongst 4 service plates and garnish each with some of the chopped parsley as both a garnish and as a flavouring, not too much as we don’t want to overwhelm the subtle flavour of the lemon sauce.

Spaghetti Al Limone (Lemon Spaghetti)

Spaghetti Al Limone

(Lemon Spaghetti)

(Italy)

serves 4

This recipe marries the sweet flavour of Amalfi lemons with fresh basil  to transport  you back to the sunny hillsides of the Amalfi coast of Italy if you've been  there and will make you long for the warmth of the Southern Italian coast if you never have.   While it makes a light summertime pasta dish, you can also kick-up the recipe with the addition of the Prosciutto ham and the heat of the red pepper flakes.

Ingredients

1 pound  spaghetti

2/3 cup extra-virgin olive oil

2/3 cup parmesan cheese, grated

½  cup fresh lemon juice, about 3 lemons

1 teaspoon Kosher or sea salt

½  teaspoon freshly ground black pepper

½ teaspoon red pepper flakes, or to taste (optional)

1 tablespoon lemon zest

1/3 cup fresh basil, chopped

¼ pound thinly sliced Prosciutto, cut into chiffonade (optional)

Preparation

1.   Bring a large quantity of heavily salted water to a boil in a large pot over high heat.  When the water comes to a boil add the spaghetti and cook, stirring occasionally, according to package directions until al-dente', about 8 minutes.

2.  Meanwhile, if you are going to use red pepper flakes, heat the oil add red pepper flakes and sauté in a small sauté pan for 1 or 2 minutes to allow the oil to absorb the pepper's spiciness.  Allow the red pepper oil to cool.   If you are not using red pepper flakes skip to step 3.

3.  In a large bowl or measuring cup,  whisk together the olive oil (including the pepper flakes if used), Parmesan cheese and lemon juice.

4.  Drain the pasta reserving 1 cup of the cooking liquid.  Place the drained pasta in a large, high sided sauté pan over medium heat.

5.  Add the lemon sauce and toss the pasta to distribute the sauce, if the pasta  is too "tight" add the reserved pasta cooking liquid, ¼ at a time, and continue tossing until sauce "loosens up" to your liking.

6.  Add chiffonade Prosciutto, if you chose to add it, and continue to toss to distribute.

7.  Correct seasoning with salt and pepper. Garnish with lemon zest and chopped basil and serve immediately.

Avgolemono Soup ( Greek Egg Lemon Soup)

Avgolemono Soup

( Greek Egg Lemon Soup)

6 servings

(Greece)

This is our interpretation of a soup we first enjoyed at "The Greek Streak" restaurant in Price, Utah and, subsequently, in many other Greek restaurants around the country.  While its a quick and easy soup be sure to adhere to the directions on "tempering" the eggs; if the broth is too hot or you don't pour them in slowly you'll end up with lemon flavoured, Greek egg drop soup instead of a smooth Avgolemono Soup.

Ingredients

 2 quarts chicken broth
2/3 cup orzo
3 eggs
Juice of 1 1/2 lemons

 Preparation

1.  Bring the chicken broth to a boil in a saucepan. Stir in the orzo, reduce the heat and simmer, uncovered, for about 10 to 12 minutes, or until pasta is done. Turn off the heat, keeping the pan in its place.

2.  Place the eggs in a clean bowl and beat just well mixed. Continuing to beat, gradually add the lemon juice.

3.  When the broth cools to about 160 degrees F temper the beaten eggs by slowly adding about 3 cups of the hot chicken broth them, beating as you add the broth in a very thin stream.

4.  Using a large fork, vigorously stir the orzo and remaining hot broth in an S pattern while quickly pouring all of the egg/lemon mixture into the saucepan.

5.  Keep the pan warm over very low heat, and stir in an S pattern until the soup thickens slightly and the froth is broken down. Serve hot.