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Recipe Tip: Tagliolini al Limone

Recipe Tip: Tagliolini al Limone

falstaff.com
Top Recipe for 4 Persons. All ingredients and tips for getting it right. A bowl of pasta is always welcome, and this fantastically simple Italian recipe is particularly so. The sauce brings out the bright, zesty flavour of fresh lemons in an unforgettably Italian way. Buon appetito!

    Ingredients

    Instructions

    1. Step 1

      Melt the butter in a pan over a low heat.

    2. Step 2

      Grate the zest of the lemons into the pan, taking care to grate only the aromatic, yellow skin, not the white part, which would give the dish an unpleasantly bitter note.

    3. Step 3

      Cook gently for 2–3 minutes over very low heat – don't let it sizzle.

    4. Step 4

      Add the cream, stir well and remove the pan from the heat.

    5. Step 5

      Bring a large pan of salted water to the boil, add the tagliolini and cook until very al dente – they will continue to cook even after they have been drained.

    6. Step 6

      Drain and reserve a cup of the cooking liquid.

    7. Step 7

      Mix the tagliolini into the pan with the cream-butter-lemon sauce, add the Parmesan and mix well. The pasta should be very creamy, so add a little of the cooking liquid as needed until the desired succulent consistency of the sauce is reached.

    8. Step 8

      Transfer to a warmed serving dish, season with freshly ground pepper and bring to the table with extra Parmesan.

    9. Step 9

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    10. Step 10

      Salmon Trout with Chard, Chanterelle Ragout and Pappardelle Max Natmessnig, chef at the Rote Wand Schualhus in Lech, central Austria, is known for his innovative dishes. In the Falstaff cookbook he shares his recipe for salmon trout with chanterelles and homemade pasta. Fish

    11. Step 11

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    12. Step 12

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    13. Step 13

      Pasta: Fettucine with Tiger Prawns A quick pasta dish that tastes like the sea. Pasta
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