Linguine Al Limone E Mentuccia
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g pasta, spahettini or linuine made from durum wheat without e
- 125 ml wine, white, semi-sweet
- 125 ml poultry stock, lighter
- 125 ml heavy cream
- 1 large lemon (s), organic (only the peel)
- 1 bunch mint (mentuccia), finely chopped without stems, alternatively sweet mint or parsley
- 1 pinch (s) salt
- 1 pinch (s) white pepper
- 1 tablespoon butter, cold
- 2 tablespoon parmesan, grated
- 3 liters water
- 2 teaspoons salt
Print Recipe
Pin Recipe Instructions
- Sauce:
- Greatly reduce wine and stocks. Tear lemon zest into zest and briefly blanch in boiling water, drain. Add the cream, lemon peel, white pepper, salt and reduce a little more.
- At the same time, cook the pasta al dente in water and salt.
- Shortly before serving, a lot of finely chopped fresh mentuccia (a type of southern Italian mint, use a sweet type of mint as a substitute. Parsley also tastes very good instead of mint.), Mix some grated parmesan and butter, sauce and pasta well, possibly with a little cooking liquid from the pasta Keep creamy if the noodles soak up very much.
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