Terroni Style Lemon Spaghetti Recipes

SPAGHETTI AL LIMONE

Steps:

• Zest lemon and slice zest into matchsticks. Juice lemon, strain and reserve. Place zest in large nonreactive pan with wine and bring to boil over high heat. Reduce heat to medium high and cook until it reduces to a syrupy mixture, about 1/4 cup, about 10 minutes.
• Remove from heat and pour in about 1/4 cup of cream. Stir, then pour in remaining cream. Return to stove and bring to boil. Reduce heat and simmer until it is thickened and reduced slightly, about 5 minutes. Remove from heat.
• Meanwhile, bring large pot of generously salted water to boil. Cook pasta until al dente; reserve 1/2 cup cooking water and drain.
• Return hot pasta pot to stove. Pour in cream, butter and lemon juice, stir, then add hot drained pasta and a few tablespoons of cooking water. Toss together and add cheese in three or four parts, tossing each to meld with sauce. Add more cooking water if sauce is too thick and crumbly.
• Ladle onto plates and drizzle each portion with olive oil, then add a little salt and pepper.

LEMON WATER SPAGHETTI, A DELICIOUS AVANT-GARDE PASTA RECIPE

Steps:

• wash 3 lemons. Cut them into quarters and remove the pulp and discard it or use for something else. Put the peel into a bowl with 500ml water which has been heated to about 75/80 ° C. Leave covered until the next day.
• The next day, strain the lemon infused water into a small pot and bring it to the boil.
• In a large frying pan with high sides, add a large ladleful of the hot infusion, some olive oil and a pinch of salt, and once it boils again add the spaghetti (yes to the pan!).
• Keep stirring and adding more infused water (a small ladleful at a time) until the pasta is cooked. Don't let the pan dry out or the spaghetti strands stick together. Keep the heat medium.
• Grate the peel of half a lemon.
• When the pasta is cooked and off the heat, add some more oil, the lemon zest and the cheese and stir well.
• Add the chopped basil and stir again.
• Serve immediately with a little more basil, ground black pepper and grated provolone or Parmesan

SPAGHETTI LIMONE PARMEGGIANO

Steps:

• Boil the spaghetti in salted boiling water, according to the package directions.
• Meanwhile, using a Microplane, grate the zest from the lemon into a large mixing bowl. Cut the lemon in half and squeeze the juice into the bowl (I like to use the grater as a strainer-one less thing to clean). Add the 1 1/2 cups Parmesan, pepper, and a pinch of salt, and mix in the olive oil to form a wet paste.
• When the spaghetti is perfectly cooked, add 2 or 3 tablespoons of the cooking water to the lemon and cheese mixture. Add the spaghetti to the bowl and toss thoroughly, adding another tablespoon or 2 of pasta water if necessary so that the sauce coats each strand. Roughly tear in the basil leaves.
• Serve each portion with a sprinkle of coarse salt, a fresh grind of black pepper, and a few gratings of extra Parmesan.

LEMON SPAGHETTI

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
• Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

SPAGHETTI AL LIMONE - SPAGHETTI WITH LEMON SAUCE

Steps:

• Get the Spaghetti needed for this recipe HERE Drop the pasta in salted boiling water. While the pasta is cooking, chop the basil finely (you can also tear it by hand as small you can or use a mortar and pestle to prevent oxidation) Mix basil with the zest, EV olive oil, lemon juice and cheese and make a paste. Once the pasta is al dente toss with the dressing and serve immediately with an extra sprinkle of cheese on top and a drizzle of EV olive oil.

TORRONE (ITALIAN NUT AND NOUGAT CONFECTION)

Steps:

• Line an 8x11-inch baking dish with plastic wrap, allowing ends to hang over the sides. Place 1 sheet of 8x10 wafer paper in the bottom of the pan. Keep the roasted almonds and pistachios in a warm place until ready to add at the end. This makes it easier to mix them in.
• Pour honey into a heavy-bottomed pot. Add sugar. Mix and stir over low heat with a spatula, stirring constantly until mixture turns from grainy to silky and smooth, about 30 minutes. Remove pot from heat.
• Place the egg whites in a mixing bowl; add a pinch of salt. Whisk until whites form soft peaks, 3 to 4 minutes. Place pot back on low heat. Gradually whisk about a quarter of the whipped egg whites into the honey/sugar mixture; whisk in the remaining egg whites in 3 more batches.
• Continue cooking over low heat, stirring constantly with a spatula until mixture turns a brighter white and a ribbon of the mixture does not immediately incorporate back into the rest of the mixture and stays intact on the surface for a while. This will take about 40 minutes. You can add a few drops of the mixture into a small bowl of ice cold water to test the consistency; ideally it should feel like soft clay.
• Whisk in vanilla and lemon zest. Add warm almonds and pistachios and stir to incorporate evenly.
• Transfer mixture to prepared baking dish. Even out as best you can with a clean oiled spatula. Top with 2nd sheet of wafer paper, shiny side up. Cover with plastic wrap and press down evenly, tamping mixture down gently but firmly. Remove top layer of plastic.
• Allow torrone to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours. Lift torrone from baking dish with the edges of the bottom layer of plastic wrap. Invert and remove plastic from the bottom. If the plastic wrap is difficult to remove from the edges of the torrone, you can trim off the edges.
• Cut torrone into 1-inch squares using a sharp serrated knife.

SPAGHETTI AL LIMONE: SPAGHETTI WITH LEMON SAUCE

Steps:

• Place the spaghetti in a pot of boiling salted water and stir immediately to prevent the strands from sticking. Cook the spaghetti to 'al dente'.
• Cut the garlic in half and rub the exposed area along the interior of a large serving bowl. The raw garlic flavor will coat the inside surface of the serving bowl. Discard the garlic. Add the freshly squeezed lemon juice and slowly drizzle in extra-virgin olive oil while whisking. Whisk until the ingredients have emulsified. Mix in the salt and Parmigiano cheese.
• When the spaghetti is 'al dente', drain and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly. Sprinkle the pasta dish with Parmigiano cheese, fresh parsley and lemon zest. Serve immediately.

TERRONI-STYLE LEMON SPAGHETTI

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend. Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

PASTA IN LEMON AND WHITE WINE SAUCE

Steps:

• Cook pasta and hold Cook chicken breast and blanch asparagus; hold. Warm the butter in a large saucepan over medium-low heat. Add the onion and saute?until lightly brown and very soft. Add the flour and reduce the heat to low. Stir until completely blended. Very gradually whisk in the white wine and broth. Bring the sauce to a boil and then let simmer for 10 minutes. Stir in the lemon zest, thyme, dill, mustard and season to taste with salt and white pepper. Add the cooked and julienne chicken and asparagus. Serve over warm pasta with Parmesan cheese. Per serving: 675 Calories (kcal); 15g Total Fat; (21% calories from fat); 28g Protein; 93g Carbohydrate; 52mg Cholesterol; 470mg Sodium Food Exchanges: 6 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Recipe by: Molly Walsh Converted by MM_Buster v2.0n.

LEMON SPAGHETTI

Steps:

• Cook the spaghetti in boiling salted water according to the package directions until al dente. Peel and finely dice the shallot and garlic.
• Heat the butter and oil in a pan. Sauté the garlic and shallot until translucent, then add the lemon zest and sugar. Deglaze with the lemon juice, then season to taste with salt, pepper, and nutmeg. Drain the spaghetti and arrange on plates. Top with the sauce, garnish with thyme and parmesan cheese, and serve.