40g unsalted butter
grated rind and juice of a good lemon
3 tbsp chopped mixed fresh herbs (whatever is to hand, but a medley is key)
150ml double cream
Tagliatelle according to hunger
50g parmesan, grated
Melt the butter in a small heavy pan, and lemon rind herbs, cream and seasoning
Bring to the boil and simmer, stirring constantly for a couple of minutes. Add lemon juice, bring back to boil then remove from the hear and keep warm
Cook the tagliatelle according to instructions, drain, reserving some water. Add sauce to pasta together with a sprinkle of parmesan and some of the cooking water to thin it if necessary for good coating. Toss it all together.
Serve with the remaining parmesan.
Well here is a way to conjoin two things I love - Italian cooking and Lemons! There has been a bit of a lemony theme running here recently (I have not posted lemon meringue pie yet, but it i coming) and that seems wholly appropriate for Spring. The year has turned, flowers are beginning to bloom in the garden and you can smell the summer (hopefully) to come.
The fresh clean scent and taste of lemons seems to me to fit the general mood at this time of year very well. Most of the flowers are yellow and although it looks warm, there is still a nip in the air which reminds you of the acid tang of the otherwise summery lemon.
This was an entirely new dish to me, from Anna Del Conte's Gastronomy of Italy which I am gradually making my way through. It seemed to me to be a light, quick supper (I made it just for me) with lemons and herbs. To be honest I was a bit slap dash with quantities and while I could taste the lemon, the herbs seemed to be entirely washed out, which is a shame because I was anticipating it.Perhaps the herbs dont have their maximum flavour at this time of year (I used Rosemary, Chive, Sage and parsley) but I was left feeling a little disappointed, where she raves about it.
Perhaps I shall try again some time and re-score, but for now it was a bit of a disappointment. Perhaps without the cream would be better?