TAGLIATELLE WITH LEMON
Ingredients:
12 ounces tagliatelle
4 lemons
1 tablespoon olive oil
6 ounces creme fraiche
4 ounces Parmesan cheese
Salt and fresly ground pepper
Directions:
Cook the tagliatelle in boiling salted water until al dente. Drain.
While the pasta is cooking, grate the zest of lemons and squeeze and reserve the juice of 1 lemon.
In a saucepan, warm up the olive oil, add the zest, and cook over low flame for 2 minutes. Add the creme fraiche and bring to a boil; pour in the reserved lemon juice and bring to a boil again.
When the cream starts to thicken, add the Parmesan, season to taste, mix well, and cook for another minute. Add the drained pasta and toss to mix. Serve immediately.
Pasta is good for you, but not eaten (as in America) as a main dish, in huge portions. Italians have it as a first or second course before the main course. Don't imagine you'll lose weight eating a big bowl with a dull tomato sauce — you'll never reach contentment. Add some fresh ricotta, a few pieces of tuna or veal or any meat, and less will seem like more. The French love pasta, but they love it with less fat. Among the standard preparations are a tomato coulis with onion and thyme or a basil sauce with garlic and a few pine nuts. Each includes 1 tablespoon of olive oil per person, and the dish is further "moistened" with 2 to 3 tablespoons of the pasta water. Then a dusting of Parmesan, sparingly, as in Italy. Net intake is about 3 ounces per person, but followed by fish or meat.
Serves 4.
Ingredients:
12 ounces tagliatelle
4 lemons
1 tablespoon olive oil
6 ounces creme fraiche
4 ounces Parmesan cheese
Salt and fresly ground pepper
Directions:
Cook the tagliatelle in boiling salted water until al dente. Drain.
While the pasta is cooking, grate the zest of lemons and squeeze and reserve the juice of 1 lemon.
In a saucepan, warm up the olive oil, add the zest, and cook over low flame for 2 minutes. Add the creme fraiche and bring to a boil; pour in the reserved lemon juice and bring to a boil again.
When the cream starts to thicken, add the Parmesan, season to taste, mix well, and cook for another minute. Add the drained pasta and toss to mix. Serve immediately.
Pasta is good for you, but not eaten (as in America) as a main dish, in huge portions. Italians have it as a first or second course before the main course. Don't imagine you'll lose weight eating a big bowl with a dull tomato sauce — you'll never reach contentment. Add some fresh ricotta, a few pieces of tuna or veal or any meat, and less will seem like more. The French love pasta, but they love it with less fat. Among the standard preparations are a tomato coulis with onion and thyme or a basil sauce with garlic and a few pine nuts. Each includes 1 tablespoon of olive oil per person, and the dish is further "moistened" with 2 to 3 tablespoons of the pasta water. Then a dusting of Parmesan, sparingly, as in Italy. Net intake is about 3 ounces per person, but followed by fish or meat.
Serves 4.
