Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /home/customer/www/dinnerinvenice.com/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 1110
Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 4 in /home/customer/www/dinnerinvenice.com/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 618
Warning: Invalid argument supplied for foreach() in /home/customer/www/dinnerinvenice.com/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 625
Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 4 in /home/customer/www/dinnerinvenice.com/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 618
Warning: Invalid argument supplied for foreach() in /home/customer/www/dinnerinvenice.com/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 625
Italian Jews have always been very fond of lemons, and incorporate their juice and zest into many recipes: just like those with vinegar, these dishes are described as “all’agro” (sour style).
In the Middle Ages and Renaissance, they were apparently heavy lemonade drinkers – in most regions it was sweetened with honey or sugar, but in Rome it was seasoned with salt.*
Ingredients
- 1 pound tagliolini, fettuccine, linguine or spaghetti
- extra-virgin olive oil (1/2 cup to 2/3 cups) OR melted butter
- grated Parmigiano (1/2 cup to 2/3 cups)
- 2 large organic, untreated lemons
- grated zest of one of these lemons, avoiding the white part
- Salt to taste
- White pepper
- 2-3 tablespoons of freshly chopped mint leaves
Directions
Cook the pasta in a large pot of boiling salted water, stirring every couple of minutes, until "al dente".
In the meantime, mix together the olive oil (or butter),lemon juice, lemon zest and cheese in a large bowl, previously warmed.
Drain the pasta, but save 3/4 cup of its cooking water. Toss the pasta with the sauce and the reserved cooking water. Add the water a little at a time, only as needed 1/4 cup at a time as needed. Add salt and pepper, and the chopped mint leaves or chives.
*For more on this topic, A. Toaff, Mangiare alla Giudia, Bologna 2000, Societa' Editrice Il Mulino, p.109 (also available in Hebrew)
https://dinnerinvenice.com/2011/06/23/tagliolini-in-lemon-sauce/
