Spaghetti with citrus scent

The you want the recipe for a pasta ready in five minutes? Spaghetti with citrus scent: This is one of those recipes that will make a great impression with your guests (or perhaps with the person on whom you want to impress), because it is prepared in ten minutes but is gentle and refined. I could define a recipe for effect, even if you are unfamiliar in the kitchen. It could serve you for new year… The noodles are seasoned simply from an emulsion of butter and cooking water, scented by lemon and orange zest, cardamom, black pepper and a shadow just cinnamon. To garnish: lumpfish ROE (unless you can afford the beluga caviar, and in this case expect an invitation to dinner). A glass of white wine and there need more.

Ingredients for 4 people:

  • grated rind of two oranges and two organic lemons
  • 40 grams butter
  • a pinch of salt
  • a pinch of cinnamon
  • 2 cardamom pods
  • ground black pepper
  • chopped pistachios, just enough
  • 20 grams of lumpfish ROE
  • 320 g spaghetti alla chitarra

Melt the butter in a pan until it froth. Turn off the heat and add the citrus peel, the crushed cardamom pods, salt and cinnamon. Let stand.

Boil the pasta in salted water and drain it al dente, keeping the cooking water into a glass. Emulsify the butter with water to cook the pasta, beating with a whisk, until you have a thick sauce. Then, skip the pasta in the sauce, adding a little’ cooking water.

Serve the spaghetti in individual plates, garnish the plate with a spoonful of lumpfish ROE, and sprinkling with chopped pistachios. Bon appétit.

THE PAIRING: Choose a wine made from Masi Agricola, in his estates in Argentina. Paso Blanco is a blend of Pinot grigio (slightly wilted) and Torrontes (an Argentine variety), intense aromas of white flowers and ripe fruit; its taste has delicate hints of citrus, in particular of lemon, that perfectly combine with citrus fruits used in this recipe.

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