Fussili with Citrus Emulsion version 2.0: Vegetarian (serves 3)
Ingredients
Half a packet of pasta
3 cloves of Garlic
1 Capsicum
3 lemons
Quater of a bottle of white wine
Salt
Pepper
Basil
Grana Pedano
Equipment
Frying pan
Pot
Wooden or plastic spoon
Gas cooker
Chopping board
Knife
Method
1. Dice garlic finely, chop capsicum and cut lemons in half
2. Cook your pasta as per packet instructions (don't forget to add copious amounts of salt to the water for a good taste!)
3. Once your pasta is cooked, set aside.
4. Heat a frying pan and fry garlic in oil, once almost cooked, add capsicum pieces. Once softened to your satisfaction (I like mine with very slightly charred edges) set aside in a bowl for later
5. To make your lemon sauce, heat a pan to a medium heat and squeeze the juice of three lemons in. Add salt, pepper and basil to taste. Add two pieces of find (as pictured below I simply placed the lemons in however this proved too sour and I had to compensate with more wine)
6. Once simmering gently, add wine to taste and cook off. Continue to cook and add more herbs or wine as needed
7. Take pan off the heat and place the pasta still in the pot (drained) back onto the heat, turned to low
8. Add back in the capsicum and lemon-wine sauce, mix and heat through.
9. Add a dusting of Grana Pedano to finish.
Serve with the all important Prosecco
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