Tagliatelle al Limone - awesome recipe

Love lemon, garlic and pasta...

Try this variation - same ingredients and add one more - Butter...

This time peel the lemon - and remove all the white pith from the skin of the lemon.. puree the yellow lemon skin with the garlic and then add in soft butter ... toss with the hot pasta.. it make a creamy - very yellow sauce and the lemon flavor is outragous.

 

Sounds and looks really good. I wonder how it would taste with some lightly steamed asparagus tips or flaked poached salmon...

 

Looks grand. Will give it a try this weekend!

 

Wow - love that lemon idea; can't wait to try....
Learned lemon zest earlier this year; couldn't believe what you can do with that...

 

use the lemon juice as normal

I would use the skin of one lemon per two people.. you can use the oil -drizzle it in when you are pureeing it in the processor. same for the butter - you want an emulsified sauce - that will grab the pasta.


I make a salad dressing - 1 lemon skin ( remove all the white pith) juice of 1 lemon - 1 clove of garlic and one small shallot - puree it all up, and then drizzle in fresh olive oil... makes agreat bright yellow dressing ... great for asparagus!

I think the lemon skin has the best flavor... way more lemon than the juice.

 

if you dont want to cut all the pith away - candied lemon zest is great!!!

you have to cook the zest from cold water bring to a boil 3 times... then cook in symple syrup to about 280F --- and then toss in granulated sugar and keep covered in tight tupper ware container ... they get hard and crunchy... awsome with vodka or gin....

 

Thanks Florian for starting this thread, and Spirot for adding to it!
Last night we cooked our first meal in the new house and went with this, just adding gulf shrimp.

served 4, with a bowl leftover:
1lb linguini
1lb shrimp

in blender:
yellow from 2 lemons (put your knife skills to the test!)
5 cloves garlic
2/3 stick softened, sweet butter
~1/4 c OO
juice of 1 lemon
Good bit of kosher salt and fresh ground BP.

Mixed the sauce in the drained pasta, added a big handful of chopped parsley, mixed in the shrimp and some of the pasta water then covered. Gave it a couple stirs and after ~5 minutes the shrimp were perfect. Outrageous lemon flavor is right!!!

My Italian friend Silvio would shake his head at serving it with salad on the same plate, but that's how we roll.

bon appetito!
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so you likey?

Love lemon - the skin is the way to go.

 

for sure, the recipe is a keeper!
I was surprised how stable the sauce was. Blended it up a bit early, but it didn't break after sitting in the blender for almost 10 minutes and held together great even after mixing with the pasta.
How does lemon (skin) hold up with braising? Any other favorite recipes?

 

Lemon skin in braising will not have as much flavor - the oils tend to get diluted and eventually break down, but if you add towards the last 20 Min or so, you will get a good lemon perfume'd sent.

you need fat to carry the lemon oil, its pretty delicate and responds to moderate heat. when you add in the acid - you have to consume in an hour or so, otherwise the lemon flavor is covered by the acid.

New recpie:

Grilled Hearts of palm with Lemon caper butter.

blanch and cook 3/4 thru Hearts of palm or buy blanched ones at Whole foods ... dont use canned - they are brined too much

toss hearts of palm in oil, and grill on high heat until you get good grill marks - light charr... remove - place in pan cover with foil, place in 250 f oven for 15- min.

food processor - 3 lemon skins, juice of one lemon, 1/2 juice of capers...coarse black pepper to taste - dash of tobasco ( siracha if you are brave) - blend. addin EVOO till you get a med thick consistency - add some butter if youlike - clarified butter ...

take hearts of palm out - place on top of stove high heat add in capes - crisp up capers - take off the heat and toss in the sauce... serve over arugla... awsome. you can add or substitute chicken - just cover and keep warm no need to put in oven.

I like some garlic with it as well... but like it with the caper flavor best.

my other lemon skin recipe - this is tedious - warning

4 lemon skins
1 lb alaska salmon
3 shallots
EVOO - High quality

Ranch dressing -use your favorite.... make it with sour cream

once you peel the lemon skin - make sure NO pith at all...
Fine dice ( brunoise ) of shallot & fine dice of lemon skin - needs to be very fine and well chopped.

Fine dice of salmon - dont use the dark areas - remove the silvery skin side - careful of no excess grey fat.

once they are all diced - combine in container and add olive oil to taste- lightly pepper use white pepper if you dont like to see the flecks.

to serve:

use a cutting round spoon some in the middle - and flatten out into a perfect circle...

drizzle ranch dressing over ... and garnish with some beet sprouts or snow pea shoots... awsome app

 

I (heart) this thread.

 

Tom - these recipes are insane! I'm trying the Lemon one Friday night - do you have a picture of that salmon recipe? I need a visual for certain recipes....
Kevin

 

Umm - not sure i have one... this is based on thomas Keller's corenet of salmon ... but with the lemon twist... it works great!

so its salmon tartare ... you can do as much or as little as you like. I;ve also ringed the mold with fine sliced cucumbers - and filled in the middle with salmon tartare...

 

Tom - took your advice (yet again) and added about ~3/4 of a lemon's worth of skin to a braised 5lb pork shoulder I cooked up yesterday in the dutch oven.
Pretty basic sauce of 1 Negro Modelo beer, ~3 cups chicken stock, garlic, carrots, onions and various pork-friendly spices. Browned the pork, deglazed the pot and caramelized the veggies, then braised for 3 hours.
Removed the pork from the pot, skimmed most of the fat then thickened the liquid with rioux and added the lemon skin.
Gave just the right note of sweet acidity to balance out the salty, earthy sauce. Everyone at dinner commented what a fresh yet subtle flavor it imparted.
Cheers!

 

Well - I dont know a lot: but I do know how to cook!

ciao!

Tom

 

Past due to resurrect this thread.
Asked the wife what she wanted for dinner on our first full day home from the hospital with our 3 day old boy and without hesitation she said "that lemon pasta you make".
So off to the market today for 6 jumbo atlantic scallops and 4 giant gulf shrimp and a couple lemons.
While 1lb of "veggie" thin spaghetti boiled seared the scallops and shrimp to ~75% done, then kept them warm while sauteing cherry tomatoes and garlic. Deglazed with spanish white wine and pasta water, then tossed together the pasta and seafood with some Reggiano, chopped parsley, microplaned yellow from 1 lemon with 1/2 the juice and 1/2 stick of butter.
Pizza dough twists from a can brushed with OO garlic powder and rosemary rounded out the plate.
Freaking delicious.
Baby Bruce will be getting some lemon and garlic flavored milk soon

bon appetito!
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Kurt... Make that little lady anything she wants. Congrats on the little blessing!...T

 

Similar idea. Make a pesto using parsley instead of basil and almonds instead of pine nuts. Blenderize parsley with olive oil, garlic, almonds, grated cheese. Spoon over cooked pasta. Thin with water from cooked pasta. Squeeze fresh lemon juice on top

 

grazi Tom!
She's been really amazing, least I can do is be her personal chef and foot masseause.
It's going to be really hard not giving the little guy tastes of our food (i.e. breakfast today of bacon/egg/cheese biscuits from Whataburger), we're so used to giving the doggies a bite
cheers!!

 

Kurt…My wife's a native, and she claims all Texans are weaned on brisket, Whataburger and Shiner beer! Again, congrats on the new addition…T

 

That sounds sort of like a Sicilian pesto! Gonna have to try that…T

 

Congrats on the new addition! Your recipe looks and sounds amazing too.