LEMON Tagliatelle

[Martin_Zwick]

I just returned from Tuscany and I had a dozen of lemons from my own garden in the suitcase. These lemons are outstanding, so much different than the ordinary lemons in Germany. In Germany the lemons are sooo sour, but these Tuscan lemons are not sour, just a little bit, and the flavour,

Tuscany a few days ago

my own lemon tree

Ingredients

250g fresh Tagliatelle or pasta of your choice
2-3 organic (unwaxed) lemons (juice+peel)
50g parmesan+ extra
50g butter
olive oil

2 laddle pasta water

Preparation

Heat a good dash of olive oil and butter in a wok or big sauteuse on low heat

Cook pasta for 2-3min. Add lemon juice+peel to the butter

Add pasta water

Also add cooked pasta and additional lemon juice and optional lemon peel

Then add grated parmesan and combine

Serve with extra parmesan and optional with additional lemon juice

[LSYoung]

You’re making me hungry!

[Rahsaan_M]

@Martin_Zwick

I just returned from Tuscany and I had a dozen of lemons from my own garden in the suitcase. These lemons are outstanding, so much different than the ordinary lemons in Germany. In Germany the lemons are sooo sour, but these Tuscan lemons are not sour, just a little bit, and the flavour,

Lucky you! Of course all ingredients are diminished when they travel from where they are grown, but this is especially true for lemons. I lived in California for several years and there were so many fragrant varieties of lemons with so much flavor, you could use them as an ingredient. As in this Italian dish.

Of course in Nyc (as in Germany) the lemons barely have flavor and mainly serve as a form of acid, like a neutral vinegar.

[Martin_Zwick]

P.S.

in these dark times we need a romance playing in Tuscany