UNA PASTA AL LIMONE COSÌ BUONA NON L'HAI MAI ASSAGGIATA E DIVENTERÀ LA PREFERITA PER L'ESTATE | DZ

Lemon pasta, often translated as lemon spaghetti or lemon tagliolini because it's typically made with long pasta, is a perfect summer pasta dish to beat the heat. It can be served hot or warm and features a distinctive lemon flavor. It's perfect for lunch or, especially, dinner on the terrace. The recipe is quick and easy, and in my opinion, there's no pasta dish more perfect for summer. Topped with crunchy breadcrumbs flavored with capers, it's simply amazing how delicious it is. #pasta #spaghetti #summer ✅Subscribe to the channel by clicking here ➡️ https://bit.ly/2wMnse9 VISIT THE BLOG FOR THE WRITTEN RECIPE. YOU'LL FIND ALL THE MEASURES AND INGREDIENTS, AND MORE IMPORTANTLY, FURTHER TIPS ;) VISIT THE BLOG AFTER WATCHING THE VIDEO FOR THE WRITTEN RECIPE. YOU'LL FIND ALL THE MEASURES AND INGREDIENTS AND, MOST IMPORTANTLY, ADDITIONAL TIPS ;) ✨ CLICK ON THE LINK (takes you directly to the recipe) ✨ https://www.davidezambelli.com/ricett... - ... It's also inexpensive, without the cream, but equally creamy, and will amaze you and your dining companions when you try it. Lemon pasta is often translated as an Italian-American recipe precisely because it usually features plenty of dairy products, cream, and cheese. None of that. This is a pasta where the lemon is brought out to the fullest. You can taste its fresh flavor, which is not at all invasive or excessive, and its lemony flavor, provided by the zest and its essential oils. I didn't want to add cheese because, in my opinion, it doesn't enhance the citrus flavor at all. Instead, I decided to add butter, whose sweet, lactic flavor "softens" the lemon's freshness. Oh, I didn't tell you, but the pasta is risotto-style. And why? Do you have any idea how creamy this procedure makes it? All the starch remains in the pan, and with the fat from the butter and the water from the boiling water, which will be added gradually, until the pasta is cooked but still al dente, as we Italians desire, a spectacular emulsion will form, followed by the creamy sauce. There will be plenty of cream and cheese, I assure you. And here we come to the icing on the cake: the crunchy breadcrumbs. Actually, I'd be better to say crunchy bread flakes, because I assure you that if the bread isn't crushed too much, it's even better. Texture-wise, it's much better, so instead of using bread that's too dry, opt for bread that's stale for a maximum of a couple of days. Blend it in a blender with an ingredient that goes great with lemon: capers. Capers and lemon have always been a timeless combination. Not only is it one of the best things in my opinion, but it's also absolutely perfect. The saltiness of the capers is mellowed by the acidity of the lemon, and together they create a stunning Mediterranean marriage. All you need to do is toast everything in a pan—or rather, almost fry it, because you really need to be generous with the oil. You'll end up with a delicious bread, which, when served on top of the pasta, will perfectly complement this dish. I'm sure you'll be a hit, so I urge you to try it this summer or anytime you're craving lemon. I'm sure you'll be delighted. Remember: you can find the written recipe on the blog. See you soon, and thank you as always ❤️ - ...