(WSVN) - Here’s an Italian dish with a citrus dish. That’s what’s cooking, as we grab a Bite with Belkys.
The Chef: Giorgio Rapicavoli
The Restaurant: Luca Osteria, Coral Gables
The Dish: Pasta al Limone
(yields 8 servings)
800 g fresh pasta (something short, like gemelli, penne, trofie)
24 oz heavy cream
6 oz European butter
6 lemons, zested and juiced
Salt for dish and pasta water
8 oz Parmigiano Reggiano, ground
Method of Preparation:
In pan, add half of the butter and slowly melt.
Add the lemon zest and heat to bring out essential oils.
Add all the cream and reduce by half, about 5 minutes.
Add the fresh pasta, and a small amount of water. Cook until the pasta is al dente
Season with salt, lemon juice and finish with the other half of the butter.
Serve with Parmigiano.
Luca Osteria is participating in the inaugural Sip & Savor in the Gables restaurant event. For more information, click here.
116 Giralda Ave.
Coral Gables, FL 33134
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