11.25.08
Linguini with Meyer lemons
I love Meyer lemons, and now the season begins. I just came across this interesting recipe on Slashfood:
Linguine with Meyer Lemon Zest, Crème Fraîche, and Parmesan Cheese
from Cooking for Mr. Latte (page 197), by Amanda HesserSea salt
1 pound linguine
Parmesan-Reggiano cheese (a wedge for grating)
2 Meyer lemons
3 handfuls arugula, roughly chopped
1/2 cup crème fraîche
Freshly ground black pepper1. Fill a large pot with water and season it with lots of salt so that you can taste it. Bring to a boil. Add the linguine and cook until al dente, so that it’s still firm, and not quite cooked through. While it cooks, finely grate a handful of cheese into a large serving bowl. Zest he lemons into the bowl, then add the arugula. Scoop out about 1 cup of the pasta water and reserve. Juice one of the lemons and reserve.
2. When the pasta is cooked, drain it and tip in into the serving bowl (I used tongs to scoop the pasta out of the water, which saved me from having to wash a colander) with the cheese and lemon. Woring quickly sprinkle over the lemon juice and a little pasta water. Add the crème fraîche, then begin to fold all of the ingredients together. Fold over and over again until the pasta is slicked with sauce, the cheese is melted, the arugula wilted and the flavors harmonized. Season with pepper. Taste a strand of pasta. Add more lemon juice, salt, pepper and crème fraîche, as desired. If the sauce is too sticky, add a little more pasta water and mix again.
