fettuccine al limone
Prep
Cook
Total
Yield 1
This recipe come courtesy of the Ristorante Zass in the Hotel Il San Pietro in Positano.
Ingredients
- 80 grams fresh fettuccine
- 20 grams finocchio, trimmed and cut into small cubes
- 1 clove garlic, chopped finely
- 1/8 tsp red pepper
- 1.5 tablespoons extra virgin olive oil
- 1 tsp chopped parsley
- 1 tablespoon parboiled lemon zest
- 1 tablespoon chopped pistachio nuts
- 1 tablespoon finely chopped lemon grass
- 2 tablespoons butter
- 1 1/2 tablespoons grated parmesan cheese
- 1.5 tablespoons lemon reduction
- Lemon Reduction
- 1 cup freshly squeezed lemon juice
- 30 grams sugar
Instructions
- To make lemon reduction place the sugar in a small pan and heat. Stir until the sugar begins to dissolve, then add the lemon juice. Bring to a simmer and let cook for about an hour, until it reduces by about two thirds.
- Chop garlic and add to pan with olive oil and red pepper and lemon grass.
- Heat over medium heat. When the garlic becomes fragrant, but before it browns, add the fennel, which you have trimmed and chopped into half inch cubes. Take the pan off heat
- Add the pasta to the salted cooking water.
- When the pasta is about 4 minutes from being done, add the chopped pistachios, parsley, blanched lemon peel to the pan with the garlic. Add a ladle full of the pasta cooking water and return to high heat, so that the fennel cooks.
- When the pasta is 2 minutes from being done, drain and add to the pan with the oil. Stir well, then add the butter and then the grated parmesan cheese. Stir again, and add the lemon reduction.
- Serve.
Notes
Note that this recipe serves one, since it was prepared for me in the kitchen of the Zass restaurant. Just multiply for more.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2014/06/fettuccine-al-limone-positano/