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Creamy Pappardelle with Preserved Lemons

Don't forget to add some fresh lemon zest for an even more flavorful result.

Vegetarian Pasta Public
Course: Main course
Preparation time: 40 minutes
Cooking time: 20 minutes
Energy: 579 kcal / serving

Instructions

  • 1.   For the pangrattato, peel the garlic cloves. In a food processor, blend them with the baguette to obtain breadcrumbs. Heat the olive oil in a pan. Add the breadcrumbs, dried oregano, and rosemary needles, let them brown for 5 minutes, stirring. Add the chopped parsley and cook for 2 minutes, stirring. Spread the breadcrumbs on absorbent paper and let them cool completely.
  • 2.   Cook the pasta in salted boiling water, according to the package instructions. Drain them.
  • 3.   For the sauce, grate the lemon zest and squeeze the fruit. Melt the butter in a pan, add the zest and lemon juice. Let it brown for 2 minutes, then add the flour and stir. Deglaze with white wine while stirring. Add the mascarpone and let it reduce briefly. Add the parmesan, salt, and pepper.
  • 4.   Divide the pasta into plates, pour the sauce over it, add slices of preserved lemon, and garnish with pangrattato.

Ingredients for servings

  • 2 tablespoon of butter
  • 1 tablespoon of flour
  • 10 cl of dry white wine
  • 250 g of mascarpone
  • 80 g of grated parmesan
  • 5 slice of preserved lemon
  • 2 garlic cloves
  • ½ baguettes
  • 2 tablespoon of olive oil
  • 1 teaspoon of dried oregano
  • 2 sprig of rosemary
  • 4 sprig of flat-leaf parsley
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    579 kcal
    29 %
  • Fat
    43,78 g
    63 %
  • of which saturated
    25,31 g
    127 %
  • Carbohydrates
    22,74 g
    9 %
  • of which sugar
    ?
    ?
  • Protein
    12,19 g
    24 %
  • Fibers
    1,32 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference