Lemon Pasta Risottata
Pasta cooked "risotto-style"
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This is a fabulous recipe where the spaghetti pasta is cooked like risotto, hence "risottata". It is a great way to cook the pasta, where you coax the silky starches out of the pasta by cooking it slowly with the aromatic lemon broth, and finishing it with cheese. The inspiration for this recipe is from a great Italian chef, Peppe Guida of Antica Osteria Nonna Rosa on the Amalfi coast.
Lemon Acqua
4 organic lemons, washed
1 quart of spring water
- With a vegetable peeler, cut big peels of lemon into water.
- Leave to macerate overnight.
- Strain lemon peels out of water on the next day.
Pasta “Risottata”
200 grams Artisan Dried Spaghetti
Organic Lemon stock
EVOO
Preserved Lemons, diced
Medium aged Provolone (180 days/Not sliced Deli Provolone!) or Caciocavallo Cheese grated to taste
Basil, mint, tarragon, or any blend of these herbs for garnish
- In a large saute pan bring half of the lemon water to a simmer.
- Add spaghetti and a drizzle of EVOO.
- Let pan simmer and do not stir immediately, or pasta will break. Let it soften a few minutes, as a simmer.
- Start to gently stir pasta, and check for doneness. If it needs more lemon water, add as necessary until cooked, yet al dente.
- Remove pan from the heat and stir in grated cheese, and a drizzle of EVOO, and a grinding of fresh pepper, along with preserved lemons.
- Top with desired herbs.
