The lemon tagliolini is a very quick, excellent, and light first course. This is an ideal preparation for the summer season, 2 minutes and it’s done. For those who love lemon, you will definitely not hesitate to try it, maybe you have already made it. In this recipe, I used ready-made egg tagliolini, (those who want can make them at home, but I made the preparation even easier, not everyone always has time to dedicate to cooking), fresh cream and untreated lemon. Here is the recipe!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 2 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1.1 lbs egg tagliolini
- 3.5 tbsp butter
- 0.4 cup fresh cream
- 1 lemon (juice about 2 tbsp and grated zest)
- parsley
- salt
Tools
- Citrus Juicer
Steps
First, wash and grate the lemon zest without removing the white part, then squeeze it and filter the juice.
In the pan, put the butter and let it melt, add the zest and juice of the lemon and the salt, after a minute add the cream, heat for 1 minute and turn off.
Meanwhile, cook the tagliolini in salted water, it will be cooked in 2 minutes. Drain it and set aside a little cooking water.
Pour the tagliolini into the sauce, (with the heat off) add a ladle of cooking water and mix well, sprinkle with parsley and serve immediately.
Lemon scented tagliolini are ready!
Advice
Lemon tagliolini should be eaten as soon as they are made, they cannot be stored because they would dry out too much.
