Serves 4
gr. 350 pulp form "homemade"
4 cloves of garlic
peel and juice of one lemon
a saffron
chili powder
chopped parsley extra virgin olive oil salt and pepper
Prepare the sauce for the sauce: In a rigalimoni, produced in small slices of lemon in a pan heat a few tablespoons of extra virgin olive oil and let dry the cloves of garlic cut into thin slices. When they are transparent but not golden, add the strips of lemon juice, filtered juice of lemon and saffron, salt lightly and mix with a whisk. Cook the sauce for a couple of minutes.
Boil the pasta and place in a bowl, pour over the dressing of lemon, a pinch of chilli and pepper, stir well and sprinkle with coarsely chopped parsley.
Serve and serve.
thank Catherine's Blog "The kitchen Tatin" for giving me this award
The very glad you all around who daily make me company!!
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