Here we are again, ready to embark on yet another delicious journey through the picturesque landscapes of Italian cuisine. Today, we’re leaving the bustling, historic streets of Rome and heading south, to the sun-kissed shores of the Amalfi Coast. Close your eyes and imagine the azure blue sea, the smell of lemon trees filling the air, the vibrant colors of the houses clinging to the cliffs, and the sound of the waves softly crashing on the pebbled beaches. This is where our culinary journey takes us today.
The Amalfi Coast, a UNESCO World Heritage Site, is not only renowned for its natural beauty but also for its culinary riches. It’s a paradise where the bountiful sea meets fertile land, resulting in a cuisine that’s as vibrant and colorful as the region itself. The food here reflects the sunny disposition of its people: it’s fresh, it’s bright, it’s filled with love, and above all, it’s deeply tied to the land and sea.
From the succulent seafood caught in the Tyrrhenian Sea to the iconic lemons growing in terraced gardens along the cliffs, the Amalfi Coast is home to an array of ingredients that are simple yet bursting with flavor. And it’s these very ingredients that are the stars of the dish we’re about to make together: Spaghetti al Limone.
Spaghetti al Limone is an embodiment of the Amalfi Coast on a plate. It’s a dish that’s as simple as it gets, yet incredibly satisfying. The combination of pasta, fresh lemon, rich olive oil, and Parmigiano Reggiano cheese creates a dish that’s creamy, tangy, and utterly irresistible. It’s like a burst of Italian sunshine in every bite!
Spaghetti al Limone
Ingredients
- 200 g Spaghetti
- 2 large Amalfi lemons regular lemons if you cannot find Amalfi
- 60 ml olive oil extra virgin
- 50 g Parmigiano Reggiano cheese, finely grated
- fresh basil leaves
- salt
- freshly ground pepper
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to the package instructions.
- Meanwhile, in a large bowl, combine the lemon zest, lemon juice, and olive oil. Stir in the grated Parmigiano Reggiano cheese to create a paste.
- Once the spaghetti is cooked, reserve a cup of the pasta water, then drain the pasta.
- Add the hot spaghetti to the lemon and cheese mixture, tossing well to combine. Gradually add the pasta water, a bit at a time, continuing to toss until a creamy sauce forms. The heat of the pasta will melt the cheese and emulsify the sauce.
- Season with salt and a generous amount of black pepper. Stir in the torn basil leaves.
- Serve immediately, garnishing with additional Parmigiano Reggiano cheese, if desired.
There you have it, Spaghetti al Limone, a dish that sings of the sea, the sun, and the zest for life that is so inherent to the Amalfi Coast. I hope it brings a touch of Italian sunshine to your table.
Arrivederci for now and until our next culinary adventure, buon appetito!