We (my classmates and I) learnt this dish the only place you can really learn and create it well- on the beautiful island of Ischia. This is the kind of pasta dish that goes perfectly with a tan and oversized sunglasses and a table next to the spiaggia (beach). It is creamy but somehow refreshing all at once, a juxtaposition in your mouth I dare say. It's true that this cream sauce is a million times better when made with fresh lemons, still warm from the Mediterranean sun, but for those of us in not such close proximity to a lemon grove, I have successfully created it with some lovely lemons bought here in Canada. Not the lemon flavor is not as strong as it has the potential to be, but I know some palates will appreciate when it is not overpowering anyways./Ho imparato questa ricetta l'unico posto dove si deve- la bellissima isola d'Ischia. Questo è un piatto di pasta che va perfettamente con la tua abbronzatura e un bel paio di occhiali da sole nel senso che è perfetto per una pausa di pranzo durante una giornata alla spiaggia. Cremoso ma anche non troppo pesante allo stesso tempo, i gusti creano un bel contrasto dentro la bocca. Verissimo che la salsa viene meglio coi limoni freschi, appena presi dal albero ma per voi che non siete in Italia, va bene anche i limoni che prendete al supermercato. Il sapore dei limoni non è ottimo però è buono lo stesso, la crema viene più leggera.
Lemon Cream Capellini
Ingredients
250mL panna or whipping cream
(note: you can get panna, which is cooking cream from the Italian Center or else whipping cream will suffice, you will just need to sift in some flour to thicken it a bit more)
Rind of 2-3 lemons, careful not to grate the white underneath (it's sour!)
Pinch of salt, sugar (sounds strange but a bit of sugar seems to bring out the lemon)
Flour QB - if using whipping cream
2 tbsp of butter
Melt butter in saucepan, add lemon rind and let sizzle for a minute. Careful not to cook the rind, you just want to squeeze out the lemon flavor into the butter. Then add your cream, keep the heat very low otherwise you risk scalding the cream. Add your sugar and salt and let come to boil very slowly. Heat on low for 10 minutes to get the most out of the rind. Sift in some flour to thicken if not thick enough (could also just whisk in).
In the meantime, have your pasta boiling. When al dente, add some of the pasta water to the cream sauce and add the capellini straight in to the saucepan. Stir until pasta is drenched in cream sauce, serve and eat immediately. This is a not a recipe that you wait for everyone to get their plate before you start eating, nor is it one that re-heats well.
Lemon Cream Capellini
Ingredients
250mL panna or whipping cream
(note: you can get panna, which is cooking cream from the Italian Center or else whipping cream will suffice, you will just need to sift in some flour to thicken it a bit more)
Rind of 2-3 lemons, careful not to grate the white underneath (it's sour!)
Pinch of salt, sugar (sounds strange but a bit of sugar seems to bring out the lemon)
Flour QB - if using whipping cream
2 tbsp of butter
Melt butter in saucepan, add lemon rind and let sizzle for a minute. Careful not to cook the rind, you just want to squeeze out the lemon flavor into the butter. Then add your cream, keep the heat very low otherwise you risk scalding the cream. Add your sugar and salt and let come to boil very slowly. Heat on low for 10 minutes to get the most out of the rind. Sift in some flour to thicken if not thick enough (could also just whisk in).
In the meantime, have your pasta boiling. When al dente, add some of the pasta water to the cream sauce and add the capellini straight in to the saucepan. Stir until pasta is drenched in cream sauce, serve and eat immediately. This is a not a recipe that you wait for everyone to get their plate before you start eating, nor is it one that re-heats well.
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