Italiano
Reciper of tagliatelle sauce lemon zucchine.The recipesof Campania cuisine. Tagliatelle, fettuccine or even macaroni and egg, you choose which one to use (preferably bronze drawn Gragnano because it binds better with the cream sauce in question) so the result does not change much. To prevail will always be the delicacy of the white sauce enriched by the lemon, the Amalfi Coast if possible, and if you want a cue from spicy we also add the black pepper to grind during cooking zucchini.
Ingredients 2 persons: 200 g pasta of your choice (suggested in the head), 1 medium zucchini, 50 g flour, 50 g butter, 500 dl milk, black peppercorns to grind, nutmeg, salt, olive oil, lemon Amalfi, 20 g grated Parmesan cheese
Making of recipe
In a pot make liquid butter. Removing it from the heat, add the flour to this extra spoons. It recommends using a wooden spoon. Made only stirring the mixture over low heat, begin to add the milk little by the time you’ve taken steps to preheat in another saucepan, so everything is at the same temperature, stirring always not to form granules. After a few minutes add a little ‘of nutmeg and grated lemon peel (careful, only the yellow part, without the white otherwise it all becomes bitter), and half a coffee cup lemon juice pressed. Season with salt. The cooking is finished at the time when the mixture begins to boil. Do not go over otherwise it becomes too thick. In a pan fry you put aside for a while the zucchini cut into julienne (and if you want to add a touch of spiciness, do a sprinkling of black pepper ground). Drain the pasta and add to the pot of sauce along with zucchini and a handful of Parmesan cheese. Serve blended together if you want to add a slice of lemon on the side of the plate.
