Sometimes we happen to improvise a recipe by using just a few basic ingredients. This pastais one of these, which sees the lemon as the main ingredient, to create a zesty and fresh dish great for the upcoming summer. At the end we added some chilli flakes to this lemony pasta, and it won’t disappoint!
Thanks to our dear friend Danila for sharing this amazing recipe with us.
🍷 Francesca & Marinella🍴
Spaghetti with Lemon and Chilli Peppers
SERVINGS: 4 servings
Preparation Time: 5 min
Cooking Time: 10 min
TOTAL TIME: 15 min
~340 g (12 oz) Spaghetti or other long Pasta
1 organic lemon – Finely grated zest and fresh juice
6-8 tbsp EVO Oil
salt, to taste
chilli flakes, to taste
Parmigiano Reggiano, to taste
Fill a big pot with water and bring to a boil. When it is boiling add salt (about 20 g, or 3.5 tsp, for 3 lt of water). Cook the Spaghetti in the boiling water according to the package directions, until al dente.
In the meantime, pour the lemon juice from half lemon along with a pinch of salt into a cup and mix. Add Evo Oil to the cup and, with a whisk or fork, mix fast and very well until obtaining an emulsion. Taste it and add more lemon juice, if needed.
Drain the Spaghetti and place them into a serving bowl, pour the emulsion on and stir well until the pasta is well coated with the sauce.
Serve topped with lemon zest, chili flakes and Parmigiano Reggiano, to taste.
We have to admit that we’ve never heard about the tradition to prepare the Cassatelle(Cassateddi in Sicilian dialect) for the Easter celebration. Thanks to Luisa, an Italian Ragusan friend living in Copenhagen, We discovered this pastry which is very simple in its ingredients, but with a fancy shape that makes it different from any other sweets.
If you are still looking for an Easter fuss-free recipe, this is definitely right for you!
Once a year Copenhagen hosts the Copenhagen Cooking and Food festival, where a huge number of extraordinary culinary experiences occur. Last Sunday, I was wandering through Frederiksberg (a small city in the suburbs of Copenhagen) looking for unique food experiences, and I came across a lovely Italian spot I had never seen before. I followed my Italian heart and I entered the place. Dal Forno (Værnedamsvej 9, 1819 Frederiksberg C) opened its doors in May and it is a Focacceria belonging to Famo, a firma owning a group of Italian restaurants in the Copenhagen area.
The cannoli are one of the most popular Sicilian and Italian desserts in the world. They are made by a crunchy and slightly sweetened envelope filled with a sweet cream based of ricotta cheese and covered with candied fruit, chopped pistachios or chocolate flakes.
Today we are sharing the classical version with you: cannoli filled with sheep ricotta. This type of ricotta gives a more intense flavour and a thicker consistence to the cream.
Going around in Sicily you could taste different versions of these treats, either with chocolate in the shell dough, filled with custard, or filled with ice-cream.
In Sicily the Cous Cous is used daily for the preparation of numerous dishes and is well integrated into the local gastronomic tradition. The most famous event which sees the Cous Cous as the protagonist is held in San Vito lo Capo every summer in September. If you are going to spend your holiday in Sicily this is an event which is not to be missed out.
Meanwhile, try the following recipe to prepare a Mediterranean Cous Cous.
A few days ago we announced that we would prepare a cake with Sicilian oranges. As we like to keep our promises :-), today we will present you this fragrant cake, the Pan d’arancio.
To prepare this traditional Sicilian cake we used Sanguinello blood oranges (a type ofblood oranges), which come from Eastern Sicily. This variety has a pulp lightly streaked with red due to the presence of anthocyanins. The flavour is more intense and sweeter than other varieties of oranges.