Pasta with artichoke cream
21 recipes
Fusilli cream and lemon
ingredients
servings
4
Semolina pasta
400 grams
Lemons
1 unit
Butter
50 grams
UHT cooking cream
200 grams
Garlic
1 unit
Grated Parmesan cheese
2 spoons
Iodized salt
1 spoon
first courses from Italy - Piemonte
Fusilli cream and lemon
Fusilli cream and lemon
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The fusilli with cream and lemon are a wonderful invention of the great Luca Pappagallo, the Cookaround dad, though prepared with vermicelli.
preparation
step 1
Put the pot with water on the fire and while comes to a boil, peel the lemons and cut the peels into strips and then into squares. In a skillet melt the butter over low heat with garlic inside.
step 2
As soon as the butter has melted and stops sizzling, remove the garlic and pour half of the lemon peel. After a few minutes add half of the cream.
step 3
Season with salt and add the other skins and the rest of the cream. Let go a couple of minutes and add 2:00 to 3:00 tablespoons of cooking water. In the meantime you dropped the dough.
step 4
When cooked, drain and pour pasta into the pan. Stir well and add the parmigiano.Se want you can add a little chopped parsley. Serve hot.
