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Fusilli cream and lemon

ingredients

servings

4

Semolina pasta

400 oz

Lemons

1 unit

Butter

50 oz

UHT cooking cream

200 oz

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

vegetarian with gluten with lactose

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Fusilli cream and lemon

The fusilli with cream and lemon are a wonderful invention of the great Luca Pappagallo, the Cookaround dad, though prepared with vermicelli.

Fusilli cream and lemon step 1

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.

Fusilli cream and lemon step 2

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.

Fusilli cream and lemon step 3

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.

Fusilli cream and lemon step 4

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.

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