Wholemeal spaghetti with lemon, crispy sage and lemon zest
Primi Piatti from Italia
translated by Italian with
If you love the lemon fresh taste you can not miss these noodles all limonosi
Wash the lemon and grated zest. Be careful not to take the white part, it becomes hoarse all very bitter. Once grated put it aside
Put water on to boil. Arrived to a boil and add the salt throws the pasta.lascia cook the cooking time indicated on the box
Melt in a d 'glass of water a teaspoon of cornstarch. It will be the replacement of the cream.
Lever the innermost part of 'garlic and put it to fry. Then add the lemon juice, rosemary, ginger and cornstarch dissolved. Leave on the heat for 3 minutes
Prepare the tempura! Sparkling water ghiacciatissima flour and cornstarch. The Japanese technique that you want quickly mingling do not have a uniform force to batter
The pasta is cooked, drain it and let it mix with the mixture in the pan and sprinkle a little 'cheese. In the meantime quickly put to fry the sage leaves soaked in batter.
Once fried tamponateli scortex.Il in a dish is ready! Serve by placing the frying over a sprinkling of pepper and grated lemon zest!