Sunday, 7 September 2014

Fettucine with Orange Lemon Gremolata


This is a simple pasta dish prepared with a few fresh ingredients. It is a chopped herb compliment and I have made mine similar to a pesto however, it has orange and lemon zest and juices along with garlic and glorious olive oil. Chop a few things, mix and cook some pasta. You just toss over hot pasta and you are instantly enjoying a beautiful day in Sicily or the Amalfi coast! I have used a beautiful Sicilian oil made from Nocellara, Biancolilla and Cerasuola olives. It is fruity and bold with a nice little peppery finish.


You will need:

  • enough Fettucine pasta for your crowd of people - I have used an egg pasta
  • a big handful of flat Italian parsley
  • a big handful of fresh basil leaves
  • 2 cloves of garlic - minced very finely
  • 1/2 lemon zested and juiced 
  • 1/2 orange zested and juiced
  • 1/2-3/4 cup of extra virgin olive oil - I used a beautiful Titone from Sicily (fruit and bold!)
  • salt and pepper to taste
  • more beautiful oil for serving.
Optional 
  • a few microgreens for garnish
  • fresh grated Parmesano Reggiano

Step 1: put the water on to boil and gather your ingredients.


Step 2: grate a bit of lemon and orange zest. 


Step 3: chop your fresh herbs and finely mince your garlic. Add to bowl.


Step 4: squeeze your juices.


Step 5: add your beautiful extra virgin oil. You can add less oil (which is typical) but, since I have more than I will use in one meal I like to add lots of oil for preserving it for a day or two. Add salt and pepper and taste it. If you want to readjust the seasonings or citrus, feel free.


Step 6: drain your pasta (but keep 1/4 cup of the starchy water) and immediately pour the drained pasta back into the hot pot. Spoon a few big scoops of your gremolata over the hot pasta and stir to incorporate well. Add a few tbsp of your pasta water and mix. The water helps to make a nice glossy light sauce. Don't add so much water that it is wet you just want a bit to bring it all together. Taste it and you can add more gremolata if you like. Make sure there is enough salt and pepper.



Add another drizzle of oil, perhaps a few microgreens or a shaving of fresh Parmesan cheese. It is lemony and sweet with a balance from the oil and the garlic.!!! Simple and delish!





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