Provolone and lemon capunti


You'll need

30 ml olive oil 3 golden shallots, thinly sliced 1 garlic clove, finely chopped 250 ml dry white wine Finely grated rind and juice of 2 lemons 300 ml pouring cream 160 gm provolone dolce, finely grated 2 tbsp thyme leaves 400 gm dried capunti (see note)   Lemon and thyme crumbs 2 tbsp olive oil 1 garlic clove, finely chopped 50 gm coarse fresh breadcrumbs Finely grated rind of 1 lemon 2 tbsp coarsely chopped thyme

Method

  • 01
  • Heat oil in a saucepan over medium-high heat, add shallot and garlic and sauté until tender (2-3 minutes). Add wine, lemon rind and juice, simmer until reduced by half (2-3 minutes). Add cream, simmer until reduced by half (2-3 minutes), then add provolone and thyme, stir until smooth and combined (1-2 minutes), season to taste and keep warm.
  • 02
  • Meanwhile, for lemon and thyme crumbs, heat oil in a frying pan over medium-high heat, add garlic and sauté until fragrant (1 minute). Add breadcrumbs, sauté until golden (2-3 minutes), add lemon rind and thyme, season to taste, remove from heat and set aside.
  • 03
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (6-8 minutes). Drain, reserving 60ml cooking water. Return pasta and reserved cooking water to pan. Add cream sauce, stir to coat and serve hot, topped with lemon and thyme crumbs.

Note Capunti is a short rolled pasta available from select delicatessens. If unavailable, substitute another short pasta such as strozzapreti or casarecce.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2010

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