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Provolone and lemon capunti

Australian Gourmet Traveller pasta recipe for provolone and lemon capunti.

By Gourmet Food Team
  • Serves 4
  • 10 mins preparation
  • 15 mins cooking
Provolone and lemon capunti
Provolone and lemon capunti

Ingredients

  • 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

Main
  • 1
    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.
  • 2
    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.
  • 3
    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.

Notes

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