Spring Pasta with Lemon Peel

After reading the facinating book about the cultivation and the legacy of citrus in Italy I was most curious about a few of the recipes included. This is my take on Tagliolini all Scorzette di Archancia e Limone….Original Recipe by Damiano Miniera from Enoteca la Sosta del Rossellino in Settignano, Florence.

Recipe - Spring Pasta

Ingredients:

1 Orange

1 Lemon

20g Butter

1/2 Onion chopped

Splash or 2 White Wine

100ml Cream

Salt and Pepper

Handful of Fava Beans/Broad Beans freshly picked from the garden

Toasted Pine Nuts (fry for 5 minutes low heat non stick pan)

Parmigiana 20g shaved or grated (aged varieties are better)

200g Taglioline pasta or Fettuccine would be good too cooked in salty water

Method:

Boil pasta, cook to instructions usually 9-13 minutes depending on variety.

Peel whole citrus excluding the pith (white) and add to boiling water, cook for 5 minutes and drain.

Add butter to pan, once melted add onion, cook gently until translucent add white wine and cook 2 minutes, add citrus peel, cream, salt, pepper, fresh beans. Gently cook for 2 minutes take off heat.

Add pan of goodness to cooked Taglioline, toss in parmigiana and spoonful of pine nuts.

Perfecto.