Provolone and lemon capunti

AT A GLANCE

  • Serves 4 people

  • 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
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.

Topics:

VEGETARIAN, MAIN, LEMONS, PASTA, WHITE WINE, THYME, SHALLOTS, ITALIAN, WINTER, PROVOLONE

Recipe:

GOURMET FOOD TEAM

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN

FEATURED IN

May 2010

May 2010

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