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Spaghettini in lemon water, olive oil and Provolone Cheese

Ingredients for 4 people

  • 380 g PGI Gragnano Spaghettini
  • 4 Organic lemon
  • 700 ml Water
  • 130 g PDO Provolone del Monaco cheese
  • 500 g Lemon leaf
  • to taste EVO oil
  • to taste Peppe

 

PREPARATION

  1. Wash the lemons well, using a scrub brush. Use a vegetable peeler to remove the peels from the lemons, avoiding the white pith, and place them in a glass bowl and leave them to macerate in water for one night. Once ready, filter the water, removing the peels.

  2. Carefully wash the lemon leaves, dry them and place them on a baking tray to dry at 60 ° for 12 hours. Pulverize them with a mixer, then pass the powder through a sieve.

  3. Bring the lemon water to a boil in a large pan, large enough to hold the pasta. add the PGI Gragnano Spaghettini, a drizzle of oil and cook them, shaking them in the pan until soft. Mix gently until pasta is cooked.

  4. Mix, over medium heat, with flakes of Provolone del Monaco cheese and serve with fresh pepper, the lemon leaf powder and a drizzle of extra virgin olive oil. Buon Appetito!

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