Helena Attlee's refreshing and aromatic citrus pasta

In the orange farm family, in Palmera (Valencia), the art curator Vicent Todolí rode five years ago a citrus orchard from all over the world400 varieties has), as a tribute and as a legacy. I wanted a useful garden that would serve.

During the wonderful walk among citrus trees, he told us about the book ‘The country where the lemon tree blooms. The history of Italy and its citrus fruits’, by Helena Attlee, and from it we got this recipe for pasta with orange and lemon sauce, which the Italian author tested in Settignano, a town in the north of Florence, in a tiny restaurant and wine bar called Enoteca La Sosta del Rossellino.

It was his own cook, Damiano, who recited the recipe to him fearlessly. The chef did not know that his secret I would travel to the west side of the Mediterranean and that now, through the pages of Repsol Guide, Todolí shares it with his readers.

Ingredients

Rosa Tovar’s Italian appetizer: swordfish involtini with tomato sauce

Food

  • Noodles
  • Oranges
  • Lemon
  • Onion
  • Butter
  • liquid cream
  • Pepper
  • Shall
  • White wine

Elaboration

  • Peel the fruit, removing the white skins (albedo) of the shell.
  • Cut the peel in very thin strips, boil them in water for about 5 minutes to remove the part of bitterness. Drain.
  • Melt the butter in a small skillet and add the onion. When this translucent, pour the white wine.
  • Add the drained peel along with the juice of oranges, lemon and the liquid cream.
  • Simmer for five minutes before seasoning and pour the sauce over the hot pasta bowl.

​​[Pinche aquí para ver las recetas Repsol anteriores]

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