Per 100 gENERGY : 972,7Kcal
FATS : 52.2g (di cui saturi 20,3g)
CARBOHYDRATES : 82,4g (di cui zuccheri 15,7g)
FIBERS : 6,7g
PROTEINS : 42,8g
Spaghettini with lemon water, oil and Provolone del Monaco
- 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 Pepper
Obtain the rinds of the lemons, already washed, with a potato peeler and put them to macerate in water for one night. Once ready, filter the water, removing the peels. 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.
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 cooked.
Whisk, over the heat, with flakes of PDO Provolone del Monaco cheese and serve with fresh pepper, lemon powder and a drizzle of oil.
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