Giancarlo Polenghi's recepies
Tagliolini pasta with lemon
350 g of tagliolini (very thin pasta)
6 tablespoons of Lemondor lemon juice
1 carton of cream
salt and parsley.
Cut the shallots (for frying like onions) and add to the melted butter in a low pan over a low heat. Once it begins to dry, add the white wine and allow to evaporate over a medium heat without covering. When the shallot is completely browned, add 6 tablespoons of Lemondor lemon juice and cook for 3-5 minutes.
Add salt to taste. Boil the salted water to cook the pasta and immediately after draining the tagliolini, add the cream to the sauce, leaving it to cook over a very low flame and stirring frequently. Drain the pasta thoroughly and pour it into the pan; sauté the tagliolini for about 1 minute in the sauce until completely mixed. Serve garnished with parsley.
other - First courses