Just received a box of summer-ripe Meyer lemons and figs from a friend in California. Time for the perfect al fresco dinner, reminiscent of those years I spent in Rome when fragrant lemons from The Amalfi coast and soft Tuscan figs graced the open markets of summer. The menu?
Fettucine al Limone,
a insalata mista dressed with olive oil and lemon juice and
fresh, ripe figs with Dolce Latte Gorgonzola cheese and a drizzle of sweet, thick Balsamic Saba for dessert. A simple, quick celebration of summer.
Fettuccine al Limone, serves 4-6. Add butter to a saucepan big enough to hold cooked pasta later. Melt 4 Tablespoons butter and add 1 cup cream. When it begins to boil, add 2 Tablespoons lemon juice and the grated peel from 4 lemons. Stir thoroughly, reducing the mixture by half. Turn off the heat. Cook 1 pound of egg fettuccine in a large pot of boiling, salted water. When cooked but firm (al dente), drain and toss in the lemon sauce for a few seconds to coat well. Add a little grated Parmesan and serve with a nice glass of Caprese or Sardinian white wine.
Close your eyes: You are summering in Roma!