Lemons and Figs

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

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