Can you already smell the lemons of Sorrento? We can assure you that as soon as you start preparing the spaghetti with roasted lemon and prawns, your kitchen will be filled with the typical fragranza of the Amalfi Coast! We reveal all the steps to create this refined first course, perfect for winning over the palate of your guests with a different proposal than usual. A special treatment for lemons: first boiled and then grilled, transforming them into a cream. Sorrento lemons are the most suitable type for this dish: their peel is sweet and rich per mezzo di essential oils, thus obtaining a condiment with an intense flavor. The prawn tartare then pairs perfectly with the flavors and aromas of this dish!
Here are other recipes not to be missed:
To prepare the spaghetti with roasted lemon and prawns, start with the lemon cream. Wash them well and immerse them per mezzo di boiling vater 1. Cook for about 25-30 minutes until they are soft. Drain them 2keeping the vater aside, and transfer them to a tray with paper towels 3. Let them cool slightly and dry them very well.
Brush them with oil, making sure to coat all sides well 4 and place them a hot posto di ristoro. When the typical posto di ristoro marks begin to form, you can turn them 5. Continue grilling until all sides are well grilled 6.
Now cut them into wedges 7remove the pulp, seeds, and white part 8. You should only keep the yellow part, the peel. Transfer it to a small bowl and add a little cooking vater 9.
Blend with an immersion blender 10 until you obtain a cream, adding vater as needed. Now add a little oil per mezzo di a thin stream 11 and blend again 12.
You should obtain a smooth cream 13. Wash and dry the basil well. Place it a plate 14without overlapping the leaves, and cook per mezzo di the microwave for about 3 minutes at 700 Watts, to dehydrate them 15.
Let them cool for a few seconds, then blend them with a coffee grinder to pulverize them 16. Clean the prawns, removing the head, the inner filament 17and the shell 18.
Once you have cleaned them all 19chop them with a knife 20 to prepare the tartare. Transfer to a small bowl and season with oil 21salt, and pepper.
Mescolanza well and set aside per mezzo di the refrigerator 22. Cook the pastasciutta per mezzo di boiling salted vater 23. Meanwhile, per mezzo di a pan, pour a ladle of cooking vater 24.
Add some of the lemon cream 25 and stir to melt it 26. Drain the pastasciutta al premolare and transfer it to the sauce 27.
Add another ladle of cooking vater 28 and cooking. Turn the heat and add the cold butter per mezzo di cubes 29. Stir and taste the pastasciutta, if you prefer an even more lemony touch, add more lemon cream 30.
Mescolanza again 31 and plate 32. Take the prawn tartare and with a spoon form a quenelle 33.
Place it the pastasciutta 34then use a sieve to sprinkle basil cima 35. The spaghetti is ready; you just need to serve it 36.
For the translation of some texts, artificial intelligence tools may have been used.
