The Chef: Giorgio Rapicavoli
The Restaurant: Luca Osteria, Coral Gables
The Dish: Pasta al Limone
Ingredients:
(yields 8 servings)
800g Fresh Pasta (something short, like gemelli, penne, trofie)
24 oz Heavy Cream
6 oz European Butter
6 Lemons Zested & Juiced
Salt for Dish & Pasta Water
8 oz Parmigiano Reggiano, Ground
Method of Preparation:
In pan add half of the butter and slowly melt.
Add the lemon zest and heat to bring out essential oils.
Add all the cream and reduce by half – about five minutes.
Add the fresh pasta, and a small amount of water. Cook until the pasta is al dente
Season with salt, lemon juice and finish with the other half of the butter.
Serve with parmigiano.
Luca Osteria
116 Giralda Ave, Coral Gables, FL 33134
(305) 381-5097
https://lucamiami.com/
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