Peppe Guida's recipe: Spaghettini with lemon water and Provolone del Monaco cheese
Ingredients for 4 people
To make the lemon water
- 4 untreated lemons
700 ml water
For the pasta
- 360 g of spaghettini di Gragnano pasta
130 g fresh Provolone del Monaco cheese
Lemon leaf flour
Olive oil
Pepper and salt
To make the lemon leaf flour
- 500 g of lemon leaves
Procedure
To make the lemon leaf flour
Wash the lemon leaves thoroughly. Dry them and place them on a baking sheet to dry at 60 degrees for 12 hours. Pulverize them with a blender, then pass the powder through a sieve.
To make the lemon water
Extract the rinds of the lemons, already washed, with a peeler, and steep them in water overnight.
Once ready, strain the water, removing the peels.
For the pasta
Bring the lemon water to a boil in a saucepan large enough to hold the pasta. Add the spaghettini, a splash of oil and bring to a simmer, shaking them in the pan until they soften.
Only then can you begin to stir gently.
Spaghettini is a fragile format; care must be used so that they do not break.
Dish composition
When the pasta is cooked, stir off the heat with grated Provolone del Monaco cheese, then finish the dish with pepper, oil and a sprinkling of lemon leaf flour.
Photo by Lido Vannucchi