We interrupt this series of vacation photos because, I promised to submit the photos of a dish that I had while romping through Tuscany. So, my first confession is: it wasn't really my dish; it was actually Arlenes dish in Bargo...but I digress.
I heard that Marcella Hazan passed away while I was on my trip and I had to get a cookbook of hers since it seems she was a quite famous chef. I don't know how she managed to NOT show up on my radar, but that is indeed the case. I am now finding out about her and her fabulous cooking postmortem and that really stinks. I found in one of her cookbooks a recipe that is very close to a dish we were served in Bargo, Italy. I only had a taste of it, but that was enough for me to try this recipe and pass on the ravioli dish that I originally bargained for.
So without further ado:
Fettuccini with Lemon
4 tablespoons of butter
1 cup of heavy cream
the grated peel, but none of the white pith of 4 lemons
Fettuccine (I confess I used Buttoni linguini --I was just too lazy to make my own)
1/2 cup of freshly grated parigiano-reggiano
Put the butter and the cream into a saute pan large enough to hold the sauce and the pasta when cooked. Bring to a boil. Then stir in the lemon juice.
Then add the zested lemon and stir till smooth and the mixture reduces just a little.
You may notice in the background that I added 4 spears of cooked asparagus (this was an idea from another meal I had in Italy)