Lemon pasta: recipe for pasta with lemons | Bavaria 1 | radio


Recipes for lemon pasta from BAYERN 1 star chef Alexander Herrmann |  Image: mauritius-images

Lemon pasta – these are the ingredients for 3 to 4 people

500 g Penne
1 piece white onion, medium-sized
1 pc. Amalfi lemon (alternatively: normal organic lemon)
1 apple, red
1 potato, small (floury)
1 jar of artichokes
2 sprigs of thyme
500 ml vegetable broth
1 clove garlic
100 ml olive oil
Salt
Pfeffer

Preparation of the lemon pasta

Cook the penne in a large saucepan of salted water until al dente. Peel the onion and cut into fine cubes. Peel the garlic and cut very finely. Peel the apple, cut into quarters, remove the core and also cut the flesh into small pieces.

Wash the lemon well, dry it and grate the yellow zest into a small bowl using a very fine grater. Then carefully remove the white layer of the lemon completely with a sharp knife. Roughly chop the juicy inner flesh of the lemon.

Sauté the diced onions with a small dash of olive oil in a large saucepan on the stove until translucent, add the diced apples and sauté as well. Then add the chopped lemon and garlic, toss well, season with a little salt, pour in the broth and bring to the boil together.

Peel the potato, grate it into the lemon sauce with a fine grater and simmer until the apple and potato are cooked through. Then mix finely with a blender and pass through a sieve. Then mix the remaining olive oil into the creamy sauce and add the lemon zest.

Remove the artichokes from the jar, drain and cut into bite-sized pieces.

Put the cooked penne in the pot with the lemon sauce, fold in the artichokes and finely chopped thyme, heat on the stove, season again with a little salt and pepper and serve.

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