Chef's Lemon Tagliolini | Silky & Fresh
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FX's The Bear
Inspiriert von FX's „The Bear“: Diese edlen Zitronen-Tagliolini vereinen eine seidige Zitronen-Butter-Emulsion mit einer luftig-cremigen Ricotta-Mascarpone-Mousse, gekrönt von knusprigen Pistazien und frittierten Kapern. Ein absolutes Meisterwerk für alle Pasta-Liebhaber und Serienfans!
Preparation method
Prepare the ricotta mousse: Whisk together the ricotta, mascarpone, crème fraîche, 1–2 tsp of lemon juice, a little lemon zest, 1 tsp of olive oil, and a pinch of salt in a bowl with a whisk or mixer until smooth. Chill the mousse in the fridge.
Cook the pasta: Cook the fresh tagliolini in plenty of boiling salted water until al dente. Before draining, reserve about 150 ml of the hot pasta water.
The lemon-butter base: Melt the butter in a large pan. Sauté the finely diced shallot over medium heat until soft and very lightly browned.
Chef's tip
To fry the capers: Pat the capers dry thoroughly and fry them in a little hot olive oil in a small pan for about 2–3 minutes until crispy and they open up like little flowers. Drain on paper towels.
The pasta water is the secret: Thanks to the starch it contains, it binds the butter and cheese into a perfectly creamy emulsion that does not split.
