Recipe Lemon Vermicelli

Ingredients:

400 grams of vermicelli, 2 untreated lemons, 50 grams of butter, 1 clove of garlic, 100 grams of fresh cream, grated Parmesan as needed, salt to taste.

Doses for: 4 persone realization time: 15 minutes

Recipe:

Fill a pot with water and bring to the boil, add salt and add the pasta. Meanwhile, proceed to the preparation of the sauce. In a pan, melt the butter, adding a whole clove of garlic. With a potato peeler, remove the peel from two lemons, being careful not to remove the underlying white part that would give the dish a bitter taste. Put three of them aside and finely chop the others. Remove the garlic from the melted butter and add the chopped lemon peels. Then add half the cream and salt. Take the peels put aside and cut them into long strips. Add to the pan together with the remaining cream. Extend the sauce with an abundant ladle of pasta cooking water. Drain the pasta al dente, keeping a little cooking water and add the pasta to the sauce. Stir and, if necessary, add another ladle of cooking water. Finish off with the grated Parmesan, making sure that the sauce always remains enough liquid. Serve hot.

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