I make Spaghetti al Limone when I come across ‘good’ organic lemons. I started doing this two years ago when I was offered some lemons and oranges at an organic shop in Palermo. (Maybe because I purchased lots of foodstuff there – like pistachio, almonds, preserves, wine, cheese, almond biscuits, torrone, dried herbs, deli dishes etc. 😀 )
At home, I found their lemons were really nice – juicy, fragrant and agreeably pungent, and Spaghetti al Limone cooked with them was fantastic. Since then, I have been trying experiments whenever I found organic ones. So far, the recipe below is the best result, which I made as simple as possible so that the zesty lemon flavour can be fully enjoyed.
(for 2 servings)
200 g spaghetti
2 liter water
2 tsp salt
40 g butter
1 tbsp lemon zest (organic unwaxed – about 2-3 lemons)
2 tbsp juice of lemon
200 ml water from boiled spaghetti
ground white pepper (to taste)
parsley (to sprinkle)
- Bring a large pot of the water to the boil. Salt the water and cook spaghetti until 1 -2 min short of ‘al dente’. Reserve the cooking liquid for the sauce.
- Meanwhile, drop the butter in a pan and melt over lower heat. Put in the lemon zest and fry for two minutes stirring consistently.
- Transfer the spaghetti into the pan and add the cooking liquid. Increase the heat to high and mix well by stirring consistently for 1-2 min or until the liquid dries off, but make sure it doesn’t get too dry. Add some more cooking water if required.
- Reduce the heat to medium. Add the lemon juice, season with the white pepper and toss it well. Taste it and add salt if required.
- Plate the pasta and sprinkle with the parsley.
MUST BUY & EAT in PALERMO
Orland – the organic shop I mentioned above. They offer high quality products. If you want to take the cheese back home, they would happily vacuum-pack it. Actually, I brought back a vac-packed Pecorino Siciliano covered with black pepper!
La Cambusa is one of my favourit restaurants in Palermo, and there is another one I repeatedly go back whenever in the town. Il Vecchio Club Rosanero is a family run trattoria and always full of the locals (a good sign!): no frills, less touristy, and much less expensive (I’d rather say ‘cheap’). If you are tempted to try what Palermitano eat, then go to Il Vecchio. They would never disappoint you – both your appetite and budget! I usually order a starter, like fritto misto, carpaccio or caponata and as a secondo, pasta (both half potion) with a ‘piccolo’ bottle of water and a glass of wine, which cost around 10 euros in total.
It’s located just off Via Maqueda and used to be a bit difficult to find, but now a landmark will help you – from Quattro Canti, walk down Via Maqueda towards Teatro Massino and turn left at the ‘sophisticated’ arancini place, kePalle, then take the first left.
Photos below are the pastas I had at Il Vecchio Club. Of course they serve nice seafood ones, but nowadays I prefer something more local.