handmade in Florence, Italy

Month: April 2016

Corzetti pasta with artichokes, turmeric and walnuts

Corzetti pasta with artichokes, turmeric and walnuts

This corzetti pasta dish is a delicious combination of artichokes, turmeric and walnuts. You can serve it both warm and at room temperature, as a pasta salad. Corzetti pasta with artichokes, turmeric and walnuts Ingredients (serves 4): For the sauce: 3 artichokes 1 organic lemons 10 […]

Red-wine corzetti pasta

Red-wine corzetti pasta

Better known as drunken corzetti, this vegetarian pasta dish is a great way to use leftover red wine. The pasta is cooked in a bath of Chianti wine until al dente, then sautéed in a pan with extra virgin olive oil and garlic. Red-wine corzetti pasta […]

Lemon corzetti pasta

Lemon corzetti pasta

You just need a couple of organic lemons, some butter and black pepper to make this delicious lemony pasta. When the pantry is empty, this corzetti recipe may come handy.

Corzetti pasta with a lemony sauce made with butter and black pepper

Lemon corzetti pasta

Ingredients (serves 4):

 

For the sauce:

200 gr whole-milk butter

2 organic lemons

parmigiano reggiano, grated

black pepper

 

salt

 

Start by preparing the dough: follow this recipe.

In a pan, melt the butter over medium heat. When it’s hot, add the lemon zest and stir constantly until it bubbles. Now reduce the heat to low, add the grated cheese and season with pepper.

Once the pasta is cooked, add it to the pan and toss so that the sauce coats all the corzetti.