Sunday, January 3, 2010

Spaghetti al Limone

We went to NYC a couple of years ago and I had one of the most spectacular, yet rustic dish at Supper in the East Village.  It was so good, that ever since I've been trying my hardest to recreate it here.  I think I finally did it.

Seriously, it's simple, luscious and tastes of fresh lemon and parmesan cheese.  What could be better than that? 

1 lb. spaghetti, cooked to al dente (keep pasta water)
1/4 c. fresh squeezed lemon juice
zest of two lemons
4 tbs. unsalted butter
4 tbs. olive oil
1/4 c. fresh italian parsely, plus more for garnish
1/2 c. parmesan cheese, plus more for garnish
3 tbs. dry white wine
salt & lots of fresh cracked pepper
4 tbs. heavy cream

In a large pan place the butter and lemon juice and let bubble.  Add zest of one lemon and simmer.  Add a little pepper and some salt.  Crank heat and add the wine, reduce down. 

Next, add the olive oil and continue to stir until thick.  Add the pasta and the cream.

NOTE:  You don't want to add the cream until you add the pasta or sauce will curdle.

If the sauce is too thick, add some of the pasta water (I add usually around 1/4 cup)  stir in the parmesan cheese, italian parsley  and add lots of fresh cracked pepper. 

Place in pasta bowl and top with extra zest, pepper and parsley. 

Banana Pecan Pancakes

I didn't get a picture of these because they were devoured in seconds of me putting the plate down. The addition of ricotta cheese makes the batter light and fluffy.  You can change this up and add fresh blueberries too. These are so easy to make and you will be a superstar! 

1 medium banana, sliced in circles
1 c. flour
1 c. buttermilk
1 egg
1/2 tsp. baking soda
1 tsp. baking powder
pinch of salt
1 tsp. vanilla extract
1/2 tsp. cinnamon
3 tbs. ricotta cheese
sprinkle of pecans
warm maple syrup

In a large bowl mix together the flour, baking soda & powder & salt.  Add the wet ingredients and mix until just combined. 

You don't want to over mix otherwise the batter will become tough.

Pour laddle full portions onto a greased griddle or skillet.  Once you flip, add the discs of bananas and pecans.

Serve topped with more fresh bananas and nuts and warm maple syrup.