A twist on a classic Italian dish, the bright lemon pairs perfectly with the cream for a lovely spring dish
Recipe from chef de cuisine Andi Cruise, The Bench Wine Bar in Fort Langley
- 400 g linguini
- 3 tbsp olive oil
- 4 tbsp preserved lemon, pitted and chopped finely (recipe below)
- 1 tsp red chili flakes (optional)
- 220 ml whipping cream
- 4 tbsp fresh parsley, chopped
- Parmesan foam (recipe below)
- Kosher salt and cracked pepper, to taste
- Boil water in a pot and season with salt. Add in pasta and cook until al dente, approximately 7 to 8 minutes (check pasta package for instructions).
- While pasta is boiling, warm olive oil in a sauté pan over medium heat. Add chili flakes and preserved lemon and cook until aromatic, approximately 2 minutes. Do not allow to burn or colour. Once warmed, add in the cream and bring to a simmer.
- Drain pasta and add to the sauce. Toss pasta for a few minutes to thoroughly combine.
- Add chopped parsley and season to taste with salt and pepper.
- Top with Parmesan foam (or just plain grated Parmesan) and enjoy!
Serves: 4; Wine pairing: Chardonnay or Riesling; Allergens: Dairy, gluten
- 5 lemons, whole
- 250 g white sugar
- 250 g kosher salt
- Wash lemons and cut into quarters.
- Mix lemon, salt and sugar together in a bowl.
- Place in a sterilized Mason jar. Push lemons down so juice comes out of the wedges to cover the top of the lemons. If there is not enough juice, cover the remainder with fresh lemon juice.
- Press a piece of plastic wrap directly on the surface of the wedges and seal jar with lid.
- Let sit for one week in a cool, dry place. Store in refrigerator afterwards for at least three weeks before using.
- 300 ml 4% milk
- 200 g Grana Padano, shredded
- 100 ml whipping cream
- A pinch of kosher salt
- In a pan, heat milk until almost boiled, take off heat and mix in grated Parmesan cheese.
- Let sit for 20 minutes.
- Strain through fine chinois and add remaining ingredients.
- Transfer mix to a whipping siphon, use two chargers and shake well before dispensing.