Tagliolini with Lemon Cream

This is the peak season for Myer lemons. This is inspired by a dish served in Taormina with no green garnish or grated cheese. It is unusual and extra special. lt takes only minutes to prepare. Pass grated Parmigiano if you will. It makes a great first course before simply grilled fish.



  • 1 cup heavy cream
  • Zest and juice from 1 Meyer lemon
  • Salt and freshly milled white pepper to taste
  • 9 oz (1package)


Time: 30 minutes
Yield: 4

Make the Pasta

  • Set a large pot of water over high heat. Salt it when it comes to a boil.
  • Put the cream, and the lemon zest in a heavy bottom saucepan, bring it up to a boil, then drop it to low until slightly thickened. Stir in the lemon juice. Taste for salt and pepper.
  • Cook the pasta according to package directions. Toss it with the lemon cream in a pre-warmed serving dish. Grate some additional lemon zest over the top.
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