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Recipe: Amalfi Coast Orecchiette With Lemon Tangy White Cheese And Arugula
Similar Categories: Amalfi, Coast, Orecchiette, Lemon, Tangy, White, Cheese, Arugula
1 large lemon
12 ounces orecchiette
1/4 cup extra-virgin olive oil
8 to 10 ounces feta cheese
Salt and freshly ground black pepper to taste
About 2 cups loosely packed arugula leaves (4 to 5 ounces)
Remove the zest from the lemon; I like to do this with a lemon zester as
it is easiest and you get the most lemon flavor. It goes right to the bottom
of the zest but leaves behind the white pith, which is bitter. A Microplane
grater works well too, but a paring knife, which I do resort to occasionally,
is the least satisfying in terms of lemon taste and ease.
Whichever way you zest the lemon, set the shreds aside in a bowl.
Squeeze the lemon juice into the bowl with the zest.
Cook the pasta in a large pot of rapidly boiling salted water for about 5
minutes. Continue cooking until it is tender, or remove from the heat and
leave to sit in the hot water until it plumps up.
The first method is quick; the second is slower, which may be an
advantage if you're running behind in zesting the lemon or squeezing the juice, or if
the phone rings and you get distracted.
Drain the al dente pasta and transfer to a large bowl.
Add the lemon juice and zest and mix well. Toss in the olive oil and set
aside for up to 2 hours before serving.
When ready to serve, add the feta cheese, season with salt and pepper,
and toss lightly. Serve, topped with the arugula leaves, at room temperature.
Serves 4.
Note: Lemon, arugula and tangy white cheese are scattered atop the chewy
little pastas known as orecchiette, or "little ears", because of their shape and
thickness. If you can't find orecchiette, choose farfalle, penne or shells
instead.
12 ounces orecchiette
1/4 cup extra-virgin olive oil
8 to 10 ounces feta cheese
Salt and freshly ground black pepper to taste
About 2 cups loosely packed arugula leaves (4 to 5 ounces)
Remove the zest from the lemon; I like to do this with a lemon zester as
it is easiest and you get the most lemon flavor. It goes right to the bottom
of the zest but leaves behind the white pith, which is bitter. A Microplane
grater works well too, but a paring knife, which I do resort to occasionally,
is the least satisfying in terms of lemon taste and ease.
Whichever way you zest the lemon, set the shreds aside in a bowl.
Squeeze the lemon juice into the bowl with the zest.
Cook the pasta in a large pot of rapidly boiling salted water for about 5
minutes. Continue cooking until it is tender, or remove from the heat and
leave to sit in the hot water until it plumps up.
The first method is quick; the second is slower, which may be an
advantage if you're running behind in zesting the lemon or squeezing the juice, or if
the phone rings and you get distracted.
Drain the al dente pasta and transfer to a large bowl.
Add the lemon juice and zest and mix well. Toss in the olive oil and set
aside for up to 2 hours before serving.
When ready to serve, add the feta cheese, season with salt and pepper,
and toss lightly. Serve, topped with the arugula leaves, at room temperature.
Serves 4.
Note: Lemon, arugula and tangy white cheese are scattered atop the chewy
little pastas known as orecchiette, or "little ears", because of their shape and
thickness. If you can't find orecchiette, choose farfalle, penne or shells
instead.
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