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Linguine recipe with mint, lemon and toasted breadcrumbs
Ingredients for 4 persons :
- 340gr of Organic Linguine from Maiella*
- 1 Organic Lemon
- 2 shallots
- 15 – 20 organic mint leaves
- Dante Russo Olive Oil*
- Riserva del Mare fine salt *
- 2 shallots
- 300ml homemade vegetable stock
- 1 -2 tbsp flour
- 2 – 3 tbsp. toasted Barbuscia breadcrumbs*
For the homemade vegetable broth:
- 1l of water
- 1 carrot
- 1 stalk of celery
- ½ leek
- 1 bay leaf
* Products available at MO Tra Mozzarelle & Olive www.mozzarelle-olive.com
- Prepare your vegetable broth: wash and peel the carrot and cut it into slices, wash and clean the celery stalk and the leek and cut it into pieces. Put the vegetables and the bay leaf in a saucepan with a liter of water, salt with Riserva del Mare fine salt and bring to the boil and cook for 30 - 45 min. Skim the vegetables, your homemade broth and ready
- Wash the mint. Reserve 4 beautiful leaves for decoration. Chop half of the remaining leaves and set aside. Reserve the other half of whole leaves
- Wash the lemon and zest it, reserving the zest.
- Peel and chop the shallots
- Put a drizzle of Dante Russo Olive Oil in a pan and fry the shallots until they become translucent.
- In the meantime, cook Maiella's Organic Linguine in a large saucepan of salted water.
- Add half of the whole mint leaves, salt with Riserva del Mare fine salt then add the homemade vegetable broth. Bring to the boil then transfer to a mixing bowl, add the flour and mix to obtain a homogeneous sauce. Return the resulting sauce to the pan and keep warm.
- Drain the linguine, add them to your sauce, add the chopped mint and the lemon zest.
- Mix. Place in a dish and sprinkle with toasted Barbuscia breadcrumbs and decorate with whole mint leaves. Enjoy your food !
Posted in:
Cooking recipes
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