1serrano or other fresh small, hot red or green chile, seeded and finely diced
4 oz. (1/2 cup) unsalted butter, cut into about 5 pieces
3 Tbs. fresh lemon juice
1磅。
1/3杯大致切碎的新鲜平叶欧芹
1个大丁香大蒜,切碎
1tsp. finely chopped lemon zest
1/2杯磨碎的Pecorino Romano;更多用于洒水
营养信息
营养样本量基于六份
Calories (kcal) : 500
脂肪卡路里(KCAL):200
脂肪(g):23
Saturated Fat (g): 12
Polyunsaturated Fat (g): 1.5
Monounsaturated Fat (g): 7
胆固醇(MG):45
钠(MG):580
Carbohydrates (g): 60
纤维(G):2
Protein (g): 12
Preparation
Bring a large pot of well-salted water to a boil.
Meanwhile, heat the oil in a 10-inch skillet over medium heat. Add the onion and red pepper flakes, season with a big pinch of kosher salt, and cook, stirring frequently, until tender and nicely browned, about 15 minutes (reduce the heat to medium low if the onion is browning too fast). Add the chile and continue to cook for 1 minute. Turn off the heat, add the butter, and swirl the pan to melt. Add the lemon juice and another pinch of kosher salt. Keep warm.
Drain the pasta and return it to its cooking pot. Over medium heat, add the onion mixture to the pasta and toss to combine. Add the 1/2 cup Pecorino, quickly toss again, and add salt to taste. Transfer the pasta to a platter or shallow bowls. Sprinkle liberally with the gremolata and more Pecorino and serve.
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