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Capelli d’Angelo: Butter and Lemon
Capelli D’angelo al Burro e Limone
- Serves
4
as a starter - Difficulty
Medium
By Caz Hildebrand and Jacob Kenedy
Published 2010
This dish, fine-textured and subtle, is somewhat ethereal. You might call it bland, but not in a pejorative sense.
Ingredients
200 g 75 g - grated zest of
1
Method
While the capelli d’angelo are cooking, pour about 100ml of their water into a pan and boil, swirling in the butter to make a beurre fondu. Add the lemon zest, nutmeg, and a little pepper and salt if needed. Allow to reduce to the consistency of single cream (add water if it goes too far), then add the pasta (drained and, as ever, slightly on the undercooked side). Stir in and add
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