Linguine with Bimi and Lemon | Quick Italian Dinner
(0)
25 min
Quick
Sezamo
O rețetă italiană rapidă, elegantă și plină de prospețime. Buchețelele fragede de bimi (broccolini) sunt sotate la tigaie cu usturoi aromat, fulgi de chili și un cub de unt catifelat, apoi învăluite în zeamă și coajă fină de lămâie alături de paste linguine al dente și parmezan ras maturat. O cină desăvârșită gata în doar 20 de minute.
Ingredients
Preparation method
Ingredient preparation
Wash the bimi stems under cold running water and pat them dry with a clean kitchen towel. Trim the bottom ends (about 1 cm) and slice thicker stems lengthwise or into pieces about 4–5 cm long, leaving the delicate florets whole. Peel the garlic cloves and slice them thinly.
Wash the organic lemon thoroughly with lukewarm water. Finely zest the yellow peel using a fine grater (avoiding the bitter white pith) and squeeze the juice from half of the lemon. Bring a large pot of cold water to a boil for the pasta and add sea salt once the water comes to a rolling boil.
Sautéing vegetables and cooking pasta
Add the linguine pasta to the pot of boiling salted water and cook according to the package instructions until al dente (about 8–9 minutes). About 2 minutes before draining, reserve one cup (about 150 ml) of the starchy pasta cooking water.
Chef's tip
The secret to bimi texture: Do not overcook the bimi. Tenderness with a slight crunch (al dente) to the bite is the signature of this modern Italian dish.
The magic of emulsion: Adding cold butter at the end along with the hot, starchy pasta water creates a velvety sauce without needing any heavy cream.
15 min
Under an hour
